What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 spinach quiche recipe with swiss cheese that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Spinach Quiche Recipe With Swiss Cheese
Swiss and Spinach Crustless Quiche
Spinach, Bacon, and Swiss Quiche
Ham, Swiss and Spinach Quiche
Two-Cheese Spinach Quiche
Spinach Swiss Quiche
Mushroom + Spinach Quiche
Swiss Cheese and Spinach Quiche
Caramelized Onion and Spinach Quiche
Cheddar-Swiss Spinach Quiche
Spinach Quiche
Quiche Florentine (Spinach Quiche)
Spinach and Cheese Quiche
Spinach, Cheddar, and Swiss Quiche
What cheeses are best for 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. Pat dry prior to mixing in.
Is it better to use fresh or frozen spinach in quiche?
Fresh spinach gives this classic quiche a bigger flavor than frozen – and a frozen crust simplifies preparation. Bacon and spinach quiche falls under the comfort food category. I don’t remember the first time I ate quiche, but I do remember the most memorable slice.
Is heavy cream or milk better for quiche?
Your best bet for making a quiche without heavy cream is to swap whole milk for heavy cream, use a combination of whole-fat and reduced-fat milk or a combination of heavy cream and reduced-fat milk. The USDA reports that a cup of whole milk contains 149 calories and about 8 grams of fat.
Why is my spinach quiche watery?
Too much dairy ensures that the custard will never set, resulting in a runny, watery quiche. Too many eggs will dry out your quiche, resulting in a filling that resembles scrambled eggs more than silky-smooth custard.
What is the secret to a good quiche?
Professional Chefs Share Their Tips for the Best Quiche
- Blind bake the crust. …
- Use a great dough. …
- Don’t forget to chill it. …
- Add another layer of protection. …
- Whip your eggs. …
- Cook your veggies first. …
- Avoid fillings that are too wet. …
- Experiment with flavor combos.
Is Gruyere Swiss cheese?
First, a little lesson in cheese: Gruyere (pronounced groo-YARE) is an Alpine-style Swiss cheese. It’s named for the town of Gruyères in the Swiss canton of Fribourg.
Does spinach need to be cooked before putting in quiche?
To give fresh spinach a softer texture, you can cook it first before adding it to the quiche. 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.
Should vegetables be cooked before putting in quiche?
I prefer fresh not frozen vegetables in my quiche. Since most vegetables will not cook fully whilst submerged in custard and baked, you want to cook those vegetables at least half-way and drain off any excess liquid.
What can I use instead of cream in quiche?
The 10 Best Substitutes for Heavy Cream
- Milk and butter. Combining milk and butter is an easy, foolproof substitution for heavy cream that’ll work for most recipes. …
- Soy milk and olive oil. …
- Milk and cornstarch. …
- Half-and-half and butter. …
- Silken tofu and soy milk. …
- Greek yogurt and milk. …
- Evaporated milk. …
- Cottage cheese and milk.
Why is my quiche rubbery?
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.
Can I use 2% milk instead of half-and-half in quiche?
The dairy can be whole milk or anything with more fat than that, like half-and-half, cream, or a mix.
Can I substitute half-and-half for milk in a quiche?
Half And Half
Half and half is another great substitute that you’re likely to find in your fridge when the milk runs out. This possible substitute is already closer to the consistency of milk than heavy cream. Since it’s generally equal parts milk and heavy cream, it doesn’t need to be mixed with water or anything.