Ina Garten Spinach Quiche Recipe

Ina Garten’s spinach quiche recipe is one I turn to again and again because it’s simple, elegant, and full of flavor.

The key to getting a rich, creamy texture is using heavy cream—don’t swap it out for milk, or you’ll lose that velvety consistency.

I like to sauté the spinach beforehand to remove extra moisture, so the quiche doesn’t get watery as it bakes.

For the crust, I recommend using a store-bought one if you’re short on time—it bakes up beautifully with this recipe.

The flavors are balanced, with just the right amount of richness to feel indulgent without being heavy!

Course Breakfast

Servings

Ingredients

1 Pie Crust
1 tbsp Olive Oil
1 Onion chopped
2 cups Fresh Spinach chopped
1 cup Gruyère Cheese grated
1 cup Heavy Cream
4 Eggs
1 tsp Salt
½ tsp Black Pepper
1 pinch Nutmeg
You’ll want to have all these ingredients ready to go to ensure a smooth cooking process.

Instructions

Preheat your oven to 400°F and position the rack in the middle.
This will help the quiche cook evenly from all sides.
Prepare the pie crust by thawing it and gently pricking it with a fork to prevent bubbles.
Bake it in the oven until it turns lightly golden, usually around 10 to 15 minutes.
In a skillet, heat the olive oil and add the chopped onion.
Cook until the onion softens, which should take about 3 minutes.
Add the fresh spinach to the skillet and sauté until it wilts.
This should take another 2 minutes, allowing the flavors to meld.
In a mixing bowl, whisk together the eggs, heavy cream, grated Gruyère cheese, salt, pepper, and a pinch of nutmeg.
Combine this with the spinach mixture and pour it into the pie crust.
Bake your quiche in the preheated oven for 40 to 50 minutes, or until the center is set.
Remove and let it cool slightly before slicing.