Description
A savory spinach quiche with a flaky crust and creamy egg filling.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish. Crimp the edges.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion. Cook for 3-4 minutes until softened.
- Add the minced garlic. Cook for 1 minute.
- Add the spinach. Cook for 2-3 minutes until wilted. Remove from heat.
- In a large bowl, whisk the eggs, milk, cream, salt, pepper, and nutmeg.
- Stir in the Gruyère and Parmesan cheeses.
- Add the cooked spinach mixture to the egg mixture. Stir to combine.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes, until the center is set and the top is golden.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- You can use a store-bought or homemade pie crust.
- Thaw frozen spinach and squeeze out excess water before using.
- Let the quiche rest after baking for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 170mg