🥧 Spinach Quiche (Classic & Creamy)
A savory pie filled with spinach, cheese, and a custardy egg mixture — perfect for breakfast, brunch, or a light dinner.
🛒 Ingredients (Serves 4–6)
For the crust:
- 1 9-inch (23 cm) pie crust, store-bought or homemade
- Optional: 1 tbsp butter for brushing
For the filling:
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2–3 cups fresh spinach (or 1 cup frozen, thawed & drained)
- 3 large eggs
- 1 cup milk or half-and-half
- ½ cup grated cheese (cheddar, Swiss, or Gruyère)
- ¼ tsp nutmeg (optional, adds warmth)
- Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Crust
- Preheat oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish.
- Optional: Brush with a little melted butter and pre-bake 5 minutes for a crisper bottom.
2️⃣ Cook the Spinach Filling
- Heat oil/butter in a skillet over medium heat.
- Sauté onion until soft and translucent (3–4 minutes).
- Add fresh spinach and cook until wilted (or cook frozen spinach until excess water evaporates).
- Season lightly with salt, pepper, and nutmeg. Let cool slightly.
3️⃣ Make the Egg Mixture
- In a bowl, whisk eggs and milk until smooth.
- Stir in cheese and the cooked spinach-onion mixture.
4️⃣ Assemble & Bake
- Pour the filling into the pie crust.
- Bake 35–40 minutes until the quiche is set and lightly golden on top.
- Let rest 5–10 minutes before slicing.
🍽 Serving
- Serve warm or at room temperature.
- Pair with a fresh salad or roasted vegetables.
- Optional garnish: cherry tomatoes, fresh herbs, or extra shredded cheese.
🔥 Tips & Variations
- Add protein: cooked bacon, ham, or sausage.
- Cheese swaps: feta, goat cheese, or Parmesan for different flavors.
- Crustless: Pour filling into a greased pie dish and bake; reduces calories and carbs.
- Make ahead: Quiche can be baked, cooled, and stored in the fridge for 2–3 days.
If you want, I can give you a mini spinach quiche / muffin version that’s perfect for meal prep or brunch platters.
Do you want me to do that?
