You don’t need to be Irish to make this Lucky Spinach Quiche! It is so simple and it tastes so good. This flaky, buttery pastry filled with spinach and oozy cheese is great for your next St. Patrick’s Day party or a casual family get-together. And you don’t even need a clover-shaped pan to make this recipe. A disposable aluminum foil cup easily helps turn the spinach quiche into a lucky four-leaf clover.
For this recipe, I use homemade pâte brisée. This French-style pie crust has finer, more delicate crumb than the traditional American-style pie crust. Homemade pie crust is beyond delicious, but you can use store-bought as well to make the recipe really simple. Frozen chopped spinach also makes the recipe easy. Make sure to wring out any excess moisture from the spinach before using it.
To make Lucky Spinach Quiche, you will need the following ingredients:
Mix 2 ½ cups flour with 1 teaspoon salt. Cut 1 cup butter into the flour using a pastry cutter or your fingers until it resembles a coarse meal. Add ¼ to ½ cup ice water, a little at a time, mixing until the dough sticks together. Transfer the dough onto an un-floured surface and form a pile. Use a heel of your hand to gently push and smear the dough away from you. Aim for long alternating strands of butter and dough.
Gather the dough together and need it briefly into a ball. Split the dough in two. Wrap each half in plastic and flatten each into a disc. Refrigerate for at least 1 hour or until ready to use. Save one dough disc for another use.
Gently pull on one edge of a muffin cup and then crease the sides to form the cup into a raindrop shape. Repeat with the rest of the muffin cups. Lightly spray 8 muffin cups.
Roll out the chilled dough between two sheets of plastic wrap into a rough rectangle. Divide it into 8 equal squares.
Place a square of dough in each shaped muffin cup. Gently press the dough into the muffin cups and trim off extra dough. Prick with a fork the interior of each crust. Using the fork tines, press into the top edge of the crusts. Transfer to the fridge for 10 minutes.
Preheat the oven to 425 °F.
In a bowl, mix together 3 ounces cream cheese with 3 eggs, adding one egg at a time.
Mix in ⅓ cup half-and-half, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Add 10 ounces thawed and well drained spinach, ½ cup grated Gruyere, ¼ cup grated Parmesan, and ½ cup diced onions and mix to combine.
Fill the chilled crusts with the prepared filling and place the aluminum cups on a baking sheet.
Bake for about 20 minutes.
Cool for a few minutes, and then carefully remove the quiches from the aluminum cups. Line the baking sheet with parchment paper. Place the quiches on the lined baking sheet and return them to the oven for 5-10 minutes or until the crust sides crisp up.
Allow to cool for 10 minutes. To serve, arrange the four tarts with the points meeting in the center to form a clover shape. Repeat with four more tarts. Enjoy warm!
Find good fortune with this Lucky Spinach Quiche! A flaky, buttery pastry filled with spinach and oozy cheese. It’s simple and beautiful! Try this delicious quiche recipe soon, and please come back to leave a comment with your thoughts.
