Quiche recipes are really good any time of the year and aren’t very difficult to make. This one includes some spinach, but you can always leave that out or substitute in some ham or bacon if greens aren’t your thing.
Even if you don’t like spinach, the picture of the finished product at the end might change your mind. Anyway, let’s talk a little bit on this dish:
According to the Wikipedia page, the quiche recipe itself has been around since the 14th century. That’s a really long time! Just think, your distant ancestors were probably eating this back in the day. Alright, enough history, maybe more later, but let’s look at what you need to make this quiche recipe.
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| What It Is | Name | Where to Buy |
| Cookware | 9-inch quiche dish | Amazon |
| Cookware | 1 pie server | Amazon |
| Cookware | 1 cup and 1/3 cup (for dry goods) | Amazon |
| Cookware | 1 Pyrex measuring cup (1 cup) | Amazon |
| Cookware | 1 medium to large kitchen knife | Amazon |
| Cookware | 1 cutting board | Amazon |
| Cookware | 1 large mixing bowl | Amazon |
| Cookware | 1 kitchen towel | Amazon |
| Cookware | 1 whisk | Amazon |
| Ingredients | 1 Pillsbury pie crust | Store |
| Ingredients | 1 cup half and half | Store |
| Ingredients | 4 large eggs, beaten. | Store |
| Ingredients | 1/3 cup finely chopped onion. | Store |
| Ingredients | 1/4 teaspoon salt | Store |
| Ingredients | 1/4 teaspoon pepper | Store |
| Ingredients | 1 cup cheddar cheese (dry) | Store |
| Ingredients | 10-ounces frozen spinach, thawed and dried as best as possible. | Store |
The first thing that I actually did (that you might be able to skip) was make sure my eggs were still good. They were about a month past the best-by date but didn’t smell bad.
Turns out, if you put eggs in cold water and they’re still good, they will sink to the bottom. If they’re bad, they float. Mine sank, so I went ahead and saved a trip to the store.
Once that’s out of the way (if you need to do it) move on to step 2 of the quiche recipe, which is to get the spinach ready.
Again, this is kind of an optional step, because you might not put any in yours. Although, I gotta say, the spinach really does it for me. I could eat this every day for breakfast or dinner.
The meat versions are fine, too, but the spinach is great. Put it in a microwave safe dish and follow the directions on your frozen spinach package.
Once it’s done in the microwave, take it out and put it in a kitchen towel (or other small towel) to squeeze all the moisture out.
After that’s done, you should have something like this for your quiche recipe:
Next, set the spinach aside and set your oven to 350F. Also, get your Pillsbury pie crust.
My dilemma after making this was whether or not I should make a second one or maybe something like sweet potato pie that doesn’t need a top crust.
Anyway, put one crust into the plate for this quiche recipe and spread it out as best as you can. It doesn’t need to completely cover all the sides, but as you can see in the picture, mine filled the plate out pretty well.
For this next part of the quiche recipe, set the pie plate aside.
Grab your 4 large eggs and crack them into the large mixing bowl.
Once they’re all in the bowl, grab your whisk and mix them around really well.
Your quiche recipe is almost ready to go in the oven! Next, get your half and half and measure out 1 cup of that.
Pour it into the egg and mix that around. Then, get your pepper.
Measure out 1/4 teaspoon of pepper and dump that in there. Then, get your onions, a kitchen knife and a cutting board and chop up 1/3 cup of onion.
Measure that out and set it aside. Then, grab your cheese.
I went with some mild cheddar for mine, it turned out tasting really good. Measure out 1 cup of that and spread it out in the dough that’s lining your pie plate.
Next, spread out your dried spinach in there.
Once you get all that in, spread your 1/3 cup of onion in there.
Following that, make sure everything is spread out as evenly as possible before grabbing the liquid mixture for this part of the quiche recipe.
Grab your bowl of liquid mixture and pour that into the pie plate with all the dry ingredients.
Then, place that in your oven, which should be pre-heated now to 350 degrees F. Bake that for 45 minutes.
Once it’s done, you should be able to stick a butter knife in it and have that come out clean. Here’s a shot of mine once it was done.
Give it a few minutes to cool, then slice it up and serve!
A single piece:
This quiche recipe should be a hit with anybody who likes eggs and cheese.
Quiche Recipe That's Really Good
8
servings10
minutes45
minutes243
kcalIngredients
1 cup half and half
4 large eggs, beaten with a whisk
1/3 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese
10 ounces spinach, thawed and dried
Directions
- Line 9-inch quiche dish (or pie plate) with the Pillsbury dough and pre-heat your oven to 350 degrees F
- Microwave your spinach to thaw if it's frozen. Mine needed 7.5 minutes on high. Allow plenty of time to cool before putting it in a kitchen towel and squeezing as much moisture out as you can. Set that aside once the spinach is dried.
- In a large bowl, beat eggs, then mix in half & half and the salt/pepper. Mix it up a little bit.
- Layer 1 cup cheese, 10 ounces spinach and 1/3 cup onion into the dough-lined pan.
- Pour the liquid mixture into the dough and make sure it's evenly spread out. Put the dish in the oven and bake for 45 minutes at 350 F. Once it's done, you should be able to stick a butter knife in the middle and have it come out clean. Allow it to cool for a few minutes before slicing and remove it from the oven with a mitt.
Notes
- Full calorie calculation in the main recipe (here) with pictures at the end.
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Calorie calculation:
I calculated the calories for this by taking the total calories for all the ingredients and dividing by the number of servings.
| Ingredient | Calories |
| Half/half | 320 |
| Cheese | 440 |
| Eggs | 280 |
| Crust | 800 |
| Spinach | 105 |
| Total | 1945 |
| Servings | 8 |
| Calories per serving (1945/8) | 243 |