Spinach Quiche

A Spinach Quiche is a classic, savory dish perfect for breakfast, brunch, or even a light lunch. It combines a buttery, flaky crust with a rich egg filling, enhanced by the flavor of fresh spinach and cheese. This versatile dish can be served warm or at room temperature.

Ingredients:

- For the Crust:

  - 1 1/4 cups all-purpose flour

  - 1/2 cup cold butter, cubed

  - 1/4 teaspoon salt

  - 3-4 tablespoons cold water

- For the Filling:

  - 1 tablespoon olive oil

  - 1 small onion, finely chopped

  - 3 garlic cloves, minced

  - 5-6 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)

  - 4 large eggs

  - 1 cup heavy cream or whole milk

  - 1/2 cup grated Gruyère or cheddar cheese (optional)

  - 1/4 cup grated Parmesan cheese (optional)

  - Salt and black pepper, to taste

  - Pinch of nutmeg (optional)

Instructions:

1. Prepare the Crust:

   - In a medium bowl, combine the flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

   - Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   - Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess dough and prick the bottom with a fork.

   - Line the crust with parchment paper, add pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5-7 minutes until lightly golden. Set aside.

2. Prepare the Filling:

   - Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.

   - Add the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, be sure to drain any excess liquid.

   - Remove from heat and let the spinach mixture cool slightly.

3. Make the Egg Mixture:

   - In a medium bowl, whisk together the eggs, cream or milk, grated cheeses, salt, pepper, and nutmeg (if using).

4. Assemble the Quiche:

   - Spread the spinach mixture evenly over the prepared crust.

   - Pour the egg mixture over the spinach, ensuring it covers the filling evenly.

5. Bake:

   - Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. If the crust begins to brown too quickly, cover the edges with foil.

6. Serve:

   - Let the quiche cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Tips:

- Customization: You can add other ingredients like mushrooms, sun-dried tomatoes, or cooked bacon to the filling for additional flavor.

- Make Ahead: The quiche can be baked a day ahead and reheated before serving. It also freezes well—simply reheat in the oven.

- Crustless Option: To make it gluten-free or lower in carbs, skip the crust and bake the filling directly in a greased pie dish or muffin tin for mini quiches.

Spinach Quiche is an elegant yet easy dish, perfect for any meal of the day. Its rich, creamy filling and savory crust make it a crowd-pleaser that can be adapted to various tastes. Enjoy it with a side salad or fresh fruit!