Classic Quiche with Greens + Cheese
Why we love it:
- 1 Pie Crust, Prepared (I prefer the rolled kind, not the formed kind, but whatever you have!)
- 1⁄2 bunch Green Onion
- 1 cup Baby Spinach (or any dark leafy greens)
- 6 Eggs
- 11⁄4 cups Half & Half (or heavy cream* see substitution list)
- 1⁄2 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 1⁄4 teaspoon Nutmeg (optional, freshly ground)
- 1 cup Cheddar Cheese (shredded, divided)
1. PREHEAT THE OVEN TO 350 DEGREES
If you like to make the crust, go for it, and remember to let it chill for 30 minutes before rolling. If store bought and flat, remove the crust from the fridge and roll it out a little bit more. Press into an 8” pie tin and fold over the edges and crimp. Poke the bottom with a fork about 3 - 5 times.
Thinly slice the green onion.
Wash the greens you’re using and dry them. If there are thick center stalks, as on kale, remove those and set aside. Stack the leaves and chiffonade them. Place the greens in an oven safe sauté pan or a baking sheet and place in the oven for about 5 - 6 minutes. This will help dry them out and they’ll come out a little crisp but will soften up later. Remove and set aside.
Crack eggs into a bowl. Add the half & half, salt, pepper, and nutmeg. Whisk to fully combine but don’t add air to the eggs - so combine them well but then stop whisking.
Grate cheese if needed. Spread ½ of the cheese over the bottom of the crust. Sprinkle the cheese with the greens and chopped green onion. Pour the egg mixture slowly over the crust and shake the pan a little to help the egg settle around the greens and cheese. Top with remaining cheese.
Place in the oven and bake for about 35 - 40 minutes or until the edges are deeply golden brown and the center is just set. It will look wobbly, but if you touch it with a pinky finger, there’s no puddle of raw egg. Let cool at least 5 minutes. Slice.
Serve slices hot, cold, room temperature, or reheated. Serve with a crisp green salad and bright vinaigrette to cut the richness of the custard.