This spinach quiche recipe is a custard of eggs, cream, spinach, and cheese baked in a crust. It is not a frittata, which has no pastry.
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Spinach Quiche
- Total Time: 1 hour 15 minutes
- Yield: 6 slices 1x
Description
Spinach Quiche. From Olivia.
Ingredients
Scale
- 1 unbaked pie crust
- 5 ounces (140g) spinach, wilted and squeezed dry
- 1 cup shredded gruyere or cheddar
- 3 eggs
- 1 cup (240ml) cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Heat the oven to 375°F (190°C).
- Spread spinach and cheese in the crust.
- Whisk eggs, cream, salt, pepper, and nutmeg. Pour over the filling. Bake 40 to 50 minutes, until the center is just set.
Notes
Squeeze the spinach. Wet leaves make a weeping custard.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Crust
Blind-bake 10 minutes if the bottom tends to stay pale.
Custard
It should jiggle in a small circle, not slosh.
Cheese
Gruyere melts smoothly. Cheddar is sharper.
Rest
Ten minutes before you slice.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Frozen spinach?
Thaw and squeeze a 10-ounce box.
Milk instead of cream?
Use half and half. Straight milk sets looser.
Storage
Fridge, 3 days. Reheat slices at 325°F.
Crustless?
That is a different bake. This one has pastry.