If you’re wondering how to use those beautiful purple blooms popping up in your garden, this Spinach Quiche with Chive Blossoms is one of the most delicious ways to celebrate the season. Light, savory, and filled with fresh spinach and delicate onion flavor from edible chive blossoms, this spring quiche is perfect for brunch, lunch, or a simple seasonal dinner.
These edible flowers start to bloom in late spring or early summer. Typically, the first few weeks in June in the northeast region of the US. If you do not have an herb garden or a chive plant, you can often find chive flowers at your local farmers market or specialty grocery stores.
It’s always fun using edible flowers, so after these blossoms have passed, be on the look out for when squash flowers bloom to use in this fun, light and airy Beer Batter Fried Zucchini Flowers recipe.
The Perfect Spring Brunch Quiche
This spinach quiche with chive blossoms fits beautifully into:
- Mother’s Day brunch
- A spring baby shower
- A garden gathering
- It pairs wonderfully with a light salad, or seasonal soup such as this Creamy Asparagus Soup.
- Or simply lunch on the porch in New Hampshire while everything starts blooming
Chive flowers have a milder flavor than the chive leaves. When cooking or adding to dishes, you may need a larger quantity to achieve desired flavor. For more ideas on ways to use these beautiful flowers, check out my most recent post on What to Do with Chive Blossoms,
Ingredients
- Pie crust: Homemade or store-bought.
- Eggs: 6 eggs whisked together to create that creamy custard texture.
- Whipping cream: 1½ cups whipping cream or heavy cream. Also contributes to that velvety, creamy texture.
- Chive blossoms: 6-8 fresh chive flowers, rinsed to remove any debris.
- Chives: ¼ cup chopped fresh chives.
- Garlic cloves: 3 cloves minced.
- Swiss cheese: 1½ cups. Can substitute with Gruyere cheese.
- Spinach: 1½ cups packed fresh baby spinach.
- Salt and pepper: ½ teaspoon salt and ¼ teaspoon ground pepper.
How to make this Quiche
Prepare 9-inch pie plate by spraying with oil or wiping with butter or oil. Preheat oven to 375℉.
- Remove pie crust from the refrigerator and allow to come to room temperature (either homemade or store bought). Usually 20 minutes. Roll the dough out to fit a 9-inch pie plate. Place in prepared pie plate, mold and crimp the edges.
- Layer the cheese, spinach, and chive blossoms.
- In a medium mixing bowl, whisk the eggs. Then add cream, minced garlic, chopped chives, salt and pepper and whisk together.
- Pour egg mixture over the spinach, cheese and blossoms, distributing evenly.
- Cover pie crust edges with a pie edge cover or use aluminum foil to cover the edges. Bake for 45-50 minutes, removing edge cover during last 15 minutes of cooking. Knife inserted in the center should come out clean and quiche should be a golden brown.
- Cool for approximately 20-30 minutes to allow quiche to set before slicing.
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Serve and Enjoy!
Storage
Cover quiche with plastic or in an airtight container in the refrigerator for 3-5 days. Or it can wrapped and stored in freezer bag or container for 2-3 months.
Frequently Asked Questions
Yes, but squeeze it very dry before adding. Too much moisture will affect the custard texture.
Yes, the flavor will be slightly stronger, but still delicious. Add about another ¼ cup or little less of chopped chives.
Yes! They are completely edible and can be used raw or cooked. You can learn more in my full guide on What to Do with Chive Blossoms.
Absolutely. Simply grease your pie dish well and bake as directed. It becomes more of a frittata-style spinach bake.
For even more ideas on using these edible flowers, be sure to visit my full guide on What to Do with Chive Blossoms, which includes how to preserve these delicate flowers in a Chive Blossom vinegar. And if you like this Spinach Quiche, then check out this Three Cheese Veggie Quiche.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
If you make this Spinach Quiche with Chive Blossoms I’d love it if you would leave a comment below and let me know how it comes out!
Spinach Quiche with Chive Blossoms
Ingredients
- 1 Pie crust – homemade or store-bought
- 6 large Eggs
- 1½ cups Whipping cream or heavy cream
- 1½ cups Swiss cheese, shredded
- 1½ cups Baby spinach, packed
- 6-8 Chive blossoms
- ¼ cup Fresh chives, chopped
- 3 cloves Garlic, minced
- ½ teaspoon Salt
- ¼ teaspoon Ground pepper
Instructions
- Prepare 9-inch pie plate by spraying with oil or wiping with butter or oil. Preheat oven to 375℉
- Remove pie crust from the refrigerator and allow to come to room temperature (either homemade or store bought). Usually 20 minutes. Roll the dough out to fit a 9-inch pie plate. Place in prepared pie plate, mold and crimp the edges.
- Layer the cheese, spinach, and chive blossoms.
- In a medium mixing bowl, whisk the eggs. Then add cream, minced garlic, chopped chives, salt and pepper and whisk together.
- Pour egg mixture over the spinach, cheese and blossoms, distributing evenly.
- Cover pie crust edges with a pie edge cover or use aluminum foil to cover the edges. Bake for 45-50 minutes, removing edge cover during last 15 minutes of cooking. Knife inserted in the center should come out clean and quiche should be a golden brown.
- Cool for approximately 20-30 minutes to allow quiche to set before slicing.
- Serve and Enjoy!
This quiche is light and so rich in flavors. I used about 1 1/4 cup of frozen chopped spinach (microwaved for 2 minutes then squeezed out all the water) and sharp cheddar cheese as that’s all I had on hand and it came out perfectly! I also chilled the pie crust for 30 minutes before filling and did not need to use foil to cover edges. This is a recipe that I would be happy to make for guests, it’s that delicious!
Diane, I am so happy you made this quiche! Thank you sharing those tips and I bet the cheddar cheese added a nice flavor.