Description
A creamy, savory quiche filled with tender spinach, rich cheese, and a golden, flaky crust — perfect for brunch or a comforting meal any time of day.
Ingredients
Scale
- 1 9-inch pie crust, store-bought or homemade
- 5 ounces fresh spinach, wilted and squeezed dry
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F. Place rack in the center.
- Sauté onions in a skillet until soft, then add garlic and spinach. Cook until wilted and set aside to cool.
- Roll out pie crust in a 9-inch pie dish. Prick bottom with a fork, line with parchment and weights, and bake for 10 minutes. Remove weights and bake 5 more minutes. Let cool.
- In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg.
- Stir in sautéed spinach mixture and shredded cheese.
- Pour filling into prepared crust and bake for 35–40 minutes, or until center is set and top is golden.
- Let rest 10–15 minutes before slicing and serving.
Notes
- Blind baking the crust prevents sogginess.
- Always squeeze spinach dry to avoid watery filling.
- Let quiche rest after baking for a cleaner slice.
- Customize with your favorite veggies or cheeses.