Description
A deliciously savory quiche filled with fresh spinach, cheese, and a creamy egg custard baked in a flaky crust — perfect for brunch or a light meal.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cups fresh spinach, chopped
- 4 large eggs
- 1 cup half-and-half or heavy cream
- 1 cup shredded Swiss or Gruyère cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and set aside.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
- Spread the spinach and onion mixture evenly over the pie crust. Sprinkle shredded cheese on top.
- Pour the egg mixture over the fillings.
- Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use fresh or frozen spinach (thawed and drained) as preferred.
- Add cooked bacon or ham for extra flavor.
- For a gluten-free option, use a gluten-free pie crust or make a crustless quiche.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg