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Spinach Quiche with Whole-Grain Crust

Angelina
A beautiful Spinach Quiche with Whole-Grain Crust that is so easy to put together and perfect for brunching!
3.50 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Servings 8 servings

Ingredients 

Crust

  • 1 1/2 cup whole wheat flour
  • 1 cup ground oats
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 stick cold butter cubed
  • 3 tbsp olive oil
  • 4-6 tbsp cold water

Filling

  • 1/2 cup Canadian bacon
  • 10 oz baby spinach
  • 1 medium shallot diced
  • 1 tbsp olive oil
  • 2 eggs
  • 2 egg whites
  • 1 cup milk
  • 1/2 cup cream
  • 2 cups grated cheese I used a mixture of parmesan, cheddar, mozzarella, and halloumi
  • 1 tsp thyme
  • salt and pepper

Instructions 

Crust

  • Combine flour, ground oats, sugar, and salt in a food processor. Add cubed butter and olive oil. Pulse until mixture is a sand consistency. Add 4 tbsp of water and process to form a dough. If the mixture is too crumbly, add more water (a tablespoon at a time) until a dough forms. Press the mixture into a tart shell or pie pan. Set aside.
  • Preheat oven to 350°F.
  • Bake quiche crust 10 minutes, remove from oven and let cool slightly while you prepare the filling.
  • Heat oil in a deep skillet over medium heat. Add shallots and bacon. Cook until shallots become translucent, about 3-5 minutes. Add spinach, tossing until it begins to wilt. Lightly season with salt and pepper. Remove from heat.
  • In a large bowl, combine eggs, egg whites, milk, and cream. Whisk until smooth. Mix in grated cheese, thyme, salt, and pepper. Gently fold in cooled spinach mixture.
  • Pour filling into prepared crust and bake for 40-50 minutes, or until a knife inserted into the center comes out clean. Remove from oven and let cool 10 minutes before cutting.
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