baked spinach and cheese quiche

A golden-brown Mediterranean spinach and cheese quiche featuring a flaky fluted crust filled with rich egg custard, tender garlic-sautéed spinach, shredded Gruyère, and tangy feta pockets.

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Prep Time 20

Cook Time 40

Servings: 8

Calories: 310

Ingredients Method Notes

Ingredients

For the Crust:

- 1 store-bought or homemade 9-inch pie crust or puff pastry sheet

For the Spinach & Cheese Filling:

- 1 tbsp extra virgin olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 6 oz fresh baby spinach or 10 oz frozen chopped spinach, thawed and squeezed entirely dry
- 1 cup shredded Gruyère or Fontina cheese
- 1/2 cup crumbled Greek feta cheese

For the Custard:

- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 pinch ground nutmeg

Method

Blind Bake Crust:

Preheat oven to 375°F (190°C). Roll dough into a 9-inch tart or pie dish. Line with parchment paper, fill with pie weights, and bake for 10-12 minutes. Remove weights and bake 5 minutes more until lightly golden.

Sauté Aromatics & Spinach:

Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until soft. Add spinach in batches and cook until wilted.

Drain Spinach:

Transfer spinach mixture to a fine-mesh strainer and press out all excess moisture using a spoon.

Whisk Custard:

In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth.

Assemble:

Layer shredded Gruyère over the bottom of the par-baked crust. Scatter squeezed spinach mixture over cheese, then add crumbled feta pockets. Pour egg custard evenly over top.

Bake & Rest:

Bake at 375°F (190°C) for 35-40 minutes until golden brown and center is gently set. Cool for 15 minutes before serving.

Notes

Ensure spinach is squeezed thoroughly dry to prevent a soggy crust. Let rest 15 minutes before slicing.