Whenever family or friends spend the night at our house, and we need a delicious breakfast to serve our guests the next morning, this delicious Spinach and Cheddar Quiche is often on the menu!
This spinach and cheddar quiche is the perfect blend of eggs, light cream, spinach, sautéed onion and sharp cheddar cheese, and it’s so popular with our guests, it has become one of my ‘signature’ breakfast dishes over the years. Our guests have come to expect this quiche (and are disappointed if we don’t serve it) and our oldest daughter, Courtney, craves it when she hasn’t had this spinach and cheddar quiche in a while!
Usually served along with our popular salami and cheddar quiche, this recipe uses the same basic quiche custard base recipe from The Fannie Farmer Cookbook. We use frozen, chopped spinach that has been defrosted and well-drained. You must be sure to get all of the liquid out of the spinach before baking, otherwise the quiche will turn out too soggy. (Simply drain the spinach very well, then wrap it in several layers of paper towel and squeeze it – you’ll be surprised at how much more water will come out of the spinach!)
If you’re serving this spinach and cheddar quiche for guests in the morning like we do, much of the prep can be done the night before. Partially bake the crust and let it cool unfilled overnight. You can also defrost and drain the spinach, and sauté the onions in advance. Then mix the custard together in the morning, assemble, and bake. Your guests will love having this spinach and cheddar quiche served warm out of the oven for breakfast!