Spinach Quiche

There’s nothing quite like pulling a warm quiche out of the oven and watching its golden, puffed surface settle into a creamy, savory masterpiece. This Spinach Quiche is the kind of dish that’s equally perfect for brunch with friends, a lazy Sunday breakfast, or even a light lunch paired with a crisp salad. Every bite delivers a flaky crust, silky filling, and a gentle earthiness from the spinach — and let me tell you, it’s worth every bite.

Behind the Recipe

This quiche was born out of one of those “clean out the fridge” kind of days. I had a bunch of spinach that needed love, a few eggs, some cream, and a forgotten pie crust in the freezer. What came out of the oven was so simple yet so satisfying that it instantly made it into my regular recipe rotation. Now I whip it up whenever I want something hearty, homemade, and deliciously fuss-free.

Recipe Origin or Trivia

Quiche might sound fancy, but it’s actually a humble French dish with roots in Germany’s medieval kingdom of Lothringen — now Lorraine, France. The most famous variation, quiche Lorraine, typically includes bacon and cheese. Our spinach version is a vegetarian spin that still brings all the richness and flavor, while packing in some leafy greens for good measure. Over time, quiche has become a staple in brunch menus around the world — and for good reason.

Why You’ll Love Spinach Quiche

This dish is as comforting as it is versatile. Here’s what makes it a must-try:

Versatile: Serve hot, warm, or cold — it’s always good.

Budget-Friendly: Uses simple, everyday ingredients.

Quick and Easy: Minimal prep, mostly hands-off baking.

Customizable: Add mushrooms, cheese, or herbs for endless combos.

Crowd-Pleasing: Great for brunch spreads or potlucks.

Make-Ahead Friendly: Bake ahead and reheat when needed.

Great for Leftovers: Slices store and travel well.

Chef’s Pro Tips for Perfect Results

Want that silky filling and flaky crust every time? Here’s what works:

• Pre-bake the crust. Blind baking prevents soggy bottoms.
• Squeeze out spinach. Excess water can ruin the texture.
• Use room temperature eggs. Helps them blend better with cream.
• Shred your own cheese. It melts smoother than pre-shredded.
• Let it rest before slicing. This helps everything set up beautifully.

Kitchen Tools You’ll Need

Not much stands between you and quiche perfection — just a few kitchen basics:

Pie Dish: Standard 9-inch works perfectly.

Mixing Bowls: For whisking eggs and cream.

Whisk: To combine the custard base smoothly.

Measuring Cups and Spoons: For precision.

Colander: To drain and squeeze spinach dry.

Baking Weights or Beans: For blind baking the crust.

Ingredients in Spinach Quiche

Every ingredient plays its role in creating the perfect bite:

1. Pie Crust: 1 9-inch, store-bought or homemade. The buttery base that holds it all together.
2. Fresh Spinach: 5 ounces, wilted and squeezed dry. Adds color, texture, and a healthy touch.
3. Eggs: 4 large. The heart of the custard filling.
4. Heavy Cream: 1 cup. Richness and smoothness.
5. Milk: 1/2 cup. Lightens the texture while keeping it creamy.
6. Cheddar Cheese: 1 cup, shredded. Adds sharpness and melts beautifully.
7. Onion: 1 small, finely diced. Sweetens and deepens the flavor.
8. Garlic: 2 cloves, minced. Brings a gentle kick.
9. Salt: 1/2 teaspoon. Enhances all the flavors.
10. Black Pepper: 1/4 teaspoon. Adds balance and warmth.
11. Nutmeg: A pinch. Optional, but lovely with spinach and cream.

Ingredient Substitutions

Here’s how to adapt if you’re missing something:

Fresh Spinach: Use frozen spinach, thawed and well-drained.

Cheddar Cheese: Try Swiss, mozzarella, or feta.

Heavy Cream: Use half-and-half or full-fat milk.

Pie Crust: Puff pastry or phyllo dough layers work too.

Onion: Shallots or leeks make great alternatives.

Ingredient Spotlight

Spinach: It brings freshness, texture, and nutrients to the mix. Wilt it quickly and squeeze out moisture to avoid a watery quiche.

Heavy Cream: The secret to that luscious, custardy center. It binds the eggs while adding indulgent richness.

Instructions for Making Spinach Quiche

Let’s bring this beauty to life — it’s easier than you might think.

