Spinach Quiche — Easy Creamy 9-inch Recipe

Make or fit the crust: If using store-bought, fit it into a 9-inch pan and trim excess. For homemade, combine 250 g (2 cups) all-purpose flour and 1/2 tsp salt, then cut in 170 g (3/4 cup) cold unsalted butter until pea-sized; add 60–90 ml (1/4–3/8 cup) ice water until it holds. Chill 30 minutes if time allows.

Blind-bake the crust: Preheat oven to 190°C (375°F). Line with parchment and fill with weights. Bake for 12–15 minutes until edges are set, then bake an additional 3–5 minutes until dry.

Cook the filling base: Heat 1 tbsp (15 ml) olive oil or 30 g (2 tbsp) butter in a skillet. Sauté the minced onion for 4–5 minutes. Add spinach and cook until wilted. Drain excess moisture.

Whisk the custard: In a bowl, whisk together eggs, heavy cream, and milk. Add salt, pepper, nutmeg, cheese, and spinach mixture. Stir until combined but don’t overmix.

Assemble and bake: Pour the custard into the blind-baked crust. Bake at 180°C (350°F) for 30–35 minutes or until set.

Rest and serve: Let rest for 15 minutes before slicing. Serve warm or at room temperature.