🥧 Spinach and Cheese Quiche
Perfect for breakfast, brunch, or a light dinner—this savory quiche is creamy, cheesy, and packed with nutritious spinach.
📋 Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 5 cups (150g) fresh spinach leaves, chopped
- 4 large eggs
- 1 cup (240ml) milk
- ½ cup (120ml) heavy cream
- 1 cup (120g) shredded mozzarella cheese
- ½ cup (60g) grated Parmesan cheese
- Salt & pepper, to taste
- Optional: a pinch of nutmeg for extra flavor
For the Crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
🥄 Instructions
- Preheat Oven to 375°F (190°C).
- Prepare Spinach Mixture:
- Heat olive oil in a skillet over medium heat.
- Sauté chopped onion for about 3–4 minutes, until translucent.
- Add garlic and cook for 30 seconds.
- Stir in chopped spinach and cook until wilted, about 2–3 minutes.
- Remove from heat and set aside to cool slightly.
- Assemble the Filling:
- In a bowl, whisk together eggs, milk, and cream.
- Season with salt, pepper, and optional nutmeg.
- Stir in cheeses (mozzarella and Parmesan).
- Assemble the Quiche:
- Spread the spinach mixture evenly over the pie crust.
- Pour the egg and cheese mixture over the spinach.
- Bake:
- Bake for 35–40 minutes, or until the center is set and the top is golden brown.
- Let cool for 5–10 minutes before slicing.
💡 Tips
- Blind bake the crust (pre-bake it) for 10 minutes to avoid sogginess.
- Use a mix of cheeses (e.g., Gruyère, feta) for different flavor profiles.
- For a richer texture, substitute half-and-half for milk and cream.
🍽 Servings
- Serves: 6–8 slices
- Serving size: 1 slice
🔍 Nutritional Info (Per Slice) (approximate)
- Calories: 280
- Protein: 11g
- Fat: 21g
- Carbohydrates: 12g
- Fiber: 1.5g
- Calcium: ~200mg
🌱 Benefits
- Spinach: Rich in iron, calcium, and antioxidants.
- Eggs: Great source of protein and essential nutrients.
- Cheese: Adds calcium and flavor.
- Easy to Prep Ahead: Store leftovers in the fridge for up to 4 days.
❓ Q & A
Q: Can I freeze the quiche?
A: Yes! Let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
Q: Can I use frozen spinach?
A: Absolutely. Just thaw and squeeze out excess water before using.
Q: Is it vegetarian?
A: Yes! This recipe contains no meat.
Q: Can I make it crustless?
A: You can! Just pour the filling into a greased pie dish and bake as usual.
Would you like a printable recipe card or a meal-prep version too?