Name: Quiche aux Épinards (Spinach Quiche)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 to 6
Ingredients: 1 pack ready-made shortcrust pastry; 500g fresh spinach, washed and chopped; 150-200 ml double cream; 100g feta cheese, crumbled; 100g Gruyère or Cheddar cheese, grated; 3 cloves garlic, chopped; 1 medium onion, chopped; 3 or 4 eggs, beaten; 1 tbsp butter; A pinch of nutmeg; Salt and pepper, to taste

"This Spinach Quiche is a crowd-pleaser for all ages, blending flaky shortcrust pastry with a creamy custard of wilted spinach, feta, and Gruyère cheese. Nutmeg adds a subtle aromatic warmth, making it irresistible. Perfect for brunch, lunch, or dinner."

Method 4 Steps

1

Preheat the oven. Line a quiche or pie dish with the shortcrust pastry. Trim excess, pinch the edges, cover with parchment paper, add dried beans to weigh it down (to prevent puffing), and blind-bake for 10-15 minutes. This step ensures the bottom crust cooks properly.
2

Wilt the spinach in a pan with just a splash of water for 2-3 minutes, then transfer to a colander. Squeeze out excess water and set aside.
3

In a frying pan, melt the butter, add the garlic and onion, and sauté until lightly browned. Add the spinach and cook for 2 more minutes.
4

In a bowl, beat the eggs, add the double cream, grated cheeses, and spinach mixture. Season with nutmeg, white pepper, and salt (use sparingly as feta is salty). Mix well, pour into the pastry shell, and bake for about 45 minutes or until the filling is set.

Quiche aux Épinards (Spinach Quiche)

🥗 Ingredients (11 items)

Method 4 Steps

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