Spinach Quiche Recipe – Page 2

Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened.
Add the garlic and cook for another 30 seconds, until fragrant.
Add the fresh spinach (or thawed and drained frozen spinach) to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated. Season with salt, pepper, and a pinch of nutmeg.
Remove the skillet from the heat and let it cool slightly.

In a medium bowl, whisk together the eggs, milk (or cream), dried thyme (if using), and a pinch of salt and pepper.
Stir in the shredded cheddar cheese and grated Parmesan cheese.
Add the cooked spinach mixture into the egg mixture and stir to combine.

Pour the spinach and egg mixture into the pre-baked pie crust.
Use a spatula to spread the filling evenly.
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is lightly golden and a knife inserted into the center comes out clean.

Let the quiche cool for about 10 minutes before slicing. This allows the filling to set properly.
Serve warm or at room temperature. You can also refrigerate any leftovers and reheat them later.

For extra flavor, you can add crumbled bacon or cooked sausage to the spinach mixture.
You can use different cheeses, like Gruyère, feta, or goat cheese, depending on your taste preference.
If using frozen spinach, make sure to squeeze out all excess moisture to avoid a soggy quiche.

Enjoy your Spinach Quiche, a savory and satisfying dish!