Food Quiche Recipe with Spinach and Cheese

Preheat your oven to 375°F (190°C). Note: A hot start ensures the crust begins to set before the liquid soaks in.

Sauté the diced onion in olive oil over medium heat until translucent and soft.

Add the fresh baby spinach to the pan in batches. Note: It looks like a lot, but it will shrink by 90 percent.

Cook the spinach 4 minutes until wilted and dark green.

Remove the spinach from the pan and squeeze it in a clean kitchen towel. Note: You must see at least 1/4 cup of green liquid come out.

Whisk the 4 eggs, milk, salt, pepper, and nutmeg in a large bowl. Note: Whisk until no streaks of yolk remain for a uniform color.

Spread the squeezed spinach and diced onions across the bottom of the pie crust.

Layer the 1 cup of white cheddar and 1/4 cup of parmesan over the vegetables.

Pour the egg mixture slowly over the fillings. Note: Let it seep down through the cheese layers naturally.

Bake for 45 minutes until the edges are golden and the center has a slight jiggle.

Allow the quiche to cool for 10 minutes before slicing to ensure the custard structure sets properly.