Spinach and Swiss Quiche

I was craving a spinach and Swiss quiche but couldn’t find a recipe that sounded just right—so I created my own. This recipe is simple to prepare, and it is quite versatile.  You can add any ingredients that you prefer.  See my suggestions below.

Quiche is a good option for breakfast, brunch, or a light dinner.  It goes well with a fresh lettuce salad, fruit, roasted potatoes, hashbrowns, a warm muffin or croissant.

1 refrigerated piecrust (a box of Pillsbury piecrust contains 2 crusts in a 14-ounce package)

5 large eggs

2 cups (1 pint) Half & Half or heavy cream

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

16 oz frozen chopped spinach, thawed and squeezed dry

1/4 cup chopped raw onions or 1/2 cup of onions sautéed in butter until softened

8 ounce can of mushrooms, drained and dried with a towel

8 ounces (2 cups) Swiss cheese, shredded

paprika

dried (or fresh) parsley

Note:  Instead of mushrooms, you may also use a can of artichokes in water (drained) or cooked bacon or ham.

Heat oven to 425F.  Slightly roll out the pie crust and place into a 9-inch pie plate, crimping the edge.

In a medium size bowl, whisk together the eggs, Half & Half, garlic powder, salt and pepper.  Set aside.

  

Thaw the spinach and use a clean towel or a thick layer of paper towel to squeeze out as much of the water from the spinach as possible. Sprinkle the spinach in the bottom of the pie crust, making sure to break up the clumps.  Sprinkle with the onions, then the mushrooms and lastly, the shredded cheese.

Gently, pour the egg mixture evenly over the ingredients in the pie pan. With your fingertips, gently poke down the cheese a little to make sure it is fully covered with the egg mixture. 

Sprinkle with paprika and dried or fresh parsley, to add a little color.

Place the quiche in a 425F oven and bake for 10 minutes.

Reduce heat to 350F and continue to bake 35 more minutes, until quiche is puffed and browned (cover with foil if it is browning too quickly). 

Let stand 5 minutes before slicing and serving.

Note:

You may consider baking two quiche and freezing one to have on hand for another meal. To freeze the second quiche, I cut the already baked and cooled quiche into 8 serving portions and freeze one or more pieces together in a plastic or glass container. Now you have a quick breakfast or dinner for another night. Just thaw overnight and reheat in the microwave or air fryer.

Serves 8

Janice