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This homey and rustic spinach quiche recipe is a great dairy-free alternative for your weekend brunch.
Category
Breakfast
his homey and rustic spinach quiche recipe is a great dairy-free alternative for your weekend brunch.
Quiches are a staple of French cuisine—a homey and rustic dish that warms the soul. From the flaky crust to the creamy custard and the hidden fillings waiting to be discovered, quiche can be enjoyed by anyone. Whether you decide to eat this spinach quiche to start your day or as a teatime snack, this classic dish is guaranteed to please. This quiche is also a great vegetarian dish perfect for any meal of the day.
Quiche is a fairly well-known dish nowadays and is served in most cafes and bistros, but did you know they actually have a long rich history. Considered a classic French dish, quiche was actually invented in a mediaeval kingdom in Germany called Lothringen. This kingdom was later renamed Lorraine by the French.The word quiche originated from the German word “kuchen”, which translates to cake.
The original version of quiche Lorraine was an open-faced pie filled with smoked bacon and an egg and cream custard. Cheese was only later added in the future iterations of the dish. The crust was initially made from bread dough, but is now made from either shortcrust or puff pastry crust.
Quiche only gained popularity in England after the Second World War, and during the 1950s in the United States. Due to being primarily vegetarian, the dish was considered unmanly. Nowadays, there are many different versions of quiche, from the original quiche Lorraine to ones with spinach, mushrooms and ham among other things.
While quiches may be easy to eat, they are not as easy to make— there are a few common pitfalls that can cause your quiche to fail. Before diving into making a delicious quiche, here are some of the mistakes you may inadvertently make during the process, and how to effectively avoid them.
1. You used too many eggsA good quiche includes a custard that has the perfect ratio between eggs and milk. Using too many eggs in your custard will result in a filling that is too rubbery and firm when baked. Whereas, not using enough eggs will prevent your custard from setting fully.
If you follow the directions of your recipe, your egg custard should be the perfect amount of liquid to set when baked in the oven. If it’s any more moist, it might not set fully or properly. This means that if you're adding filling such as vegetables, you need to ensure that they are as dry as possible. For example, if adding mushrooms, you should saute them until all of their moisture is gone. For this recipe, make sure to squeeze your cooked spinach to get rid of as much excess water as possible.
Blind baking is the process of baking your pie crust or pastry without its filling. Pouring your egg mixture into an unbaked crust will cause the liquid to seep into the crust, not allowing it to firm up in the oven. You can solve this by simply blind-baking your crust before adding the egg custard.
If you’ve eaten a quiche before, you’ll know that it’s not fully solid and there’s a little jiggle when you cut into it. This is a sign that your quiche is extra creamy and silky. If you bake your quiche in the oven for too long, your quiche will firm up too much. You can counter this by baking your quiche until the edges are set, but the centre is still slightly jiggly.
If you want to jazz up your quiche, here are some examples of filling variations you can try depending on your preference:
Ham and cheddar cheeseSpinach, sun-dried tomatoes, and crumbled goat cheeseCrab and mushroom
In our version of a spinach quiche, we replace regular milk/cream with our BamNut Milk Barista which is a plant-based milk that’s extra creamy made from Bambara groundnuts. Made specifically for tea and coffee, this milk is also ideal for making the perfect creamy egg custard for a spinach quiche. Using our plant-based BamNut Milk Barista also means that this quiche is vegetarian.
