Description
This Shamrock Spinach Quiche is a delicious and festive dish perfect for St. Patrick’s Day or any special brunch. With a flaky pie crust, a creamy egg filling, and the fresh flavors of spinach and herbs, this quiche is both comforting and nutritious. Whether you serve it warm or at room temperature, it’s a guaranteed crowd-pleaser!
Ingredients
- Refrigerated pie crust – 1 (9-inch)
- Large eggs – 8
- Milk or cream – ½ cup
- Kosher salt – ¾ teaspoon
- Black pepper – ¼ teaspoon
- Fresh spinach – 1 cup, chopped
- Fresh parsley – 1 tablespoon, chopped
- Shredded cheese – 1½ cups (cheddar, Swiss, or preferred blend)
Instructions
- Preheat oven to 350°F (175°C).
- Shape a 9-inch pie tin into a shamrock design by making four small cuts along the edges and overlapping slightly.
- Press the refrigerated pie crust into the shaped tin, crimping the edges to hold the design.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in 1 cup of shredded cheese, spinach, and parsley.
- Pour the egg mixture into the pie crust and spread evenly. Sprinkle the remaining cheese on top.
- Bake for 30-40 minutes, or until the center is set and the top is golden brown.
- Allow to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
- Blind bake the pie crust for 10 minutes before adding the filling for a crisper crust.
- Feel free to swap out different cheeses or add ingredients like mushrooms, onions, or bacon for variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a crustless version, grease a baking dish and pour the egg mixture directly into it before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American