Spinach Quiche
A creamy and flavorful Spinach Quiche with a flaky crust, perfect for any meal.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the crust
- 1.25 cups all-purpose flour Light and airy, forming the base of your flaky crust.
- 0.5 tsp salt Enhances flavor and balances the richness.
- 0.5 cups cold unsalted butter, cubed Creates tenderness and flakiness in the crust.
- 3-4 tbsp ice water Helps bring the dough together without melting the butter.
For the filling
- 1 tbsp olive oil Adds depth to the sautéed veggies.
- 1 small onion, finely chopped Imparts a slight sweetness when cooked.
- 3 cups fresh spinach, chopped Provides a fresh, earthy flavor and vibrant color.
- 4 large eggs Forms the backbone of the creamy custard.
- 1 cup heavy cream Richness in every slice.
- 0.5 cup milk Balances the texture, creating a silky custard.
- 1 cup shredded Gruyère or Swiss cheese Melts beautifully, contributing a nutty flavor.
- 0.5 tsp salt Additional seasoning for the custard.
- 0.25 tsp black pepper Adds a mild kick.
- 1 pinch nutmeg (optional) A warm hint that elevates the overall taste.
Instructions
Preparation
- Combine the all-purpose flour and salt in a mixing bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
Pre-Bake the Crust
- Roll out the chilled dough on a floured surface to fit a 9-inch tart or pie pan.
- Place the dough in the pan, trim excess edges, prick the base with a fork, and line with parchment paper.
- Fill with baking weights or dried beans and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until golden.
Sauté the Spinach Mix
- Heat olive oil in a skillet over medium heat, add onion and sauté until soft.
- Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
Make the Custard
- In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Fold in the sautéed spinach and onion mixture, followed by shredded cheese.
Assembly
- Pour the filling into the pre-baked crust and smooth the top.
- Bake at 350°F (175°C) for 35-40 minutes, or until the filling is golden and set in the center.
Cool & Slice
- Allow the quiche to cool for 10-15 minutes before slicing.
Notes
For a perfectly flaky crust, ensure the butter is cold. Chill the dough for optimal results. Customize with different cheeses or veggies as desired. This quiche can be made ahead and reheated.