Description
This Spinach Quiche features a flaky all-butter crust and a creamy, cheesy filling with spinach and onions, making it perfect for brunch, lunch, or a light dinner.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, very cold and cubed
- 4–5 tbsp ice water
- For the Filling:
- 10 oz frozen chopped spinach
- 1 tbsp olive oil
- 1 small white onion, finely chopped
- 4 large eggs
- 1 1/4 cups heavy cream
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 1 cup Gruyère cheese, finely grated
Instructions
- Prepare the Crust: In a large bowl, whisk flour, sugar, and salt. Add cubed butter and cut in using a pastry cutter until coarse crumbs form. Gradually add ice water, mixing with a spatula until the dough begins to clump. Knead into a ball, flatten into a disk, wrap, and chill for at least 1 hour.
- Roll Out the Dough: Rest the dough 15 minutes at room temp. Roll into a 16-inch circle, transfer to a 10-inch tart or pie pan, trim excess, crimp edges, and chill 20 more minutes.
- Blind Bake: Preheat oven to 375°F. Line crust with parchment and pie weights. Bake 20 minutes, remove weights, prick bottom, and bake 15 more minutes. Remove and cool. Reduce oven to 350°F.
- Prepare the Filling: Cook spinach in a skillet until thawed, drain well. Sauté onion in olive oil until translucent. Set aside.
- Assemble: In a bowl, whisk eggs, cream, cornstarch, salt, cayenne, and nutmeg. Fold in cheese, most of the spinach, and onions. Pour into crust, top with remaining spinach.
- Bake: Bake at 350°F for 45 minutes until center is set. Cool 30 minutes on a wire rack before serving.
Notes
- Blind baking is essential to avoid a soggy crust.
- Be sure to press out all excess moisture from the spinach before mixing into the filling.
- This quiche is great served warm, at room temperature, or cold.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
