Quiche Recipe Quiche
This fuss-free, veggie-packed Quiche Recipe Quiche is the perfect blend of creamy custard, crisp crust, and garden-fresh flavor—all in under an hour.
Ingredients
- 1 9-inch pre-rolled pie crust
- 4 large eggs at room temperature
- 1 ½ cups half-and-half
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg (adds a cozy warmth)
- 1 cup shredded Gruyère cheese (substitute Swiss or sharp cheddar)
- 1 cup baby spinach roughly chopped and well-drained (squeeze out extra moisture)
- 2 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried)
Instructions
- Preheat oven to 375°F. Fit the pie crust into a 9-inch glass or metal pie pan, pressing gently against sides. Use a fork to dock the bottom—this keeps the crust crisp.
- Line the crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.
- In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until fully blended and just a few air bubbles remain.
- Scatter the chopped spinach evenly over the hot crust, then sprinkle the shredded Gruyère and thyme. Pour the custard mixture on top—go slow to avoid drips.
- Slide the quiche into the oven and bake 30–35 minutes, until the center jiggles very slightly when you nudge the pan.
- Let the quiche cool for at least 10 minutes on a wire rack. This rest time helps the custard finish setting so your slices come out neat.
Notes
If your crust still feels doughy, give it an extra 3–5 minutes in the oven before filling. Watery spinach? Pat dry between paper towels to prevent a runny custard. For a richer flavor, swap half the half-and-half for heavy cream. I once forgot the nutmeg and realized how much it lifts the custard—don’t skip it.
Nutrition
Calories: 320kcal
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