To tell you the truth, I first cooked this recipe about 15 years ago when my daughters very very young to make them eat green vegetables. Quiche Lorraine and different savory tart are very popular in France. Basic dish we prepare without thinking of what we’re doing, with pie pastry, eggs, cream and / or milk and any ingredient we have on hand : cheese, ham, bacon, fish and any vegetable.
So to come back to my story my daughters actually loved this quiche and it became a must-cook every now and then. I even took the habit when we have a long drive to go on holidays to bring a quiche aux épinards. You never know what will happen, this way I always had something healthy in the car to feed the kids if needed. They love this spinach quiche so much that they protest when I cook a quiche Lorraine. In their opinion a normal quiche is with spinach ! How cute…
For this recipe I use defrosted spinaches (grinded or not), a large bowl but you can of course buy fresh spinach (about 500 to 750 gr) and cook them for 5 minutes in a pan, drain the vegetation water and use it as it is in the quiche.
As for cream the quantities are of crème fraîche heavy cream and milk but you may reblace by 350 ml half and half.