Enjoy a wholesome and delicious brunch with this Savory Spinach and Gruyère Quiche. It features a homemade buttery crust packed with spinach, onion, garlic, a rich custard egg filling, and velvety melted Gruyère cheese. Perfect for breakfast or brunch while easy enough for the home cook.
In a large bowl, combine all-purpose flour, and salt.
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Add cold unsalted butter and mix until the dough is crumbly.
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Gradually pour in ice water, mixing until a dough forms.
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Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Preheat the oven to 375°F (190°C).
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Roll out the dough on a lightly floured surface and place it in a 9-inch quiche dish.
FILLING
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In a small skillet, heat the olive oil over medium-high heat.
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Add the chopped yellow onion and sauté until soft and translucent, about 3 to 5 minutes.
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Add minced garlic and stir until fragrant, about 1 minute. Remove the pan from heat and set aside to cool slightly.
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In a large bowl, whisk together half and half, eggs, egg yolk, kosher salt, black pepper, and crushed red pepper.
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Spread onion and garlic mixture evenly in the prepared crust.
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Sprinkle the shredded Gruyère cheese on top of the onion and garlic mixture.
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Layer the thawed and drained spinach on top.
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Pour the egg mixture over the spinach.
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Bake in the preheated oven for 50 to 65 minutes, until the quiche is set and the crust is golden brown. If the crust begins to brown too much, tent it with aluminum foil.
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Allow the quiche to cool until warm before slicing and serving. Enjoy warm, at room temperature or even cold.