Instructions:
- Preheat oven: to 375°F (190°C).
- Prepare the crust:
- Place the pie crust into a 9-inch (23 cm) pie pan.
- Prick the bottom with a fork. Bake for 8–10 minutes to slightly pre-bake it (optional, keeps crust from getting soggy).
- Cook the spinach mixture:
- In a skillet, heat olive oil or butter over medium heat.
- Sauté onions until translucent (3–4 minutes), then add garlic and cook 1 more minute.
- Add spinach and cook until wilted (fresh) or heated through (frozen). Remove from heat and let cool slightly.
- Make the custard:
- In a bowl, whisk together eggs, milk/cream, salt, pepper, and optional nutmeg.
- Assemble the quiche:
- Spread the spinach mixture evenly in the crust.
- Sprinkle cheese on top.
- Pour the egg mixture over the spinach and cheese.
- Bake:
- Bake for 30–40 minutes, until the filling is set and the top is lightly golden.
- Let the quiche cool for a few minutes before slicing.
- Serve:
- Enjoy warm, at room temperature, or even chilled. Perfect with a side salad for lunch or dinner!
💡 Tips:
- You can add cooked bacon, ham, or mushrooms for extra flavor.
- For a lighter version, use half-and-half instead of heavy cream, or a mix of milk and Greek yogurt.
- Leftovers store well in the fridge for 2–3 days and reheat nicely.
If you want, I can also give you a crustless version that’s even quicker and low-carb but just as tasty—great for busy mornings or brunch.
Do you want me to share that version too?
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