Spinach Quiche Recipe

ByFrancis Mead

I enjoy a good quiche, and this one is especially delicious and nutritious. The base is a flaky 9-inch pastry, and the filling is a creamy mixture of eggs and half-and-half that tastes almost too rich to be good for you.

Yet, in this Spinach Quiche, the eggs and half-and-half team up with a couple of cups of fresh spinach to provide a filling that is quite satisfying without being heavy. Add to that two cups of sautéed onions and garlic, a panel of judges will tell you that you have a dish whose flavors are off the charts.ahd-Sliced-to-the-brim quiche.

Ingredients photo for Spinach Quiche Recipe

Ingredients

Ingredients photo for Spinach Quiche Recipe

Spinach:
The source material is rich in iron, vitamins A, C, and K; low in calories.

Eggs:
Rich in protein; supply vital amino acids and good fats.

Gruyère Cheese:
It imparts a robust, nut-like flavor; adds an abundant amount of hearty protein and healthy calcium.

Onion:
Adds sweet flavor and a hint of savory-ness; houses antioxidants and fiber.

Garlic:
Elevates immune system function; possesses anti-inflammatory and antioxidant effects.

Olive Oil:
Fats that are friendly to the heart; abundant in antioxidants and healthy monounsaturated fats.

Ingredient Quantities

  • 1 prepared pastry for a 9-inch pie

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 5 ounces fresh spinach, chopped

  • 3 large eggs

  • 1 cup half-and-half or heavy cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground nutmeg

  • 1 cup shredded Gruyère cheese

Instructions

1. Set your oven to an even 375°F (190°C).

2. Fit the ready pastry into a 9-inch pie pan after rolling it out. Trim the edges, and tuck them under if you want to have a neat, finished look. Then, place the pie crust in the refrigerator while preparing the filling.

3. In a skillet set over medium heat, warm the olive oil. Add the onion, chopped, and sauté for roughly 3 minutes until the onion is translucent.

4. In the skillet, combine the minced garlic with the sautéing substance and heat for one more minute, stirring continuously and frequently for even cooking and browning.

5. Toss in the fresh spinach, chopped. Cook in the skillet until wilted, which should take about 2 to 3 minutes. Remove from heat and let cool a bit.

6. In a medium bowl, combine the eggs, half-and-half or heavy cream, salt, black pepper, and nutmeg. Whisk until well mixed.

7. Evenly distribute the onion and spinach mixture sautéed in olive oil over the bottom of the pie crust you’ve prepared.

8. Distribute the shredded Gruyère cheese across the spinach mixture in the shell.

9. Evenly pour the mixture of egg and cream over the cheese and spinach in the pie crust.

10. Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is golden brown. Remove from the oven and let cool slightly before cutting into wedges and serving.

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Rolling pin
4. Skillet
5. Medium bowl
6. Whisk
7. Knife
8. Cutting board
9. Measuring spoons
10. Measuring cups
11. Wooden spoon or spatula
12. Oven mitts

FAQ

  • Can I use frozen spinach instead of fresh spinach?You can indeed utilize frozen spinach. Ensure that it is fully thawed and that any surplus water has been squeezed from the spinach before you incorporate it into your recipe.

  • Can I substitute Gruyère cheese with another type of cheese?Certainly! If Gruyère isn’t available, then Swiss cheese or a mild cheddar can be great substitutes.

  • Can I make the quiche ahead of time?Certainly! The quiche can indeed be prepared a day ahead of time. After achieving complete coolness, it should be placed in the fridge. When the moment arrives to serve it, the quiche can then be reheated successfully in a standard oven at 350°F.

  • How do I prevent the quiche crust from getting soggy?To help maintain a flaky texture, bake the crust for 10 minutes before placing the filling inside.

  • Is it necessary to sauté the onion and garlic?Deepening the flavor of these ingredients can be achieved by sautéing them; however, you can omit this step for a milder flavor if you choose.

  • Can I use milk instead of half-and-half or heavy cream?Certainly, but the quiche won’t have the same level of richness. If you want it to be closer in taste and texture to the original version, I really recommend using whole milk.

  • How do I ensure the quiche is fully cooked?Bake until the center is firm, showing no signs of jiggle, and takes on a texture similar to custard, approximately 30-35 minutes at 375°F.

Substitutions and Variations

If necessary, you can use a pie crust made in your own kitchen or a gluten-free alternative instead of the prepared pastry.
Melted butter or avocado oil can be used in place of olive oil.
Substitute shallots or green onions for the small onion to get a different flavor profile.
Substitute thawed and well-drained frozen spinach for fresh spinach, using 5 ounces of frozen spinach for the same amount in a recipe calling for fresh spinach.
Substitute Swiss cheese or cheddar for Gruyère for a different flavor while preserving texture.