Description
This delicious spinach quiche recipe combines sautéed onions, garlic, and fresh spinach with a creamy egg and cheese mixture, baked to golden perfection. Perfect for breakfast, brunch, or a light dinner, this quiche is both satisfying and packed with flavor.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups packed fresh spinach, roughly chopped
Egg Mixture
- 8 large eggs
- â…“ cup heavy cream (or milk, or canned coconut milk for dairy-free)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional, for a fluffier quiche)
Cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside.
- Whisk Eggs and Combine: In a large bowl, whisk together the eggs, heavy cream (or your choice of milk or coconut milk), sea salt, black pepper, and baking powder if using. Add the cooked spinach mixture and stir in the shredded Swiss and cheddar cheeses until fully combined.
- Bake: Preheat your oven to 350°F (177°C). Pour the egg and spinach mixture into a 9-inch pie pan or baking dish. Bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and the top is golden brown. Let it cool slightly before serving.
Notes
- You can substitute heavy cream with milk or canned coconut milk for a lighter or dairy-free version.
- Adding baking powder is optional but helps make the quiche fluffier.
- Feel free to add other vegetables like mushrooms or bell peppers to customize your quiche.
- Let the quiche cool for a few minutes before slicing to ensure clean cuts.
