This classic Spinach Quiche has a buttery, flaky crust, a generous amount of spinach, onion, garlic, rich custard egg filling, and lots of melty Gruyère cheese. It is easy to make and the perfect quiche to serve for breakfast or brunch.
Keyword: eggs, quiche
1frozen deep dish pie crust(9-inch)
1tablespoonolive oil or butter
1/2cupchopped yellow onion
1 1/4cupshalf and half
1large egg yolk
1/4teaspooncrushed red pepper
10ouncesfrozen chopped spinach,thawed and squeezed dry
1cupshredded Gruyere cheese(can use cheddar cheese)
Preheat the oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes. Remove from the oven and gently prick the bottom and sides all over with a fork. Return to the oven and bake for 12 more minutes. Remove and set aside.
Reduce the oven temperature to 325 degrees F.
In a small skillet, heat the olive oil or butter over medium-high heat. Add the onion and sauté until soft and translucent, about 3 to 5 minutes. Add in the garlic and stir until fragrant, about 1 minute. Remove the pan from the heat and set aside to cool slightly.
In a medium bowl, whisk together the half-and half, eggs, egg yolk, salt, pepper, and crushed red pepper.
Add the onion and garlic mixture to the bottom of the pre-baked pie crust and spread in an even layer. Sprinkle the shredded cheese over the top. Add the spinach, spreading it out in an even layer. Pour the half-and-half and egg mixture over the top.
Carefully transfer the quiche to the oven, on the baking sheet, and bake for 50 to 65 minutes or until the quiche is set in the center and the crust is golden brown. If the crust starts to get too brown, you can carefully tent it with aluminum foil.
Let the quiche cool until warm before slicing and serving. Enjoy warm, at room temperature, or even cold.
Store leftover quiche in the refrigerator for up to 3 days. You can also freeze for up to 2 months.