Description
This Spinach Quiche is a delicious and savory egg-based dish perfect for breakfast, brunch, or a light dinner. Packed with fresh spinach, sautéed onions, garlic, and a blend of Swiss and cheddar cheeses, it offers a creamy and fluffy texture enhanced by the optional baking powder. Baked to golden perfection, this quiche is both nutritious and satisfying.
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. Add minced garlic and cook for an additional 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream (or your choice of milk or coconut milk), sea salt, black pepper, and baking powder if using. Stir in the cooked spinach mixture along with the shredded Swiss and cheddar cheeses until well combined.
- Bake the Quiche: Pour the combined mixture into a 9-inch pie pan or baking dish. Place it in a preheated oven at 350°F (177°C) and bake for 30-35 minutes, or until the quiche is fully set in the center and has a golden brown top. Remove from oven and allow to cool slightly before serving.
Notes
- For a dairy-free option, substitute heavy cream with canned coconut milk.
- Adding baking powder is optional but can give the quiche a lighter, fluffier texture.
- You can substitute Swiss and cheddar cheese with other cheeses like Gruyère or mozzarella according to your preference.
- Allow the quiche to rest for a few minutes after baking for easier slicing.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
