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Spinach Quiche

A warm, buttery crust filled with a savory mix of creamy spinach and tangy cheese, perfect for brunch or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 sheet shortcrust pastry or puff pastry
  • Butter for greasing Butter for greasing the mold
Filling
  • 400 g fresh spinach Can use frozen spinach, make sure to thaw and drain well.
  • 3 large eggs
  • 200 ml cooking cream
  • 150 ml milk
  • 150 g grated cheese (Emmental, mozzarella, or Gruyère) Gruyère or Emmental is recommended for authentic flavor.
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • Salt to taste Salt to taste
  • Freshly ground black pepper Freshly ground black pepper
  • A pinch nutmeg Adds warmth to the flavors.

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 aside to cool slightly.
Filling Preparation
  1. Heat the olive oil in a pan and sauté the chopped onion until translucent.
  2. Add the fresh spinach, allowing it to wilt down for a few minutes.
  3. Remove from heat and let cool.
  4. In a bowl, whisk the eggs, cooking cream, and milk until combined.
  5. Stir in the grated cheese, a pinch of salt, freshly ground black pepper, and nutmeg.
  6. Gently fold in the cooled spinach and onion mixture.
Baking
  1. Pour the filling into the pre-baked crust, spreading it evenly.
  2. Bake for about 30 to 35 minutes until golden brown on top.
  3. Let the quiche rest for 10 minutes before slicing.

Notes

For extra flavor, consider adding mushrooms or crispy bacon. Make sure to drain spinach well to avoid a soggy crust. Can be stored in the fridge for up to three days; reheat in the oven for best results.