Savory Spinach and Parmesan Quiche
Indulge in this rich and savory spinach and parmesan quiche, perfect for a delightful brunch gathering or a special family meal. With a flaky crust encasing a creamy filling enriched by the distinct flavors of pancetta and nutmeg, this dish pairs wonderfully with a fresh green salad and a crisp glass of white wine. Using a springform pan not only enhances its presentation but also showcases the beautifully baked crust. Elevate your brunch table with this elegant yet simple dish that is sure to impress your guests!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
pre-made pie crusts
2 (Thawed)
unsalted butter
1 teaspoon (For greasing the pan)
olive oil
3 tablespoons (For sautéing)
chopped pancetta or bacon
1/4 cup (Chopped)
yellow onion
1/2 cup (Finely chopped)
garlic
1 1/2 teaspoons (Minced)
spinach
2 lbs (Rinsed, blanched, and finely chopped)
salt
3/4 teaspoon (To taste)
fresh ground black pepper
1/2 teaspoon (To taste)
nutmeg
1 pinch (Grated)
large egg
1 (Beaten)
Parmesan cheese
1 1/2 cups (Grated)
unsalted butter
1 tablespoon (Melted, for brushing)
aged balsamic vinegar
To taste (For serving)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
Lightly grease a springform pie pan with unsalted butter, ensuring the base and sides are well-coated.
3
In a large skillet, heat olive oil over medium-high heat.
4
Add the pancetta and cook until it is crispy, about 2 minutes.
5
Stir in the chopped yellow onion and sauté for an additional 3 minutes until the onions become translucent.
6
Add minced garlic and cook, stirring continuously, for about 30 seconds until fragrant.
7
Incorporate the blanched and finely chopped spinach, salt, pepper, and a pinch of grated nutmeg. Stir well and cook for 2 minutes to combine flavors.
8
Remove the skillet from heat and let the mixture cool slightly.
9
Once cooled, mix in the beaten egg and grated Parmesan cheese until fully combined.
10
Roll out one pie crust and fit it evenly into the bottom of the prepared springform pan.
11
Pour the spinach mixture into the crust, spreading it evenly.
12
Cover with the second pie crust, sealing the edges and cutting slits into the top to allow steam to escape.
13
Brush the top crust with melted unsalted butter for a golden finish.
14
Bake in the preheated oven for approximately 40 minutes, or until the crust is golden brown and the filling is set.
15
Remove from the oven and let it rest for 5 minutes before slicing.
16
Serve warm, drizzled with aged balsamic vinegar for a touch of richness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is a Savory Spinach and Parmesan Quiche.
What temperature should I preheat my oven to?
Preheat your oven to 400 degrees F (200 degrees C).
What type of pan is recommended for this recipe?
A springform pie pan is recommended to enhance presentation and showcase the crust.
How much spinach is needed?
You will need 2 lbs of spinach that has been rinsed, blanched, and finely chopped.
Can I use bacon instead of pancetta?
Yes, you can use 1/4 cup of either chopped pancetta or bacon.
How much Parmesan cheese should be used?
The recipe calls for 1 1/2 cups of grated Parmesan cheese.
How many pie crusts are required?
You need 2 pre-made pie crusts, which should be thawed.
What spices are used to season the spinach mixture?
The mixture is seasoned with 3/4 teaspoon of salt, 1/2 teaspoon of fresh ground black pepper, and a pinch of grated nutmeg.
How long do I bake the quiche?
Bake the quiche for approximately 40 minutes until the crust is golden brown.
How should I prepare the springform pan?
Lightly grease the base and sides of the springform pan with one teaspoon of unsalted butter.
What type of onion is best for this quiche?
A yellow onion is recommended, specifically 1/2 cup finely chopped.
How long should the pancetta be cooked?
Cook the pancetta in olive oil for about 2 minutes until it becomes crispy.
When do I add the garlic?
Add the minced garlic after the onions have become translucent and cook for 30 seconds.
Why is an egg included in the filling?
One beaten large egg is mixed into the cooled spinach and cheese mixture to help bind the filling.
What should I do to the top crust before baking?
Seal the edges, cut slits in the top to allow steam to escape, and brush with melted unsalted butter.
How long should the quiche rest after coming out of the oven?
Let the quiche rest for 5 minutes before slicing.
What is the suggested serving accompaniment?
Serve the quiche warm, drizzled with aged balsamic vinegar.
What side dish pairs well with this quiche?
A fresh green salad pairs wonderfully with this dish.
What type of wine is recommended?
A crisp glass of white wine is a great pairing for this savory quiche.
How much garlic is used in the recipe?
The recipe requires 1 1/2 teaspoons of minced garlic.
Is the spinach cooked before being added to the crust?
Yes, the blanched spinach is sautéed with the pancetta, onions, and garlic for 2 minutes before cooling.
What is the purpose of the nutmeg?
A pinch of grated nutmeg is added to enrich the flavor profile of the creamy spinach filling.
How much olive oil is used for sautéing?
The recipe uses 3 tablespoons of olive oil.
How do I know when the quiche is finished baking?
It is done when the crust is golden brown and the filling has set.
What is the texture of the crust?
The recipe describes the result as a flaky crust.
Is this recipe suitable for a brunch?
Yes, it is specifically described as perfect for a delightful brunch gathering.
How much butter is used for brushing the crust?
Use 1 tablespoon of melted unsalted butter for brushing the top.
Should the spinach mixture be hot when adding the egg?
No, the skillet mixture should be removed from heat and allowed to cool slightly before mixing in the egg.
Where do I place the two pie crusts?
One crust fits into the bottom of the pan, and the second crust covers the filling.
What is the primary flavor profile of this dish?
It is a rich and savory dish with distinct flavors of spinach, parmesan, and pancetta.