Ingredients
For the Crust:
1 ¼ cups All-purpose flour
½ cup (1 stick) Unsalted butter, cold and cubed
3-4 tbsp Ice water
For the Filling:
6 cups Fresh spinach, packed
1 medium Shallot or yellow onion, finely diced
3 large Eggs
1 ¼ cups Heavy cream or half-and-half
1 cup Gruyère cheese, grated
½ cup Sharp cheddar cheese, grated
¼ tsp Fresh nutmeg, grated
Salt and black pepper to taste
Instructions
1. Crust: Pulse flour and cold butter until crumbly. Add ice water 1 tbsp at a time until dough holds together. Chill for 1 hour, roll out, and blind-bake in a 9-inch pie plate at 375°F for 15-20 minutes.
2. Sauté: Sauté onion/shallot until soft. Add spinach in batches; cook until wilted. Transfer to a colander and SQUEEZE OUT ALL EXCESS MOISTURE thoroughly.
3. Custard: Whisk eggs, cream, nutmeg, salt, and pepper until frothy.
4. Assemble: Spread spinach and onion in crust. Top with cheeses. Pour egg custard over everything.
5. Bake: Bake at 325°F for 35-45 minutes until the center is set with a slight jiggle. Rest for 20 minutes before slicing.
Notes
Pro-Tips:
• The most important step is thoroughly squeezing the moisture out of the sautéed spinach; otherwise, you will have a watery quiche.
• Brush the pre-baked crust with an egg wash (yolk + water) to create a moisture barrier.
• Use fresh nutmeg for a more vibrant, aromatic flavor compared to pre-ground.
Variations:
• Veggie Mix: Add sautéed mushrooms or sun-dried tomatoes.
• Cheese Twist: Swap Gruyère for goat cheese (tangy) or smoked gouda (savory).
• Crustless: Omit the crust entirely, grease your pie plate, and bake as a frittata-style dish.
- Prep Time: 30
- Cook Time: 50
- Category: Breakfast/Lunch
- Method: Bake
- Cuisine: French
- Diet: Vegetarian