– 6 large eggs – 1 cup milk (or dairy-free alternative) – 1 cup shredded cheese (cheddar or Swiss) – 1 ½ cups chopped spinach (fresh or frozen) – 2 cloves garlic, minced – ½ tsp salt – ¼ tsp black pepper – Optional: pinch of nutmeg or red pepper flakes
Sauté fresh or thawed frozen spinach with garlic until moisture is reduced. Let it cool before mixing with the egg and cheese base.
Whisk eggs, milk, shredded cheese, salt, and pepper in a large bowl. Add cooled spinach and stir until well combined for even distribution.
Pour the mixture into a greased pie dish. Bake at 375°F for 35–40 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool for 10 minutes before slicing. This helps it set properly and makes for easier, cleaner portions.
Serve warm or chilled. Store leftovers in the fridge for up to 4 days. Great for meal prep or grab-and-go breakfasts during the week.