Spinach Quiche with Cornmeal Crust
A crunchy cornmeal crust really elevates this spinach quiche. You may never go back to a regular pie crust.
Brunch. It is a wonderful thing. If I had to choose one meal a day: Breakfast, lunch, or dinner, I would choose brunch. Oh, wait, I guess that wasn’t in the list. It should be.
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 crunch of the cornmeal crust and the flavorful Swiss cheese. It really is perfect.
My mom always made 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.
If you’re intimidated by making your own pie crust, have no fear, this cornmeal crust is very forgiving. It doesn’t need to be chilled. You can roll it out between two layers of plastic wrap or waxed paper. If it falls apart a bit while you’re putting it into the pan, no worries! Just piece it together.
If you’re loving this cornmeal crust, make sure to check out my roasted broccoli quiche – I couldn’t resist, since I’m addicted to roasted broccoli.
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
- pie plate
- pastry cutter
Often the crust is pre-baked to avoid a soggy crust. It’s just not necessary with this recipe though. Hurray! The quiche is started out with the oven at a higher temperature and then the oven is turned down for the remaining time. The crust turns out perfectly crisp. The cornmeal smells so good while it’s baking!
Yes, using milk is a good way to cut down on fat and calories. I like to use whole milk but 2% works fine, too. The quiche will be still be rich and creamy.
It’s probably a bit overcooked. To test if your quiche is done, insert a knife in the center. It should come out clean. The quiche may look a bit wobbly in the center but it will continue to set as it cools. Ideally, it should cool at least 10 minutes before serving.
Make Ahead Ideas
The cornmeal crust can be made up to a day ahead. Either refrigerate it as a ball in a plastic bag or roll it out, put it into the pie pan, cover and refrigerate.
Shred the cheese ahead of time, too. You can even cook the spinach ahead of time.
It will be a breeze to get this quiche in the oven!
Storage and Reheating Tips
Leftover quiche can be stored in the fridge for up to four days. It’s really great reheated in the microwave (15 second intervals) and makes a great lunch. It can also be frozen for up to three months.
More 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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1/2 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 tablespoons cold water
- 4 large eggs, beaten
- 1 cup milk (whole milk is best)
- 2 cups shredded Swiss cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- ground black pepper, to taste
- 1 dash dash freshly grated nutmeg
- 10 pkg. frozen spinach, drained very well, liquid pressed out
- Preheat oven to 425°F.
- To make pastry, combine cornmeal, 3/4 cup flour, and 1/2 teaspoon 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 pastry out on lightly floured board or between two sheets of waxed paper. Fit loosely into a 9-inch pie pan, fluting edges.
- Spread spinach evenly over the bottom of the crust.
- Toss shredded cheese with 2 tablespoons flour. Evenly sprinkle cheese over spinach.
- Combine beaten eggs, milk, 1/2 teaspoon salt, pepper, and nutmeg until well-blended (you can use the same bowl you used for the pastry). Pour over spinach and cheese.
- 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. Quiche can be served warm, room temperature or cold.
- Different types of cheese can be substituted for the Swiss cheese. I actually used half cheddar the day I photographed this quiche.
- Quiche can be refrigerated up to 4 days or frozen for 3 months.
- For a main dish, divide quiche into 6 servings rather than 8.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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