Savory Quiche with Spinach (Print version)

Flaky crust paired with creamy custard, spinach, and cheese makes a perfect light meal for any time of day.

# What you'll need:

→ Crust

01 - 1 sheet ready-made shortcrust pastry

→ Vegetables

02 - 7 oz fresh spinach, washed and roughly chopped
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Egg Mixture

05 - 4 large eggs
06 - 3/4 cup plus 1 tablespoon whole milk
07 - 1/3 cup plus 1 tablespoon heavy cream
08 - 1 cup grated Gruyère or Emmental cheese
09 - 1/4 teaspoon freshly grated nutmeg
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Other

12 - 1 tablespoon olive oil
13 - Butter, for greasing the pan

# How to make it:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with butter.
02 - Roll out the shortcrust pastry and line the prepared pan, trimming excess dough. Prick the base with a fork, then chill in the refrigerator for 10 minutes.
03 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 2 minutes until translucent. Add garlic and cook for 30 seconds.
04 - Add spinach to the skillet and cook until wilted and liquid evaporates, about 3 to 4 minutes. Remove from heat and let cool slightly.
05 - In a large bowl, whisk together eggs, milk, cream, nutmeg, salt, and pepper. Stir in half of the grated cheese.
06 - Spread the cooled spinach mixture evenly over the pastry base. Pour the egg mixture on top, then sprinkle the remaining cheese over the surface.
07 - Bake for 35 to 40 minutes, until the filling is set and the top is golden brown.
08 - Allow the quiche to cool for 10 minutes before slicing and serving.

# Expert suggestions:

01 -
  • It looks far more impressive than the minimal effort it actually requires.
  • You can serve it warm, room temperature, or even cold, so it's genuinely flexible for any part of the day.
  • Once you nail the basic technique, you can swap vegetables and cheeses based on what's in your fridge.
02 -
  • Don't skip chilling the pastry crust; those 10 minutes help it stay flaky and not shrink dramatically as it bakes.
  • The quiche continues to cook slightly as it cools, so it's better to pull it out when the center looks barely set rather than waiting until it feels completely firm.
  • Wilting the spinach and cooking off all the moisture is non-negotiable; wet spinach will seep into the custard and create a soggy filling.
03 -
  • Use freshly grated cheese rather than pre-shredded; it melts more evenly and creates a smoother texture in the custard.
  • Taste your egg mixture before pouring it into the pan—season generously because the cheese will add saltiness, and under-seasoning is the most common mistake.
  • If the quiche is browning too quickly on top, drape a piece of parchment paper or foil over it loosely for the final 10 minutes of baking.

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