Spinach Quiche

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There isn't anything better than a homemade quiche, and this spinach quiche will absolutely fit the bill. You will love this amazing brunch recipe that can double as a dinner!

Prep Time15

Cook Time55

Cooling Time1

Total Time2 10

Servings: servings

Calories: 365kcal

Author: Lisa Longley

Ingredients

1 pie crust (store bought or homemade)
2 tablespoons olive oil
1 small yellow onion diced small
2 garlic cloves minced
5 cups fresh spinach see note 1 (125 grams)
6 large eggs
3/4 cup milk (177.4 ml)
1/2 cup half and half (118.3 ml)
1/2 teaspoon kosher salt if you use table salt, use half
1/4 teaspoon black pepper
1 cup sharp cheddar cheese gruyere, feta, Swiss cheese, and goat cheese are also great options (113 grams)

Instructions

Please note that the timing of this recipe does not reflect the time it takes to make a homemade pie crust. If you are making it homemade, you will want to make the crust the day before.
Roll out the pie crust and put it in a deep 9-inch pie pan. Wrap with plastic wrap and put it in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit.
1 pie crust
Take the pie crust out of the refrigerator and take off the plastic wrap. Line the pie crust with parchment paper. On top of the paper, place pie weights (dry rice or dry beans also work well). Spread them so that they start to go up the edges. Bake the pie crust for 15 minutes. Remove the crust and lower the oven temperature to 350 degrees Fahrenheit.
While the crust is baking, start the filling. In a skillet over medium heat, heat the olive oil. Then add the onion and garlic. Cook, sautéing until the onions are translucent, about five minutes. Stir in the spinach until wilted, about two minutes.
2 tablespoons olive oil, 1 small yellow onion, 2 garlic cloves, 5 cups fresh spinach
In a large bowl, whisk together the eggs, milk, half and half, salt, and pepper until there are no streaks of eggs left. Stir in the cheese and the spinach mixture.
6 large eggs, 3/4 cup milk, 1/2 cup half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 cup sharp cheddar cheese
Remove the paper and pie weights from the pie crust. While it is still warm, pour the filling into the pie crust. Place on a baking sheet. I like to cover the crust with a pie shield, but aluminum foil also works. Bake for 55 to 60 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.
Let the quiche set for at least an hour before slicing.

Video

Notes

You can swap the fresh spinach for frozen spinach. You will need 1/3 of a 10-ounce frozen box of spinach or a heaping 1/3 cup. Thaw the spinach according to package directions and squeeze as much liquid as you can before adding it to the sautéed vegetables in step four.

Nutrition