Spinach quiche, 2 ways

Spinach quiche by Bake Bellissima

You cannot go wrong with a classic spinach quiche for Mother’s Day brunch. It’s a crowd pleaser and very easy to prepare. It can be made a day ahead which is perfect for brunch, because who wants to wake up early and start slaving in the kitchen? Especially on Mother’s Day? I definitely don’t!

I am showing 2 ways to prepare this quiche: the first is the classic method with a delicious, flaky crust. The second is a lower-carb option: crustless mini-quiches. These are fun because you prepare them in a muffin pan, and they are ready in a flash.  They also make very chic hors d’oeuvres for a cocktail party.

To prepare the crustless quiches, prepare the filling recipe below and pour into a muffin tin that has been greased with butter. Bake at 425F for 10 minutes and then at a reduced temperature of 325F for another 10 minutes, or until a test knife comes out clean and the mini quiches are golden brown.

Enjoy this recipe, whichever way you decide to make it!

Spinach quiche by Bake Bellissima


Spinach quiche
  • For the crust:
  • 1½ cup flour
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ cup oil
  • 2 tbsp milk
  • For the filling:
  • 1 tbsp butter
  • 1 cup heavy cream
  • ½ cup milk or half and half
  • 4 eggs
  • 1 tsp salt
  • ½ lb shredded swiss or gruyere cheese
  • 2 tbsp butter
  • 2 tbsp minced green onion
  • ⅛ tsp ground nutmeg
  • 1 10 oz frozen package chopped spinach, thawed and drained
  • ¼ tsp pepper
  1. For the crust:
  2. Preheat oven to 375F.
  3. Mix all of the ingredients in a medium bowl with a fork.
  4. Pat into 9 inch round or 13 x 8 inch rectangular pan.
  5. Prick the crust all over and bake for 8 minutes.
  6. Remove crust and increase oven temperature to 425F.
  7. For the filling:
  8. Spread 1 tbsp butter over crust.
  9. In a small pan, melt 2 tablespoons of butter over medium heat and sauté the green onions until tender, about 3-4 minutes.
  10. Drain the thawed spinach and squeeze all the excess water out several times (to avoid too much water in the quiche).
  11. In a medium bowl, whisk the cream, milk, eggs, salt, pepper and nutmeg. Stir in the cheese, spinach, and the sautéed green onions.
  12. Pour the filling into the crust, making sure not to overfill.
  13. Bake at 425F for 15 minutes. Reduce heat to 325F and bake for 30-35 minutes longer, or until a test knife comes out clean.



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  1. Micha3ygirl says

    I am such a huge fan of spinach quiche – and an even bigger fan of quiche in a muffin tin. Low carb, low maintenance but still delicious and chic! Thanks for putting two ways – I’ll be trying both! The photography on this post is beautiful….I love it!!

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