Description
This rich, creamy spinach quiche features a balanced custard with sautéed spinach and nutty Gruyère cheese, perfect for brunch.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 140 g (10 tablespoons) unsalted butter, cold, cubed
- 1 tsp (5 g) salt
- 45–60 ml (3–4 tbsp) ice water
- 300 g (10 oz) fresh spinach
- 15 ml (1 tbsp) olive oil or butter for sautéing
- 100 g (1 small) yellow onion or 2 shallots
- 4 large eggs
- 240 ml (1 cup) heavy cream
- 240 ml (1 cup) whole milk
- 150 g (1.5 cups) grated Gruyère cheese
- Freshly ground black pepper (to taste)
- 1 tsp (4 g) fine sea salt (for filling)
- A pinch of freshly grated nutmeg
- Optional: pinch of cayenne or 1 tbsp chopped fresh herbs
Instructions
- Combine 250 g (2 cups) all-purpose flour and 1 tsp (5 g) salt in a bowl. Cut in 140 g (10 tbsp) cold, cubed unsalted butter until pea-sized pieces remain. Add 45–60 ml (3–4 tbsp) ice water until dough holds when pinched. Chilling 30 minutes.
- Preheat oven to 190°C (375°F) and roll out dough to a 12-inch circle. Press into a 9-inch tart pan and chill for 10 minutes.
- Blind-bake the crust by lining with parchment, filling with weights, and baking for 15 minutes. Remove weights and bake for another 5 minutes.
- Heat 15 ml (1 tbsp) olive oil in a skillet. Cook diced onion for 4–5 minutes, then add spinach in batches until wilted. Squeeze out excess liquid.
- Whisk together eggs, heavy cream, and whole milk in a bowl. Stir in grated Gruyère, nutmeg, salt, and pepper.
- Scatter squeezed spinach and cooked onions in the crust. Pour custard over and bake at 180°C (350°F) for 30–40 minutes.
- Rest for 10–15 minutes before slicing and serving warm or at room temperature.
Notes
Ensure to squeeze spinach thoroughly to avoid watery quiche. Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 185mg