This Spinach Quiche is a hearty and wholesome dish that’s perfect not just for brunch, but also as a make-ahead lunch or a satisfying dinner. With a flaky golden crust and a creamy filling packed with fresh spinach, aromatic garlic and onion, and melted cheese, this quiche delivers comfort and nutrition in every bite.
Ingredients
For the Filling:
200 g (7 oz) fresh spinach (or frozen spinach, thawed and squeezed dry)
1 small onion, finely chopped
2 cloves garlic, minced
4 large eggs
1 cup (240 ml) heavy cream
½ cup (120 ml) milk
1 cup (100 g) grated cheese (Gruyère, cheddar, or mozzarella)
Salt and black pepper to taste
1 tablespoon olive oil for sautéing
For the Homemade Crust (Optional):
1¼ cups (160 g) all-purpose flour
½ cup (115 g) cold unsalted butter, cut into cubes
¼ teaspoon salt
3–4 tablespoons ice-cold water
Instructions
1. Prepare the Quiche Crust (if making from scratch):
Start by preparing the crust so it has time to chill. In a mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to blend it in until the mixture resembles coarse crumbs. Slowly drizzle in ice water, mixing just until the dough holds together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. After chilling, roll the dough out on a floured surface into a circle large enough to fit your tart or pie pan. Transfer to the pan, pressing into the edges, and trim any excess. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes to partially cook the crust. Remove from oven and set aside.
2. Cook the Spinach Mixture:
In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion until translucent and tender, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. Add the spinach and cook until wilted (or heated through if using frozen). Stir occasionally and cook until most of the moisture evaporates. Set aside to cool.
3. Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined and slightly frothy. Stir in the grated cheese of your choice. Season the mixture generously with salt and pepper.
4. Combine Filling:
Once the spinach mixture has cooled slightly, stir it into the egg and cheese mixture. Mix until the ingredients are evenly distributed.
5. Assemble the Quiche:
Pour the filling into the prepared crust. Use a spatula to smooth out the top and ensure the spinach is evenly spread. Optional: sprinkle a bit of extra cheese on top for a golden finish.
6. Bake:
Place the quiche in the oven and bake at 180°C (350°F) for 35–40 minutes, or until the center is set and the top is lightly browned. You can check doneness by inserting a knife in the center—it should come out clean.
7. Cool and Serve:
Allow the quiche to cool for at least 10 minutes before slicing. This resting time helps the filling firm up and makes it easier to cut clean slices. Serve warm or at room temperature.
Serving Suggestions:
Pair your spinach quiche with a side of green salad tossed in lemon vinaigrette, roasted vegetables, or a bowl of soup for a full, balanced meal. It also goes great with a dollop of sour cream or a spoonful of herbed yogurt.
Storage Tips:
Leftover quiche can be stored in an airtight container in the fridge for up to 4 days. It reheats beautifully in the oven or microwave. You can also freeze individual slices for up to 2 months.
This spinach quiche is not only comforting and delicious but also a versatile recipe you can customize with ingredients you have on hand—like swapping spinach for kale, or using feta instead of cheddar. It’s a timeless favorite that brings warmth and satisfaction to any table.
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