Why it works: Spinach and nutmeg work together. They rank in the top 5% of all ingredient pairs, and 603 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the shell
Rub softened butter on the inside surface of pie shell.
Drain spinach; squeeze out as much liquid as you can.
Place spinach in pie shell and top with crumbled bacon.
Fill and bake
Whisk together cream, eggs, cheese, salt, and nutmeg.
Pour mixture into pie shell.
Bake quiche at 425 °F for 10 minutes, then reduce heat to 325 °F and bake for an additional 35‑40 minutes or until quiche is set.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Spinach + nutmegtop 5% of all pairsAroma overlapmoderateMentioned together603 recipes
Shared aroma: coumarin (sweet, hay).
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Butter + swiss cheesetop 3% of all pairsAroma overlapstrongMentioned together412 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + creamtop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Cream + nutmegtop 6% of all pairsAroma overlapmoderateMentioned together7,917 recipes
Shared aroma: acetic acid (sour, vinegar).
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Cream + swiss cheesetop 7% of all pairsAroma overlapmoderateMentioned together174 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard into a firm, sliceable structure as they cook.
- Whipping cream
- Adds richness and moisture, giving the custard a silky, tender texture.
- Swiss cheese
- Adds savory flavor and fat, and melts into the custard as it sets.
- Spinach
- Adds body and vegetable flavor; squeezing out water keeps the custard from weeping.
- Bacon
- Contributes smoky, salty flavor and fat that enriches the filling.
The step that matters
Squeeze the spinach dry. Excess water from thawed spinach dilutes the egg custard and can make the quiche soggy or prevent it from setting firmly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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