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Spinach Quiche

A creamy and cheesy spinach quiche nestled in a flaky crust, perfect for brunch or dinner gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 sheet shortcrust pastry or puff pastry
  • Butter for greasing the mold
For the filling
  • 400 g fresh spinach
  • 3 large eggs
  • 200 ml cooking cream
  • 150 ml milk
  • 150 g grated cheese (Emmental, mozzarella, or Gruyère)
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 1 pinch nutmeg

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius.
  2. Grease a quiche pan and lay the shortcrust pastry, ensuring it covers the entire surface.
  3. Prick the bottom with a fork to allow steam to escape and prevent puffing during baking.
  4. Bake the crust for about 10 minutes, then set it aside to cool slightly.
Cooking
  1. Heat the olive oil in a pan and sauté the onion until translucent.
  2. Add the fresh spinach and let it wilt for a few minutes. Remove from heat and cool.
  3. In a bowl, whisk together the eggs, cooking cream, and milk.
  4. Stir in the grated cheese, salt, pepper, and nutmeg.
  5. Fold in the cooled spinach and onion mixture.
  6. Pour this filling into the pre-baked crust and spread evenly.
  7. Bake for 30 to 35 minutes until the surface is golden brown and the center is firm.
  8. Let it rest for 10 minutes before slicing.

Notes

This spinach quiche can be served warm or at room temperature. Pair it with a light salad or roasted vegetables. Leftovers can be stored in the refrigerator for up to three days, or frozen for longer storage. Experiment with different cheeses and herbs for added flavors.