Spinach Quiche

Wow, it’s been so long since my last post! I told myself I wouldn’t even try to hold to a regular blog schedule – my life is too unpredictable and I don’t ever want the site to become a chore instead of fun – but I still feel guilty. Good thing I have a new stockpile of entries lined up for a bit! My work has been keeping me hopping the last few weeks and my days will only get busier as school begins. I haven’t stopped cooking, but I’m either too hungry to bother with documenting my dishes or I simply forget to snap photos. The upside to this is that I find I am more willing to just whip stuff up and experiment with my limited free time. The other night I came home from work at around 6 a.m. (my job has me on-call for area hospitals 24/7) and was starving! I couldn’t stand the thought of yet another bowl of cereal (my go-to food when I’m in a rush) so I grabbed a pack of parmesan chicken sausage and cooked it up with some caramelized onions, garlic, white wine, and mushrooms. Pseudo-gourmet food in the wee hours of the morning, haha!

This entry is not about chicken sausage, though. While you may be disappointed, I promise you: this spinach quiche from Smitten Kitchen is just as good. Now that I’m writing about it I’m remembering just how good it was and am now planning on making it again for dinner tonight. 😛 Recipe below…

Spinach Quiche (adapted from Smitten Kitchen)


For the Dough*…

2  ½      C     AP flour, plus extra for rolling

1          t        salt

1          t        sugar

8        oz.      cold, unsalted butter (2 sticks) **

¼ – ½   C     ice water

* Note: The source recipe says to use Martha Stewart’s Pâte Brisée recipe, but the link has since gone bad. I searched Martha’s site and found many Pâte Brisée recipies, so I decided to use the one from her Leek and Swiss Chard Tart (which also sounds like something I’m going to have to make in the future, haha). Feel free to try another if you’d like, there are plenty to choose from!

** Note: If you only have salted butter, that’s fine. Just omit the 1  t  salt.

For the Filling…

1    3-oz.   package of cream cheese at room temp.

1/3    C     Half & Half

3    eggs

10    oz.    fresh spinach leaves, washed

2       T     EVOO

½     C      grated cheddar cheese

¼     C      grated parmesan cheese, plus extra to top

6 – 8         fresh chives, sliced

¼       t     salt

¼       t     pepper

1             plum tomato, sliced

1     ¼”    slice of white onion, rings separated

Note: The source recipe also called for frozen spinach, but I was deliberately making this recipe to use up a large bag of fresh spinach I had bought at the Farmer’s Market. If you are using frozen spinach, just thaw, drain, and chop – no need to cook.


  1. Prepare the dough: pulse flour, salt, and sugar in a food processor until combined. Chop the chilled butter into small pieces and add, pulsing until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Alternatively, you can use a pastry cutter. Evenly drizzle a Cup of ice water over mixture. Pulse/mix until dough just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water – 1 Tablespoon at a time – and pulse/mix.
  2. Divide dough in half and shape both into balls. Wrap each half in plastic wrap and refrigerate for at least 1 hour. Since only one half is needed for the recipe, the other half can be frozen for up to 1 month.
  3. Once dough has firmed, remove one ball (½ of the original total) from the fridge and roll it out to a flat disc at least 10″ in diameter. Gently transfer the disc to a 9″ pie dish or tart pan. Press down gently to shape the base and trim the edges. Return the dish and crust to the fridge.
  4. Cook spinach in a large sauté pan over medium-low heat with the EVOO until wilted and tender – about five minutes. Remove from heat and set aside.
  5. Preheat the oven to 425ºF and beat the cream cheese in a bowl until smooth. Gradually beat in the Half & Half and eggs. Mix in the remaining ingredients.
  6. Poor the filling mixture into the prepared crust. Top with sliced onions and tomato. Finish with extra cheese if desired.
  7. Bake about 25 minutes or until and crust is golden brown and the filling has set. Allow quiche to cool 10 minutes or so before serving.

Beezer’s Notes:

Well, I’m sorry I don’t have a better “finished-product” photo of this delicious quiche for you. There were three of us waiting to dig into the thing as it sat on the counter cooling, and I just barely remembered to take a picture at all before we cut in. I didn’t change Deb’s recipe much, just added the tomato and onion along with using fresh spinach leaves and some extra cheese. As I said above, though: now that I’m writing about it and remember just how yummy this recipe is, I’m planning on making it again this weekend. I’ll try to snap a better photo then. The Farmer’s Market is tomorrow, so I’ll grab another fresh bag of spinach and bake it up after work. Can’t wait! 🙂

Overall Enjoyment: ♥   ♥   ♥   ♥

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  1. Hi, I enjoy your website. This is a informative site and I wanted to post a comment to let you know, good job!
    Best wishes,

  2. I can attest that that was a tasty quiche! I’ll have to try making it myself sometime.

  3. Thanks guys! I appreciate the feedback. 🙂

  4. wow ! thank you for sharing. yum will create soon. i enjoy creating quiche for the ideas are almost endless.


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