Spinach and Cheese Quiche

Spinach and Cheese Quiche

A versatile and delicious dish perfect for any meal, featuring creamy cheese, nutrient-packed spinach, and fluffy eggs, all wrapped in a crispy pie crust.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 slices

Course: Breakfast, Brunch, Main Dish

Cuisine: American, Comfort Food

Calories: 230

Ingredients Method Notes

Ingredients

Pie Crust

1 piece pre-made pie crust In a 9-inch size

Filling

1 cup fresh spinach, chopped Can use frozen spinach if thoroughly thawed and drained
1 cup shredded sharp cheddar cheese Can substitute with feta, mozzarella, or Parmesan
4 large eggs
1 cup whole milk
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Method

Preparation

Preheat your oven to 375°F (190°C). Lay the pre-made pie crust in a 9-inch pie dish. Prick the bottom with a fork and pre-bake for about 10 minutes if instructed.

Filling

In a mixing bowl, whisk together eggs, whole milk, garlic powder, salt, and black pepper until well combined.
Evenly distribute the chopped spinach and shredded cheddar cheese over the pre-baked crust. Pour the egg mixture over the top.

Baking

Place the quiche in the preheated oven and bake for 30-35 minutes, until the center is set and the top is light golden.
Test for doneness by inserting a knife; it should come out clean.

Serving

Cool the quiche for about 10 minutes before slicing to help the filling set.

Notes

Serve warm with fresh herbs or a side salad. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Reheat at 350°F (175°C).