This spinach quiche is a delicious and savory dish, perfect for breakfast, brunch, or even dinner
Ingredients for the Filling
200g (7 oz) fresh spinach (or frozen, thawed and squeezed dry)
1 small onion, finely chopped
2 cloves garlic, minced
4 large eggs
1 cup (240 ml) heavy cream
½ cup (120 ml) milk
1 cup (100 g) grated cheese (Gruyère, cheddar, or mozzarella)
Salt and black pepper to taste
Optional: ¼ tsp nutmeg for a flavor boost
For the Crust (Optional)
1 ¼ cups (160g) all-purpose flour
½ tsp salt
8 tbsp (115g) cold butter, cubed
3-4 tbsp cold water
Directions
Step 1: If using crust, start by preparing it. Combine flour and salt in a bowl. Cut in butter until mixture resembles breadcrumbs. Add cold water a tablespoon at a time until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Step 2: Roll out the chilled dough and press into a 9-inch tart pan. Prick with a fork, line with parchment, and fill with baking beans. Prebake at 375°F (190°C) for 10 minutes. Remove parchment and bake for another 5 minutes. Let cool.
Step 3: In a pan over medium heat, sauté the onion in a bit of olive oil until translucent. Add garlic and cook for another minute.
Step 4: Add the spinach. Cook until wilted (or just heated through, if using frozen). Season with salt, pepper, and nutmeg if using. Set aside to cool slightly.
Step 5: In a bowl, whisk together eggs, heavy cream, and milk. Stir in the cheese. Add the cooked spinach mixture and combine.
Step 6: Pour the filling into the prepared crust (or a greased pie dish if going crustless). Smooth the top.
Step 7: Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
