Why You’ll Love This Vegetarian Spinach Quiche Recipe
When you take a bite of this Vegetarian Spinach Quiche, you’ll immediately understand why it’s a favorite in my kitchen. It’s a delightful blend of flavors and textures that never fails to impress. The creamy filling, combined with the savory bacon and fresh spinach, creates a perfect harmony that keeps me coming back for more. Plus, it’s versatile! I can serve it for breakfast, brunch, or even dinner. It’s easy to make, and the aroma filling my home while it bakes is simply irresistible. This quiche isn’t just a dish; it’s a celebration of wholesome, delicious ingredients.
Ingredients of Vegetarian Spinach Quiche
When it comes to whipping up a delicious Vegetarian Spinach Quiche, the ingredient list is straightforward but oh-so important. Each component plays a key role in creating that lovely, creamy filling, and I promise you, it’s worth gathering everything.
From the flaky crust to the savory filling, every bite is a little piece of heaven. Plus, if you’re like me and sometimes forget to check your pantry, it’s good to have a clear list to make sure you’re not missing that one vital item when you’re ready to bake.
Here’s what you’ll need to create this scrumptious quiche:
- 1 frozen pre-rolled, 9-inch pastry dough
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup skim milk
- 1 cup shredded mozzarella cheese
- 1 tablespoon flour
- 7 slices Morningstar vegetarian bacon
- 1 medium onion, diced
- 5 ounces frozen chopped spinach, thawed
- 1/4 teaspoon salt
- 1 dash pepper
- 1 dash nutmeg
Now, let’s talk about the ingredients for a second. Feel free to get a little creative with the cheese; if mozzarella isn’t your jam, you could swap in cheddar or even feta for a tangy twist.
And if you can’t find vegetarian bacon, don’t sweat it—just add some sautéed mushrooms or extra veggies to keep that flavor punch.
Oh, and don’t forget to really squeeze the spinach to get rid of all that pesky water. Nobody wants a soggy quiche, right? Trust me, I’ve learned that the hard way.
How to Make Vegetarian Spinach Quiche
Alright, let’s explore the delightful process of making a Vegetarian Spinach Quiche. First things first, preheat your oven to 450 degrees. While that’s heating up, grab your 1 frozen pre-rolled, 9-inch pastry dough. Unroll it gently and press it into your pie pan. Don’t worry about greasing the pan—this pastry is ready to go.
Once it’s snug in the pan, fold the edges over and crimp them to give it that cute, finished look. Now, here comes the fun part: cover the pastry with a double layer of aluminum foil and pop it in the oven for 8 minutes. After that, remove the foil and let it bake for another 4 minutes. It’s okay if it bubbles a bit; that’s just the pastry doing its thing.
While the crust is baking away, let’s get to the good stuff—the filling. In a skillet, fry up 7 slices of Morningstar vegetarian bacon according to the package instructions. Once they’re nice and crispy, take them out, break them into bite-sized pieces, and set them aside.
In the same skillet, toss in your diced 1 medium onion. Cook them in the leftover bacon oil (or add a little oil if needed) just until they soften up a bit. No need for them to be fully sautéed; we’re just giving them a head start.
Next, take your 5 ounces of thawed frozen chopped spinach and squeeze it like you mean it to remove all the excess water. Trust me, a soggy quiche is a sad quiche.
Now, let’s mix it all together. In a large bowl, beat 4 eggs, then add in 3/4 cup whole milk, 3/4 cup skim milk, the crispy bacon, softened onions, drained spinach, 1/4 teaspoon salt, a dash of pepper, and a dash of nutmeg. Stir that all up until it’s well combined.
Then, in a separate bowl, mix together 1 cup of shredded mozzarella cheese with 1 tablespoon of flour (this helps to keep the cheese from clumping). Add this cheesy mix to your egg mixture and give it another good stir.
When your crust is out of the oven and the oven is now set to 325 degrees, line the crimped edges of the crust with foil to prevent burning. Pour that glorious egg mixture into the warm crust, and bake it for 45 minutes.
You’ll know it’s done when the filling feels firm, the crust is golden brown, and a toothpick comes out clean. And there you have it—a beautiful, savory Vegetarian Spinach Quiche that’s sure to impress. Enjoy every delicious bite!
Vegetarian Spinach Quiche Substitutions & Variations
Have you ever thought about how you can customize your Vegetarian Spinach Quiche to suit your taste? I love experimenting with different ingredients.
You can swap mozzarella for feta or goat cheese for a tangy twist. If you’re not a fan of vegetarian bacon, try sautéed mushrooms or sun-dried tomatoes instead.
For a heartier version, add diced bell peppers or zucchini. You can even mix in fresh herbs like basil or thyme for an added flavor boost.
And if you prefer a dairy-free option, substitute almond or soy milk along with a plant-based cheese. The possibilities are endless!
Additional Tips & Notes
While making your Vegetarian Spinach Quiche, keep a few tips in mind to enhance the experience.
First, don’t skip the step of draining the spinach well; excess moisture can make your quiche soggy. I also recommend letting the quiche cool for a few minutes before slicing—it helps the filling set.
If you want extra flavor, consider adding herbs like thyme or basil. Additionally, this quiche can be made ahead and reheated, making it perfect for meal prep.
Finally, feel free to experiment with different cheeses or veggies; it’s a versatile dish that adapts well to your preferences!