Spinach Quiche



Serves approx 3¼ (3 adults & 1 toddler), prep time 30 mins, cooking time 30 mins


  • 450g fresh spinach
  • 200g grated Emmental cheese
  • 3 medium eggs (yolks & whites separated)
  • 200ml of (half fat) crème fraiche
  • 1 sheet ready puff pastry


1. Put a large pan on a high heat and fill with boiling water from the kettle. Add the spinach blanch for 4 minutes with a lid on the pan. Afterwards drain the hot water and run the spinach under the cold tap until cooled. Drain well and chop roughly (or finely, dependent on the texture you want). Transfer to a sieve and press any excess water out thoroughly.

2. Pre-heat the oven to 200C (fan 180C). Put the spinach in a large bowl with the egg yolks, crème fraiche and cheese. Mix together and season with pepper. Line your quiche dish with the pastry.

spinach-quiche-beforeoven3. In a clean bowl whisk the egg whites until they turn white and fluffy. To check whether you’ve whisked enough gently start to upturn the bowl. If the whites move, keep whisking. If you can upturn the bowl fully without them moving, you’re done. Fold the egg whites into the spinach mixture very gently (no stirring!!).

4. Transfer the mixture into the lined quiche dish. Put in the middle of the oven for 30 minutes. Check and give it another 5 minutes if it needs it. You want the puff pastry to be done and the spinach to be lightly browned on top.


Serve with a simple tomato salad with olive oil & balsamic dressing.

I never blind bake the puff pastry, but therefore it’s essential to press as much water out as possible (step 1) or it will become soggy.

You can replace the cheese with other cheese. Try Gruyere if you want your whole house to smell (tastes good though). Or blue cheese.

You could make this with frozen spinach. No need to cook it, but thaw before use and remove excess moisture as described in step 1.

Zephyr, 7 months old, enthusiastically stuffed his face with it

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