Sautéed Onion Gruyere Spinach Quiche Recipe (2024)

FAQs

Should you cook spinach before adding it to quiche? ›

Cook the Spinach: You'll want to cook the spinach until it's completely thawed, then drain it well. You want to remove as much excess moisture as possible! This helps avoid the dreaded “soggy quiche”.

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Making Quiche Ahead of Time

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

In addition to quiche, it's commonly found in classic recipes like the Croque Monsieur or in fondue. While Gruyere is now fairly easy to find in grocery stores, it is on the pricier side, so feel free to substitute Emmental, Jarlsberg, Comte or Swiss cheese in this recipe.

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

Never use more than 2 cups of cheese. Too much cheese will make the quiche not set properly. 3. Sprinkle your solid ingredients evenly over the cheese layer.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

What is the milk to egg ratio for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Quiche is one of the greatest make-ahead breakfasts I can think of. Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

Cooking It

This guarantees the spinach is soft when your quiche is finished cooking. It also allows you to cook the spinach with other ingredients, which may give it more flavor. Cook frozen spinach just until it starts to dry out since it's already softened, but usually too moist for most dishes.

Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water. Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.

A study found that cooking spinach quickly in boiling water, then plunging it into cold water, reduced oxalate content by 40 percent, on average, which was more effective than pan or pressure cooking.