Spinach and Cheese Quiche
A comforting and versatile quiche filled with creamy cheese and earthy spinach, perfect for brunch or dinner gatherings.
Ingredients
Main Ingredients
- 1 piece Pie crust (store-bought or homemade) A buttery crust serves as the foundation for your quiche.
- 2 cups Fresh spinach Packed with nutrients. Can swap in frozen, just squeeze out excess moisture.
- 1 cup Shredded cheese (cheddar, mozzarella, or a blend) Adds creaminess; personalize to suit your taste.
- 4 large Eggs Binds everything together, creating a custardy filling.
- 1 cup Milk or cream Opt for whole milk or half-and-half for a richer flavor.
- 1 small Onion, finely chopped Adds sweetness and depth; can be omitted for a milder flavor.
- to taste Salt and pepper Essential seasonings to enhance flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the crust: If using a store-bought pie crust, fit it into a 9-inch pie plate and prick the bottom with a fork.
- Sauté the onion: Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add spinach: Toss in the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool.
- Whisk the egg mixture: In a bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined.
- Combine ingredients: Stir in the sautéed spinach and onion, followed by the shredded cheese.
- Pour the filling into the prepared pie crust, evenly distributing it.
- Bake for 35-40 minutes, or until the top is golden and a slight jiggle remains in the center.
- Allow the quiche to cool for about 10 minutes before slicing.
Notes
Try adding fresh herbs, meats, or cheese variations for creative twists. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.