Ina Garten Spinach Quiche Recipe
The Ina Garten Spinach Quiche Recipe is creamy, flavorful and perfect for any meal. This dish works for breakfast, brunch, lunch or even a light dinner.
Ingredients
- 1 pie crust store-bought or homemade
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 clove garlic minced
- 5 cups fresh spinach washed and chopped
- 4 large eggs
- 1 cup half-and-half or heavy cream
- 1 cup shredded Gruyère or Swiss cheese
- Salt and pepper to taste
- Pinch of nutmeg optional
Instructions
Preheat the Oven
- Preheat oven to 375°F (190°C). Place the pie crust in the pie dish. Prick the bottom with a fork. Bake for 10 minutes to set.
Cook Onion and Garlic
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic. Cook until soft and fragrant, about 3–4 minutes.
Cook Spinach
- Add chopped spinach to the skillet. Cook until wilted and water evaporates. Season lightly with salt and pepper. Set aside to cool slightly.
Mix Eggs and Cream
- In a large bowl, whisk together eggs, half-and-half, salt, pepper and nutmeg. Whisk until smooth and creamy.
Add Cheese and Spinach
- Stir shredded cheese and cooked spinach mixture into the egg mixture. Mix gently to combine everything evenly.
Fill the Pie Crust
- Pour the mixture into the pre-baked pie crust. Spread evenly with a spatula. Ensure cheese and spinach are distributed throughout.
Bake the Quiche
- Bake in the oven for 30–35 minutes. The quiche should be golden brown on top and set in the center. Remove from oven and cool slightly.
Serve Warm
- Slice the quiche into wedges. Serve warm or at room temperature. Garnish with extra fresh herbs if desired.
Notes
- Use fresh spinach for the best flavor and texture
- Pre-cook the crust to prevent sogginess
- Avoid overcooking spinach to maintain bright color
- Let quiche rest for 5–10 minutes before slicing
- Use Gruyère cheese for creamy, nutty flavor