Description
This rich and creamy quiche features a buttery flaky crust filled with silky custard, Gruyère, mozzarella, and sautéed spinach and onions. Perfectly set and full of flavor, it’s ideal for brunch, lunch, or dinner.
Ingredients
- For the crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- For the filling:
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup (100 g) shredded Gruyère cheese
- 1/2 cup (50 g) shredded mozzarella cheese
- 1 cup (150 g) fresh spinach, chopped
- 1/2 cup (75 g) diced onion
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until dough comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll dough into a 12-inch circle and transfer to a 9-inch pie dish. Press into edges and trim excess. Prick bottom with a fork.
- Line crust with parchment paper and pie weights. Blind bake for 15 minutes, remove weights, then bake 5 more minutes until lightly golden. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft. Add spinach and cook until wilted. Remove from heat and cool slightly.
- Whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Sprinkle Gruyère and mozzarella over the crust. Add spinach and onion mixture evenly.
- Pour egg mixture carefully over fillings.
- Bake for 35–40 minutes until edges are set and center is slightly jiggly.
- Cool for at least 15 minutes before slicing and serving.
Notes
- Always sauté vegetables first to reduce excess moisture.
- Do not overbake; the center should slightly jiggle when done.
- Let quiche rest before slicing for clean cuts.
- Store refrigerated for up to 4 days.
- Freeze fully cooled quiche for up to 2 months.
- A store-bought crust may be used to save time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 210mg
