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Spinach and Cheese Quiche

This homemade quiche features a flaky butter crust filled with a savory custard of eggs, cream, wilted spinach, and melted cheese. It’s baked until golden and set, resulting in a creamy, slightly firm texture with a crisp crust, perfect for brunch or a cozy weekend meal. The dish is easily customizable with different vegetables and cheeses to suit your taste.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: French
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package store-bought or homemade pie crust chilled for easier handling
  • 4 cups fresh spinach roughly chopped
  • 1 cup grated cheddar cheese sharp or mild, as preferred
  • 4 large eggs farm-fresh for best flavor
  • 1 cup heavy cream or substitute with coconut cream
  • 1 pinch nutmeg freshly grated
  • 1 small onion optional, finely chopped
  • 1 tablespoon butter for sautéing spinach and onion
  • Salt and pepper to taste

Equipment

  • 9-inch pie dish
  • Rolling pin
  • Mixing bowl
  • Skillet
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (400°F). Roll out the chilled pie crust on a lightly floured surface until about 0.5 cm thick, then carefully fit it into your 9-inch pie dish. Trim the edges and chill in the fridge for 10 minutes to prevent shrinking.
  2. While the crust chills, prepare the filling. Sauté chopped onion in butter over medium heat until golden and fragrant, about 3-4 minutes. Add the chopped spinach and cook until wilted, about 2 minutes. Let the mixture cool slightly.
  3. In a large bowl, whisk together eggs, heavy cream, and a pinch of freshly grated nutmeg. Season with salt and pepper. Fold in the cooled spinach mixture and grated cheddar cheese until evenly combined.
  4. Pour the filling into the prepared crust, spreading it out evenly. If desired, sprinkle a little extra cheese on top for a golden, bubbly finish.
  5. Bake the quiche in the middle of the oven for 35-40 minutes, or until the crust is golden and the filling is just set with a slight jiggle in the center. The aroma of cheese and spinach will fill your kitchen as it bakes.
  6. Remove the quiche from the oven and let it rest on a cooling rack for about 10 minutes. This allows the filling to firm up, making it easier to slice cleanly.
  7. Slice the quiche into wedges and serve warm or at room temperature. The crust should be flaky, and the filling creamy with a slight firmness in the center. Enjoy this comforting homemade dish with a simple side salad if you like.

Notes

For an extra crispy crust, blind bake the crust for 10 minutes before adding the filling. Feel free to customize with other vegetables or cheeses to suit your taste.