Spinach Quiche

A rich and creamy spinach quiche with Gruyère cheese in a flaky crust, perfect for brunch or dinner.

Scale

1 9-inch pie crust (250 g homemade dough or store-bought)
300 g fresh spinach (10 oz) or 240 g frozen spinach (8.5 oz), thawed and well-drained
15 ml olive oil (1 tbsp)
120 g yellow onion (1 small), finely chopped
2 cloves garlic, minced
4 large eggs (about 200 g without shells)
240 ml heavy cream (1 cup)
120 ml whole milk (1/2 cup)
150 g Gruyère cheese (1 1/2 cups), grated
1 tsp salt (5 g)
1/2 tsp black pepper (1 g)
1/8 tsp freshly grated nutmeg (pinch)
Optional: 60–90 g cooked bacon or diced ham (1/2–3/4 cup)

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Preheat oven to 190°C (375°F). Line the 9-inch crust with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake 4–6 minutes more until the bottom looks dry. Cool slightly.
Heat olive oil in a skillet over medium heat. Sauté chopped onion for 4–5 minutes until translucent. Add garlic and cook 30 seconds. Add spinach and cook for 2–3 minutes until wilted. Squeeze out excess moisture.
In a bowl, whisk together eggs, heavy cream, and milk until smooth. Stir in Gruyère, salt, black pepper, and nutmeg.
Spread drained spinach and sautéed onions in the blind-baked crust. Pour custard over spinach, leaving 5 mm (1/8 in) from the top. Chill for 20–30 minutes.
Reduce oven to 180°C (350°F). Bake the quiche for 30–35 minutes until edges are golden and center is slightly wobbly. Let rest 10–15 minutes before slicing.

For a lighter quiche, use whole milk instead of cream and reduce cheese. Blind-bake the crust to prevent sogginess.