Recette de la quiche aux épinards

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Store-bought crust saves time and effort.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than parmesan.

Preheat the oven to 375°F (190°C).

Roll out the pie crust and fit it into a pie dish.

Sauté chopped red onion in olive oil over medium heat until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in fresh spinach and cook until wilted, about 2-3 minutes.

In a bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg.

Spread the spinach and onion mixture evenly over the pie crust.

Pour the egg mixture over the vegetables in the crust.

Sprinkle cheddar and parmesan cheese on top.

Bake for 35-40 minutes until the quiche is set and the top is golden brown.

Let it cool for 10 minutes before slicing.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens