Spinach or Broccoli Quiche

This quiche comes with its own pie crust recipe, and it’s a good one. Vinegar in the dough keeps the gluten tender, so you get a flaky, short crust that doesn’t fight back when you roll it.

The filling is a rich blend of eggs, half-and-half, melted butter, sour cream, and grated Swiss cheese with a sneaky teaspoon of horseradish that adds peppery warmth without announcing itself.

Use spinach or swap in broccoli depending on what you have or what you’re craving. Both work beautifully.

The crust gets blind-baked first, then the filling goes in and bakes until puffed and golden.

Pro Tips

• The vinegar in the crust isn’t for flavor. It inhibits gluten formation, which means a more tender, flaky shell. Don’t skip it.
• Blind-bake the crust before filling. This prevents a soggy bottom, especially with this much wet filling.
• The horseradish is subtle but essential. It adds a background heat that lifts the whole dish. If you leave it out, the quiche tastes flat.
• Let the quiche cool a few minutes before slicing. The custard needs time to set or it runs everywhere.

Variations

• Swap Swiss for sharp cheddar and use broccoli for a more robust, American-style quiche.
• Add crumbled cooked bacon or diced ham for a non-vegetarian version.
• Use a store-bought pie shell if you’re short on time. The filling is the real star here.