Spinach Feta Cheese Quiche Recipe (2024)

FAQs

Does fresh spinach need to be cooked before adding to quiche? ›

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients. Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing!

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

There are 231 calories in 100 g of Cafe Culture Spinach and Feta Quiche.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

What type of pan is used to bake a quiche? ›

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

Quiche, with spinach (1 piece - 1/8 of 9" pie) contains 17.1g total carbs, 15.5g net carbs, 20g fat, 12.5g protein, and 298 calories.

Traditionally made with a flaky crust (and usually flaky means high fat) plus lots of creamy and cheesy ingredients, quiche can have anywhere from 400 to 700 calories and 25 to 50 grams of fat per serving.

Spinach. The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures. What Do You Really Get When You Buy Organic?

A good rule of thumb is fresh spinach cooked down equals about a cup and a half, which is roughly the equivalent of a 10 oz frozen package.

Raw Spinach Benefits: There is no need to shun raw spinach simply because it contains oxalic acid. It is also rich in many essential nutrients, some of which are more available to our bodies when we consume them raw. These nutrients include folate, vitamin C, niacin, riboflavin, and potassium.

Can you put raw spinach in a smoothie? Yes, raw spinach is a great, healthy addition to a smoothie and you likely won't taste it if you add other flavorful ingredients like fresh fruits.