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Spinach Quiche or Frittata Recipe

French / Italian · Main course · 50 min total

A versatile egg dish that can be made as a creamy quiche with a flaky crust or a quick, crustless frittata. Perfect for brunch, lunch, or a light dinner.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 5 ounces fresh spinach
• 6 large eggs
• 1 cup heavy cream (for quiche) or 1/2 cup milk (for frittata)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 cup shredded Gruyère or Swiss cheese
• 1 (9-inch) unbaked pie crust (for quiche; omit for frittata)

Instructions

1. Preheat oven to 375°F (190°C). If making quiche, place pie crust in a 9-inch pie dish and crimp edges. If making frittata, grease a 9-inch pie dish or oven-safe skillet.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
3. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly. Squeeze out excess liquid if desired.
4. In a large bowl, whisk together eggs, cream (or milk), salt, pepper, and nutmeg. Stir in the spinach mixture and cheese.
5. Pour the egg mixture into the prepared crust (for quiche) or directly into the greased dish (for frittata).
6. Bake for 30-35 minutes, until the center is set and a knife inserted comes out clean. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

• For a dairy-free version, substitute cream with unsweetened almond milk and use dairy-free cheese.
• Add cooked bacon, ham, or mushrooms for extra flavor.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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