Spinach Quiche with Cornmeal Crust
Brunch. It is a wonderful thing. If I had to choose one meal a day: Breakfast, lunch, or dinner, I would choose brunch.
Sleep in, brew a big pot of coffee and then eat tons of eggs, carbs, and fresh fruit. I mean, really, what could be better?
Mimosas. That would make it better. Or a pear hibiscus cocktail?
About this spinach quiche
So…while I’m dreaming of that incredibly lazy day that I will never get, let’s talk about this quiche. The thing that makes this quiche so special is the slight crunch of the cornmeal crust and the flavorful Swiss cheese. It really is perfect.
My mom would always make a quiche really similar to this when we were having a breakfast for dinner type meal. I have such fond memories of eating this quiche. The crunchy cornmeal crust is the perfect contrast to the creamy, rich egg filling. The sharp Swiss cheese gives you tons of great flavor. It’s basically a dream come true in a pie pan.
My second favorite quiche crust, probably a bit more on the healthy side, is one made with layered sweet potatoes in this bacon and cheddar quiche with sweet potato crust. So yummy!
Used in this recipe:
Other brunch-worthy recipes:
You’ll find lots and lots of breakfast and brunch ideas on my site. Here’s just a sampling:
- Crescent Roll Breakfast Casserole with Turkey Sausage
- Air Fryer French Toast Sticks – so crispy!
- Sheet Pan Breakfast Tostadas – easy to make!
- Egg White Frittata with Green Chiles and Spinach
- Egg White Casserole with Sweet Potato Crust
- Cranberry Coffee Cake with Orange and Cardamom
- Carrot Cake Muffins with Cream Cheese Filling
- Apple Cinnamon Baked Oatmeal
For the Crust
- 1/2 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 tablespoons cold water
For the Filling
- 4 eggs, beaten
- 1 cup of milk (whole would be amazing but I used skim and it still tasted great)
- 2 cups shredded Swiss cheese tossed with 2 tablespoons flour (I didn’t have enough Swiss so I threw in a bit of cheddar for the quiche pictured)
- 1/2 teaspoon salt
- pepper to taste
- dash freshly ground nutmeg
- 10 ounces cooked spinach, drained very well, liquid pressed out
- Preheat oven to 425°F.
- Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges (mine aren’t pretty but who cares).
- Spread spinach evenly over the bottom of the crust.
- In a separate bowl, combine beaten eggs, milk, cheese, salt, pepper, and nutmeg. Pour over spinach.
- Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 446mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 15g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: One of my favorite things to eat.
Husband’s take: He said he liked it, but after he left for work in the morning I saw lonely, leftover crust on his plate. He left the best part! I’m not sure if he didn’t like it or was just trying to save calories. Who knows. What I do know is that I don’t want to know.
Changes I would make: None.