This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better.
- 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
- 1 tablespoon butter
- 1/4 cup white onion, finely minced
- 2 garlic cloves, minced
- 3 cups baby spinach
- 3/4 teaspoon plus 1 pinch kosher salt, divided
- 5 large eggs
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried mustard
- 1/2 teaspoon dried oregano
- Fresh ground black pepper
- 3/4 cup shredded mild cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 2 green onions, sliced
- 1/3 cup chopped sundried tomatoes
- Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
- Freeze the crust: Freeze the crust in the pan for 15 minutes.
- Preheat the oven: Preheat the oven to 400°F.
- Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
- Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
- Prepare the filling: Meanwhile, in a medium skillet, heat the butter over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and a pinch of salt and cook until wilted, about 2 to 3 minutes. Set aside.
- Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, 3/4 teaspoon kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in bottom of the crust, followed by the sliced green onions and sundried tomatoes (saving out a few to sprinkle on top). Add an even mix of the spinach, onion and garlic. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheese and the reserved green onions and sundried tomatoes.
- Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.
*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.
- Category: Brunch
- Method: Baked
- Cuisine: French inspired
- Diet: Vegetarian
Keywords: Quiche recipe, how to make quiche, how to make a quiche