Creamy Spinach and Parmesan Quiche
A silky quiche where sweet spinach meets the bold bite of parmesan. With a buttery homemade crust and a perfectly creamy filling, it turns a simple lunch into a feast. Everyone always asks for the recipe.
🛒 Ingredients
12 servings
- 250 g all-purpose flour
- 125 g unsalted butter, ice cold (or non-light margarine)
- 2 tablespoons ice water
- 1 pinch salt
- 1 large bunch fresh spinach (about 500 g)
- 1 jar (200 g) creamy fresh cheese (requeijão or similar)
- 200 ml heavy cream
- 3 eggs
- 1/2 large onion, finely chopped
- 1 teaspoon ready-made seasoning blend
- 150 g freshly grated parmesan
- 1 pinch nutmeg (optional)
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Directions
- 1
In a bowl, rub the flour and salt with the cold butter using your fingertips until the mixture looks crumbly.
- 2
Add the ice water and gather the dough into a ball without overworking it.
- 3
Roll out the dough and line a round 25 cm tin. Chill while you prepare the filling.
- 4
Wilt the spinach in a pan with a splash of salted water.
- 5
Drain well, squeeze it by hand to remove all the water, then chop it finely.
- 6
In a bowl, whisk the fresh cheese, cream, eggs, chopped onion and seasoning until smooth.
- 7
Stir in the chopped spinach and mix gently.
- 8
Pour the filling over the pastry and scatter the grated parmesan generously on top.
- 9
Bake at 180 °C (350 °F) for about 40 minutes, until golden and just slightly wobbly in the centre.
- 10
Let it rest for 10 minutes before removing from the tin and serving.
💡 Chef's Tip
Really squeeze the spinach dry: excess water makes the crust soggy. For a crisper base, prick it and blind-bake it for 10 minutes before adding the filling. Pull the quiche out while the centre still wobbles a little, it sets as it cools. Serve it warm, not piping hot.
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