Ina Garten’s Spinach Quiche is a rich and savory dish that’s perfect for breakfast, brunch, or a light dinner. This classic quiche combines a buttery, flaky crust with a creamy spinach and cheese filling, making it a delicious addition to any meal.

What is Ina Garten Spinach Quiche?

Spinach quiche is a savory tart made with a base of eggs and cream, enriched with sautéed spinach and cheese. Ina Garten’s recipe uses fresh, flavorful ingredients to create a dish that’s both elegant and comforting.

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Reasons to Try Ina Garten Spinach Quiche

Elegant and Versatile: Perfect for any occasion, from casual brunches to holiday gatherings.
Rich and Creamy: The combination of eggs, cream, and cheese creates a luscious filling.
Make-Ahead Friendly: Can be prepared in advance and reheated.
Packed with Spinach: A delicious way to enjoy your greens.

Ingredients Needed to Make Ina Garten Spinach Quiche

For the Crust

All-purpose flour – 1 ¾ cups
Unsalted butter – 1 stick (½ cup), cold and diced
Ice water – 3-5 tablespoons

For the Filling

Fresh spinach – 10 ounces (or frozen spinach, thawed and drained)
Olive oil – 1 tablespoon
Shallots – 2, finely chopped
Eggs – 4 large
Heavy cream – 1 ½ cups
Milk – ½ cup
Gruyère cheese – 1 cup, grated
Parmesan cheese – ¼ cup, grated
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Nutmeg – a pinch (optional)

Instructions to Prepare Ina Garten Spinach Quiche

Prepare the Crust

Combine the flour and a pinch of salt in a food processor. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a floured surface, roll out the chilled dough to fit a 9-inch tart pan or pie dish. Press it into the pan and trim the edges. Prick the bottom with a fork and refrigerate for 15 minutes.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.

Sauté the Spinach

Heat olive oil in a large skillet over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened.
Add the spinach and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.

Prepare the Filling

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg.
Stir in the Gruyère cheese, Parmesan cheese, and the sautéed spinach and shallots.

Assemble and Bake

Pour the filling into the pre-baked crust, spreading it evenly.
Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the filling is set and the top is lightly golden.
Let the quiche cool for 10 minutes before slicing.

What Goes Well With Ina Garten Spinach Quiche?

Mixed Green Salad: A fresh and light side dish to balance the richness.
Roasted Potatoes: Adds a hearty element to the meal.
Fruit Salad: Sweet and refreshing alongside the savory quiche.
Soup: Pair with a light soup like tomato or gazpacho.

Key Tips for Making Ina Garten Spinach Quiche

Pre-Bake the Crust: Ensures a crisp, flaky base that won’t get soggy.
Drain the Spinach: Remove excess moisture from the spinach to prevent a watery filling.
Freshly Grated Cheese: Grating cheese fresh ensures better melting and flavor.
Don’t Overbake: Bake until just set; the center should still have a slight jiggle.
Serve Warm or Room Temperature: Quiche tastes best when it’s slightly cooled.

Creative Variations of Ina Garten Spinach Quiche

Add Protein: Include cooked bacon, ham, or smoked salmon for added flavor.
Switch Cheeses: Use cheddar, feta, or goat cheese for a unique twist.
Herbaceous Flavor: Mix in fresh dill, parsley, or thyme for added brightness.
Vegetable Mix: Add sautéed mushrooms, roasted red peppers, or caramelized onions.
Mini Quiches: Use a muffin tin to create individual servings.

Storage Guidelines for Ina Garten Spinach Quiche

Refrigerate leftovers: Store them in an airtight container for up to 3 days.
Freeze for Later: Wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat Gently: Warm in a 350°F (175°C) oven until heated through.

Nutrition Value

Calories: ~320 per slice
Protein: 12g
Carbohydrates: 18g
Fats: 22g
Fiber: 2g

FAQs

Can I Use Frozen Spinach for Spinach Quiche?

Yes, frozen spinach works well for spinach quiche. Thaw it completely and squeeze out all the excess moisture before adding it to the filling to prevent the quiche from becoming watery.

How Do You Prevent a Quiche Crust from Getting Soggy?

To keep the quiche crust from getting soggy, pre-bake (blind bake) the crust before adding the filling. Use pie weights or dried beans to prevent the crust from puffing up while baking.

Can You Make Spinach Quiche Ahead of Time?

Yes, spinach quiche can be made ahead of time. Bake it fully, let it cool, and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes before serving.

What Other Vegetables Can Be Added to Spinach Quiche?

Other vegetables that pair well with spinach in quiche include mushrooms, roasted red peppers, caramelized onions, and zucchini. Cook the vegetables beforehand to remove excess moisture and enhance their flavors.

Wrapping Up

Ina Garten’s Spinach Quiche is a delightful, versatile dish that’s perfect for any time of day. With its creamy filling, flaky crust, and savory flavor, it’s sure to impress your family and guests. Serve it warm, at room temperature, or chilled for a satisfying and elegant meal!

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