Spinach Quiche

Have you ever misguidedly bought a bag of frozen spinach, only to bung in the freezer, in the hope it will be easy to add to meals? Except of course it isn’t, because the older, tougher frozen leaves are just not as good as fresh baby spinach. Perhaps it’s the stuff I’m buying, but if you have some sad frozen leaves lurking in your freezer, this is a very good way to turn in it into a much more delicious spinach quiche (cheese makes everything better, as well all know).

I used this recipe from Smitten Kitchen, jiggled around a bit to suit English ingredients. And the pastry recipe recommended is spot on. I used t0 hate making pastry until I realised it is so much better behaved if you make it in the food processor so that the butter and flour is really well combined. Once you’ve done that it is so much simpler to roll out and line a tin. Make the full quantity, divide in two and put one half back in the freezer so you can make this quiche again when you realise how good it is. You’ll thank me later.

PS – you really go want to let the spinach thaw, and then press as much water out as you can. I gave it some really hard squeezes with my hands which while cold, was effective. Using a potato rice would no doubt would work just was well without the risk of frozen fingers.

Spinach Quiche

Spinach Quiche


  • 300g flour
  • 150g cold butter
  • Pinch salt
  • 85g cream cheese
  • 1/3 cup double cream
  • 3 eggs
  • 280g frozen spinach, thawed and chopped
  • 100g cheddar, grated
  • 4 spring onions, finely sliced


  • To make the pastry, pop your flour and cold butter in a food processor along with the salt and pulse until combined. Add in enough ice cold water to bind it together into a large round, then divide the dough in half. Pop half in the freezer for another time, and then press the other half into a 9 inch quiche disk. Blind bake this for 10 mins at 200C.
  • To make the filling, beat the cream cheese along with the eggs and cream until smooth. Mix in the spinach, spring onions and some salt and pepper before pouring into the tart base. Bake for 25 minutes until set and turning golden brown.
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