Sautéed Onion Gruyere Spinach Quiche Recipe (2024)

FAQs

Does fresh spinach need to be cooked before adding to quiche? ›

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients. 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!

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini.

You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle.

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

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.

Traditionally made with a flaky crust (and usually flaky means high fat) plus lots of creamy and cheesy ingredients, quiche can have anywhere from 400 to 700 calories and 25 to 50 grams of fat per serving.

How can you tell when quiche is done? A quiche is done when it wobbles a little in the center when you jiggle the baking pan, a sign that it is smooth and creamy. Bake your quiche until the edges are set, but it still moves just a bit in the center.

Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it's removed and center will firm up quickly. Over baked quiche may curdle.

What is the best ratio of eggs to milk in a 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)

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

A good rule of thumb is fresh spinach cooked down equals about a cup and a half, which is roughly the equivalent of a 10 oz frozen package.

Incorporating spinach into raw and cooked dishes can maximize its health benefits. Mix up how you consume spinach—some raw, some cooked—but avoid overcooking your leafy green vegetables.

Compared to other salad greens, spinach can arrive at your house caked in a lot of dirt. The best way to discard this dirt is to fill a large pot or a large bowl with cool water. Place the spinach in there, swish the leaves around, and let them sit for at least five minutes.

Yes, raw spinach is a great, healthy addition to a smoothie and you likely won't taste it if you add other flavorful ingredients like fresh fruits. Just make sure you rinse it first if it isn't pre-washed.