Best 2 Spinach And Gruyere Quiches Recipes
Embark on a culinary journey with our diverse collection of spinach and Gruyère quiche recipes, a delectable symphony of flavors and textures. From the classic French quiche Lorraine to innovative vegetarian and gluten-free variations, our curated selection caters to every palate and dietary preference.
Indulge in the timeless elegance of the traditional spinach and Gruyère quiche, where creamy custard embraces tender spinach and nutty Gruyère cheese, enveloped in a flaky, golden crust. For a lighter indulgence, try our healthy spinach and Gruyère quiche, featuring a whole wheat crust and reduced-fat cheese, without compromising on taste.
Craving a vegetarian delight? Our spinach and Gruyère quiche without eggs offers a hearty and flavorful alternative, showcasing the vibrant spinach and Gruyère combination in a savory filling, encased in a crispy crust.
If gluten-free is your preference, our gluten-free spinach and Gruyère quiche is a culinary triumph. This recipe masterfully blends almond flour and tapioca flour to create a tender and flaky crust, harmonizing perfectly with the spinach and Gruyère filling.
For those seeking a touch of indulgence, our spinach and Gruyère quiche with bacon elevates the classic recipe with smoky bacon, adding an extra layer of savory satisfaction.
And for a delightful handheld treat, our spinach and Gruyère quiche muffins offer individual portions of cheesy goodness, perfect for picnics, parties, or a quick and satisfying snack.
No matter your culinary preferences, our spinach and Gruyère quiche recipes promise an unforgettable taste experience.
SPINACH AND GRUYERE QUICHES
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
- Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
- In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
- Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Nutrition Facts : Calories 564 g, Fat 40 g, Fiber 3 g, Protein 21 g
BASIC PIE DOUGH FOR SPINACH AND GRUYERE QUICHES
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crusts
Number Of Ingredients 4
Steps:
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
- Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
- Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.
Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure that your quiche turns out perfect.
- Use fresh spinach: Fresh spinach is best for this recipe, as it has a more vibrant color and flavor. If you only have frozen spinach, thaw it completely and squeeze out as much excess water as possible before using.
- Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become limp and lose its flavor.
- Use a good quality cheese: The cheese is one of the key ingredients in this quiche, so make sure you use a good quality cheese that you enjoy. Gruyère is a classic choice, but you can also use other cheeses such as cheddar, mozzarella, or Parmesan.
- Don't overfill the quiche crust: The quiche filling will rise slightly as it bakes, so don't overfill the quiche crust. Leave about 1/2 inch of space at the top of the crust.
- Bake the quiche until the center is set: The quiche is done baking when the center is set. To check, insert a toothpick into the center of the quiche. If it comes out clean, the quiche is done.
Conclusion:
This spinach and Gruyère quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and cheesy topping, this quiche is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this spinach and Gruyère quiche a try. You won't be disappointed!
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