This spinach quiche is both hearty and healthy, striking the perfect balance between indulgent and nourishing. It’s an excellent make-ahead option for busy mornings or entertaining guests. The combination of creamy eggs, earthy spinach, and melted cheese creates a flavorful bite every time. Whether you’re serving it warm or chilled, this dish never fails to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (homemade or store-bought)
Fresh spinach (or frozen, thawed and drained)
Eggs
Milk or cream
Onion (optional)
Garlic (optional)
Cheese (such as Swiss, cheddar, or feta)
Salt
Pepper
Nutmeg (optional for added depth)
Directions
Preheat your oven to 375°F (190°C).
If using fresh spinach, sauté it in a pan until wilted. Drain any excess moisture.
In a mixing bowl, whisk together eggs, milk or cream, salt, pepper, and nutmeg.
Roll out the pie crust into a 9-inch pie dish and trim any excess.
Evenly distribute spinach (and sautéed onions or garlic if using) over the crust.
Sprinkle cheese over the spinach.
Pour the egg mixture over the filling.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool for at least 10 minutes before slicing and serving.
Servings and timing
This spinach quiche serves 6 to 8 people and takes approximately 15 minutes to prepare and 40 minutes to bake. Cooling time is around 10 minutes.
Variations
Substitute kale or Swiss chard for spinach.
Use dairy-free milk and cheese alternatives for a vegan twist.
Incorporate sun-dried tomatoes or roasted red peppers for added flavor.
Try a crustless version for a low-carb or gluten-free option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices in a 350°F (175°C) oven for about 10–15 minutes or microwave individual slices for 1–2 minutes. The quiche can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use frozen spinach for this recipe?
Yes, just be sure to thaw and squeeze out all excess moisture to avoid a watery quiche.
Can I make this quiche ahead of time?
Absolutely. You can bake it the day before and reheat it before serving or serve it cold.
What’s the best cheese to use?
Swiss, cheddar, feta, and gruyere all work well. Use what you prefer or mix a couple for more depth.
Can I make it crustless?
Yes, simply grease the pie dish and skip the crust. It will still be delicious and lower in carbs.
How do I know when the quiche is done?
The center should be set and not jiggle when gently shaken. A knife inserted should come out clean.
Can I freeze spinach quiche?
Yes, cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best texture.
What kind of milk should I use?
Whole milk or half-and-half will give the richest texture, but low-fat milk can also work.
Can I add other vegetables?
Definitely. Mushrooms, peppers, and onions are great additions—just sauté and drain them first.
How do I prevent a soggy crust?
Blind bake the crust for about 10 minutes before adding the filling, and avoid overloading with wet ingredients.
Is it okay to serve quiche cold?
Yes, quiche tastes great hot, warm, or cold—making it perfect for picnics or packed lunches.
Conclusion
Spinach quiche is a timeless, adaptable dish that’s as easy to make as it is satisfying to eat. Whether you’re looking for a wholesome breakfast, an elegant brunch option, or a make-ahead meal, this quiche delivers every time. With endless variation possibilities and reliable results, it’s a recipe worth keeping in your regular rotation.
Spinach quiche is a savory, creamy egg custard baked in a flaky pie crust with spinach, cheese, and seasonings. Ideal for breakfast, brunch, or a light dinner, it’s easy to make and full of flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 to 8 servings
Category:Breakfast, Brunch, Main Course
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
1 9-inch pie crust (homemade or store-bought)
4 cups fresh spinach (or 1 cup frozen, thawed and drained)
4 large eggs
1 cup milk or cream
1/2 cup chopped onion (optional)
1 clove garlic, minced (optional)
1 cup shredded cheese (Swiss, cheddar, or feta)
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg (optional)
Instructions
Preheat oven to 375°F (190°C).
If using fresh spinach, sauté in a pan until wilted, then drain excess moisture.
If using onion or garlic, sauté until soft and fragrant.
In a bowl, whisk together eggs, milk or cream, salt, pepper, and nutmeg.
Roll out the pie crust into a 9-inch pie dish and trim excess edges.
Distribute spinach (and sautéed onion/garlic if using) evenly in the crust.
Sprinkle cheese evenly over the spinach.
Pour the egg mixture over the filling.
Bake for 35–45 minutes, until the center is set and the top is lightly golden.
Let cool for at least 10 minutes before slicing and serving.
Notes
Blind bake the crust for 10 minutes if you want a crispier bottom.Use a mix of cheeses for extra flavor depth.Let the quiche rest before slicing to help it set properly.Great served warm, at room temperature, or cold.
