Five Cheese Spinach Quiche
Indulge in the rich, savory flavors of this Five Cheese Spinach Quiche, a show-stopping dish that's perfect for breakfast, brunch, or even a light dinner. With five decadent cheeses—mozzarella, cheddar, Gruyère, Parmesan, and creamy ricotta—this quiche delivers a luxurious, velvety texture and a burst of umami in every bite. Fresh sautéed spinach adds a vibrant and earthy balance, tucked into a buttery pie crust that's baked to golden perfection. The combination of whole milk and heavy cream ensures the filling is luscious and satisfying, while a hint of black pepper brings a subtle kick to this crowd-pleasing quiche. Ready in just over an hour and served warm or at room temperature, this recipe is a versatile and irresistible centerpiece for any table.
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Recipe Information
Ingredients
- 1 pre-made or homemade, 9-inch Pie crust
- 4 cups Fresh spinach
- 1 tablespoon Olive oil
- 4 large Eggs
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Mozzarella cheese, shredded
- 0.5 cup Cheddar cheese, shredded
- 0.5 cup Gruyère cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Ricotta cheese
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish or tart pan, pressing it gently into the corners. Trim any excess dough hanging over the edges. Set aside.
Heat olive oil in a large skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes, or until wilted. Remove from heat and let it cool slightly. Drain any excess liquid.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until smooth and well combined.
Stir the shredded mozzarella, cheddar, Gruyère, and grated Parmesan into the egg mixture. Then add the ricotta, blending gently.
Spread the sautéed spinach evenly over the base of the prepared pie crust.
Pour the egg and cheese mixture over the spinach, spreading it evenly and ensuring all the ingredients are distributed throughout the crust.
Place the quiche on the middle rack of the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is lightly golden-brown.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving.
Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1296 mg | 432% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 18.2 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2592 mg | 199% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 913 mg | 19% | |
*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.
