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.
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
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1Preheat the oven to 180°C. Line a fluted tart pan with the pastry, pricking the bottom with a fork.
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2Sauté the spinach until wilted and squeeze out any excess liquid.
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3In a bowl, whisk the eggs with the cream, salt, pepper, and a pinch of nutmeg.
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4Distribute the spinach over the pastry base and pour the egg mixture on top.
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5Cover generously with shredded cheese, making sure it reaches the edges of the crust.
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6Bake for 40-45 minutes until the center is set and the top looks golden and bubbly.
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7Upon removing from the oven, sprinkle a pinch of dried herbs in the center for decoration, as shown in the image.
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8Let rest for 10 minutes before unmolding and serving.
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