Name: Spinach Cheese Quiche and Tomato Salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 20 ounces (560 grams) frozen chopped spinach, thawed and drained well; 1 medium onion, diced; 8 ounces shredded mozzarella; 2 9-inch pie shells, storebought or use the recipe below; 1 cup milk; 2 eggs; 1/2 teaspoon dried dill, such as Pereg; sliced muenster cheese or more shredded cheese, for topping; 2 cups all purpose flour, such as Glicks (see note); 1 teaspoon salt; 1/2 cup Gefen Canola Oil; 1/3 cup water or milk; 3 cups assorted cherry tomatoes, halved; 2 tablespoons sliced scallions; 2 tablespoons chopped parsley; 2 tablespoons Gefen Olive Oil; 1/2 teaspoon sea salt; crack of Gefen Black Pepper

Spinach Cheese Quiche and Tomato Salad

This quiche is perfect for Shavuos, but even better for supper! Wow your family with this delicious meal that was a staple in my house growing up and hopefully will be in yours too.

For more great cooking, watch Supper, Again?

Spinach Cheese Quiche ft. Rena’s Mom

Rena Tuchinsky

Ep. 36

May 27, 2024

Ingredients

Spinach Cheese Quiche

20 ounces (560 grams) frozen chopped spinach, thawed and drained well
1 medium onion, diced
8 ounces shredded mozzarella
2 9-inch pie shells, storebought or use the recipe below
1 cup milk
2 eggs
1/2 teaspoon dried dill, such as Pereg
sliced muenster cheese or more shredded cheese, for topping

Quiche Pie Crust

2 cups all purpose flour, such as Glicks (see note)
1 teaspoon salt
1/2 cup Gefen Canola Oil
1/3 cup water or milk

Colorful Tomato Salad

3 cups assorted cherry tomatoes, halved
2 tablespoons sliced scallions
2 tablespoons chopped parsley
2 tablespoons Gefen Olive Oil
1/2 teaspoon sea salt
crack of Gefen Black Pepper

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basic cheesy complete meal idea dairy family-favorite nowaythatshealthy quiche rena tuchinsky Shavuos Supper Again weeknight dinner

Directions

Preheat oven to 350 degrees Fahrenheit.
Mix together till a ball of dough is formed.
Grease two pie pans. Roll out half of the dough into a large circle onto a piece of Gefen Parchment Paper. Flip parchment into the pan and peel parchment away from dough. Press the dough to fit the pan evenly and crimp the edges. Poke holes into the crust with a fork several times.
Bake for 10 minutes then remove and fill.

Mix spinach, onion, mozzarella and dill weed together. Distribute evenly between the 2 pie shells.
Mix together milk and eggs. Pour evenly over the pie shells.
Cover with aluminum foil and bake for one hour at 350 degrees Fahrenheit.
Remove from oven and top with sliced muenster cheese or more shredded cheese.
Bake an additional 10 to 15 minutes until melted and lightly browned.

Notes:
If using whole wheat or spelt flour, start with one and 1/2 cups flour.
Crust will shrink a bit while par-baking. Therefore push the dough over the edges of the pan before baking.

Description:
Mix well and serve.

Explore

basic cheesy complete meal idea dairy family-favorite nowaythatshealthy quiche rena tuchinsky Shavuos Supper Again weeknight dinner

Ingredients

Spinach Cheese Quiche

20 ounces (560 grams) frozen chopped spinach, thawed and drained well
1 medium onion, diced
8 ounces shredded mozzarella
2 9-inch pie shells, storebought or use the recipe below
1 cup milk
2 eggs
1/2 teaspoon dried dill, such as Pereg
sliced muenster cheese or more shredded cheese, for topping

Quiche Pie Crust

2 cups all purpose flour, such as Glicks (see note)
1 teaspoon salt
1/2 cup Gefen Canola Oil
1/3 cup water or milk

Colorful Tomato Salad

3 cups assorted cherry tomatoes, halved
2 tablespoons sliced scallions
2 tablespoons chopped parsley
2 tablespoons Gefen Olive Oil
1/2 teaspoon sea salt
crack of Gefen Black Pepper

Directions

Step 1 - Prepare the Quiche Crust (Optional)

Preheat oven to 350 degrees Fahrenheit.
Mix together till a ball of dough is formed.
Grease two pie pans. Roll out half of the dough into a large circle onto a piece of Gefen Parchment Paper. Flip parchment into the pan and peel parchment away from dough. Press the dough to fit the pan evenly and crimp the edges. Poke holes into the crust with a fork several times.
Bake for 10 minutes then remove and fill.

Step 2 - Prepare the Spinach Cheese Quiche

Mix spinach, onion, mozzarella and dill weed together. Distribute evenly between the 2 pie shells.
Mix together milk and eggs. Pour evenly over the pie shells.
Cover with aluminum foil and bake for one hour at 350 degrees Fahrenheit.
Remove from oven and top with sliced muenster cheese or more shredded cheese.
Bake an additional 10 to 15 minutes until melted and lightly browned.

Step 3 - For the Salad

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2 Comments

Tehilla Shapiro • 2 years ago

I found the dough for the crust to be a bit gummy and difficult to work with… BUT… once I got it into my pan properly, it came out beautifully! I used broccoli and mushrooms instead of spinnach, and I’m sure other veggies would also be delicious. I had to make a little extra egg/milk mixture to cover my veggies. All the pieces came together nicely. This is my favorite quiche recipe I’ve tried for the 9 days.

rachel • 2 years ago

hi can I make this in advance & freeze or refrigerate?

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Spinach Cheese Quiche and Tomato Salad

Directions

Prepare the Quiche Crust (Optional)

Prepare the Spinach Cheese Quiche

For the Salad

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Tell Us How It Went: Share Your Experience

2 Comments

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