Spinach and Parmesan Pie 2 Crust Quiche
Delight your taste buds with this Spinach and Parmesan Pie 2-Crust Quiche, a savory masterpiece that combines flaky, golden layers of pie crust with a rich, velvety filling. This recipe features a luscious blend of fresh sautéed spinach and creamy Parmesan-infused custard, seasoned with a hint of nutmeg for an added depth of flavor. The two-crust design not only makes it visually stunning but also adds a delightful contrast of textures with every bite. Perfect for brunch, lunch, or a light dinner, this quiche is easy to prepare using simple yet wholesome ingredients like fresh garlic, heavy cream, and pre-made pie crusts, saving you time without compromising on flavor. Serve warm for a crowd-pleasing dish that’s as inviting as it is satisfying. Optimize your weekend menu or elevate your holidays with this comforting and elegant quiche recipe!
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Recipe Information
Ingredients
- 2 pieces Pre-made pie crusts
- 8 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 5 pieces Eggs
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 375°F (190°C).
Place one pre-made pie crust into a 9-inch pie dish, trimming any excess. Reserve the second crust for the top layer.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet in batches, stirring occasionally, until wilted. This should take about 5 minutes. Remove from heat and set aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, and whole milk. Stir in the grated Parmesan, salt, pepper, and nutmeg (if using).
Gently press any excess moisture out of the cooked spinach using a paper towel. Spread the spinach evenly over the prepared pie crust.
Pour the egg mixture over the spinach layer, ensuring the filling is distributed evenly.
Carefully place the second pie crust over the filling. Seal the edges by pinching or crimping the two crusts together, and cut a few small slits in the top crust to allow steam to escape.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is set. If the edges of the crust brown too quickly, cover them with aluminum foil.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 134 mg | 3% | |
*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.
