Jul 14 2026
Restaurants›Josie's Restaurant›Lunch Quiche Recipe

Lunch Quiche Recipe

Inspired by Josie's Restaurant
Time1h 30m
Serves6

Quiche of the day, really tasty crust, served with house salad.

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Ingredients

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Crust

Filling

House Salad

Method

Crust Preparation

  1. 1

    Make the Dough

    In a large bowl, mix together the all-purpose flour and salt. Cut in the cold, unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

  2. 2

    Roll Out the Dough

    After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it into the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

  3. 3

    Pre-bake the Crust

    Preheat the oven to 375°F (190°C). Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Set aside to cool.

Filling Preparation

  1. 4

    Prepare the Filling

    In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until well combined.

  2. 5

    Cook the Spinach

    In a skillet over medium heat, add a small amount of oil and sauté the spinach until wilted. Let cool slightly, then spread evenly over the pre-baked crust.

  3. 6

    Add Cheese and Pour Filling

    Sprinkle the cheddar cheese over the spinach, then carefully pour the egg mixture over the top, ensuring even distribution.

Baking and Salad Preparation

  1. 7

    Bake the Quiche

    Bake the filled quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly browned. Let cool for a few minutes before slicing.

  2. 8

    Prepare the Salad

    In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper to taste. Toss gently to combine.

  3. 9

    Serve

    Slice the quiche and serve warm alongside the house salad.

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