Here’s a simple, tasty spinach quiche—creamy filling, soft eggs, and a golden top. You can make it in an oven (or air fryer in a small dish).
🥧🥬 Spinach Quiche
Ingredients
Crust (optional but classic)
- 1 sheet ready pastry or pie crust
or skip for crustless/low-carb
Filling
- 4 eggs
- 1 cup milk or cream
- 2 cups spinach (fresh, chopped)
- 1 cup cheese (cheddar or mozzarella)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp oil or butter
- ½ tsp salt
- ½ tsp black pepper
- Optional: pinch nutmeg, chili flakes
🍳 Method
1. Cook filling base
- Heat oil in pan
- Sauté onion + garlic
- Add spinach and cook until wilted (remove excess water if needed)
2. Mix egg base
- Whisk eggs, milk/cream, salt, pepper
- Stir in cheese + cooked spinach mix
3. Assemble
- Pour into crust (or greased baking dish for crustless version)
4. Bake
- Oven: 180°C for 30–35 minutes
- Air fryer: 160–170°C for 18–25 minutes (small dish only)
Cook until set and golden on top.
🔑 Tips
- Remove spinach moisture → prevents soggy quiche
- Let it rest 5–10 minutes before slicing
- Don’t overbake → keeps it soft and creamy
🍽️ Easy upgrades
- Add mushrooms or chicken for protein
- Use feta for stronger flavor
- Make crustless for low-carb / keto style
- Add chili flakes for a spicy twist
If you want, I can give you a high-protein version, a crustless meal-prep quiche, or a mini muffin tin quiche for snacks.
