Prep Time

• 15 minutes

Cook Time

• 40–45 minutes

Total Time

• 55–60 minutes

Servings

• 6–8 servings

Ingredients

For the Filling:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 5 cups (150g) fresh spinach leaves, chopped
• 4 large eggs
• 1 cup (240ml) milk
• ½ cup (120ml) heavy cream
• 1 cup (120g) shredded mozzarella cheese
• ½ cup (60g) grated Parmesan cheese

Optional:

• 1 pre-made pie crust (9-inch) or homemade pastry crust (see notes below)

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Instructions

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Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C) . If using a pre-made pie crust, place it in a 9-inch pie dish and lightly prick the bottom with a fork to prevent puffing during baking.

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Step 2: Prepare the Spinach Mixture

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes , or until softened.
2. Stir in the minced garlic and cook for an additional 30 seconds , until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3–5 minutes . Remove from heat and let cool slightly.

Step 3: Make the Egg Custard

1. In a mixing bowl, whisk together the eggs, milk, and heavy cream until smooth and well combined.
2. Stir in the shredded mozzarella cheese and grated Parmesan cheese. Season with salt and pepper to taste.

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Step 4: Assemble the Quiche

1. Spread the cooked spinach mixture evenly over the bottom of the pie crust.
2. Pour the egg custard mixture over the spinach, ensuring it spreads evenly.

Step 5: Bake the Quiche

1. Place the quiche in the preheated oven and bake for 40–45 minutes , or until the center is set and the top is golden brown. To check for doneness, insert a knife into the center—it should come out clean.
2. If the edges of the crust begin to brown too quickly, loosely cover them with aluminum foil to prevent burning.

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Step 6: Cool and Serve

1. Remove the quiche from the oven and let it cool for 10 minutes before slicing. This allows it to set properly.
2. Slice into wedges and serve warm or at room temperature. Pair with a side salad or fresh fruit for a complete meal.

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Pro Tips

• Crustless Option: Skip the crust for a low-carb version. Simply grease the pie dish and pour the filling directly into it.
• Make Ahead: Assemble the quiche up to a day in advance, cover, and refrigerate. Bake as directed, adding a few extra minutes if starting cold.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat slices in the oven or microwave.
• Freezing: Wrap individual slices or the entire quiche tightly in plastic wrap and foil, then freeze for up to 1 month . Thaw overnight in the refrigerator before reheating.

Nutrition Facts (Per Serving, based on 8 servings)

• Calories: ~280 kcal
• Protein: 12g
• Carbohydrates: 10g
• Fat: 22g
• Fiber: 2g
• Sugar: 4g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

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Why You’ll Love This Recipe

This Spinach and Cheese Quiche is a crowd-pleaser that’s easy to make yet feels elegant and satisfying. The combination of creamy egg custard, fresh spinach, and melted cheese creates a harmonious blend of flavors and textures. Whether you’re hosting brunch or need a quick weeknight dinner, this quiche is a reliable and delicious choice.

Ready to whip up this savory delight? Grab your ingredients and get ready to enjoy a slice of cheesy, spinach-packed goodness—it’s comfort food with a gourmet touch