Tuna and spinach quiche

Tuna and spinach quiche is the sturdier, greener sibling of my plain tuna quiche (also on the site): the same silky custard logic, now layered with wilted spinach and a two-cheese blend of Gruyère and sharp cheddar.

It is pantry-meets-produce cooking at its most reliable — canned tuna and frozen-or-fresh spinach turning into something that looks intentional on a brunch table.

Warm, room temperature or cold from the fridge at midnight: all three modes are fully supported.

Tuna and Spinach Quiche Recipe

Prep time: 15 minutes · Cook time: about 50 minutes · Total: about 1 hour 5 minutes · Servings: 6 · Calories: ~228 per serving

Ingredients

• 1 pre-made or homemade 9-inch pie crust
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cups fresh spinach, chopped
• 2 cans (5 oz each) tuna in water, drained
• 4 large eggs
• 1 cup half-and-half
• ½ cup shredded Gruyère
• ½ cup shredded sharp cheddar
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 375°F. Fit the crust into a 9-inch pan, prick the bottom, and blind bake 10 minutes with weights. Cool slightly.
2. Sauté the onion in the olive oil until soft, 3 to 4 minutes; add the spinach and cook until wilted. Cool slightly.
3. Spread the tuna over the crust and top with the spinach mixture.
4. Whisk the eggs, half-and-half, Dijon, nutmeg, salt and pepper; stir in both cheeses.
5. Pour the custard over evenly and smooth the surface.
6. Bake 35 to 40 minutes, until just set. Rest 5 to 10 minutes before slicing.

Recipe Notes

• Squeeze the wilted spinach well — excess water is the enemy of custard.
• Tuna in olive oil, drained, brings even more flavor.
• It keeps 3 days refrigerated and reheats gently — the meal-prep quiche.