Description
A savory and wholesome Spinach Quiche made with sautéed fresh spinach, onions, garlic, eggs, and a blend of Swiss and cheddar cheeses baked to golden perfection. This recipe is perfect for breakfast, brunch, or a light dinner, offering a delicious and fluffy texture with an optional baking powder for extra fluffiness.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups packed fresh spinach, roughly chopped
Egg Mixture
- 8 large eggs
- â…“ cup heavy cream (or milk, or canned coconut milk for dairy-free)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional, for a fluffier quiche)
Cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5-6 minutes until softened. Then add minced garlic and cook for another minute until fragrant. Add the chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Whisk Eggs and Combine: In a large bowl, whisk together the eggs, heavy cream (or milk/coconut milk), sea salt, black pepper, and baking powder if using. Stir in the cooked spinach mixture along with shredded Swiss and cheddar cheeses until well combined.
- Bake: Preheat the oven to 350°F (177°C). Pour the egg and vegetable mixture into a greased 9-inch pie pan or baking dish. Bake for 30-35 minutes, or until the quiche is fully set and the top is golden brown. Remove from oven, let cool slightly, then slice and serve.
Notes
- For a dairy-free option, substitute heavy cream with canned coconut milk and use vegan cheese alternatives.
- The baking powder is optional but helps create a fluffier texture in the quiche.
- Use fresh spinach for best flavor; frozen spinach can be used if thoroughly drained.
- Let the quiche cool slightly before slicing to ensure clean cuts.
- Store leftover quiche in the refrigerator for up to 3 days and reheat before serving.
