Cheesy Spinach & Dill Quiche

1/8/2026

Prep Time: 15 Min
Cook Time: 45 Min (Approx)

Yields: 4 Pieces

What You Need

Take your pie crust from the freezer and set it onto a baking sheet to thaw as you work on everything else.
Whisk together the eggs, cream, 1/4 Tsp. salt, some cracked pepper, and a dash or two of ground nutmeg in a large liquid measuring cup. Set aside.

Begin heating a splash of EVOO in a non-stick skillet set to just below medium. Add the garlic and once heated, stir and cook for 30+ seconds until fragrant. Add the onion along with the light portions of the green onions and a pinch of both salt & pepper. Reduce your heat if needed to allow the onion to cook for about 6 minutes, stirring fairly often. Once the onions are mostly soft, add all of your spinach, a splash of water, and a good pinch of both salt and pepper. As you're stirring and flipping the spinach, you'll notice it cooks down fairly rapidly. After a couple minutes, your spinach should be wilted. Turn off the heat and remove the skillet from the heat to cool.

Preheat your oven to 350 F
Once your spinach has cooled, take a fork a poke the bottom of your pie crust in multiple spots. Add the cooked spinach, spreading it around the base of the pie crust evenly as best you can. Sprinkle with most of the shredded cheddar and then pour your egg mixture over top. Use a rubber spatula to spread evenly if needed. Top the quiche with any remaining cheddar, the darker portions of the green onions, some pepper flakes, and some fresh dill.
Bake your quiche 30 - 35 minutes. Start checking fairly often after the 27ish minute mark. Once the quiche is firmed up and gorgeously golden, remove from the oven and let the quiche sit for at least 10 minutes prior to serving. Garnish with additional fresh dill.
Slice the quiche into four pieces, serve, and ENJOY!
Leftovers can be covered with plastic wrap in the fridge for a few days. Reheat or enjoy cold.