Spinach Quiche

A savory spinach quiche with a tender custard filling, flaky crust, and simple ingredients for breakfast, brunch, lunch, or a light dinner.

This spinach quiche is a classic savory dish with a buttery crust and a creamy egg filling packed with spinach and cheese. It is easy to prepare, elegant enough for guests, and versatile enough for breakfast, brunch, lunch, or a light dinner. Serve it warm or at room temperature with a fresh salad for a complete meal.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 cups fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 cup shredded Gruyere or Swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon grated Parmesan cheese, optional

Instructions

1. Preheat the oven to 375 F. Place the pie crust in a 9-inch pie dish and crimp the edges. If desired, blind bake the crust for 10 minutes for a crisper base.
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
3. Add the garlic and cook for 30 seconds, then add the spinach and cook just until wilted. Remove from the heat and let it cool slightly.
4. In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg.
5. Stir in the cheese and the cooked spinach mixture. Mix until evenly combined.
6. Pour the filling into the prepared crust. Sprinkle Parmesan on top, if using.
7. Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.
8. Let the quiche rest for 10 minutes before slicing and serving.