We still remember how yummy the spinach bacon quiche we ate on our trip to Italy was. The crust, the filling and the parmesan on the top made it so scrumptious. It made a perfect brunch for us. The chef of the bakery near our hotel was in the business for about 50 years. We insisted a lot to get the recipe, or even a few tips, but he didn’t do that. So we decided to figure out how he made it and ended up with our spinach quiche recipe.
First, we wanted this to be vegetarian recipe so we didn’t use bacon. Mushroom spinach quiche at the bakery was also very yummy and would make a vegetarian recipe, but we weren’t sure about which type of mushroom to use. Possibly the chef used a special and rare mushroom as it was more expensive than the bacon quiche.
Actually, with very basic ingredients you can find any time and everywhere, it is very cheap and practical to prepare this easy spinach quiche recipe. All you ned is some flour, a few eggs, some Greek yoghurt and milk, butter and cheese, spices and of course some spinach. It isn’t so hard, yeah?
You can have it for a weekend breakfast or lunch, or take away to your picnic destination. Whenever and wherever you have it, it’s best to serve it hot. Actually the smell from the oven is so tempting that, everybody at home will invade the kitchen to get the biggest piece.
If you want to make something healthy and tasty for your family or friends, this will be a very nice recipe for you. Of course you don’t have to strictly stick to these ingredients. Any kind of addition or omission to your taste will give you a better chance to savor your spinach quiche.
Yields 5
Spinach quiche. An easy and yummy brunch idea. No leftovers guaranteed.
45 minPrep Time
30 minCook Time
1 hr, 15 Total Time
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Ingredients
- ½ cup nicely chopped onion
- 1/8 cup + 1 tbsp olive oil
- 9 Oz spinach
- ¼ tsp black pepper
- ¼ cup Greek yoghurt
- 2 eggs
- 4 Oz butter
- 2 cup flour
- 1 tbsp baking powder
- ½ tsp salt
- 4 Oz crumbled goat cheese
- ¼ cup milk
- ¼ cup grated parmesan
Instructions
- Pre heat oven to 340 F
- Fry the chopped onion in olive oil about 10 minutes
- Add thinly sliced spinach leaves and black pepper and fry about 5 more minutes (Don’t let the green color fade away)
- In a bowl combine the yoghurt, 1 egg and butter(at room temperature), and knead.
- Add flour, baking powder and salt (all sifted) to your dough and knead for a few minutes
- Keep the dough in refrigerator (lid closed or wrapped with film) for 30 minutes
- While the dough is resting, add crumbled goat cheese and combine
- 30 minutes later, spread the dough equally into greased pie pans ( I had 5 pans each 4.5 inch in diameter)
- Divide the mixture equally to the pans
- In a bowl mix the milk with 1 egg
- Finally divide the egg and milk mixture equally to your pans and top with parmesan
- Bake for 30 minutes (or until top is golden brown)
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