Bear’s Spinach & Cheese Quiche

This is the perfect dish to pair with a light salad! A toasty, buttery crust balances out a fluffy egg filling. 

One of my favorite places to get a personal quiche is Paris Bakery in Monterey, CA. Their crust-to-filling ratio is ideal, seasoning is aromatic yet not overpowering, and the presentation is divine. This Paris Bakery quiche is about 6” around and is meant for one serving, meaning there is a crust all the way around. I enjoy the crust on pies more often than I enjoy the filling, so having a thick crust is vital for my quiche contentedness. 

With that being said, I started my quiche by preparing a basic pie crust (you can pick up a prepared pie crust from the store for ease). To begin the crust, add all-purpose flour, salt, and chopped butter to a large bowl. I use Kerrygold Irish butter for the salt content. 


Cut the butter into the flour mixture until the butter is no bigger than pea-sized. A food processor may also be used for this step. I use a potato masher as an alternative. Once the butter has been incorporated, add ice-cold water and mix until the dough comes together. The dough should not be too watery or wet. To reduce moisture, add more flour. 

Kerrygold Irish Butter in flour mixture

Shape the dough and wrap in plastic for at least one hour. 

Dough preparing to be chilled

Remove the dough from the refrigerator after one hour and transfer to a lightly floured surface. Roll the dough into a circle that will fit into your desired pie pan (typically a 9-inch pan). Transfer the dough to the pie pan and smooth out the edges. Attempt to keep the pie crust the same width throughout to avoid burning. Chill the dough for at least another hour. 

Uncooked Pie Crust

When ready to make the quiche filling, preheat the oven to 350ºF. 

In a bowl, which together the eggs, minced garlic, Half & Half, salt, and white pepper. 

Egg Filing Mixture

Once mixed thoroughly, add spinach and Asiago, Parmesan, & Mozzarella cheeses. Remove the pie pan from the fridge and pour the egg mixture into the chilled pie pan. 

Bake for 40 to 45 minutes, until lightly golden and set in the center (the quiche doesn’t wiggle when pushed). Cover the crust with foil to prevent burning once it begins. 

Let stand for approximately 5 to 50 minutes before serving. Enjoy! 

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