Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
Egg Mixture
- 4 large eggs
- ½ cup milk
- 1½ cups Gruyere cheese, shredded
- ½ cup feta cheese, crumbled
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1 pinch nutmeg
Instructions
- Prep work. Gather all ingredients and preheat your oven to 375°F (190°C). Generously spray a 9-inch pie dish with cooking spray to prevent sticking.
- Sauté veggies. Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, cooking until soft and aromatic, about 2 minutes. Add the roughly chopped spinach and cook until wilted, about 3-4 minutes.
- Make the egg mixture. In a mixing bowl, whisk together the eggs and milk until combined. Stir in shredded Gruyere, crumbled feta, grated Parmesan, a pinch of nutmeg, and season with salt and pepper. Whisk until evenly mixed.
- Assemble the quiche. Spread the sautéed spinach mixture evenly in the prepared pie dish. Pour the egg and cheese mixture over the spinach, then gently stir in the dish to distribute everything evenly.
- Bake. Place the pie dish in the preheated oven and bake for 30-35 minutes. The quiche is done when it is set in the center and the top is golden brown.
- Cool, slice and serve. Remove from the oven and let the quiche cool for a few minutes to allow it to set properly. Slice and serve warm or at room temperature.
Notes
- For a richer flavor, use whole milk or substitute half and half.
- You can swap Gruyere with Swiss cheese if preferred.
- Add herbs like thyme or chives for extra flavor.
- This quiche can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
- Diet: Low Fat
