Of course! A classic Spinach Quiche is a thing of beauty—creamy, savory, and elegant, yet surprisingly simple to make. It’s perfect for brunch, lunch, or a light dinner.
This recipe creates a rich and custardy filling with the perfect balance of spinach and cheese, all nestled in a flaky, buttery crust.
Classic Spinach Quiche
Serves 6-8
Ingredients
For the Crust:
· 1 unbaked 9-inch pie crust, chilled (homemade or store-bought)
· Optional for blind baking: Pie weights or dried beans
For the Filling:
· 1 tablespoon olive oil or butter
· 1 small yellow onion, finely chopped
· 2 cloves garlic, minced
· 10 oz fresh spinach, roughly chopped (or one 10 oz package frozen chopped spinach, thawed and squeezed dry)
· 4 large eggs
· 1 ½ cups heavy cream, half-and-half, or whole milk (see note)
· ¼ teaspoon ground nutmeg
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 1 ½ cups shredded cheese (a combination like Gruyère & Swiss, or Cheddar & Monterey Jack works wonderfully)
· ¼ cup grated Parmesan cheese
Instructions
Step 1: Prepare the Crust (Blind Baking)
This step is crucial for a crisp, not soggy, bottom crust.
- Preheat your oven to 375°F (190°C).
- Roll out your pie dough and fit it into a 9-inch pie dish. Crimp the edges as desired. Prick the bottom all over with a fork.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 15 minutes. Carefully remove the parchment and weights.
- Return the empty crust to the oven and bake for another 5-8 minutes, until the bottom is just starting to look dry. Remove from the oven and set aside. Reduce oven temperature to 350°F (175°C).
Step 2: Prepare the Spinach Mixture
- If using fresh spinach: Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the fresh spinach in handfuls, wilting each batch before adding the next. Cook until all spinach is wilted and any liquid has evaporated. Transfer to a colander and press with the back of a spoon to remove excess moisture.
- If using frozen spinach: Ensure it is completely thawed. Place it in a clean kitchen towel or several layers of paper towels and squeeze very firmly until it’s as dry as possible. This is the most important step!
Step 3: Make the Custard Filling
- In a large bowl, whisk the eggs until well beaten.
- Whisk in the cream (or your chosen dairy), nutmeg, salt, and pepper until smooth.
Step 4: Assemble the Quiche
- Spread the cooked and squeezed spinach and onion mixture evenly over the bottom of the pre-baked crust.
- Sprinkle the shredded cheese and Parmesan cheese over the spinach.
- Slowly and gently pour the egg custard mixture over the top.
Step 5: Bake to Perfection
- Carefully place the quiche on a baking sheet (to catch any potential drips) and into the preheated 350°F (175°C) oven.
- Bake for 45-55 minutes, or until the center is just set. The edges should be puffed and the top golden brown. A knife inserted about 1 inch from the center should come out clean.
- Let the quiche cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to set fully, making it easier to cut neat slices.
Serving
Serve warm or at room temperature. It’s fantastic with a simple side salad dressed with a bright vinaigrette to cut through the richness.
Tips for the Perfect Quiche
· The Dairy Choice: Heavy cream will give the richest, creamiest result. Half-and-half is a great middle ground. Whole milk will yield a lighter, but still delicious, quiche.
· Squeeze That Spinach! Whether using fresh or frozen, removing as much water as possible is the #1 secret to preventing a watery quiche.
· Don’t Overbake: The quiche will continue to cook from residual heat as it cools. You want the center to have a slight jiggle when you take it out of the oven.
· Customize It:
· Add Protein: Add ½ cup of cooked, crumbled bacon, ham, or sausage.
· Add Mushrooms: Sauté 8 oz of sliced mushrooms with the onions.
· Fresh Herbs: Stir in 2 tablespoons of chopped fresh dill, chives, or parsley.
· Make-Ahead: You can blind-bake the crust and prepare the filling (keep them separate) a day ahead. Assemble and bake the next day. Baked quiche also freezes well. Wrap cooled slices tightly and freeze for up to 2 months. Thaw in the refrigerator and reheat in a low oven.
Enjoy this timeless, elegant, and deeply satisfying dish