Beth's Foolproof Spinach Quiche Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese cuts calories without losing flavor

Choose a removable bottom tart pan for easy presentation.

If using a store-bought pie crust, crimp the edges and pinch to create triangles.

In a food processor, combine 1 1/4 cups flour and 1 teaspoon salt; pulse lightly.

Add 1/2 cup cubed butter and pulse until the mixture resembles coarse meal.

Whisk 1 egg and add to the flour mixture, pulsing until a dough forms.

Roll out the dough and fit it into the tart pan, trimming the excess.

Place the crust in the freezer for at least 20 minutes.

In a large saute pan, melt 1 tablespoon butter and add 1/2 cup diced onion; season with salt and pepper.

Saute until the onions are translucent, then add 6 ounces of spinach and cook until wilted.

Turn off the heat and let the filling cool.

In a large bowl, whisk together 10 eggs and 1 cup heavy cream.

Add 1 teaspoon salt, black pepper to taste, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg; whisk until combined.

Roughly chop the cooled spinach and onion mixture and add it to the egg mixture.

Stir in 1/2 cup grated Gruyere cheese.

Pour the filling into the chilled crust and bake in a preheated oven at 350°F for 45-50 minutes.

Check for doneness; the quiche should be golden brown and not wobbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens