Spinach and Cheese Quiche
A classic savory tart with a crispy pastry base, filled with a smooth mixture of egg, cream, and spinach, finished with a perfectly browned layer of melted cheese.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
65 min
Medium
Francesa / Casera
8 servings
The story behind
Preparing a quiche always gives me a sense of warmth in the kitchen. I love watching the surface brown in the oven until it reaches that honeyed tone seen in the photo. The detail of dried herbs right in the center gives it a rustic and aromatic touch that invites you to cut it immediately. It is the ideal dish for a brunch or a light meal, served directly from its fluted pan on a wooden board to maintain that homemade essence.
Instructions
-
1Preheat the oven to 180°C. Line a fluted tart pan with the pastry, pricking the bottom with a fork.
-
2Sauté the spinach until wilted and squeeze out any excess liquid.
-
3In a bowl, whisk the eggs with the cream, salt, pepper, and a pinch of nutmeg.
-
4Distribute the spinach over the pastry base and pour the egg mixture on top.
-
5Cover generously with shredded cheese, making sure it reaches the edges of the crust.
-
6Bake for 40-45 minutes until the center is set and the top looks golden and bubbly.
-
7Upon removing from the oven, sprinkle a pinch of dried herbs in the center for decoration, as shown in the image.
-
8Let rest for 10 minutes before unmolding and serving.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account