Spinach Quiche Recipe — Easy, Creamy 9-inch Quiche

A creamy and easy 9-inch spinach quiche that features a buttery crust, silky custard, and wilted spinach, perfect for brunch or a light dinner.

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Make or prepare the crust. If using store-bought, let it rest 10 minutes at room temperature. For homemade, roll chilled dough to 300 g (about 11 oz) to an even 30 cm (12-inch) circle and press into a 9-inch pan, leaving a 1 cm (1/2-inch) overhang. Chill for 20–30 minutes.
Blind-bake the crust. Preheat oven to 200°C (400°F). Line crust with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes. Remove weights and parchment, then bake for 4–6 more minutes until dry. Let cool.
Wilt and drain the spinach. Heat butter in a skillet, add chopped onion and cook until translucent. Add spinach and sauté for 2–3 minutes. Transfer to a towel and squeeze dry.
Make the custard. In a bowl, whisk eggs until smooth. Whisk in cream and milk, then stir in cheese, salt, pepper, and nutmeg.
Assemble and rest. Spread spinach and onion evenly in the crust. Pour custard over the top and let rest for 10–15 minutes.
Bake to set. Reduce oven to 175°C (350°F). Bake for 30–35 minutes until edges are set and center is cooked. The top should be golden.
Cool and serve. Let cool for 15–20 minutes before slicing.

To reduce sogginess, blind-bake thoroughly and squeeze excess moisture from spinach. Store leftovers in an airtight container for up to 4 days.