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Easy Spinach Quiche Recipe with Swiss Cheese
Do You Like Spinach?
I love quiche. And I love spinach. Combining them is a winning combination. When I use spinach to make a quiche, I’ve created a bit of heaven. If you like spinach and Swiss cheese, you should love this recipe. All of the ingredients used make a great mix, with flavors that blend to create a delectable recipe.
While this recipe is not an original, I will give little side notes on a few things I have learned, or ingredients I prefer. This recipe is on one of those cards that come in a set with some recipe box. Remember those? I think those are still sold. I have had this recipe for years; I think that it was on a free set of cards that came in the mail. The only credit I see to give is at the bottom of the card: My Great Recipes Packet 3. There you go. And now, on with this delicious recipe.
The Card the Original Recipe Was On
1 8 or 9 inch partially baked pastry shell (partially baked? I stick it in just for a few minutes until it hardens some from its soft dough state.)
1 Tbsp. Dijon mustard (I use generic Dijon-style.)
2 Tbsp. minced green onion (Sometimes I use a little more!)
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
½ tsp. salt
Dash of pepper
Dash of nutmeg
1 cup ricotta, cottage cheese, or diced mild white brick cheese? ( I use ricotta or cottage cheese, whichever I have on hand; when I have a choice, I choose ricotta. I’ve never tried the white brick cheese. Would that be Monterey Jack?)
½ cup whipping cream
¼ cup shredded Swiss cheese (or a bit more!)
1 Tbsp. soft butter or margarine (I prefer real butter!)
What to Serve Spinach Quiche With?
This quiche is great served alongside beans. Pinto or black beans are best with it, in my opinion. This makes a whole meal! It can also be served as an appetizer or breakfast item.
I have made this quiche several times, and it always turns out well. It’s a real delight!
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Instructions for Spinach and Swiss Quiche
After you take the partially baked pastry shell out of the oven, brush the shell with the mustard. Chop green onions and sauté in butter. Add cooked and drained spinach. Stir all together over medium heat to cook up the moisture. Stir in salt, pepper, and nutmeg. Stir in ricotta (or cottage cheese or brick cheese). Taste for seasoning. You can adjust as needed. Blend in eggs and whipping cream. Pour mixture into the pie shell. Sprinkle with grated Swiss cheese and then dot with butter. Real butter is so good! Sometimes I have added a little more than what the recipe calls for--yummy!
Put this lovely creation in the oven, preheated to 375 degrees. Cook for 25 to 30 minutes or until set. You can tell by the crust turning a golden brown and the cheese melting nicely that the quiche is done.
Serve this quiche alone for brunch or for lunch or supper with some kind of protein on the side. I love black or other beans with this dish. You could also serve chicken or a slice of ham. No matter how you serve it, you'll love this quiche.