Spinach Quiche
A creamy, savory spinach quiche baked in a flaky golden crust. This classic Quiche Florentine is filled with sautéed spinach and onions, Gruyère cheese, and a rich egg and cream custard. Perfect for breakfast, brunch, or a light dinner, and works with both fresh and frozen spinach.
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream
Spinach Quiche Filling
- 4 Eggs
- 1⅓ cup Heavy Whipping Cream (315mL)
- ⅔ cup Whole Milk (160mL)
- 4 oz Gruyère Cheese (113g) grated
- ½ tsp Salt
- ¼ tsp Black Pepper
- 6 oz Spinach (170g) fresh or frozen
- ½ Yellow Onion, sliced
- 1 clove Garlic, minced
Instructions
- Preheat the oven to 325°F (165°C).
- In a skillet over medium heat, sauté the sliced onions for 5–7 minutes, or until soft and translucent.
- Add the garlic and continue sautéing for 1 minute.
- If using fresh spinach, add the 6 ounces of spinach and sauté until fully wilted. Remove the vegetables from the heat and set aside.
- In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and grated Gruyère cheese until smooth and fully combined.
- (Optional) Lightly brush the edges of your dark, blind-baked pie crust with heavy cream for a beautiful golden finish after baking.
- Spread the onions and spinach evenly in the pie crust.
- On a metal sheet pan, pour the quiche mixture into the prepared crust, filling it just below the rim to prevent overflow.
- Transfer the quiche to the oven and bake for 35–40 minutes, or until the edges are puffed and the center is still slightly jiggly. The filling will continue to set as it cools.
- Remove the quiche from the oven and let it cool on the countertop for at least 30 minutes before slicing and serving.
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