Awesome Spinach Quiche
Elevate your brunch game with this "Awesome Spinach Quiche," a perfectly baked savory pie that combines the richness of Gruyère and Parmesan cheeses with tender, garlicky spinach in a creamy, custard-like filling. Nestled in a golden, flaky pie crust, this quiche is as versatile as it is delicious, making it an ideal dish for breakfast, lunch, or dinner. The fresh spinach is sautéed with olive oil, butter, and garlic to bring out its vibrant flavor, while a hint of nutmeg adds an optional touch of warmth and depth. Perfect for entertaining or meal prep, this elegant yet simple recipe is sure to impress your guests—or simply make your weekday meals feel special. Whether served warm or at room temperature, this spinach quiche is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-made or homemade)
- 6 cups Fresh spinach
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 3 large Eggs
- 1.5 cups Heavy cream
- 0.5 cup Milk
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional)
Instructions
Preheat the oven to 375°F (190°C). Place your pie crust in a 9-inch quiche pan or pie dish and trim any overhang. Use a fork to lightly prick the bottom and sides of the crust to prevent bubbling during baking.
Blind bake the pie crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes, or until the crust is lightly golden. Set aside to cool slightly.
In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Remove from heat and let the spinach cool slightly. Once cooled, use a clean kitchen towel or paper towels to squeeze out excess moisture. Chop the spinach if necessary.
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk. Stir in the salt, black pepper, and nutmeg if using.
Spread the cooked spinach evenly over the bottom of the prepared pie crust. Sprinkle the shredded Gruyère and Parmesan cheeses on top of the spinach.
Pour the egg and cream mixture over the spinach and cheese, ensuring it is evenly distributed.
Transfer the quiche to the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is lightly golden. To check for doneness, insert a knife into the center of the quiche; it should come out clean.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 433 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
