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 lorraine recipe 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 Lorraine Recipe
Spinach Quiche
Spinach and Bacon Quiche
Quiche Lorraine
Spinach Quiche
Spinach Quiche
Bacon and Spinach Quiche
Spinach Quiche
Spinach Quiche
Easy Bacon, Cheese and Spinach Quiche
Cheesy Spinach Quiche
Quiche Florentine (Spinach Quiche)
Spinach Quiche
Crustless Spinach Quiche
Easy Crustless Spinach Quiche
Should spinach be cooked before adding to 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.
What is difference between quiche and quiche Lorraine?
To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
Is fresh or frozen spinach better for quiche?
Fresh spinach gives this classic quiche a bigger flavor than frozen – and a frozen crust simplifies preparation.
How do you make spinach quiche?
Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust. Sprinkle the shredded cheese over top. Scatter spinach evenly over cheese (breaking up clumps as best you can). Then pour the egg mixture carefully over top.
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. Luckily, the 4:1 ratio is relatively simple to remember and you can size the recipe up or down.
What cheese is best in quiche?
Especially if you prefer to use only one quiche cheese at a time, Gruyere is an excellent as well as classic choice. Blue cheese can be blended with other cheeses for quiche. A sweet, salty cheese, Gruyere becomes stronger the more it’s aged.
What ingredients is in a Quiche Lorraine?
Ingredients
- Pastry for a one-crust nine-inch pie (see pastry recipe)
- 4 strips bacon.
- 1 onion, thinly sliced.
- 1 cup Gruyère or Swiss cheese, cubed.
- ¼ cup grated Parmesan cheese.
- 4 eggs, lightly beaten.
- 2 cups heavy cream or 1 cup each milk and cream.
- ¼ teaspoon nutmeg.
Why is a quiche called Lorraine?
Contrary to popular belief the Quiche actually originates in Lothringen a medieval kingdom under German rule. The name ‘quiche’ is also from German origin word ‘Kuchen’ which means cake. The French later enhanced the dish and renamed the dish, Lorraine.
What do French eat with quiche?
You could have it with a mixed green salad, unless you prefer to add steamed broccoli or leeks to the quiche batter. Either way, in Alsace, it was well complemented by a glass of the local white or a light red wine.
What is the secret to a good quiche?
The number one trick to a good quiche is the perfectly fluffy egg filling. If you set aside add-ins and cheese (which we’ll get to later), quiche is basically just egg and milk. Figuring out your proportions couldn’t be simpler – for each egg you use, you need half a cup of milk.
Should vegetables be cooked before putting in quiche?
Some vegetables like mushrooms should be cooked first to get as much moisture as possible out of them. Other ingredients like potatoes should be cooked to make sure that they are cooked all the way through. For most of the vegetables, however, you can make them work with or without cooking them.
Can I use milk instead of heavy cream for quiche?
The simplest way to reduce the amount of fat and calories in your quiche is actually to eliminate the heavy cream and replace it with a healthier substitute. One swap is to use whole milk for the heavy cream, which will still provide a rich, creamy flavor but without all of the extra calories and fat (via Desert).