Quiche is not only a popular choice for afternoon tea, it’s also super easy and you can mix and match your favorite ingredients. I’ve been making this recipe for years, often changing the filling ingredients, and it’s a winner every time. It’s light and fluffy with lots of flavor. Whenever I announce that I’m making this quiche, my honey does a little happy dance!
Today I’m filling my quiche with spinach and Swiss cheese, but you can use whatever filling you’d like. You’ll even find a few other filling suggestions below.
Spinach and Swiss Cheese Quiche
- 1 8-inch Deep Dish Frozen Pie Crust, thawed and prebaked
- 1 Cup Shredded Swiss Cheese
- 2 Cups Fresh Spinach
- 1 Tbsp Olive Oil
- Salt & Pepper to taste
- 2 Egg Yolks
- 1 Egg
- 1/4 – 1/2 Tsp Dried Crushed Red Pepper
- 2 Cups Whipping Cream
Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil for easy cleanup and place pie crust on sheet. Spread cheese in bottom of crust.
Heat oil in a skillet over med-high heat and add spinach. Sprinkle with salt and pepper to taste. Saute spinach until it is cooked down and add it to the pie crust.
In a medium bowl, beat egg, egg yolks, and crushed red pepper together. Beat in whipping cream.
Pull oven rack out and place the baking sheet with pie crust on it. (The egg mixture will fill the crust the brim, this will make it easier to place in the oven.) Pour egg mixture over filling and slide rack back in.
Bake 15 minutes then reduce the temperature to 300 degrees and bake 40-45 minutes, until tester comes out clean.
Let cool for 10-15 minutes before slicing and serving.