Spinach Quiche Recipe

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes , until softened.
Stir in the minced garlic and cook for 1 minute , until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-5 minutes . If using frozen spinach, squeeze out excess moisture before adding to the skillet.
Remove from heat and let cool slightly. If needed, chop the spinach further for a finer texture.
Step 3: Make the Egg Custard
In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until smooth.
Stir in the shredded cheese and cooked spinach mixture until well combined.
Step 4: Assemble and Bake the Quiche
Pour the egg and spinach mixture into the pre-baked pie crust, spreading it evenly.
Sprinkle the top with shredded Parmesan cheese for extra flavor and a golden finish.
Bake in the preheated oven for 35-40 minutes , or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
Step 5: Cool and Serve
Let the quiche cool for 10 minutes before slicing. This allows it to set further.
Slice into wedges and serve warm or at room temperature. Pair with a side salad or fresh fruit for a complete meal.
Tips for Success:
Crustless option: Skip the crust and pour the filling directly into a greased pie dish for a low-carb version.
Add-ins: Customize with cooked bacon, ham, mushrooms, or roasted red peppers for extra flavor.
Make it ahead: The quiche can be made up to 1 day in advance. Reheat gently in the oven or microwave before serving.
Freeze option: Wrap individual slices in plastic wrap and freeze for up to 3 months . Thaw in the refrigerator overnight and reheat before serving.