For the Crust (Optional)
1 ¼ cups (160g) all-purpose flour
½ tsp salt
8 tbsp (115g) cold butter, cubed
3-4 tbsp cold water
Directions
Step 1: If using crust, start by preparing it. Combine flour and salt in a bowl. Cut in butter until mixture resembles breadcrumbs. Add cold water a tablespoon at a time until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Step 2: Roll out the chilled dough and press into a 9-inch tart pan. Prick with a fork, line with parchment, and fill with baking beans. Prebake at 375°F (190°C) for 10 minutes. Remove parchment and bake for another 5 minutes. Let cool.
Step 3: In a pan over medium heat, sauté the onion in a bit of olive oil until translucent. Add garlic and cook for another minute.
Step 4: Add the spinach. Cook until wilted (or just heated through, if using frozen). Season with salt, pepper, and nutmeg if using. Set aside to cool slightly.
Step 5: In a bowl, whisk together eggs, heavy cream, and milk. Stir in the cheese. Add the cooked spinach mixture and combine.
Step 6: Pour the filling into the prepared crust (or a greased pie dish if going crustless). Smooth the top.
Step 7: Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
Chef’s Tips and Tricks
Fresh vs. Frozen Spinach
Both work beautifully. Fresh gives a brighter flavor and texture, while frozen is ultra-convenient. If you go frozen, just make sure it’s fully thawed and squeezed dry nobody wants watery quiche!
Best Cheese Combos
Gruyère adds a nutty depth, cheddar brings sharpness, and mozzarella gives you that gooey melt. I often do a mix of two for complexity.
Don’t Overbake
This is the number one issue I see with quiche. The center should be just set, like a soft custard. If it jiggles slightly in the middle, that’s okay it’ll firm up as it cools.
“Quiche is the culinary equivalent of a deep breath calm, comforting, and soul-satisfying.” – @TheEggWhisperer
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