Ingredients
Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 2 tablespoons butter (or oil)
- ½ sweet onion (finely diced)
- 2 cloves garlic (minced)
- 4-5 cups fresh spinach (coarsely chopped)
- 4 large eggs
- 1 ¼ cups heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- 1 cup Gruyere or Swiss cheese (shredded)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the quiche.
- Par-bake Crust: Place and shape the pie crust into a 9-inch pie dish, crimp the edges, and poke holes in the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Par-bake for 15 minutes to set the crust.
- Cook Vegetables: Melt butter in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat.
- Make Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, paprika, and nutmeg until well combined.
- Build Quiche: Sprinkle ¾ cup of shredded cheese evenly over the bottom of the par-baked crust. Add the sautéed spinach mixture on top. Pour the egg and cream mixture over the filling, then sprinkle the remaining cheese on top. Lightly mix the filling in the crust with a fork for even distribution.
- Bake Quiche: Bake in the preheated oven at 375°F for 40-45 minutes or until the quiche center jiggles slightly when shaken, which indicates it is just set.
- Rest and Serve: Allow the quiche to rest for 10-20 minutes after baking to finish setting. Slice and garnish with fresh parsley if desired. Serve warm or at room temperature.
Notes
- Using fresh spinach is recommended for best flavor, but frozen spinach can be used if thoroughly drained.
- To prevent a soggy crust, par-baking (blind baking) the pie crust is essential.
- If desired, substitute Gruyere or Swiss cheese with other melty cheeses like fontina or mozzarella.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Ensure not to overbake; the quiche should still jiggle slightly in the center to maintain creamy texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
