Make Ahead

Fresh Spinach & Shallot Quiche

by:
April 27, 2016
4.8
4 Ratings
Fresh Spinach & Shallot Quiche
Photo by Liz | inspired by the seasons
  • Serves 4
Author Notes

I love spinach, fresh is my favorite. Sure, frozen is great in a pinch but I prefer to avoid that defrosting and squeezing part. Fresh spinach at the farmers' market and a upcoming party got me thinking that maybe I can get fresh into a quiche without it becoming a watery mess. I think this recipe accomplishes that and a lot more with flavor help from shallots, prosciutto and a touch of white balsamic vinegar. —Liz | inspired by the seasons

What You'll Need
Ingredients
  • 1 cup Packed fresh spinach, julienned
  • 4 Large eggs
  • 1/3 cup Chopped shallot
  • 1 teaspoon Olive oil for cooking
  • 1 teaspoon White balsamic vinegar
  • 2/3 cup Cheddar jack cheese
  • 1 1/2 cups Half & Half
  • 1 teaspoon Oregano
  • 1 ounce Prosciutto cut into thin strips
  • 1 9" pie crust
Directions
  1. Preheat oven to 400 degrees. Place shallots in a small frying pan with oil on medium heat and saute 3-4 minutes, remove from heat and add 1 tsp white balsamic vinegar and set aside.
  2. In a medium bowl beat together eggs, half & half, oregano and salt.
  3. Into cooked pie crust layer shallots, prosciutto, spinach and cheese. Pour egg mixture over the filling and put in oven. I put my quiche on a cookie sheet for ease of cleaning and for easy transferring in and out of the oven. Cook for 10 minutes and then turn oven down to 375 degrees and cook for another 20-25 minutes. It is done when lightly brown on top and set in the middle. allow to cool for 10 minutes after removing from oven and serve.
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    Liz | inspired by the seasons
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6 Reviews

Vanessa S.
Vanessa S. February 21, 2021
Other than needing to add about 10 more minutes to the cooking time, I followed the recipe exactly and it came out wonderful! The white balsamic vinegar and shallots really elevate the flavor. Quick and easy yet elegant. This is my new favorite recipe for quiche.
 
Jim M.
Jim M. December 13, 2020
Am amazing recipe. So tasty
The balsamic vinegar was a stroke of genius. I used gruyère cheese instead of the cheddar. Because we live in Colorado, 6000 ft. We added more time and temperature and it came out perfect.
 
Liz |.
Liz |. December 14, 2020
Thanks for letting me know that you enjoyed the recipe! I have always strived for a "stroke of genius" accolade! You made my day/year.
 
Jim M.
Jim M. December 11, 2020
Brilliant recipe, BUT so many recipes never take into living at 6210 feet. No matter what they say at those temperatures it took 1 hour and 22 minutes. I did cover it and it worked like a gem. One of the best tasting Quiches I’ve ever made. I hate processed cheddar so I used gruyère cheese . Otherwise follow the recipe. The white balsamic vinegar was an awesome addition.

It
 
Liz |.
Liz |. November 7, 2017
Glad you enjoyed it Kelley! I love your substitution of the gruyere.
 
Kelley
Kelley November 6, 2017
Delicious!! Great balance of flavors, but I subbed gruyere.