Spinach Quiche (by a true Lorraine Chef)

This Spinach Quiche is an easy healthy dinner recipe perfect to feed the whole family with a vegetarian cozy dinner packed with nutrients.

📝 Ingredients

• 1 3-Ingredient Pie Crust Recipe (note 1)
• 1 tablespoon Extra Virgin Olive Oil (or butter)
• 1/3 cup Onion (chopped)
• 2 small Garlic Cloves (crushed)
• 15 oz Fresh Spinach Leaves (or frozen spinach)
• 1/2 teaspoon Salt
• 6 large Eggs
• 1/2 cup Unsweetened Almond Milk
• 1/4 cup Heavy Cream (or canned coconut cream)
• 1/2 teaspoon Parsley (fresh or dried)
• 5 ounces Grated Gruyere (or hard grated cheese you like)

👨‍🍳 Instructions

1. 1Preheat oven: Preheat the oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.
2. 2Mix Dry Ingredients: Prepare a quiche crust choosing from my keto quiche crust or 3-ingredients pie crust for a classic quiche.
3. 3Fill a greased 10" quiche pan with the crust you choose. For the almond flour crust, prick and pre-bake crust for 15 minutes at 350°F (180°C).
4. 4--- Spinach Quiche Filling ---
5. 5Warm up oil: Warm olive oil or butter on medium heat in a large non-stick frying pan.
6. 6Cook vegetables: Add onion and cook for 2-3 minutes or until translucent. Stir in crushed garlic, spinach leaves (or frozen spinach cubes), cover with lid, reduce to low-medium heat and cook until spinach decreases in volume - about 1 minute.
7. 7Salt: Uncover, sprinkle salt and keep cooking until all the spinach water has evaporated.
8. 8Remove Spinach: Use a slotted spoon to remove the cooked spinach from the pan, make sure you squeeze slightly to avoid adding water to the crust, and transfer the cooked spinach and onion into the pre-baked quiche crust.
9. 9Spread Spinach: Use a fork to evenly spread the spinach all over the pan.
10. 10Prep Egg Batter: In another bowl, beat eggs, cream, almond milk, parsley, salt, and pepper with a fork.
11. 11Pour Egg Batter: Pour the egg batter onto the spinach to fill the crust.
12. 12Sprinkle Cheese: Sprinkle grated gruyere all over the top of the quiche.
13. 13Bake for minutes to 25 minutes or until the egg filling is set and the cheese is melted and grilled
14. 14Cover: If the sides of your crust brown too fast, cover with a piece of foil!
15. 15--- Storage ---
16. 16Store the leftover quiche in the fridge, in an airtight container, or in the quiche pan, wrapping the top with plastic wrap. Lasts for up to 4 days.
17. 17Freeze the quiche individually in slices, either wrapped in plastic wrap, silicone bags, or airtight containers.
18. 18--- How to rewarm the quiche? ---
19. 19Rewarm: To rewarm the quiche, place each quiche slice onto a baking tray and place in a warm oven at 325°F (160°C). Bake for 10 minutes or until hot and crispy.