Healthy Spinach Quiche

This is a healthy spinach quiche and we are not having the 'but it's a frittata' conversation I beg you! A frittata is this recipe because it has no crust, a quiche is this recipe because it has cream and bakes on the stove-top and in the oven. You get the gist of this recipe right? Point is, it's easy to make, taste delicious, a wonderful way to use up left overs and is the best make-ahead lunch!

Ingredients For A Healthy Spinach Quiche

This recipe uses these ingredients but frittata or quiche really should be a way to use up any bits you may have over to avoid waste. The ingredients may sound random (they are) but they work!

Quiche serves great at breakfast, lunch, dinner or snack and stores beautifully in the fridge!

Eggs A great source of protein and the foundation of a great quiche and frittata.

Spinach - Add more or less and baby spinach is best here.

Bacon - You can use any meat here, ham, salami, chorizo, pork and just about every other meat.

Cheese - Cheddar is always great in frittata recipes and pasta recipes, but there are many other cheese types to use.

Onions - Brown onion or spring onion if possible is a lighter tasting onion for this recipe.

Garlic

Fresh Cream The cream pulls the ingredients together beautifully creating a rich texture and taste.

Cottage Cheese - tried something different with this quiche. It worked! A thicker richer consistency without the over indulgence feeling/taste.

Tahini - I had some left over tahini and I had to try it. The result:  it took the taste up a notch or two! You can definitely add less if you are concerned but the nuttiness from the tahini and egg was a hit!

How To Make Healthy Spinach Quiche

This recipe goes very quick because it doesn't cook for long on the stove since we finish it up in the oven.

Onion and garlic: Cook in the heated oil. They don't take long, about 2 minutes.

Seasoning: Always season as you go, season in layers. We are using the salt and pepper premix which is a kitchen essential from Smell and Taste.

Bell peppers: Chopped small so they cook as quick and don't dominate the dish. A mix of colorful bell peppers adds a pop of color. You can also use mushrooms if you don't have bell peppers.

Bacon: I prefer the chopped bacon, add it in about a minute after the peppers.

Spinach: Baby spinach wilts rather than cooks so it's a better choice and has a milder taste than other spinach types. This recipe calls for 1 cup however, I really pack it in that cup! I'm sure if it were loose it would be 2 cups because I press it in one cup.

Wet ingredients: Its best to work in a separate bowl with the wet ingredients. I use a measuring jug, starting with the eggs, beat them in and then add the rest of the dairy and seasoning.

Stove top to oven: Start cooking it on the stove on low to medium heat. It goes quick, one ingredient after another. The dairy is poured over and ready to bake! Super simple recipe!

Bake: Once the liquid dairy is poured over, add the grated cheese and bake on low heat, 175 to 180 degrees Celsius, stove dependent.

Cool: Allow the quiche to cool down before you cut into it (3 to 4 minutes). However, it's best to transfer it once cooled to a serving plate if your pan is taking long to cool down.

Recommended

Healthy Spinach Quiche

Miranda | My Anosmic Kitchen

This Healthy Spinach Quiche is a wonderful breakfast or lunch option and is the perfect make-ahead packed meal prep for the family. It cooks from stove-top to the oven (although you can still make it without an oven) and is ready all in under 30 minutes. Stays for a few days in the fridge with a quick reheat.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 small onion or ½ large onion
• ▢ 2 tbsps. coconut oil olive oil, any oil
• ▢ 2 minced garlic
• ▢ ½ cup mushrooms or bell peppers chopped
• ▢ 1 pkt bacon pieces
• ▢ 1 cup spinach packed
• ▢ ½ cup cottage cheese or buttermilk
• ▢ 2 tbsps. tahini optional
• ▢ ½ teaspoon salt and pepper pre-mix
• ▢ ¾ cup cream
• ▢ 6 eggs beaten
• ▢ 1 cup grated cheese any and can also be mixed

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Instructions 

• Preheat the oven between 175 and 180 degrees Celsius. Use a pan/skillet that can go from stove-top to the oven otherwise you have to change pans later.
• In an oven proof pan or skillet, heat the oil and add the onion and garlic till cooked about 1 minute or 2. Add the vegetable and bacon and lower the heat, let it cook for another minute or 2 then toss in the spinach. Mix till its all combined remove from the heat but leave it in the pan to cook finish. 
• Meanwhile crack the eggs in a jug or bowl and add the fresh cream, cottage cheese or buttermilk, salt & pepper and tahini. 
• Pour the creamy custard mixture over the onions, bacon and spinach. Top off with grated cheese and bake for 12 minutes. The center will still be a bit jiggly but the edges will be cooked, turn the grill on for 2 minutes. Remove and cool for another 2 minutes before cutting in to serve.  
• Serve with a fresh side of greens.

Notes

Seasoning and Spices

Feel free to use a little crushed chili flakes for a bit of heat if you wish. We used this Calabrese spice from Smell and Taste.

Storing

This spinach quiche stores well in the fridge for 3 to 4 days in a sealed container.  Simply reheat in the microwave. 

How to get even cooking in a quiche or frittata? 

From the time you start to cook it on the stove top, the heat should be low and when you transfer to the oven, it's no different. Keep the heat low and slow to get even cooking and no burning under. I cook it on 175 to 180 so work accordingly. 

How do you know when the quiche is ready? 

The sides will have cooked, become slightly firm but the center will still be a bit jiggly, it usually happens in the last 1 ½ to 2 minutes of the cooking time, that's when you should turn the heat to grill.  In those last 2 minutes it will cook just enough in the center. 

Is it important to let it cool down before cutting in? 

Yes, because when you remove it from the oven, it won't stop cooking immediately. It will still be cooking but start dropping the temperature and the heat. 

Why is my quiche sticking to the pan? 

There are a few possibilities. It could be that

• the pan is not non stick or
• you let it over cook 
• the heat was too high
• it was left in the pan too long 

There's that line between, the time it comes out the oven and the time you remove it from the dish it baked in. Food doesn't stop cooking just because it's out the oven, it takes time to settle down and cool off.  If your pan (heat) is too hot, and you leave it in the same pan it will stick or become dry and taste over cooked. 

The perfect balance in this recipe is to remove it from the oven, give it 2 to 3 minutes to cool down, (just enough time to pack up some dirty dishes) and then remove it from the pan to another serving plate. 

What if I don't have an oven? 

You can still make the recipe, just use low heat on the stove and for the first couple of minutes, cover the pan with a lid (even a board works) at a slant to allow steam to escape a little for half the time. When you feel it's cooked, remove allow to cool as above notes.  As long as the heat is low and slow, and the pan is covered, it will cook.

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