1. Preheat Your Equipment: Set oven to 375°F and position a rack in the center.
2. Combine Ingredients: In a skillet, sauté onions in a bit of oil until soft. Add garlic, then spinach, and cook until just wilted. Cool slightly.
3. Prepare Your Cooking Vessel: Roll out the pie crust in a 9-inch dish. Prick the bottom with a fork. Line with parchment and baking weights. Bake for 10 minutes. Remove weights and bake 5 more minutes. Let cool.
4. Assemble the Dish: In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg. Stir in the sautéed veggies and shredded cheese.
5. Cook to Perfection: Pour filling into crust and bake 35 to 40 minutes, or until the center is just set and top is lightly golden.
6. Finishing Touches: Let quiche rest for 10 to 15 minutes before slicing to allow it to set properly.
7. Serve and Enjoy: Cut into wedges and serve warm or at room temperature with a simple salad or fresh fruit.

Texture & Flavor Secrets

The crust is crisp and buttery, giving way to a creamy, almost custard-like filling. The spinach adds a gentle chew and a mild, earthy contrast to the richness of the cream and cheese. A touch of nutmeg enhances the savory layers without overpowering them. It’s soft, tender, and full of flavor in every bite.

Cooking Tips & Tricks

Set yourself up for quiche success:

• Blind bake the crust for the best texture.
• Don’t overbake — a slight jiggle in the center is perfect.
• Let it cool slightly before slicing for clean cuts.
• Use fresh, not watery, vegetables to avoid sogginess.

What to Avoid

Watch out for these common pitfalls:

• Skipping the crust pre-bake. It leads to soggy bottoms.
• Using watery spinach. Always squeeze it dry.
• Overbaking. Custard gets rubbery if left too long.

Nutrition Facts

Servings: 6
Calories per serving: 380
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This quiche is perfect for prepping ahead. You can bake it fully, cool it, and refrigerate for up to 4 days. It reheats well in the oven at 300°F until warmed through. Want to freeze it? Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve Spinach Quiche

Serve it with a light salad, roasted asparagus, or fresh fruit for a complete brunch or light dinner. It pairs wonderfully with a mimosa, iced tea, or a glass of crisp white wine.

Creative Leftover Transformations

Put leftovers to good use with these ideas:

• Slice and sandwich between toasted bread for a quick lunch.
• Cube and toss into a warm grain salad with farro or quinoa.
• Crumble over a green salad and top with vinaigrette.

Additional Tips

Here are a few extra tricks to keep things flavorful and fun:

• Brush the crust with egg wash for a glossy finish.
• Sprinkle extra cheese on top before baking for a golden crust.
• Add chopped sun-dried tomatoes or herbs for more layers of flavor.

Make It a Showstopper

Want to impress your guests? Serve the quiche on a cake stand or wooden board, surrounded by fresh herbs or edible flowers. Garnish the top with microgreens or a swirl of crème fraîche for that restaurant-level look.

Variations to Try

Here are a few spins to keep things exciting:

• Mushroom & Spinach: Sautéed mushrooms add umami and texture.
• Goat Cheese & Leek: Creamy, tangy, and a little fancy.
• Tomato & Basil: Like a Caprese quiche — bright and fresh.
• Caramelized Onion & Gruyère: Sweet and deeply savory.
• Crustless Quiche: Skip the crust and pour into a greased dish for a low-carb option.

FAQ’s

Q1: Can I make it crustless?

Yes, just grease a pie dish and pour in the filling — bake as usual.

Q2: Can I use frozen spinach?

Absolutely, just thaw and squeeze out all the liquid first.

Q3: How do I know when it’s done?

The center should be just set with a slight jiggle when gently shaken.

Q4: Can I use milk instead of cream?

You can, but the texture will be a bit lighter and less rich.

Q5: What’s the best cheese to use?

Cheddar, Swiss, Gruyère, or feta all work beautifully.

Q6: Can I freeze the quiche?

Yes, fully baked quiche freezes well for up to 2 months.

Q7: Should I use fresh or store-bought crust?

Either works — homemade adds a special touch, but store-bought is convenient.

Q8: What size pan do I need?

A standard 9-inch pie dish is ideal.

Q9: How long will leftovers last?

Up to 4 days in the fridge, tightly wrapped.

Q10: Can I add other vegetables?

Absolutely — mushrooms, leeks, tomatoes, or bell peppers are great additions.

Conclusion

Spinach Quiche is the kind of dish that brings people together — warm, inviting, and endlessly adaptable. Whether you’re hosting a brunch or looking for a comforting meal, this recipe delivers every time with ease and elegance. Trust me, it’s worth every bite.

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