I’m back to share another recipe :D!! This time it’s savory food and not dessert because some of you requested for dinner recipes instead, however this is still baked in an oven. I love shoving food in the oven, it’s so fuss free.
Today’s recipe is named The best Spinach Feta Quiche Evarrr!!!!… although I haven’t really had a lot of Spinach Quiches outside, so… I’m not sure if it really is THE BESTEST BEST one out there. LOL. But I loved it. And Sam said it’s reallyyy good. So this is definitely worth trying!
I was craving for something creamy, something cheesy and with spinach… VOILA!!!
Idea of spinach quiche came into mind, and in a matter of hours, my idea materialized.
….Isn’t it beautiful?! :’)
Disclaimer: This recipe is SUPER DUPER CHEESY. And crazy sinful. Which is why it’s so good. It’s an explosion of flavors in the mouth!!! Do not attempt this if you’re a mild eater.
I’m a huge cheese fan and I found this super delicious. So if you love cheese, this is an orgasm in the mouth, quite literally. n___n But if you don’t, stay away. It’s so rich and filled to the brim with 2 types of cheese, how can you go wrong?! You mix spinach + cheese + bacon and you get a pretty much fail-proof recipe.
This recipe is quite forgiving, so you don’t have to use exact measurements or ingredients for the filling, you can adjust here and there as you please, and it’ll still turn out fine. You will realize later my recipe quite agar agar one but just HAVE FAITH ok LOL. The ingredients list looks quite long but the actual preparation time takes less than 30 minutes, so do not be intimidated.
Let’s get started!!
YOU WILL NEED:
8″ round baking pan for baking the quiche in
Non-stick cooking spray / baking paper to line the tin
♥ — 3 tablespoons of butter (for frying of the ingredients)
♥ — 3 cloves garlic, diced
♥ — 1 onion, chopped
♥ — A lot of chopped fresh spinach. I don’t know the exact measurements for this (how to measure spinach?!) but you can look at the picture above. Maybe 3-4 cups worth? For me I bought 2 bunches from NTUC Fairprice and used it all.
♥ — 2 cups of chopped mushrooms of your choice. I used portobello mushrooms because I think I am atas. LOL you can use brown mushrooms too, but no shiitake / brown / chinese mushrooms. Angmoh shrooms only.
♥ — 3/4 cup of Feta Cheese. (I went nuts and put in 1 big cup lol so mine was ultimate cheesy)
♥ — 6 slices of Cheddar Cheese
♥ — 4 eggs, beaten
♥ — 3/4 cup milk
♥ — 4 tablespoons of sliced sundried tomatoes pieces (or to taste)
♥ — Half a cup of real bacon bits or fry up some real bacon (If you don’t want this to be a vegetarian meal. I used bacon bits)
♥ — 2 and a half tablespoons of self-raising flour
♥ — Paprika & coriander for garnishing
♥ — Pepper to your own taste (This is a salty recipe from all the cheese, so no salt required)
♥ — Herbs to your own taste. I used 1 teaspoon each of dill weed and parsley.
♥ — Breadcrumbs
—- Optional Part—
♥ — 8 inch unbaked deep dish pie crust (I skipped this part. I don’t actually like pie crusts, but if you like more carbs and crust in your quiche then go ahead and add this.)
Step 1: Preheat oven to 200 degrees C. Melt the butter in a frying pan, and combine the Spinach, Mushrooms, Onions, and Garlic.
Fry and sautee in medium-high heat until the water oozing out from the spinach and mushrooms have completely dried up.
Step 2: Turn off the heat, then add in the sundried tomatoes and crumbled feta cheese to the spinach mixture. No need to cook this, just mix well.
My quiche turned out slightly soggier than I would’ve liked because I didn’t fry my spinach and mushrooms for long enough for all the water to be absorbed. It was delish nonetheless, but you don’t wanna make the same mistake I did! I’m sure it would be perfect otherwise.
Step 3: Line your baking tin with baking paper or spray non-stick cooking spray on the bottom, then pour in and spread out the spinach mixture evenly.
Step 4: Place bacon bits / fried bacon, cheddar slices and bread crumbs on top of spinach mixture. Save a few slices of cheddar cheese for later. I didn’t actually measure the bread crumbs and it doesn’t matter. I reached into the bag and sprinkled liberally.
I know it doesn’t look so very appetizing right now, but JUST YOU WAIT AND SEE. ^.^
Step 5: In a bowl, mix the eggs, milk, and flour well. Make sure there are no lumps.
Step 6: Pour over spinach mixture, then bake at 200 degrees C for 20 minutes, then place remaining cheddar cheese slices on top and sprinkle with more breadcrumbs, then cook for another 15 minutes, or until it’s done.
You know it’s done when your quiche is no longer wobbly and has a nice solid-ish texture. You can poke a toothpick in after about 30 minutes to check on it.
If you’d read my Brownie Recipe Tutorial, you would know all about how baking time can be different for everyone.
WHEN YOU ARE DONE…
This is all the glory you’ll end up with!!!!!!
♥ ♥ ♥
Sprinkle with paprika and garnish with coriander straight after you take your quiche out of the oven to achieve this GORGEOUS color.
Allow it to stand and cool in the baking tin for at least 15 minutes before serving. You don’t wanna serve your quiche piping hot, you want to have it only relatively warm because that’s when the flavors are at its best.
POW WOW!!!! It’s ridiculous, I know.
Definitely a lot more photogenic when sliced up than my brownies were. The spinach and mushrooms give the quiche a nice veggie bite and every spoonful of quiche was overflowing with gooey, melty cheese that made me go like this: …..:’)
So rich, so creamy, sooo goood wtffffff. Sam confirm wanna marry me please. If I didn’t have to watch my weight, I’d make this again. And again… Three quarters of my 8″ quiche was GONE in 20 minutes.
My auntie was visiting that day and after 2 generous slices, she said, “I’d finish all the leftovers if I didn’t have to let other people try it.”
….For a first attempt.
If you guys have any questions, feedback on how yours turned out, or requests for future recipe how-to’s, leave me a comment! Hope yours will turn out equally fabulous and good luck!!