Spinach Quiche Recipe

Ever had one of those lazy Sunday mornings when the only thing that makes sense is wrapping yourself in a blanket of cheesy goodness? Let me walk you through my go-to quiche that strikes the perfect balance between creamy and savory, with a hint of nutmeg magic!

I adore crafting recipes that are not just tasty but also wholesome. My Spinach Quiche is a star in that category.

With its smooth and luscious pie crust, creamy half-and-half, and the winning combination of Gruyere and Parmigiano Reggiano, this quiche is nothing if not rich. It is also a quiche with some serious health credentials.

The fresh spinach in it is a boost of so many good nutrients, and the quiche is really only accented by the dashes of garlic and onion therein.

Ingredients

• Spinach: Packed with fiber, vitamins A, C, and K; promotes heart health.
• Eggs: High in protein, essential amino acids; supports muscle growth and repair.
• Gruyere Cheese: Rich, nutty flavor; provides calcium and protein.
• Parmesan Cheese: Adds savory depth, umami-rich; enhances flavor complexity.
• Olive Oil: Healthy fats, antioxidants; reduces inflammation, heart-friendly.
• Garlic: Enhances flavor; contains compounds with medicinal properties.
• Nutmeg: Subtle warmth; contains antioxidants, beneficial for digestion.

Ingredient Quantities

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 5 ounces fresh spinach, roughly chopped
• 4 large eggs
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese

How to Make this

1. Set the oven to 375°F (190°C) to heat up while you prepare the pie. Take your pie dough and roll it out. Unroll it in the pie pan. Get a 9-inch diameter pan, and fit the dough snugly into the situation. Make it as flat as you can, and if you need to, push the dough into the edge of the dish so that it is kind of crimped.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook it until it is soft and translucent, which should take about 5 minutes. Add the minced garlic and sauté for an additional minute, until it is fragrant.

3. Incorporate the chopped-up spinach into the pan and let it wilt for around 2 to 3 minutes. Once removed from the heat, let it cool slightly before adding it to any recipe that calls for cooked spinach.

4. In a generous mixing bowl, combine the following until thoroughly blended:
• five large eggs
• 1 1/2 cups half-and-half or light cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon powdered nutmeg

5. Distribute the cooked spinach mixture uniformly across the bottom of the pie shell.

6. Distribute the shredded Gruyere and the grated Parmesan in an even manner across the mixture of spinach and other ingredients.

7. Carefully pour the egg mixture over the top; it should fill in evenly all around the spinach and cheese.

8. Place the quiche in the oven with care and bake it for 35-40 minutes, or until it has reached the following state: the center is set, and the top is starting to look golden in color.

9. Take the quiche out of the oven and set it somewhere to cool for a wire rack for at least 10 minutes before serving. It can be sliced either warm or at room temperature.

10. Warm or at room temperature, the quiche is served. Enjoy!

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Rolling pin
4. Large skillet
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Mixing bowl
9. Whisk
10. Measuring spoons
11. Measuring cups
12. Grater
13. Cooling rack

FAQ

• Can I use frozen spinach instead of fresh?You can indeed use frozen spinach. Just make sure to thaw it and squeeze out its excess moisture, thus preventing the quiche from becoming watery.
• What can I use as a substitute for Gruyere cheese?Alternative may be Swiss cheese or sharp cheddar, but Gruyere is preferred.
• Can I make the quiche ahead of time?Certainly! The quiche can be made a day ahead and kept in the fridge. Just warm it up and serve.
• Is it necessary to pre-bake the pie crust?Baking the crust before adding the filling ensures that the crust is crisp, that it’s not soggy, and that it holds its shape. Crusts can be baked ahead; in the case of pies and tarts baked directly in the crust before the filling is added, baking the crust prevents the soggy bottom that sometimes happens with this type of dessert.
• How can I make the quiche crustless?Omit the pie crust and pour the filling ingredients into a greased pie dish or quiche pan.
• What can I do if I don’t have half-and-half?An equal parts mixture of milk and heavy cream can be used as a substitute for half-and-half cream.
• Can I add other ingredients like mushrooms or bacon?For sure, you can add whichever type of cooked bacon you like, along with any vegetables that are up to your taste, like mushrooms, whether those are cooked or sautéed.

Spinach Quiche Recipe Substitutions and Variations

1 small onion, finely chopped
Substitute with:
1 leek, cleaned and finely chopped, or
2 shallots, finely chopped.
5 ounces fresh spinach, roughly chopped: Replace with 5 ounces of Swiss chard or kale, with stems removed and roughly chopped.
Substitute for half-and-half cream: Use 1/2 cup milk and 1/2 cup heavy cream.
Lighter option: Use 1 cup of whole milk.
1 cup shredded Gruyere cheese. You can substitute it with 1 cup shredded Swiss cheese or with 1 cup shredded sharp cheddar cheese.
¼ cup grated Parmesan cheese
Substitute with:
• ¼ cup Pecorino Romano cheese, grated
• ¼ cup Asiago cheese, grated

Pro Tips

1. Blind Bake the Crust: Before adding the filling, blind bake the pie crust for about 10 minutes to prevent it from becoming soggy. You can do this by lining the crust with parchment paper and filling it with pie weights or dry beans.