Description
A creamy, comforting savory spinach quiche with a flaky golden crust, tender sautéed spinach, and a custardy egg filling kissed with nutmeg. Perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 1 9-inch pie crust, store-bought or homemade
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 cups fresh spinach, packed, sautéed and well drained
- 4 large eggs
- 1 cup milk
- 1 cup cheddar cheese, shredded
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Fit the pie crust in a 9-inch pie dish and prick the base with a fork.
- Blind bake the crust for 10 minutes to set the structure and help keep it crisp.
- While the crust bakes, heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, 3 to 4 minutes. Add the spinach and cook just until wilted, then transfer to a sieve and press firmly to remove excess moisture.
- In a mixing bowl, whisk the eggs, milk, salt, pepper, and nutmeg until smooth. Stir in the shredded cheddar.
- Spread the drained spinach and onion evenly over the pre-baked crust.
- Pour the egg mixture over the vegetables, smoothing the surface with a spatula.
- Bake for 35 to 40 minutes, until the center is set and the top is lightly golden. Let rest 10 minutes before slicing and serving.
Notes
- Note: Thoroughly draining the spinach prevents a watery filling.
- Use freshly grated cheese for the best melt and flavor.
- A sprinkle of Parmesan on top adds a golden, savory finish.
- Frozen spinach works if thawed and squeezed very dry.
- Let the quiche rest before slicing for clean wedges.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg
Keywords: spinach quiche, savory quiche, vegetarian brunch, egg pie, easy quiche recipe, cheddar quiche