Ingredients
1. Eggs and dairy
6 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
1 cup (100–120 g) shredded mozzarella cheese
½ cup (50–60 g) grated cheddar cheese
¼ cup (25 g) grated Parmesan cheese, optional
2. Vegetables and herbs
250–300 g fresh spinach, chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil or butter
1 tablespoon chopped fresh basil, optional
½ teaspoon dried oregano, optional
3. Seasonings
¾ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
A small pinch of nutmeg, optional
4. For garnish
4–6 fresh basil leaves
A little extra shredded cheese, optional
Cherry tomatoes on the side, optional
Equipment: 9-inch (23 cm) round cake pan or deep pie dish, mixing bowl, skillet, whisk and spatula.
Step-by-step instructions
Step 1: Preheat the oven
Preheat the oven to 180°C (350°F).
Lightly grease a 9-inch round baking dish with butter or oil.
If your dish tends to stick, line the base with parchment paper.
Step 2: Prepare the spinach
Wash the spinach thoroughly and drain well.
Chop it into small pieces.
Heat olive oil or butter in a skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Add the spinach in batches if necessary.
Cook for 2–4 minutes until wilted and most of its moisture has evaporated.
Remove from the heat and let it cool slightly.
Important: Squeeze or drain excess liquid from the spinach. Too much moisture can make the quiche watery and prevent it from setting properly.
Step 3: Prepare the egg mixture
Crack the six eggs into a large mixing bowl.
Whisk until the yolks and whites are fully combined.
Add the milk and heavy cream.
Whisk until smooth.
Add salt, black pepper, paprika, oregano and nutmeg, if using.
Stir in the mozzarella, cheddar and Parmesan.
The mixture should be creamy and evenly combined.
Step 4: Add the spinach
Allow the cooked spinach mixture to cool for a few minutes.
Stir it into the egg mixture.
Add the chopped basil, if desired.
Mix gently so the spinach and cheese are distributed throughout.
For a more attractive top, reserve a small amount of cheese and sprinkle it over the quiche before baking.
Step 5: Fill the baking dish
Pour the mixture into the greased baking dish.
Spread the spinach and cheese evenly.
Sprinkle the reserved cheese on top.
Gently tap the dish on the counter to release large air bubbles.
Do not fill the dish all the way to the rim; leave a little space for expansion.
Step 6: Bake the quiche
Place the dish on the middle rack of the preheated oven.
Bake at 180°C (350°F) for approximately 35–45 minutes.
Check the center after 30 minutes.
The top should be golden brown, and the edges should look set.
Insert a knife near the center. It should come out mostly clean, without liquid egg mixture.
If the top browns too quickly while the center is still soft, loosely cover it with foil and continue baking.
For food safety, the center should reach 71°C (160°F).
Step 7: Rest before slicing
Remove the quiche from the oven.
Let it rest for 10–15 minutes.
Arrange fresh basil leaves in the center.
Slice into 6–8 portions using a sharp knife.
Serve warm or at room temperature.
Resting helps the eggs finish setting and gives you neat, firm slices like those in the photo.
Tips for the best results
For a richer texture: Use whole milk and heavy cream rather than skim milk.
For extra cheese flavor: Increase the cheddar slightly or add Parmesan.
For a fluffy texture: Whisk the eggs thoroughly, but avoid adding excessive liquid.
For a golden top: Sprinkle a little extra cheese over the surface before baking.
For a firmer quiche: Drain the spinach well and avoid increasing the milk or cream.
For a crustless version: This recipe contains no pastry crust, matching the appearance of your photo.
For a pastry crust: Line the dish with prepared pie pastry, blind-bake it first, and then add the filling. The baking time may vary.
Nut information and allergens
Nuts: This recipe contains no nuts as written.
If preparing it for someone with a nut allergy, check the labels on packaged cheese and other ingredients for allergen or cross-contact warnings.
Ingredient
Allergen information
Eggs
Contains eggs
Milk, cream, mozzarella, cheddar and Parmesan
Contains dairy
Packaged cheese
Check for additional ingredients and cross-contact warnings
Allergy-friendly adjustments
Nut-free: Use ingredients verified as safe for the person’s specific allergy. Avoid nut-based cheese substitutes.
Lactose-free: Use suitable lactose-free milk, cream and cheese products.
Dairy-free: Use suitable dairy-free milk, cream and cheese alternatives. Texture and browning may differ.
Gluten-free: The crustless recipe is naturally gluten-free when all packaged ingredients are gluten-free and cross-contact is avoided.
Estimated nutrition
Approximate values per serving, assuming 8 servings:
Nutrient
Per serving
Calories
220–280 kcal
Protein
14–18 g
Carbohydrates
3–6 g
Fat
16–22 g
Fiber
1–2 g
Sugars
2–4 g
Values vary with the cheese, cream and portion sizes used.
Storage and reheating
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze individual slices, well wrapped, for up to 2 months for best quality.
Oven reheating: Heat at 160°C (320°F) until warmed through.
Microwave reheating: Heat individual slices in short intervals until hot throughout.
Refrigerate leftovers within 2 hours of cooking and reheat to 74°C (165°F).