Name: Savory Spinach and Gruyère Quiche
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, minced; 4 large eggs; 1/4 cup ice water; 1 teaspoon kosher salt; 1 cup shredded Gruyère cheese; 10 ounces frozen chopped spinach, thawed and drained; 1/4 teaspoon crushed red pepper; 1 large egg yolk; 1 1/4 cups all-purpose flour; 1/2 cup cold unsalted butter, cubed; 1/2 cup chopped yellow onion; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 1/4 cups half and half

Quiche

What ingredients are typically used in quiche?

What kind of pastry dough should I use for my quiche?

Can I use milk instead of cream in my quiche?

How do I prevent my quiche from getting watery?

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.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Oils

milliliter

olive oil

Fresh Vegetables

gram

garlic

eggs

Water

water

Seasonings

Coarse Salt

Cheese

shredded gruyere cheese

Frozen Vegetables

chopped spinach

red pepper flakes

Flour & Meal

all purpose flour

Butter & Margarine

unsalted butter

diced yellow onion

black pepper

salt

Creams & Creamers

half & half

Folic Acid (B9)

Vitamins

Vitamin D

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Thiamin (B1)

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Lycopene

Lactose

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Savory Spinach and Gruyère Quiche

Baking Goods

Produce

Dairy

Beverages

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In a large bowl, combine all-purpose flour, and salt.

Add cold unsalted butter and mix until the dough is crumbly.

Gradually pour in ice water, mixing until a dough forms.

Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface and place it in a 9-inch quiche dish.

In a small skillet, heat the olive oil over medium-high heat.

Add the chopped yellow onion and sauté until soft and translucent, about 3 to 5 minutes.

Add minced garlic and stir until fragrant, about 1 minute. Remove the pan from heat and set aside to cool slightly.

In a large bowl, whisk together half and half, eggs, egg yolk, kosher salt, black pepper, and crushed red pepper.

Spread onion and garlic mixture evenly in the prepared crust.

Sprinkle the shredded Gruyère cheese on top of the onion and garlic mixture.

Layer the thawed and drained spinach on top.

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.

Allow the quiche to cool until warm before slicing and serving. Enjoy warm, at room temperature or even cold.

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