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Spinach Quiche

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A savory and satisfying Spinach Quiche featuring a creamy egg filling with tender spinach and melted cheese baked in a flaky crust. Perfect for breakfast, brunch, or a light lunch, this elegant dish is both versatile and comforting.

Ingredients

  • 1 (9-inch) pie crust, store-bought or homemade
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, roughly chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded Swiss or Gruyère cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Partially bake the pie crust for 8–10 minutes if desired to prevent sogginess.
  2. Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in the spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly. Press out any excess moisture.
  5. In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
  6. Spread the spinach mixture evenly over the pre-baked crust and sprinkle cheese on top.
  7. Pour the egg mixture evenly over the spinach and cheese.
  8. Bake for 35–40 minutes, until the center is set and the top is lightly golden.
  9. Cool for 10–15 minutes before slicing and serving.

Notes

  • Thoroughly drain spinach to prevent a watery quiche.
  • Use feta, cheddar, or goat cheese for flavor variations.
  • For a crustless option, bake the filling in a greased pie dish.
  • Store in the refrigerator for up to 4 days.
  • Freeze individual slices for up to 2 months and reheat gently.

Nutrition

Find it online: https://recipesbyliza.com/spinach-quiche/