Spinach quiche, 2 ways

You cannot go wrong with a classic spinach quiche for Mother’s Day brunch. It’s a crowd pleaser and very easy to prepare. It can be made a day ahead which is perfect for brunch.

I am showing 2 ways to prepare this quiche: the first is the classic method with a delicious, flaky crust. The second is a lower-carb option: crustless mini-quiches. These are fun because you prepare them in a muffin pan, and they are ready in a flash.  They also make very chic hors d’oeuvres for a cocktail party.

To prepare the crustless quiches, prepare the filling recipe below and pour into a muffin tin that has been greased with butter. Bake at 425F for 10 minutes and then at a reduced temperature of 325F for another 10 minutes, or until a test knife comes out clean and the mini quiches are golden brown.

Spinach quiche

Author: Bake Bellissima

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Ingredients

• For the crust:
• 1 1/2 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup oil
• 2 tablespoons milk
• For the filling:
• 1 tablespoon butter
• 1 cup heavy cream
• 1/2 cup milk or half and half
• 4 eggs
• 1 tsp salt
• 1/2 lb shredded swiss or gruyere cheese
• 2 tablespoons butter
• 2 tablespoons minced green onion
• 1/8 teaspoon ground nutmeg
• 1 10 oz frozen package chopped spinach, thawed and drained
• 1/4 teaspoon pepper

Instructions

1. For the crust:
2. Preheat oven to 375F.
3. Mix all of the ingredients in a medium bowl with a fork.
4. Pat into 9 inch round or 13 x 8 inch rectangular pan.
5. Prick the crust all over and bake for 8 minutes.
6. Remove crust and increase oven temperature to 425F.
7. For the filling:
8. Spread 1 tbsp butter over crust.
9. In a small pan, melt 2 tablespoons of butter over medium heat and sauté the green onions until tender, about 3-4 minutes.
10. Drain the thawed spinach and squeeze all the excess water out several times (to avoid too much water in the quiche).
11. In a medium bowl, whisk the cream, milk, eggs, salt, pepper and nutmeg. Stir in the cheese, spinach, and the sautéed green onions.
12. Pour the filling into the crust, making sure not to overfill.
13. Bake at 425F for 15 minutes. Reduce heat to 325F and bake for 30-35 minutes longer, or until a test knife comes out clean.