Classic Spinach Quiche

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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Classic Spinach Quiche is a timeless dish that combines a buttery, flaky crust with a creamy, savory filling. Perfect for brunch or a light dinner, this recipe brings together fresh spinach, Gruyere cheese, and a hint of nutmeg for a delightful culinary experience.

Ingredients for Classic Spinach Quiche

The pre-made pie crust is your time-saver, providing a reliable base without the fuss of making dough from scratch. Olive oil helps sauté the vegetables to bring out their flavors. Onion and garlic are foundational aromatics that add depth to the quiche. Fresh spinach is the star, bringing a vibrant color and wholesome taste. Eggs and heavy cream create the rich custard that holds everything together. A pinch of nutmeg enhances the creaminess with a warm, nutty note. Gruyere cheese melts beautifully, giving a nutty, slightly sweet finish. A touch of salt and black pepper ties all the flavors together.

Tips & Tricks

  • Make sure to squeeze out excess moisture from the spinach after cooking to prevent a soggy crust.
  • If you prefer a crispy crust, consider blind baking the pie crust for 10 minutes before adding the filling.
  • Use a pie shield or foil to cover the edges of the crust if they brown too quickly.

Serving Suggestions

Pair your classic spinach quiche with a simple green salad tossed in a light vinaigrette. For a heartier meal, roasted potatoes or a tomato soup would complement the quiche beautifully. If you're serving it for brunch, consider fresh fruit or a mimosa on the side.

Frequently Asked Questions

Can I use frozen spinach?
Yes, just be sure to thaw and drain it thoroughly to remove excess moisture.
What can I substitute for Gruyere cheese?
Swiss cheese or Emmental are great alternatives if Gruyere is not available.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Classic Spinach Quiche Recipe Walkthrough

Start by preheating your oven to 375°F. This ensures your oven is ready once your quiche is assembled. Place your pre-made pie crust into a 9-inch pie pan, gently pressing it to fit snugly. Set it aside while you prepare the filling.

In a skillet, heat up the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This should take about 5 minutes. Stir in the spinach and cook until it's completely wilted, which usually takes another 2 minutes. Once done, remove the skillet from the heat and let the mixture cool slightly.

In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper until the mixture is smooth. This will be your custard base. Spread the slightly cooled spinach mixture evenly over the pie crust. Top this with the shredded Gruyere cheese, distributing it evenly.

Pour the egg and cream mixture over the cheese-covered spinach. Make sure it spreads out evenly to cover the entire surface. Place the quiche in your preheated oven and bake for 35 to 40 minutes. You'll know it's done when the center is set and the top is lightly golden. Allow it to cool for at least 10 minutes before slicing. This helps the quiche set further and makes it easier to serve.

Why You'll Love This Recipe

  • Easy to make with a pre-made pie crust, saving you time.
  • The combination of Gruyere cheese and fresh spinach is a surefire hit.
  • Nutmeg adds a subtle warmth that elevates the flavor profile.
  • Perfect for serving at any gathering or as a comforting weekday meal.

Ingredients

1 pre-made pie crust
1 tbsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
10 oz fresh spinach, washed and chopped
4 large eggs
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp black pepper
1 cup shredded Gruyere cheese

Step-by-step Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust into a 9-inch pie pan and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until onion is translucent.
4. Add spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
5. In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and black pepper.
6. Spread the spinach mixture evenly over the pie crust.
7. Sprinkle shredded Gruyere cheese over the spinach layer.
8. Pour the egg and cream mixture over the cheese, ensuring even distribution.
9. Bake in the preheated oven for 35 to 40 minutes, or until the quiche is set and lightly golden.
10. Allow to cool for 10 minutes before slicing and serving.

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