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Easy Creamy Baked Spinach and Cheese Quiche

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A simple, creamy baked quiche featuring fresh spinach and a blend of Gruyère and cheddar cheeses, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust
  • 6 cups loosely packed fresh spinach, washed and chopped (about 180 grams / 6.3 oz)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 large eggs, at room temperature
  • 1 cup heavy cream (240 ml / 8 fl oz)
  • 1 cup shredded Gruyère cheese
  • ½ cup shredded sharp cheddar cheese
  • A pinch of freshly grated nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the chopped spinach to the skillet in batches, stirring until wilted, about 4-5 minutes total. Remove from heat and let cool slightly. Press out any excess moisture with a spatula or spoon.
  4. In a large bowl, whisk together 4 large eggs and 1 cup heavy cream until smooth and slightly frothy. Add a pinch of nutmeg, salt, and pepper to taste.
  5. Stir the sautéed spinach mixture into the egg and cream blend. Fold in the shredded Gruyère and cheddar cheeses, reserving a small handful for topping.
  6. Place the pie crust into a 9-inch pie dish. Poke a few holes with a fork to prevent bubbling. Optionally, blind bake the crust for 7 minutes for extra crispness.
  7. Pour the spinach and cheese custard into the prepared crust. Smooth the top and sprinkle the reserved cheese evenly over the top.
  8. Bake on the middle rack for 35-40 minutes until the edges are set and the center is slightly jiggly but not liquid. A toothpick inserted should come out mostly clean.
  9. Let the quiche rest for at least 10 minutes before slicing to allow the custard to set fully.

Notes

Sautéing and pressing out moisture from the spinach prevents a soggy quiche. Use room temperature eggs and cream for a smooth custard. Blind bake the crust for 7 minutes if time allows to avoid sogginess. Cover crust edges with foil if browning too fast. Add a tablespoon of flour or cornstarch to custard if filling seems too watery.

Nutrition

Keywords: quiche, spinach quiche, baked quiche, brunch recipe, creamy quiche, cheese quiche, easy quiche, savory pie

Find it online: https://grubella.com/easy-creamy-baked-spinach-and-cheese-quiche-recipe-for-perfect-brunch/