Description
This delicious Spinach Quiche recipe combines sautéed onions, garlic, and fresh spinach with a rich custard base made from eggs and cream. Topped with a blend of Swiss and cheddar cheeses, this savory quiche is perfect for breakfast, brunch, or a light dinner, offering a flavorful, comforting meal that’s easy to prepare and bake.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups packed fresh spinach, roughly chopped
Egg Custard
- 8 large eggs
- â…“ cup heavy cream (or milk, or canned coconut milk for dairy-free)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional, for a fluffier quiche)
Cheeses
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Prepare Custard Mixture: In a large bowl, whisk together the eggs, heavy cream (or milk/coconut milk for dairy-free), sea salt, black pepper, and baking powder if using. Fold in the cooked spinach mixture and shredded Swiss and cheddar cheeses until well combined.
- Bake the Quiche: Pour the mixture into a 9-inch pie pan or baking dish. Bake in a preheated oven at 350°F (177°C) for 30-35 minutes, or until the quiche is set in the center and the top is lightly golden brown. Allow to cool slightly before slicing and serving.
Notes
- For a dairy-free option, substitute the heavy cream with canned coconut milk and use dairy-free cheese alternatives.
- The baking powder is optional but helps create a fluffier quiche texture.
- You can add other vegetables like mushrooms or bell peppers for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To make this recipe gluten-free, ensure your baking powder is gluten-free and avoid pastry crust if using.
