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Spinach Pie

April 9, 2011

Today was a nice, summery spring day so I thought: It’s time for a spinach pie!  The original name is from French, quiche, but in the US we have the tendency to call anything in a pie shell, a pie.  Which usually has the connotation of something sweet.

There are so many ways to make a pie ..or a quiche if you will.  Not only can your primary ingredient vary, like mushroom, spinach or peaches, but so can the filling holding these fruits or vegetables.  For example, most salty quiches will call for 3 eggs.  Only 3 eggs!  That is too little for me and I usually make mine with at least 5:)!  However, to vary the texture, you can add cream to the egg mixture, or skim milk, or cream cheese, even yogurt (plain)!  If you’re doing the sweet version, you end up diluting the egg mixture with much more milk, for which the French also have a name – clafoutis.  For a great clafoutis recipe, I recommend you see the Cherry clafoutis perfected by Joseph Erdos: He is one of my favorite food bloggers and the first professional food blogger that I discovered!


  • 300g fresh spinach
  • butter
  • 5 large eggs
  •  1/2 – 1 cup liquid cream
  • 1/2 cup shredded cheese (swiss)
  • 1/4 cup crumbled feta cheese
  • salt and pepper
  • nutmeg (optional)

Start cutting up some washed spinach and smother it in a pot with a lid until reduced in size.  You can use butter or oil or nothing at all to do that.  If you omit the greasing matter, make sure to use a non-stick pot or pan with a few spoons of water in it.  I use butter of course, mmm.  Next, mix up some eggs with some heavy cream, throw in some grated cheese that’s favorite of yours, dash of salt, pepper, maybe nutmeg or coriander, the shrunk spinach and voila, your gooey mixture is ready to be poured into your pie shell where you spread the “pie” crust beforehand.

As ingredients, flavors, amounts and oven types may vary from household to household, I am not too exact on my measuring units.  Nevertheless, using some common sense as concerns the amount of your ingredients, you can’t go wrong with that in this recipe, as this is not a cake where the exact proportions matter!  Bake your colorful product at 350F/180C for 20-30 minutes and let cool a bit before serving as you don’t want your guests (or toddlers) to burn their tongues!

Just to illustrate that children might also find this delectable, I have included a picture of my kid devouring a piece of spinach-filled pie.   To my utmost surprise, I did not need to convince her to “eat her vegetables” – she did it all by herself, with great enthusiasm.

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