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Spinach and Cheese Quiche

This spinach and cheese quiche features a flaky pastry crust filled with a creamy mixture of eggs, milk or cream, wilted spinach, and melted cheese. Baked until golden and puffed, it offers a tender, cheesy interior with a crisp crust, perfect for brunch or a comforting meal. Its approachable, forgiving nature makes it ideal for beginners and adaptable with various ingredients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made or homemade pie crust chilled
  • 200 g fresh spinach roughly chopped after wilting and squeezing out moisture
  • 4 large eggs bright and farm-fresh if possible
  • 200 ml heavy cream or whole milk or half-and-half
  • 150 g cheddar cheese grated, can mix with Gruyère or other cheeses
  • 1 tbsp olive oil for sautéing spinach
  • 1/4 tsp nutmeg freshly grated if possible
  • salt and pepper to taste

Equipment

  • 23cm (9-inch) tart pan
  • Rolling pin
  • Skillet or sauté pan
  • Mixing Bowl
  • Oven
  • Baking sheet

Method
 

  1. Preheat your oven to 375°F (190°C). Roll out your chilled pie crust on a lightly floured surface to about 3mm thick. Gently fit it into your tart pan, pressing into the edges, then prick the bottom with a fork. Chill in the fridge for 15 minutes to help it relax.
  2. While the crust chills, heat a tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 3-4 minutes until wilted and fragrant. Remove from heat, let cool slightly, then squeeze out all excess moisture and roughly chop the spinach.
  3. In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Pour in the heavy cream, add a pinch of freshly grated nutmeg, salt, and pepper. Whisk again until well combined, creating a silky custard base.
  4. Fold the cooled, squeezed spinach into the egg mixture, then gently stir in the grated cheese until evenly distributed. This creates a vibrant filling with cheesy, spinachy goodness.
  5. Remove the chilled crust from the fridge. Pour the filling mixture into the prepared crust, spreading it out evenly with a spatula. Place the tart on a baking sheet to catch any drips.
  6. Bake in the preheated oven for 35-40 minutes, until the edges are golden brown and the filling is puffed and just set in the center with a slight jiggle. If the top browns too quickly, loosely cover with foil.
  7. Once baked, remove the quiche from the oven and let it rest for about 10 minutes. This helps the filling set further and makes slicing easier. The top should be bubbly and browned, with a firm but tender texture inside.
  8. Slice into wedges and serve warm or at room temperature. The filling should be creamy, with vibrant spinach and gooey cheese, complemented by a crisp crust. Enjoy the comforting aroma and satisfying bites.

Notes

For an extra flavor boost, sprinkle fresh herbs like chives or parsley over the quiche before serving. Feel free to swap in different cheeses or add sautéed mushrooms for variation.