Description
This delightful Spinach Quiche is a savory, cheesy pie filled with sautéed spinach, onions, and garlic, bound together with a creamy egg mixture. Perfect for breakfast, brunch, or a light dinner, it offers a fluffy texture and rich flavor with a golden baked crust.
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 Mixture
- 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)
Cheese
- 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 yellow onion and sauté for 5-6 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Next, add the chopped spinach and cook until wilted, about 2 minutes. Once done, remove the skillet from heat.
- Whisk Eggs and Combine: In a large bowl, whisk together the eggs, heavy cream (or milk/coconut milk), sea salt, black pepper, and baking powder if using. Stir in the cooked spinach and onion mixture along with the shredded Swiss and cheddar cheeses, mixing everything together thoroughly.
- Bake the Quiche: Pour the combined mixture into a 9-inch pie pan or suitable baking dish. Place it into a preheated oven at 350°F (177°C) and bake for 30-35 minutes, or until the quiche is fully set in the center and the top turns a light golden brown. Remove from the oven and let it cool slightly before slicing and serving.
Notes
- You can substitute heavy cream with regular milk or canned coconut milk for a dairy-free version.
- Adding baking powder is optional but will help make the quiche fluffier.
- Feel free to swap out Swiss and cheddar cheeses for your preferred cheese varieties.
- This quiche is great served warm or at room temperature.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently.
