How to Make The Best Spinach + Cheese Quiche | Crème de la Crème

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Roll out the pie crust and fit it into a pie dish, pinching the edges to fit.

Prick the crust with a fork and bake in the oven at 400°F (204°C) for about 5-6 minutes.

Heat a skillet over medium to medium-high heat and add 2 tablespoons of butter.

Mince 2 shallots and add them to the skillet, cooking until softened but not browned for about 2-3 minutes.

Add 2 cups of packed fresh spinach leaves to the skillet and cook until moisture is drawn out, then set aside to cool.

In a bowl, combine 2 whole eggs and 3 egg yolks, then wash hands.

Add 2 cups of heavy cream to the eggs, along with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg, then whisk until silky.

Grate 1/2 cup of gruyere cheese and set aside.

Once the pie crust is partially baked, layer the grated cheese on the bottom, followed by the cooled spinach and shallot mixture.

Pour the egg custard mixture over the spinach and cheese.

Bake the quiche on the bottom rack of the oven for about 20 minutes, checking for doneness.

After 25 minutes, perform a jiggle test to check if it's set; if still jiggly, bake for another 5 minutes.

Let the quiche sit to firm up before cutting and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens