Catfish Out of Water

Quiche is a great thing to bring to holidays and potlucks. It's good hot right out of the oven. But it's also good chilled or at room temperature. So, if you're tight on oven space or want to make something ahead of time, quiche works equally well. Even if you're traveling to an event, you don't have to worry about if quiche is piping hot or not completely chilled when you arrive. Quiche is good at any temperature. It also works with a wide variety of flavor profiles. Today, I went with Greek yogurt, Dijon mustard, spinach, shallot, garlic, queso fresco, cherry tomatoes, and Cubanelle peppers for Easter. Although you can mix and match your own favorite fruits, vegetables, or produce that you have on hand. I tend to use quiche as a catch-all for produce that I've accumulated, but don't have a specific plan for before they go bad.

Gallery

I had the oven about 100°F higher than it should be. I was making bread and quiche at the same time. So, instead of risking the bread not turning out (you should NOT open the oven while making bread), I just let it sit and hoped that the quiche would still be fine! It's a little crispier than I'd ordinarily cook a quiche. Although quiche is incredibly forgiving! And it still tasted great.

Variations of Spinach Quiche

There are plenty of things that you can mix and match to add to quiche. I'm particularly fond of spinach. It's one of those things that goes with a bright, summery quiche where I like to add things like salmon, Greek yogurt, and blue cheese. Although it also goes great in a more savory, wintery quiche with ingredients like ricotta, pecans, and white wine.

Quiche w/ Salmon & Spinach

Quiche w/ Greek Yogurt, Spinach, & Blue Cheese

Quiche w/ Spinach, Ricotta, Pecans & White Wine

Quiche w/ Spinach & Cherry Tomatoes

This Spinach Quiche consists of eggs, Greek yogurt, Dijon mustard, spinach, shallot, garlic, queso fresco, cherry tomatoes, and Cubanelle peppers with a dash of salt and pepper.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine French, Latin American

Servings 8 servings

Equipment

• Food Processor (optional)
• Round Baking Dish (or Cast Iron Pan)
• Oven

Ingredients

  

• 6 eggs
• 1½ c. Greek yogurt
• 1½ tsp. Dijon mustard
• dash salt
• dash pepper
• 2 c. spinach
• 1 shallot
• 3 cloves garlic
• 1 c. queso fresco
• 12 oz. cherry tomatoes halved (or grape tomatoes)
• 1 Cubanelle pepper diced (or banana/Anaheim pepper)

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Whisk eggs, Greek yogurt, mustard, salt, and pepper together. Set aside.
• Add spinach, shallots, and garlic to a food processor. Pulse until roughly chopped.

  Alternatively, you can chop the spinach and mince the shallots and garlic by hand.
• Spread spinach mixture across the bottom of the pan.
• Crumble queso fresco over the spinach mixture.
• Pour in the egg mixture.
• Top with cherry tomatoes and cubanelle peppers.

  I used a Cubanelle (Cuban) pepper for this recipe. You can easily substitute this for any other kind of mild or spicy peppers of choice. Cubanelle peppers are roughly like a cross between banana peppers and Anaheim peppers. Although you could also opt for a spicier pepper, if you wanted to use jalapeños or any other peppers of choice.
• Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
• Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.

Tips, Tricks, & Notes

• I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.