Simple Spinach Quiche

I’ll admit one thing to you: When I was a kid, I thought it was pronounced “kweeech.”

Now that that confession’s out of the way, I’ll also admit that I didn’t do any of the things I was supposed to this week. I had planned to spend my days off working on different rainy day staple meals, like stews, breads, sweet tarts, and so forth. Then, I planned date nights and social events and day trips that completely conflicted with any sort of cooking regime.

The week of staples flew out the window. But I did manage to make this awesome spinach quiche, and I have to say that I have no regrets.

The one note I have about this recipe is that you can use just about any ground meat out there. Here, I list ground beef cooked up with a little salt and pepper, which works just fine. But I also made it with moose meat, Italian sausage, and chipotle ground turkey, and all of them tasted equally as good. So, go with your gut on this decision.

No matter which one you choose, here’s how you make this quiche.

Serves 4



1 Cup All Purpose or Whole Wheat Flour

1/2 Cup Cold Butter, Unsalted and Diced

1/4 Teaspoon Salt

1/8 Teaspoon Pepper

1/8 Teaspoon Garlic Powder

Dash of Cumin

1/4 Cup Ice Water


1/2 Large White Onion, Diced

1/2 Pound Ground Beef, Seasoned With Salt and Pepper To Taste

8 Large Eggs

1/4 Cup Heavy Cream

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Cup Shredded Mexican Blend Cheese

1 Tablespoon Minced Garlic

1 Cup Fresh Spinach, Chopped

Fresh or Shredded Mozzarella, To Layer On Top


For the crust, pulse flour, butter, and spices in food processor until butter is no longer in large chunks (about ten seconds). If you do not have a food processor, rub the butter into the flour using your hands until butter pieces are roughly the size of small peas. Add ice water and mix in thoroughly. Form dough into thick disk shape, wrap in plastic wrap, and refrigerate for 30 minutes minimum.

Preheat oven to 375 F.

While the dough chills, cook the seasoned meat on medium heat in a large skillet. When meat is browned, add onions. Cook until softened, about 3-5 minutes. Set aside.

In a large bowl, whisk eggs thoroughly. Whisk in heavy cream and spices. Mix in cheese, garlic, and spinach. Mix in the meat and onion.

Spray pie tin with cooking oil or rub with butter. On a floured surface, roll out crust to about 1/8 inch thickness (no need to measure, you’ll be able to see when it’s ready to fit in the pan). Press crust into pan, peeling off the dough that hangs over the edge. Use a fork to poke holes around the bottom of the dough and up the sides.

Cook dough on its own for five minutes, then pour in filling. Cook for 35 minutes, adding the shredded mozzarella after 15-20 minutes.

Serve warm.

I like this recipe because it’s flavorful and warming, although your breath will definitely smell like garlic and egg afterward. But since it’s been raining cats and dogs around here, I’m willing to take that risk for some comfort food.

While I may not have gotten everything done that I initially planned on this week, I can’t say that I didn’t have fun. The Fiance and I have been all over this part of the state in recent weeks, and it’s just the beginning of our summer plans. After a year of holding off and rescheduling, we finally broke down and bought our tickets to Europe on a whim this weekend.

Yup. After three years, I’m finally heading back to Ireland this August. From there, I’m not sure where the wind will blow us, but I know that we will be happy with it. This time, I’m armed with some real photography skills, a real camera, and a much better idea of what I want.

And, of course, I’m ready to eat my way through the country, pub by pub.

Until next time, stay spontaneous.

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