Spinach Quiche

Ingredients

• 1 9-inch unbaked pie crust
• 1 tablespoon olive oil
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 cups shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Method

1. 1

   Preheat the oven to 375°F. Fit the unbaked pie crust into a 9-inch pie dish, crimping the edges, and prick the bottom lightly with a fork.

2. 2

   Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges are set and lightly golden.

   10:00 · Blind bake crust
3. 3

   Remove the parchment and weights and set the crust aside to cool slightly. Reduce the oven temperature to 350°F.

4. 4

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

   5:00 · Soften onion
5. 5

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Add the spinach in batches, stirring until wilted and most of the liquid has evaporated.

   4:00 · Wilt spinach
7. 7

   Transfer the spinach mixture to a plate and let cool for a few minutes while preparing the custard.

8. 8

   In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.

9. 9

   Scatter the cooled spinach mixture, Gruyère, and Parmesan evenly over the bottom of the baked crust.

10. 10

    Pour the egg custard mixture over the spinach and cheese, filling the crust nearly to the top.

11. 11

    Bake until the center is just set and no longer jiggles when the pan is gently shaken, with the top lightly golden.

    40:00 · Bake quiche
12. 12

    Cool on a wire rack for at least 15 minutes before slicing to let the custard fully set.