Spinach Quiche Recipe

Spinach Quiche bakes flaky crust with sautéed spinach in rich egg-cream custard, feta tang-French brunch beauty slices clean. Custardy center puffs golden 50 mins total, feeds mornings or luncheons flawless.​

Spinach Quiche Recipe

Flaky crust spinach feta custard quiche. French brunch serves 8 in 50 mins-custardy golden slices.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Breakfast

Cuisine: French

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz fresh spinach
• 6 large eggs
• 1 cup heavy cream
• 4 oz feta cheese crumbled
• ½ cup shredded Swiss cheese
• 1 small onion diced
• 2 tbsp butter
• ½ tsp salt
• ¼ tsp nutmeg

Equipment

• Pie weights or beans
• Pyrex pie plate
• Whisk

Method

 

1. Fit Pillsbury crust Pyrex plate. Prick fork bottom. Line parchment, fill pie weights. Bake 375°F 15 minutes. Remove weights. Bake 5 minutes gold. Cool rack.​
2. Melt 2 tbsp butter skillet medium. Add onion. Stir wooden spoon 3 minutes soft. Add spinach handfuls. Wilt 2 minutes. Squeeze dry paper towels. Cool.​
3. Whisk eggs bowl 1 minute frothy. Whisk heavy cream, salt, nutmeg 30 seconds smooth. Fold feta, Swiss, spinach-onion mix spatula even.​
4. Pour custard crust slow. Bake 375°F 35 minutes center jiggles slight, top gold. Cool 20 minutes sets. Slice knife wedges.

Notes

• Squeeze spinach total no soggy custard.
• Blind bake prevents soggy bottom.
• Heavy cream rich set key. Jiggle center done test.