spinach quiche recipes
This delectable spinach quiche balances a flaky crust with a rich and creamy filling packed with nutrients from fresh spinach. It makes for a perfect brunch or light dinner option, and can be served warm or cold.
Equipment
- 1 9-inch pie dish or tart pan
- 1 mixing bowl
- 1 whisk
- 1 sauté pan
- 1 spatula
- 1 oven
Ingredients
- 1 pre-made pie crust pie crust (9-inch)
- 2 cups fresh spinach chopped
- 1 cup shredded cheese such as Gruyère or cheddar
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup onion finely chopped
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a sauté pan, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until combined.
- Add the cooled spinach and onion mixture to the egg mixture, followed by the shredded cheese. Mix well.
- Place the pre-made pie crust into the pie dish and pour the spinach and egg mixture into the crust, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
Feel free to customize the quiche by adding other vegetables like bell peppers or mushrooms, or adding cooked bacon or ham for extra flavor.
This quiche can be made ahead of time and reheated in the oven before serving.
For an even flakier crust, you can make your own pie crust or use a puff pastry.