1-Preparation Phase: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a 9-inch (≈ 23 cm) pie pan with non-stick spray or butter. This ensures your quiche will release easily after baking. Take a moment to chop your onion and mince the garlic if you haven’t already done so.

2-Sautéing the Aromatics and Vegetables: Melt the butter in a large skillet over medium-high heat. Once the butter is foaming, add the diced onion and sauté for 3-4 minutes until softened and lightly browned. The onion should become translucent with golden edges. Next, stir in the spinach and cook until wilted. If using frozen spinach, make sure it’s been thoroughly thawed and squeezed dry to prevent excess moisture in your quiche. Finally, add the garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

3-Creating the Egg Mixture: Transfer the spinach-onion mixture to a medium mixing bowl. Allow it to cool slightly while you prepare the egg mixture. In a separate bowl, whisk the eggs until they’re well-combined and slightly frothy. This incorporates air, which contributes to the quiche’s fluffy texture.

Add the heavy cream to the eggs and continue whisking until smooth. Now, pour this egg mixture over the cooled spinach and onions. Add the shredded cheese, salt, and pepper. Mix everything together until all ingredients are evenly distributed.

4-Baking to Perfection: Pour the batter into your prepared pie pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 30-40 minutes. The quiche is done when the center is set (no longer jiggly when gently shaken) and the top is lightly golden. A toothpick inserted into the center should come out clean.

Once baked, remove the quiche from the oven and let it rest for 5-10 minutes before slicing. This resting period allows the eggs to finish setting and makes for cleaner cuts when serving.