Here’s a classic Spinach Quiche recipe — creamy, cheesy, and perfect for breakfast, brunch, or a light dinner 🥬🧀🥧
Spinach Quiche
Ingredients
For the Crust (optional, or use store-bought)
- 1 9-inch pie crust (homemade or store-bought)
For the Filling
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5–6 cups fresh spinach (or 1 package frozen, thawed and drained)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheese (Swiss, cheddar, or mozzarella)
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- If using a pie crust, fit it into a 9-inch pie dish.
- Cook the spinach
- Heat olive oil or butter in a skillet over medium heat.
- Sauté onion until translucent, add garlic for 30 seconds.
- Add spinach and cook until wilted. Drain any excess moisture.
- Prepare the custard
- In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
- Stir in cheese and cooked spinach mixture.
- Assemble and bake
- Pour filling into the pie crust.
- Bake 35–40 minutes, until the center is set and the top is lightly golden.
- Let cool 5–10 minutes before slicing.
Tips
- Cheese variety: feta or goat cheese adds a tangy twist.
- Add-ins: mushrooms, bell peppers, or cooked bacon can make it heartier.
- Crustless option: grease a pie dish and bake the filling directly for a lower-carb version.
I can also give you a mini spinach quiche muffin version, a crustless version, or a vegetable-packed loaded quiche recipe if you want.
Do you want me to make one of those?
