Ingredients
Equipment
Method
- Whisk together the flour and salt in a bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch pie dish.
- Trim and crimp the edges, then blind bake the crust for 15 minutes with pie weights.
- Remove weights and bake for another 5 minutes until lightly golden.
- In a pan, sauté the onion and garlic until soft, then add spinach and cook until wilted.
- In a bowl, whisk together eggs, heavy cream, and milk; season with salt and pepper.
- Sprinkle cheese over the pre-baked crust, add spinach mixture, and pour egg mixture on top.
- Bake the quiche for 35-45 minutes until set and golden brown.
- Cool slightly before slicing and serve warm or at room temperature.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 10gFat: 24gSaturated Fat: 14gCholesterol: 150mgSodium: 370mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 450IUVitamin C: 7mgCalcium: 150mgIron: 2mg
Notes
Make sure to keep the butter cold for a flaky crust.
You can use store-bought crust for a quicker option.
Try different types of cheese or vegetables to personalize your quiche.
To store leftovers, refrigerate for up to 3 days or freeze for up to 2 months. Always reheat to maximize crispiness.
You can use store-bought crust for a quicker option.
Try different types of cheese or vegetables to personalize your quiche.
To store leftovers, refrigerate for up to 3 days or freeze for up to 2 months. Always reheat to maximize crispiness.
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