Spinach Quiche
A delightful dish featuring a flaky crust and creamy filling loaded with fresh spinach and cheese, perfect for any meal.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the crust
- 1 1/4 cups all-purpose flour Creates a tender, flaky crust.
- 1/2 tsp salt Enhances flavors.
- 1/2 cup cold unsalted butter, cubed Key for flaky texture.
- 3-4 tbsp ice water Helps bring the dough together.
For the filling
- 1 tbsp olive oil For sautéing the onion.
- 1 small onion, finely chopped Adds layers of flavor.
- 3 cups fresh spinach, chopped Nutritious and vibrant.
- 4 large eggs Forms the custard base.
- 1 cup heavy cream Delivers a rich, creamy mouthfeel.
- 1/2 cup milk Lightens the custard.
- 1 cup shredded Gruyère or Swiss cheese Contributes cheesy flavor.
- 1/2 tsp salt For seasoning.
- 1/4 tsp black pepper Adds subtle spice.
- Pinch nutmeg (optional) Adds warmth and complexity.
Instructions
Preparation
- In a mixing bowl, combine flour with salt and cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing gently until a dough forms. Wrap in plastic and chill for at least 30 minutes.
Pre-Bake the Crust
- Roll out the dough to fit a 9-inch tart pan, pricking the bottom and lining it with parchment.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for an additional 5 minutes.
Sauté the Spinach Mix
- Heat olive oil in a skillet, sauté onion until soft, then add spinach and cook until wilted.
Make the Custard
- In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in the cheese and spinach mixture.
Assemble and Bake
- Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 35 to 40 minutes until set and golden.
Cool & Slice
- Let cool for 10-15 minutes before slicing for clean cuts.
Notes
Use cold butter for a perfect crust, and try different cheeses or vegetables for variations.