Spinach Quiche Lorraine Calories

Make spinach quiche Lorraine by adding a mixture of cooked spinach, eggs, cream and cheese to a pastry shell, then baking until the filling is set. Traditional-style versions may also include bacon; blind-baking the crust helps keep it crisp.

Spinach quiche Lorraine includes spinach in its filling, while classic quiche Lorraine is generally made with eggs, cream and bacon without spinach. Cheese and other additions vary among recipes, so the exact distinction depends on the version.

Usually, spinach quiche Lorraine contains bacon or another pork ingredient, following the Lorraine-style filling. Some recipes leave it out or use a different meat, so the dish is not automatically vegetarian; check the recipe or ask how it was made.

Yes, cook spinach briefly and drain it well before adding it to spinach quiche Lorraine. Raw spinach releases water as it bakes, which can leave the filling loose and the pastry soggy; squeeze thawed frozen spinach especially thoroughly.

A soggy crust in spinach quiche Lorraine usually means the spinach or egg-and-cream filling released too much moisture, or the pastry was not blind-baked. Drain the spinach and partially bake the empty crust before adding the filling.

Yes, spinach quiche Lorraine can be made without bacon. Leave it out for a meat-free version, or add sautéed mushrooms for savory depth; use a vegetarian cheese if needed, since some cheeses are made with animal rennet.

Serve spinach quiche Lorraine warm or at room temperature with a green salad for a lighter meal. Roasted vegetables or a simple soup also pair well, while the rich egg-and-cream filling usually needs only a fresh, acidic side.

Spinach quiche Lorraine keeps for up to three days in the refrigerator when cooled and stored in a covered container. Refrigerate leftovers promptly, and reheat only the portion you plan to eat.

Yes, spinach quiche Lorraine freezes well after it has cooled. Wrap individual slices airtight and reheat them in the oven after thawing; the microwave is quicker but can make the pastry soft.