Quiches & Savory Baked Goods

Spinach & Jarlsburg Quiche with Buttermilk Oat Crust

Quiches are savory pies. What’s better than a warm crust filled with veggies, melted cheese and custard? Not much I’ll tell you. I LOVE spinach quiche. And I honestly dislike spinach in salad. Yeah, I don’t get it either.

When I bake Quiches I always make two. Because two is always better than one and quiches make great leftovers. Pack up a slice and you have the perfect breakfast or lunch to go. Or bring the second one to a friends house or to work and share. Or don’t and hoard them both for yourself 😉

If you don’t want to make your own crust, I get it. It takes more time but this crust is fool proof and has Oats which adds a heartiness you just won’t find in store bought crust. If you really, really must use store bought crusts make sure to look for ones without too much sugar added because a sweet crust would not work with this savory recipe.

Spinach & Jarlsburg Quiche with Buttermilk Oat Crust

Print Recipe
Serves: 2 Quiches Cooking Time: 90 minutes


  • For the Crust:
  • You will need a Food Processor, Rolling Pin, Two 9" Pie Dishes & Cooking Spray or extra butter for greasing Pie Dishes
  • 1 1/4 cups All Purpose Flour, plus more for dusting
  • 1 cup (heaping) Oats
  • 1/2 cup (1 stick) Unsalted Butter, Cold
  • 1 tsp Salt
  • 1/4 cup plus 2-4 tbsp Buttermilk, Cold
  • For the Filling:
  • 30 oz of Frozen Chopped Spinach, thawed and all excess liquid squeezed out*
  • 1 large Onion, diced
  • 2 tbsp Olive Oil
  • 8 Eggs
  • 2 Cups of Milk, you can use skim but the higher fat content the creamier the custard will be
  • 1/2 tsp salt
  • 16 oz Jarlsburg Cheese, shredded or grated in food processor



Grease both pie dishes. Preheat Oven to 375°


Put Oats, Flour and 1 tsp Salt in food processor and pulse several times to combine until Oats are ground down to a sand like texture.


Dice cold Butter stick into small pieces, add to flour mixture in food processor and pulse several times. Butter should be fully incorporated into flour mixture with no large pieces left. If you pinch the flour mixture it should hold together.


Add 1/4 cup + 2 tbsp Cold Buttermilk to crust mixture, pulse to combine. Dough will be stick and start to form clumps, but will not form one big ball like standard dough. If dough does not stick together when pressed and feels too dry and crumbly, add 1 more tbsp butter milk and pulse again. Repeat if necessary.


Turn dough out onto a floured surface, press dough together and knead a few times and form a ball. Divide ball in half into two equal parts and shape into 2 thick discs. If possible, wrap one in plastic wrap so it does not dry out while you roll out the first crust.


Take 1 half of the crust dough, sprinkle with a pinch of flour and roll out on a floured surface using a floured rolling pin into a 12" circle. If the dough breaks or is uneven, you can tear pieces off from edges with extra and patch in where needed using the rolling pin. Just make sure you press it back together well.


Once you have a 12" circle, roll one end onto the rolling pin to wrap around, gently lift crust off the surface and place over a greased pie dish. Lightly work crust to adjust into the dish to lay evenly, roll the edges down (up to the inside rim of the dish) and press going around to form a crust around the inside rim of the dish. Repeat steps with second half of crust dough for second crust.


Bake empty crusts for 12 minutes at 375°. You can use pie beads if you have, but I do not use them and the crusts turn out fine. While the crusts bake, you can skip to the next step and sauté the filling. After 12 minutes remove crusts from oven, set aside to cool and set the oven to 350°.


Sauté diced Onion in a large pan in 1 tbsp Olive Oil. Cook on medium heat until softened, about 5 minutes. Stir periodically. Once cooked, add the 2nd tbsp of Olive Oil & thawed & squeezed* Spinach. Cook spinach with onions until heated through, salt to taste. Turn off burner and let mixture cool slightly.


Filling the Quiches: Split Spinach mixture evenly adding half to each crust, filling each about half way full. Split shredded/grated Jarlsburg cheese between the two quiches and layer on top of Spinach. Beat 4 eggs, 1 cup milk and 1/4 tsp salt together until fully combines, slowly pour over first Quiche. Repeat with remaining 4 eggs, milk and 1/4 tsp salt and pour over second Quiche. Using a fork, gently move around the filling of each Quiche, pulling a little bit of Spinach up into the cheese top (see picture) and ensuring the liquid mixture gets distributed all throughout the filling. It's OK for some cheese to sink in too.


Bake Quiches at 350°, 35-45 minutes until middle is set and tops begin to brown (see picture). Allow to rest for 20-30 minutes before serving.


*MAKE SURE ALL LIQUID IS SQUEEZED OUT of thawed Spinach. You do not want watery quiches and it can prevent the custard filling from developing properly and holding the filling together. Slices will reheat well in microwave. Quiches, once cooled, can be covered in plastic wrap and stored in the refrigerator for 5 days.

You Might Also Like

No Comments

Leave a Reply