Description
This Spinach Quiche is a classic and satisfying dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with fresh spinach, a creamy egg custard, and a blend of cheeses, it’s a flavorful and versatile recipe.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups packed fresh spinach, roughly chopped
- 8 large eggs
- 1/3 cup heavy cream (or milk, or canned coconut milk for dairy-free)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for a fluffier quiche)
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5-6 minutes, until softened. Add garlic and cook for 1 minute, until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- Whisk Eggs and Combine: In a large bowl, whisk together eggs, heavy cream (or milk/coconut milk), salt, pepper, and baking powder (if using). Stir in the cooked spinach mixture and shredded cheeses.
- Bake: Pour the mixture into a 9-inch pie pan or baking dish. Bake in a preheated oven at 350°F (177°C) for 30-35 minutes, or until the quiche is set and golden brown.
Notes
- Fresh vs. Frozen Spinach: You can use frozen spinach instead of fresh. Thaw and squeeze out excess moisture before using.
- Cheese Variations: Feel free to experiment with different types of cheese, such as Gruyere, Monterey Jack, or feta.
- Make it Hearty: Add cooked bacon, sausage, or ham for a more substantial quiche.
- Serving Suggestions: Serve with a side salad or roasted vegetables for a complete meal.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
