Savory Spinach and Cheese Quiche

Name: Savory Spinach and Cheese Quiche
Cook time: 55 min
Yield: 12 servings
Ingredients: 1 piece single pie crust thawed if frozen; 10 g unsalted butter divided; 75 g yellow onion small dice; 225 g fresh spinach stems removed; 3 g fine salt divided; 6 piece large eggs beaten; 240 ml whole milk; 120 ml heavy cream; 0.5 g ground nutmeg; 3 g fine salt divided; 2 g black pepper divided; 170 g Gruyère cheese grated; 30 g Parmesan cheese finely grated; 5 g unsalted butter divided

This quiche uses a single pie crust baked with a spinach-and-cheese custard. The filling is cooked enough to remove excess moisture before baking, so the slices set cleanly and the crust stays crisp. It works as a breakfast, brunch, or light meal.

By Julienne

Cook time: 55 minutes

Servings: 12

Ingredients

1 piece single pie crust thawed if frozen
10 g unsalted butter divided
75 g yellow onion small dice
225 g fresh spinach stems removed
3 g fine salt divided
6 piece large eggs beaten
240 ml whole milk
120 ml heavy cream
0.5 g ground nutmeg
3 g fine salt divided
2 g black pepper divided
170 g Gruyère cheese grated
30 g Parmesan cheese finely grated
5 g unsalted butter divided

Instructions

Heat the oven to 190°C. Place the pie crust in a 9-inch pie dish, crimp the edge, and chill it while you make the filling. The crust is fitted and chilled, and the oven is fully preheated.
Melt 10 g of the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent. The onion is soft and fragrant but not browned.
Add the spinach and 3 g of the salt. Cook for 2 to 3 minutes, stirring, until wilted. Transfer to a bowl and let it cool for a few minutes, then squeeze out excess liquid before using. The spinach has visibly reduced and no longer releases much water when pressed.
In a mixing bowl, whisk the eggs, milk, cream, nutmeg, remaining salt, and black pepper until smooth. Stir in the Gruyère and Parmesan. The custard looks evenly combined and the cheese is distributed throughout.
Scatter the spinach and onion in the chilled crust. Pour in the custard, then dot the surface with the remaining 5 g of butter cut into small pieces. The filling reaches close to the top of the crust without spilling over.
Bake for 35 to 40 minutes, until the center is just set with a slight wobble and the top is lightly browned. If the edge browns too quickly, shield it loosely with foil. The quiche is puffed at the edges, lightly browned, and the center no longer sloshes when the pan is gently shaken.
Let the quiche rest for 15 minutes before slicing. The center firms enough to cut clean wedges.