Spinach Quiche with Gorgonzola

This Spinach and Gorgonzola Quiche combines creamy Gorgonzola, tender spinach, and a buttery homemade crust for a perfect savoury dish. Whether you’re making it for brunch, a light lunch, or dinner, this quiche is both satisfying and simple to prepare. With just a few ingredients, you’ll have a rich and flavourful meal.

Ingredients for Easy Spinach Quiche Recipe

Eine Quiche schmeckt immer lecker. Der Teigboden erinnert an Kuchen und die Füllung kann nach Geschmack verändert werden. Diese Zutaten braucht Ihr für diese einfache Spinat Quiche:

• Spinach: Fresh spinach is key for this quiche. Blanching it briefly keeps it tender without losing its vibrant color.
• Gorgonzola Cheese: Creamy, tangy Gorgonzola brings bold flavor that pairs beautifully with the spinach.
• Eggs and Crème Fraîche: These give the filling its custardy, creamy texture.
• Pie Crust: You can use a pre-made crust, but a homemade one made with spelt or regular flour adds a buttery, flaky texture that elevates the dish.
• Seasonings: Nutmeg, salt, and pepper bring warmth and balance to the filling.

Tip: For the crust, make sure your butter is cold to achieve a perfectly flaky texture.

Step-by-Step Instructions for Making Spinach and Gorgonzola Quiche

1. Make the crust and blind bake: Mix flour and salt, then rub in cold butter by hand or pulse in a food processor. Add cold water until a dough forms, then roll it out, press it into a tart pan, and blind bake until golden.
2. Prepare the filling: Sauté onions and garlic until soft, then blanch spinach and squeeze out excess water. Whisk together eggs, crème fraîche, nutmeg, salt, and pepper. Combine with the spinach, onion mixture, and Gorgonzola.
3. Assemble and bake: Pour the filling into the pre-baked crust and bake until the top is golden and the filling is set. Let cool slightly before slicing.

7 Reasons Why You’ll Love This Spinach Quiche Recipe

1. Homemade Pastry: The spelt flour crust is rich, buttery, and perfectly flaky, adding an extra layer of texture to the quiche.
2. Rich, Creamy Filling: The combination of tangy Gorgonzola and custardy eggs makes for an incredibly luscious and satisfying filling.
3. Perfect for Any Meal: Whether it’s breakfast, brunch, or dinner, this quiche fits any occasion—and it’s just as delicious served warm or at room temperature.
4. Wholesome Ingredients: Made with fresh spinach, eggs, and a homemade crust, this quiche is as nutritious as it is hearty. Spinach and eggs are nutrient-packed, making it a satisfying meal.
5. Simple to Make: Despite its elegant appearance, this quiche is incredibly easy to prepare with just a few simple steps.
6. Customizable: If Gorgonzola isn’t your favorite, you can easily swap it for feta, goat cheese, or even cheddar for a milder or different flavor profile.
7. Make-Ahead Friendly: This quiche can be made in advance, stored in the fridge, and reheated when you’re ready, making it perfect for meal prep.

Quiche Recipe FAQs

More Quiche Recipes You’ll Love

If you’re a fan of this Spinach and Gorgonzola Quiche, be sure to try these other delicious quiche recipes:

• Crustless Quiche with Spinach, Prosciutto and Mushroom
• Roasted Carrot and Beetroot Quiche with Goat’s Cheese
• Wild Garlic and Mushroom Quiche

5 from 1 vote

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Spinach and Gorgonzola Quiche

This Spinach and Gorgonzola Quiche combines the rich creaminess of Gorgonzola cheese with fresh, earthy spinach in a buttery, homemade spelt pastry crust. Serve with a mixed green salad for a delightful main course!

Course Main Dish

Category Baking

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 8

Calories 384 kcal

Autor Elle

Ingredients

For the Pastry (or use store bought):

• 250 g spelt flour Type 630 or regular flour
• 1 teaspoon sea salt
• 125 g unsalted butter cold and cubed
• 4-5 tablespoons ice-cold water
• 1 egg lightly beaten (for coating the pastry crust)

For the Filling:

• 500 g fresh spinach stemmed, washed, roughly chopped
• 125 g Gorgonzola cheese crumbled
• 2 large eggs
• 80 g crème fraîche about 5 tablespoons
• 1 small onion finely chopped
• 1 clove garlic minced
• 2 tablespoons olive oil
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Method

Prepare the Pastry:

1. Food Processor Method: Pulse the flour, salt, and thyme (optional) in a food processor. Add cold butter and pulse until the mixture resembles coarse breadcrumbs. Gradually add ice-cold water, pulsing until the dough just comes together.

2. By Hand Method: In a large bowl, mix the flour and salt. Quickly rub the cold butter into the flour with your fingers until it forms coarse crumbs. Add ice-cold water, a little at a time, and mix until the dough forms.

3. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. Meanwhile, grease a 24 cm tart pan with a removable bottom.
4. After chilling, roll out the dough on a floured surface to about 3 mm thick. Lay the dough over the tart pan, pressing it into the edges. Chill again for 10 minutes.

5. Blind Bake the Crust: Preheat the oven to 410°F / 210°C (or 190°C fan-assisted). Prick the base of the pastry with a fork, line with baking paper, and fill with pastry weights or dried beans. Blind bake for 15 minutes, then remove the paper and weights. Brush the crust with beaten egg and bake for another 10 minutes until golden. Set aside to cool.

Prepare the Filling:

1. Heat olive oil in a pan over medium heat. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Set aside to cool.
2. Blanch the spinach in salted boiling water for 1-2 minutes until just tender. Drain, rinse with cold water, and let cool for 5 minutes. Squeeze out excess moisture, then roughly chop.
3. In a medium bowl, whisk together the eggs and crème fraîche. Stir in nutmeg, salt, and pepper. Once cooled, combine the spinach, onion mixture, and crumbled Gorgonzola with the egg mixture.
4. Assemble and Bake: Pour the spinach and Gorgonzola filling into the pre-baked crust, spreading it evenly. Bake for 25-30 minutes, or until the filling is set and lightly golden. Let cool slightly before slicing.
5. Enjoy warm or at room temperature!

Notes

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