Savory Quiche with Spinach (Printable)

Flaky crust combines with creamy custard, fresh spinach, and melted cheese for a hearty meal option.

# What You Need:

→ Crust

01 - 1 sheet ready-made shortcrust pastry (approx. 8.8 oz)

→ Vegetables

02 - 7 oz fresh spinach, washed and roughly chopped
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Egg Mixture

05 - 4 large eggs
06 - 3/4 cup plus 1 tbsp whole milk
07 - 1/3 cup plus 1 tbsp heavy cream
08 - 1 cup grated Gruyère or Emmental cheese
09 - 1/4 tsp freshly grated nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Other

11 - 1 tbsp olive oil
12 - Butter for greasing the pan

# How-To:

01 - Preheat the oven to 350°F. Grease a 9-inch tart or quiche pan with butter.
02 - Roll out the shortcrust pastry and fit it into the prepared pan. Trim any excess dough and prick the base with a fork. Refrigerate for 10 minutes.
03 - Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 2 minutes. Add minced garlic and cook for 30 seconds.
04 - Add the spinach to the skillet and cook until wilted and liquid has evaporated, approximately 3 to 4 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, whisk together eggs, milk, cream, nutmeg, salt, and pepper until smooth. Stir in half of the grated cheese.
06 - Spread the cooled spinach mixture evenly over the pastry base. Pour the egg custard over the spinach. Sprinkle the remaining cheese evenly on top.
07 - Bake in the preheated oven for 35 to 40 minutes, until the custard is set and the surface is golden brown.
08 - Allow to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It comes together in about an hour and works for brunch, lunch, or a casual dinner without any fuss.
  • The creamy custard and melted Gruyère create this incredible richness that makes everyone think you spent all morning cooking.
  • You can make it ahead, serve it warm or at room temperature, and it never gets boring.
02 -
  • Don't skip pricking the pastry base or you'll end up with an inflated bubble underneath that throws off your quiche structure.
  • Make sure the spinach mixture is completely cool before you pour the egg custard on top, or you'll end up cooking the bottom of your eggs before the top even sets.
  • The quiche will continue to cook slightly after you pull it out of the oven, so pull it at the wobble stage rather than waiting for it to look completely solid.
03 -
  • Grate your cheese fresh right before you need it and add half to the custard so it distributes evenly throughout, not just clumped on top.
  • The secret to a quiche that doesn't taste rubbery is respecting the wobble—it will continue cooking as it cools, so pull it out when the center still has the tiniest bit of jiggle.

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