1-How do I store leftover quiche, and how long will it stay fresh?

Let your Greens Quiche cool completely on a wire rack. Tightly wrap individual wedges in plastic film or transfer them to a sealed container. Store in the refrigerator and enjoy within four days.

2-What’s the most effective way to reheat quiche without losing its crisp crust?

Preheat your oven to 325 °F (160 °C). Arrange slices on a baking sheet and warm for about 8 minutes—this revives the creamy center while preserving flaky edges. If you’re short on time, a 1-minute burst in the microwave works, though the crust may soften.

3-Can I assemble the quiche a day ahead?

Absolutely. Prepare the crust and filling as directed, cover the unbaked quiche with cling wrap, and refrigerate for up to 24 hours. When you’re ready to bake, simply slide it into the oven—no need to bring ingredients to room temperature first.

4-How can I prevent a soggy bottom crust?

Par-bake the crust until its surface is no longer moist and feels firm.. Once cooled, brush a thin layer of beaten egg white along the interior—this seals the dough and keeps moisture from the filling at bay.

5-What substitutions work for the greens or cheese?

Substitute the spinach with tender baby kale, peppery arugula, or hearty collard greens. Trade Gruyère for feta, goat cheese, or sharp cheddar. For extra flavor, fold in sun-dried tomatoes or caramelized onions.

6-Why might my quiche crack on top, and how do I fix it?

Surface cracks happen when the custard sets too fast or cools abruptly. Remove the quiche from the oven while the center still has a slight wobble, then let it rest undisturbed at room temperature for 10 minutes—this gradual cooldown helps the filling settle without fissures.

Greens Quiche Sinful Indulgence for Amazing Tastebuds

Description

A vibrant twist on classic quiche, this recipe layers tender spinach, hearty kale, and Swiss chard in a rich egg-and-cream custard, all encased in a golden, flaky shell. Perfect for leisurely weekend brunches or make-ahead meals, its balance of fresh greens and melted Gruyère delivers gourmet flavor with effortless elegance.

Ingredients

Scale

1 (9-inch) pie crust, chilled
2 cups baby spinach, roughly chopped
1 cup kale (stems removed), chopped
1 cup Swiss chard, roughly chopped
1 cup Gruyère cheese, shredded (or Parmesan/feta)
4 large eggs, room temperature
1 cup half-and-half or heavy cream
½ cup yellow onion, finely diced
1 garlic clove, minced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper, to taste

Instructions

Par-bake the crust:
- Preheat oven to 375 °F (190 °C).
- Press the chilled crust into a 9-inch quiche or tart pan.
- Cover with parchment and pie weights (or dried beans) and bake 12 minutes.
- Remove weights and parchment, then bake 5 minutes more until the shell feels set.
Sauté the greens:
- Warm 1 Tbsp olive oil over medium heat in a skillet.
- Cook the diced onion until translucent, about 3 minutes.
- Add garlic and stir 30 seconds more.
- Toss in spinach, kale, and chard; season with salt and pepper.
- Sauté until the greens are wilted and nearly dry, 4–5 minutes. Transfer to a bowl to cool.
Whisk the custard:
- In a mixing bowl, whisk together eggs, cream, thyme, salt, and pepper until just blended—avoid over-whisking.
Assemble the quiche:
- Evenly spread the cooled greens in the baked crust.
- Sprinkle the shredded cheese on top.
- Gently pour the egg mixture over the filling, letting it settle naturally.
Bake until set:
- Return the quiche to the oven and bake 35–40 minutes, until the top is lightly golden and the center jiggles slightly.
- If the crust darkens too quickly, tent with foil for the last 10 minutes.
Rest and serve:
- Let the quiche cool on a wire rack for 10 minutes before slicing.
- Serve warm or at room temperature.

Notes

Avoid a soggy base: Brush the cooled, par-baked shell with a thin layer of beaten egg white before filling.

Crustless option: Omit the pastry, grease a baking dish, and bake the filling 30–35 minutes.

Flavor swaps: Use baby kale, arugula, or collards instead of spinach; swap Gruyère for goat cheese, feta, or sharp cheddar.

Make-ahead: Assemble unbaked quiche, cover, and refrigerate up to 24 hours; bake straight from the fridge, adding 5 minutes if needed.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baked
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice (1/8 quiche)
Calories: 280 kcal
Sugar: 2 g
Sodium: 300 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 150 mg

Keywords: greens quiche, spinach quiche, kale tart, savory brunch recipe, make-ahead quiche