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Spinach and Cheese Quiche

This spinach and cheese quiche combines tender wilted spinach with a rich, cheesy custard baked in a flaky pie crust. The dish has a creamy interior with a golden, slightly crisp top, making it perfect for both busy mornings and leisurely brunches. Its simple ingredients and adaptable nature make it a comforting, foolproof favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 200 g fresh spinach washed and roughly chopped
  • 4 large eggs preferably farm-fresh
  • 150 ml heavy cream for a lighter version, use whole milk with Greek yogurt
  • 100 g grated cheddar cheese or a mix of your favorite cheeses
  • 50 g Gruyère cheese or substitute with feta or goat cheese
  • 1 pinch nutmeg freshly grated
  • 1 pinch salt to taste
  • 1 pinch freshly cracked pepper to taste
  • 1 pre-baked pie crust blind-baked until golden

Equipment

  • 9-inch pie dish
  • Skillet
  • Mixing Bowl
  • Whisk
  • Oven
  • Wire rack

Method
 

  1. Preheat your oven to 190°C (375°F). Place the pre-baked pie crust on a baking sheet and set aside.
  2. Heat a skillet over medium heat and add a splash of olive oil. Once shimmering, add the chopped spinach and sauté for about 2-3 minutes until wilted and vibrant green. Remove from heat and let it cool slightly.
  3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of freshly grated nutmeg until smooth and slightly frothy.
  4. Stir the cooled spinach into the egg mixture, then fold in the grated cheddar and Gruyère cheeses, ensuring an even distribution.
  5. Pour the filling into the pre-baked pie crust, spreading it out evenly with a spoon or spatula.
  6. Bake the quiche in the oven for 35-40 minutes, until the top is golden brown and the filling is set with a slight jiggle in the center.
  7. Remove the quiche from the oven and allow it to rest on a wire rack for at least 10 minutes. This helps the filling firm up for cleaner slices and enhances flavor.
  8. Slice the quiche with a sharp knife, serving warm or at room temperature. The crust should be crisp, and the filling creamy with melted, bubbly cheese on top.