No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Spinach And Cheese Quiche

  • Yield: One 10-inch quiche; 8 servings


  • 2 cups bleached all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon plus 1/8 teaspoon cayenne
  • 1/2 cup vegetable shortening
  • 4 to 5 tablespoons ice water, as needed
  • 1 1/2 cups heavy cream
  • 3 large eggs
  • 1/8 teaspoon freshly grated nutmeg
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons chopped garlic
  • 3 cups tightly packed fresh spinach, stems removed, washed, and patted dry
  • 2 ounces Gouda cheese, grated
  • 2 ounces sharp white cheddar cheese, grated


  • Combine the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium-size mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal. Add 4 tablespoons of the ice water and mix until the dough come away from the sides of the bowl, adding the remaining tablespoon of water, if necessary. Form into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Preheat the oven to 350°F.
  • Remove the dough from the refrigerator and let sit for 5 minutes. Lightly dust a work surface with flour. Roll the dough out into a 12-inch round about 1/4 inch thick. Fold the dough into fourths, place it in a 10-inch quiche pan, and unfold it. Press the dough into the bottom and up the sides of the pan. Roll a rolling pin over the pan to cut off the excess dough. Prick the bottom of the crust all over with a fork.
  • In a large mixing bowl, combine the cream, eggs, 1/2 teaspoon of the salt, the remaining 1/8 teaspoon cayenne, and the nutmeg. Whisk to blend.
  • In a large skillet over medium heat, melt the butter. Add the onion, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring, until the onion is soft, about 3 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes. Remove from the heat and set aside.
  • Arrange the spinach mixture evenly over the bottom of the crust. Sprinkle the cheeses evenly over the spinach. Pour the cream mixture over the top.
  • Bake until the center is set and the top is golden, about 45 minutes. Serve warm or at room temperature.