Spinach & Cheese Quiche

A buttery, flaky crust meets a velvety egg custard packed with fresh sautéed spinach and sharp, nutty cheese.

Ingredients

• 1 Pie Crust: Pre-made or homemade (chilled).
• 5 oz (150g) Fresh Spinach: Roughly chopped.
• 4 Large Eggs: Room temperature for the best emulsion.
• 1.25 cups Heavy Cream: For that signature rich mouthfeel.
• 1.5 cups Shredded Cheese: Gruyère is the gold standard, but sharp White Cheddar or Swiss works beautifully.

Seasonings: 1/2 tsp Salt, 1/4 tsp Black Pepper, and a pinch of Nutmeg (the secret "chef" ingredient).

Instructions

1. The Foundation (Blind Baking)

Preheat your oven to 375°F (190°C). Roll out your dough into a 9-inch tart pan or pie dish. Cover the dough with parchment paper, fill with pie weights (or dried beans), and bake for 10 minutes. Remove the weights and bake for another 5 minutes until the base is dry and set. This prevents the dreaded "soggy bottom."

2. Prepare the Greenery

In a dry skillet over medium heat, wilt the spinach until collapsed. Pro Tip: Place the wilted spinach in a clean kitchen towel and squeeze out every drop of excess moisture. If the spinach is wet, the quiche will be watery.

3. The Custard

In a large bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth. The goal is to incorporate the eggs without creating too many bubbles—we want a dense, silky set, not a fluffy omelet.

4. The Assembly

Spread the squeezed spinach and 1 cup of the cheese evenly over the bottom of your pre-baked crust. Pour the egg mixture slowly over the top. Sprinkle the remaining 1/2 cup of cheese on the surface for a golden, bubbly finish.

5. The Slow Bake

Lower the oven to 350°F (175°C). Bake for 35–45 minutes. You’re looking for the edges to be set, but the center should still have a slight "jiggle" when shaken.