Description
This savory spinach quiche features a flaky pie crust filled with a creamy mixture of sautéed spinach, onions, garlic, and rich cheeses. Perfect for breakfast or brunch, this classic French-American dish combines the vibrant flavors of fresh spinach and Gruyère cheese with a smooth custard base made from eggs and cream, baked to a golden perfection.
Ingredients
Scale
Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the pie crust: Preheat your oven to 375°F (190°C). Place the unbaked 9-inch pie crust into a pie dish, trim any excess dough from the edges, and crimp the edges decoratively. Set the crust aside while preparing the filling.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the spinach: Stir the chopped fresh spinach into the skillet and cook until wilted, approximately 2 to 3 minutes. Remove the skillet from heat and allow the spinach mixture to cool slightly.
- Mix the custard: In a large mixing bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg until fully combined.
- Combine filling ingredients: Stir the sautéed spinach mixture into the egg mixture, then fold in 1 cup shredded Gruyère or Swiss cheese and 1/4 cup grated Parmesan cheese until evenly incorporated.
- Fill the crust: Pour the spinach and egg filling into the prepared pie crust, smoothing the top with a spatula for an even layer.
- Bake the quiche: Place the quiche in the preheated oven and bake for 40 to 45 minutes, or until the center is set and the top has turned a light golden brown color.
- Rest and serve: Remove the quiche from the oven and let it rest for 10 minutes to firm up before slicing into 8 servings and serving warm.
Notes
- You can substitute frozen spinach for fresh; just ensure it is fully thawed and excess moisture is squeezed out before cooking.
- This quiche can be prepared in advance and reheated, making it ideal for meal prep or entertaining.
- For added flavor, consider mixing in cooked bacon or sautéed mushrooms with the spinach filling.
