The Tenglin Family loves spinach, so it is perhaps no surprise that they love this crowd-pleasing recipe. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Tenglin Family’s Spinach Quiche
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
The Tenglin Family loves spinach, so it is perhaps no surprise that they love this crowd-pleasing recipe. Read…
Ingredients
- Nonstick spray oil, for coating pan
- 3/4 cup (176 grams, 6 oz, or 3/4 of an 8-oz brick) cream cheese, soft at room temperature
- 2/3 cup (155 ml) half-and-half or 1/3 cup each whole milk and heavy cream
- 6 large eggs
- 2 10-oz (283-gram) packages frozen chopped spinach, thawed
- 1 cup (115 grams or 4 oz) grated cheddar or gruyere
- 1/2 cup (50 grams) finely grated Parmesan
- 1 small bundle (2 to 3 oz or about 8 thin green onions) thinly sliced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- This can be baked in quarter-sheet (9×13-inch) pan or casserole dish.
- Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy.
- Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly.
- Whisk in eggs, two at a time, until combined.
- Squeeze out spinach in handfuls, removing as much extra moisture as possible.
- Stir in spinach, cheddar, parmesan, scallions, salt and pepper. Pour in filling
- Bake quiche at 425 degrees until crust is golden brown and filling is set, about 25 minutes.
- Cool at least 10 minutes before serving. Quiche keeps in fridge for 4 to 5 days.
Notes
- Enjoy Angelica, Kevin and Luisa Tenglin
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
Frequently Asked Questions
This recipe appears to be crustless — is that intentional?
Yes. The recipe bakes the filling in a nonstick-sprayed 9×13-inch quarter-sheet pan or casserole dish with no pastry crust listed in the ingredients. It’s a custard-rich, crustless quiche designed for easy weeknight or crowd-feeding serving.
Why does the recipe emphasize squeezing out the spinach?
The two 10-oz (283 g) packages of frozen chopped spinach hold a large amount of water after thawing. The instructions say to squeeze out the spinach in handfuls, removing as much extra moisture as possible, so the custard sets properly rather than turning watery.
Can I make this ahead of time?
Yes — the instructions note that the quiche keeps in the fridge for 4 to 5 days.
