Description

This classic spinach quiche features a buttery crust, creamy egg custard, and savory spinach filling, making it a versatile and satisfying meal any time of day. Whether you’re preparing it for a weekend brunch or weekday meal prep, this recipe delivers crowd-pleasing results every time.

Ingredients

1 9-inch pie crust (store-bought or homemade), unbaked
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
5 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
4 large eggs
1 cup milk
½ cup heavy cream
1 cup shredded cheese (cheddar, Swiss, or a blend)
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of ground nutmeg

Instructions

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, then add minced garlic and cook for another minute.

Add spinach to the skillet and cook until wilted (if using fresh). Remove from heat and let cool slightly.

In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg (if using).

Stir in the cooked spinach mixture and shredded cheese.

Pour the filling into the unbaked pie crust, spreading it evenly.

Bake for 35–40 minutes or until the center is set and the top is lightly golden.

Let the quiche cool for 10 minutes before slicing and serving.

Notes

For a lighter version, use half-and-half or just milk instead of heavy cream.
Make it crustless for a gluten-free, low-carb option.
Add mix-ins like mushrooms, bacon, or feta for flavor variety.
Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.
Pair with a fresh salad or fruit for a well-rounded plate.