Fresh Spinach Tart Quiche
Indulge in the savory elegance of this Fresh Spinach Tart Quiche, a perfect harmony of buttery, homemade tart crust and a creamy, custard-like filling. This recipe features vibrant fresh spinach sautéed with fragrant garlic, layered over a golden, flaky crust and topped with the rich, nutty flavor of Parmesan cheese. A silky blend of eggs, heavy cream, and a dash of nutmeg ties it all together, creating a melt-in-your-mouth texture that’s ideal for brunch, lunch, or a light dinner. Ready in just over an hour, this quiche can be served warm or at room temperature, making it as versatile as it is delicious. Impress your guests with this elegant dish that’s as wholesome as it is irresistible! Perfect for spring gatherings or weekday indulgence, this quiche is a must-try.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter (cold, diced)
- 3 tablespoons ice water
- 4 cups fresh spinach (washed and chopped)
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup heavy cream
- 0.5 cups whole milk
- 2 cloves garlic (minced)
- 0.5 cups Parmesan cheese (grated)
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the all-purpose flour with a pinch of salt. Add the diced cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in the ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface and fit it into a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork. Blind bake for 10 minutes using pie weights or dried beans. Remove weights and set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and sauté until wilted, about 2–3 minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until smooth.
Spread the sautéed spinach evenly over the pre-baked tart crust. Sprinkle the grated Parmesan cheese on top.
Pour the egg mixture gently over the spinach and cheese, making sure it’s evenly distributed.
Bake the quiche in the preheated oven for 35–40 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let the quiche cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.9 g | 320% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1356 mg | 452% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.9 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1867 mg | 144% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2124 mg | 45% | |
*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.
