Description
A delicious and savory spinach quiche featuring a flaky pie crust filled with sautéed spinach, caramelized onions, garlic, and a creamy egg custard blended with Gruyère and Parmesan cheeses. Perfect for breakfast or brunch, this quiche offers a flavorful, vegetarian-friendly meal that can be enjoyed warm or reheated.
Ingredients
Scale
Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
Custard
- 4 large eggs
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheese
- 1 cup shredded Gruyère cheese (or Swiss)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Place the 9-inch pie crust into a pie dish, trim any excess edges, and prick the bottom with a fork to prevent bubbling. Pre-bake the crust for 8 minutes and then set it aside to cool slightly.
- Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute. Stir in the chopped spinach and cook until it wilts, about 2 to 3 minutes. Remove from heat and allow the mixture to cool slightly.
- Prepare Egg Mixture: In a large mixing bowl, whisk together 4 large eggs, 1 cup of half-and-half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg until smooth and combined.
- Assemble Quiche: Spread the sautéed spinach mixture evenly over the pre-baked pie crust. Sprinkle 1 cup shredded Gruyère and 1/4 cup grated Parmesan cheese evenly on top. Pour the egg mixture gently over the cheese and spinach filling.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is golden brown. You can test doneness by inserting a toothpick in the center—if it comes out clean, the quiche is done.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for 10 minutes before slicing. Serve warm for best flavor and texture.
Notes
- For added flavor, incorporate sautéed mushrooms or cooked bacon into the filling.
- This quiche can be prepared ahead of time and reheated in an oven preheated to 325°F (163°C) until warm.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 135 mg
