For pâte brisée:
- 2 ½ cups All-purpose flour
- 1 tsp Salt
- 1 cup (2 sticks) Butterchilled and cut into small pieces
- ¼-½ cup Waterice water
- Cooking spray
For quiche filling:
- 3 oz Cream Cheeseroom temperature
- 3 Eggs
- ⅓ cup Half-and-halfor milk or cream
- ¼ tsp Salt
- ¼ tsp Black pepper
- 10 oz Spinachfrozen, thawed and drained
- ½ cup Cheddar cheesegrated, or Gruyere
- ¼ cup Parmesan cheesegrated
- ½ cup Oniondiced, white, red, or green onions
- ½ recipe Pâte briséerecipe included
Lucky Spinach Quiche
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.
Steps to make Lucky Spinach Quiche
Make pâte brisée
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.
Shape aluminum foil cups into clover leaf
Roll out dough
Line cups with dough
Preheat the oven to 425 °F.
Combine cream cheese and eggs
Add half-and-half, salt and pepper
Add remaining ingredients
Remove tins and continue baking