Quiche Aux Epinards Spinach Quiche
Indulge in the classic French charm of Quiche Aux Épinards, a rich and flavorful spinach quiche that's perfect for brunch, lunch, or a light dinner. This recipe features a buttery, homemade crust blind-baked to golden perfection, encasing a creamy filling of sautéed garlic-infused spinach, velvety custard made with eggs, heavy cream, and whole milk, and a generous sprinkle of nutty Gruyère cheese. The addition of freshly grated nutmeg and black pepper delivers an aromatic touch that elevates every bite. Simple yet sophisticated, this quiche is as versatile as it is delicious, making it an elegant centerpiece for any occasion. Serve it warm or at room temperature, paired with a crisp green salad for a complete meal that's sure to impress.
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Recipe Information
Ingredients
- 190 g All-purpose flour
- 115 g Unsalted butter (cold, cubed)
- 1 tsp Salt
- 3 tbsp Ice water
- 1 tbsp Olive oil
- 200 g Fresh spinach (washed, stems removed)
- 2 cloves Garlic (minced)
- 3 large Eggs
- 240 ml Heavy cream
- 120 ml Whole milk
- 100 g Gruyère cheese (grated)
- 0.25 tsp Nutmeg (freshly grated)
- 0.5 tsp Black pepper
- 0.5 tsp Salt
Instructions
Prepare the crust: In a large bowl, mix together the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles breadcrumbs.
Add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Press the dough into the pan, trim any excess, and prick the base with a fork.
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Remove from the oven and let cool.
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and drain any excess liquid.
In a large bowl, whisk together the eggs, heavy cream, and whole milk. Season with salt, black pepper, and freshly grated nutmeg.
Scatter the cooked spinach evenly over the cooled crust. Sprinkle the grated Gruyère cheese on top.
Pour the egg and cream mixture over the spinach and cheese, ensuring it is 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 allow the quiche to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 220 mg | 17% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 297 mg | 6% | |
*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.
