Spinach Quiche

Making Spinach Quiche

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1. Heat the oven to 200°C / 390°F. Line a 23 cm tin with the pastry and cook blind for 15 minutes with baking beans, then 5 minutes without.

   Mark done Start 15 min timer

2. Wilt the spinach in a pan, cool, squeeze dry and chop. Scatter over the base with the gruyere.

   Mark done

3. Lower the oven to 180°C / 355°F. Whisk the eggs, cream, milk, nutmeg, salt and pepper and pour in.

   Mark done

4. Cook for 40 minutes until just set. Cool for 15 minutes before slicing.

   Mark done Start 40 min timer

Notes for Getting It Right

• Blind-bake the case first.
• Squeeze the spinach dry.
• If your oven runs hot, check at 30 minutes.
• Cool before slicing.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Spinach Quiche

• Green salad
• Tomato salad
• New potatoes
• Chutney

Storing & Reheating Spinach Quiche

Keeps in the fridge for up to 3 days. Serve cold or warm gently.

Questions About Spinach Quiche

Spinach Quiche Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.