Easy Quiche Recipe For Easter 2024

Easy Quiche Recipe For Easter 2024: The most simple quiche recipe, loaded with your choice of contents like cheese, ham, and spinach! Excellent for dinner, brunch, or breakfast.

Easy Quiche Recipe For Easter 2024

Ingredients

• 10 ounces frozen, chopped spinach, thawed
• 1 refrigerated pie crust (to make your own, use Whole Wheat Pie Crust or Oil Pie Crust)
• 5 large eggs
• 3/4 cup milk (I used 1%; or use whole milk or a combo of milk and cream for more richness)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon hot sauce, such as Tabasco (optional)
• 1 cup diced, cooked ham
• 3/4 cup 1/4-inch-diced melty cheese such as Gruyere or white cheddar* (about 3 ounces)
• 2 green onions, finely chopped

Instructions

• Start the oven at 375 degrees Fahrenheit. Thaw your frozen spinach in the microwave according to the directions if it hasn’t previously been thawed. Squeeze as much liquid out of the spinach as possible by placing it in a sieve. Put aside.

• sightless If your crust comes pre-formed in a disposable pan, bake it. For three minutes, bake the pie dish on a baking sheet. Take it out of the oven, give it a few quick pokes with a fork, then put it back in and continue baking for another ten minutes or so, or until it turns a light golden color. Preheat the oven to 350 degrees Fahrenheit. If you prepare your own dough or use a pie dough sheet, refer to the notes.
• Get the Filling Ready: Whisk together the eggs, milk, nutmeg, salt, pepper, and Tabasco in a sizable mixing basin.
  To make the spinach as dry as possible, squeeze and blot extra water out of it, then distribute it uniformly over the bottom of

• the blind-baked crust. On top of the spinach, scatter the ham, cheese, and onion.
  Pour the egg mixture over the top very carefully.

• Cook the Quiche: Bake the quiche on the baking sheet for 40 to 50 minutes, or until a knife inserted 1 inch from the crust’s edge comes out clean and the center is set. Use foil or a pie crust barrier to prevent the crust from browning more than you would want.

ALSO SEE

Easy Red Velvet Creme Brulee Recipe

Advertisement

Notes

• *For a Lorraine inspired easy quiche, use Gruyere or Swiss, swap the ham for cooked bacon, and omit the spinach; I also love this with sharp white cheddar.

• If you are using pie dough (homemade or frozen/refrigerated) that doesn’t come pre-shaped in a pan: Grab a deep 9-inch pie dish (this quiche has a lot of filling; I used this dish). Roll your pie dough into a 11-inch circle, then transfer it to the dish. Build up and flute the top edges to create a nice rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dry beans, then place on a baking sheet and bake for 10 minutes. Remove it from the oven, lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)

• TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).

• TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.

• TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

• SERVING: 1 of 6
• CALORIES: 255 kcal
• CARBOHYDRATES: 19g
• PROTEIN: 16g
• FAT: 13g
• SATURATED FAT: 4g
• POLYUNSATURATED FAT: 2g
• MONOUNSATURATED FAT: 5g
• TRANS FAT: 1g
• CHOLESTEROL: 151mg
• POTASSIUM: 308mg
• FIBER: 2g
• SUGAR: 3g
• VITAMIN A: 5866 IU
• VITAMIN C: 3 mg
• CALCIUM: 186mg
• IRON: 3mg