This quiche is amazing! So full of flavor & doesn’t have a weird quiche-y texture like some do. It’s probably the addition of the flour that’s whisked into the eggs. It’s light & fluffy but still filling & super delish. The family gobbles this up. It’s also great the next morning for breakfast.
I make versions of this quiche on a regular basis. It allows us to use up quite a few leftovers. In this particular one, I added a little chipotle chilis in adobe sauce because I still had some leftover from the Barbacoa Tacos I made previously (see my previous posts). And it always seems that I can’t use up fresh spinach fast enough so this recipe takes care of many things in one fell swoop.
You can see the original recipe here.
The key to this quiche is making sure you whisk the flour until there are no more lumps. So you may be whisking for a long time. The best way to accomplish this is to use the stand mixer with the whisk attachment. Trust me, I’ve done it with the mixer & without – the mixer makes it so so so so so so much better. And lighter. And fluffier.
The whisking part might take a good 10 minutes or so. Just be patient. The longer the time, the fluffier the eggs. It is also necessary to scrape the sides of the bowl occasionally with a cake spatula.
This next part is easy. Add the ingredients of your choice, but be sure to add 2 cups of cottage cheese, and a couple big handfuls of spinach that’s been rough chopped. Oh and cheese. Any semi-hard to hard cheese will do. In other words, use what you have on hand as long as it isn’t Velveeta or American, or something soft like that. If it can shred easily, it’s a good choice. (Side note: This is another great item that can get used up before going bad. Not being a fan of Swiss cheese, this is my go-to to make sure it gets used & not thrown away.)
I never add this quiche to a pie crust (and I also don’t add the butter from the original version – there’s no need for it). I simply spray my casserole dish with cooking spray and pour it right in. Bake it at 400 degrees for the first 15 minutes, then cut the temperature down to 350 & finish baking for the remaining time. Its amazing served with salsa & sliced avocados.
Spinach Quiche
Ingredients
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp sea salt or seasoned salt
- 12 eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded swiss cheese
- 2 handfulls fresh spinach
- 1 can 4 oz green chilis
Instructions
- Preheat oven to 400 degrees. Spray casserole dish with cooking spray.Crack eggs in the bowl of a stand mixer & add the flour, baking powder & salt. Using the whisk attachment, beat the eggs until very few or no lumps remain, about 10 minutes. Add the remaining ingredients – feel free to improvise here. Add chopped meats or leftover cooked veggies along with the spinach, green chilis & cheeses. Bake at 400 for 15 minutes, then cut the temp down to 350 & bake for 45 minutes or until a knife inserted in the center comes out clean & the top is set.
