QUICK AND HEALTHY BREAKFAST QUICHE RECIPE WITH SPINACH
This Quick and Healthy Breakfast Quiche Recipe with Spinach is loaded with wholesome veggies and perfect for a delicious breakfast, an elegant brunch, or a satisfying lunch or dinner.
Ingredients
- 1 big onion (sliced)
- 4-5 big mushrooms (sliced)
- 3-4 big broccoli florets (fresh or frozen)
- 1-2 cups spinach
- 150 gr smoked bacon
- 1 pastry sheet
- 4 eggs
- 1 cup (200 ml) milk
- 2 TB (30 gr) butter
- 30 gr parmesan cheese
- 1-2 garlic cloves
- ⅛ tsp salt (adjust to taste)
- ⅛ tsp pepper
- pinch of nutmeg (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Gently wipe the mushrooms with a wet sponge, then slice. Use the stems too. Peel and slice the onion. Peel and grate the garlic. Cut the bacon into approx. 1/3 inch / 1 cm pieces.
- If using fresh broccoli, cut the florets into smaller pieces first, then blanch them until a bit al dente 2-4 min. for smaller florets, and 4-5 min. for medium ones. If using frozen broccoli, cook 2 min. less than package directions, as they will be finished in the oven, and then cut into smaller florets.
- Drain the broccoli in a colander and rinse with cold water to stop the cooking. If using frozen broccoli, try to squeeze out as much water as possible, without destroying the florets. Just gently squeeze them between your palms.
- Melt the butter in a pan on medium-high heat. Add the bacon and cook until nice and a bit crispy. Then, remove it to a small bowl. Add the onions, and sauté until softened. Add the garlic and the mushrooms, and cook until they start to soften, but still hold their shape. Don't cook too much, or they will start to release water. Add the spinach and cook for a few seconds, until it wilts down a bit.
- In a medium-sized bowl, prepare the egg filling. Whisk together the eggs, milk (cream if using), salt, pepper and nutmeg (optional). Then add the grated Parmesan cheese.
- Place the pastry sheet in a 9-inch (25 cm) tart pan with detachable bottom, going all the way up the sides of the pan. Then pass a rolling pin over the pan, removing the excess pastry. Poke the pastry on the bottom and sides with a fork.
- Transfer the mushroom mixture and bacon, into the tart pan, making sure everything is evenly spread out all over. Arrange the spinach evenly; the colors should be evenly distributed, so the quiche will look pretty once baked. Then, nicely arrange and spread out the broccoli florets on top. Slowly pour egg mixture covering the veggies. Arrange some mushroom slices on top for visual appeal.
- Bake at 350°F (180°C) for 45-55 minutes (but check at 30 min.). The quiche is ready when it has a darker golden brown color on top, but the middle is just slightly jiggly when you shake it.
- Remove from the oven and let cool for 10-15 minutes in the pan, so the egg filling has time to set, then place on a wire rack and let cool completely.
- Serve on its own or with a salad or some protein on the side. Either way, this quiche is absolutely delicious and impressive. Enjoy!
Notes
- You can replace the puff pastry shell with a homemade or a store-bought pie shell. Just blind bake your pie shell first, using some parchment paper and pie weights, and then without, for another 10 minutes.
- For a richer and creamier filling, you can replace 50 ml of the whole milk with heavy cream. If you want a very rich quiche, replace the milk with cream or half-and-half entirely.
- You can use any veggies you have on hand, but for a pretty looking quiche just sprinkle some greens around, to create that contrast with the overall golden color of the custard. - The most popular veggies are green peas, leeks, bell pepper (red peppers look great because of their red color), green beans, zucchini, green onions, cherry tomatoes, sundried tomatoes, kale, Brussels sprouts or even leftover roasted veggies.
- Some of the cheeses that go well with this quiche due to their flavors are sharp Cheddar cheese, Gruyère cheese, Feta and goat cheese (for a saltier bite), Swiss cheese, and Parmesan, of course. Fontina, Mozzarella, and Monterey Jack are also great and melt beautifully.
- If you like a bit of heat, you can add a touch of hot sauce or cayenne pepper to the egg filling.
- Do not cover your quiche while baking. You want that nice, golden color on top. If, however, you feel the edges are getting darker too quickly, cover with aluminum foil for the last 10-15 minutes of baking. This is not usually necessary, however.