Whether you’re planning a lazy weekend brunch, a hearty breakfast, or even a light dinner, this Spinach Quiche delivers big flavor in every creamy, cheesy bite. It’s rich, savory, and packed with nutrient-dense spinach—comfort food that feels both indulgent and nourishing.

Easy to customize and freezer-friendly, this recipe is a must-have in your go-to meal rotation!

Ingredients

Here’s what you’ll need for the filling (serves 6–8):

• 200 g (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 – your choice!)

• Salt & pepper, to taste

• Olive oil or butter, for sautéing

 Gruyère gives this quiche a luxurious depth, but cheddar or mozzarella work wonderfully too!

 Optional Crust (Store-Bought or Homemade)

You can use:

• A store-bought pie crust for convenience

• A homemade buttery crust for extra richness

• Or go crustless for a low-carb, gluten-free version!

Tip: Blind bake the crust at 375°F (190°C) for 8–10 minutes before adding the filling to prevent sogginess.

 Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Sauté the Veggies

In a skillet over medium heat:

• Add a drizzle of olive oil or a bit of butter.

• Sauté the chopped onion for 2–3 minutes until translucent.

• Add the minced garlic and cook for another 30 seconds.

• Add the spinach and cook until wilted (if using fresh) or warmed through (if using frozen).

 Drain any excess liquid to keep your quiche from getting watery.

3. Whisk the Egg Mixture

In a large bowl: