Spinach Quiche is the kind of dish that feels deeply comforting yet impressively elegant, whether you’re assembling brunch for friends or sneaking in veggies for a family dinner. The flaky crust, creamy custard, and bursts of vibrant green spinach come together with gooey cheddar and tangy feta for an irresistibly savory pie you’ll look forward to each time. This recipe is wonderfully adaptable, perfect for any gathering (or simply a treat-yourself weekend!), and celebrates the cozy, classic flavors that make Spinach Quiche a perennial favorite.
Ingredients You’ll Need
Each ingredient in this Spinach Quiche works its magic to create a golden, sliceable brunch centerpiece. With just a few pantry staples and fresh produce, you’re on your way to something truly special—each element is chosen for the way it brings taste, texture, or vibrant color to every bite.
- Pie Crust: Use a 9-inch store-bought or homemade pie crust as the base for an easy shortcut or a personal touch.
- Olive Oil or Butter: Sauté your veggies with this for a rich, aromatic foundation.
- Onion: Finely chopped onion adds natural sweetness and a flavor boost to the filling.
- Garlic: Minced garlic provides irresistible savory notes throughout the quiche.
- Fresh Spinach: Five ounces wilt down beautifully for color and nutrition; thawed frozen spinach also works if squeezed well.
- Eggs: Four large eggs create the creamy structure that holds the quiche together.
- Milk or Half-and-Half: One cup gives you a lush custard—use whole milk for lighter or half-and-half for richer results.
- Cheddar Cheese: Shredded cheddar melts for savory sharpness and crave-worthy gooeyness.
- Feta or Swiss Cheese: Adds tangy or nutty complexity to balance the flavors.
- Salt: Just half a teaspoon seasons the custard for round, balanced flavor.
- Black Pepper: Fresh ground black pepper brings subtle heat and depth.
- Ground Nutmeg (Optional): A pinch of nutmeg underscores the earthiness of spinach and brings old-school French quiche vibes.
How to Make Spinach Quiche
Step 1: Preheat and Prepare the Crust
Start by heating your oven to 375°F (190°C). Place your pie crust in a 9-inch pie dish, crimping the edges for that homemade touch. Prick the bottom of the crust with a fork—this helps steam escape and keeps it from puffing up. Give your crust a head start in the oven for 8 to 10 minutes, just until the edges start to turn golden. This little move prevents a soggy bottom—a quick tip that makes a world of difference in your finished Spinach Quiche!
Step 2: Sauté Vegetables
While the crust is working its magic, set a skillet over medium heat and add your olive oil or butter. Once shimmering, toss in the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it softens and just starts to turn translucent. Stir in the minced garlic and pile in the fresh spinach leaves (or thawed, well-drained frozen spinach). Keep cooking for another two minutes—the spinach should wilt down completely and smell wonderful before you set the skillet aside to cool.
Step 3: Whisk and Mix
In a large mixing bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and a pinch of nutmeg if you’re feeling classic. The mixture should be smooth and creamy with a golden hue. Fold in the sautéed spinach, softened onions, and garlic, followed by both cheeses. If you want more flavor, this is also the perfect moment to add extra herbs, cooked bacon, or sun-dried tomatoes.
Step 4: Fill and Bake
Pour your vibrant spinach and cheese-filled custard into the pre-baked pie crust. Use a spatula to gently nudge the filling into an even layer. Carefully transfer the quiche to your oven and bake for 35 to 40 minutes. You’re aiming for a center that’s set (not jiggly) and a surface that’s lightly golden and tempting. If the crust is browning too much, lay a strip of foil around the edge for the last few minutes. Let your quiche cool for 10 minutes when finished—this helps it slice like a dream.
How to Serve Spinach Quiche
Garnishes
Add a sprinkle of fresh herbs—try chopped chives, parsley, or even a scattering of dill for brightness. A crumble of extra feta or a few shaved parmesan curls look and taste wonderful on top. For a pop of color, a handful of sliced grape tomatoes or roasted red peppers make the Spinach Quiche look even more irresistible.
Side Dishes
This quiche pairs beautifully with a simple green salad tossed in a lemony vinaigrette. For heartier appetites, serve with roasted potatoes or a fruit salad for contrast. A basket of crusty bread on the table turns brunch or lunch into something really special—everyone will want just one more slice.
Creative Ways to Present
Spinach Quiche shines at the center of a brunch buffet, but you can also bake it in mini tart pans for elegant, individual servings (they’re adorable for parties). Cut the quiche into bite-sized squares for an easy appetizer platter, or make two at once for a crowd. This dish also packs up perfectly for picnics—room temperature slices are just as tasty as freshly baked.
Make Ahead and Storage
Storing Leftovers
Leftover quiche will keep beautifully in the fridge for up to four days. Simply cover your pie dish tightly with plastic wrap (or transfer slices to an airtight container) to maintain freshness and keep those creamy flavors locked in.
Freezing
To freeze, let your Spinach Quiche cool completely. Wrap the whole quiche (or individual slices) in several layers of plastic wrap, followed by foil. Stash it in your freezer for up to two months—just be sure to thaw overnight in the fridge before reheating for best texture.
Reheating
When you’re ready for another slice, warm your quiche in a 325°F (160°C) oven for 15 to 20 minutes, or until heated through. This keeps the crust crisp and the filling tender. For a quick fix, the microwave works—just heat gently in short bursts to avoid overcooking.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach is a lifesaver for Spinach Quiche, just make sure to thaw and squeeze it really well so the filling doesn’t get watery. One cup of thoroughly drained frozen spinach will do the trick and still give you delicious green flecks throughout.
Do I need to prebake the crust?
Yes, pre-baking (or “blind baking”) the crust keeps it from getting soggy once you pour in the custard. It only takes a few extra minutes but makes a huge difference, especially for a crisp, sliceable Spinach Quiche.
What’s the best cheese combination?
I love shredded cheddar with either feta or Swiss, but you can play around here. Gruyère adds richness, goat cheese gives a tangy punch, or mix two milder cheeses for a crowd-pleasing blend. The important thing is that the cheeses melt well and bring flavor.
How do I know the quiche is done baking?
The quiche is ready when the center is mostly set but just barely jiggles when gently shaken. The top will be puffed and lightly golden. If you insert a knife near the center, it should come out clean and hot. Don’t worry if it puffs up—it will settle as it cools.
Can I make this Spinach Quiche ahead of time?
Definitely! Spinach Quiche is perfect made ahead. Bake it the day before, cool completely, and refrigerate. Warm slices in the oven or serve at room temperature for a stress-free brunch or lunch.
Final Thoughts
This Spinach Quiche is more than just a recipe—it’s a feel-good favorite you’ll reach for anytime you want something tasty, nourishing, and beautifully simple. I hope you fall in love with all its flavors and the ease of making it your own. Give it a whirl and turn an ordinary day into something extraordinary, one savory slice at a time!
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Spinach Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spinach Quiche recipe is a delightful savory pie perfect for brunch or a light dinner. With a flaky crust, creamy filling, and a hint of nutmeg, it’s a crowd-pleaser that can be customized with your favorite ingredients.
Ingredients
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
For the filling:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach (or 1 cup thawed frozen spinach, squeezed dry)
- 4 large eggs
- 1 cup whole milk or half-and-half
- ½ cup shredded cheddar cheese
- ½ cup crumbled feta or shredded Swiss cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and pre-bake for 8–10 minutes.
- Sauté onions and spinach: Heat olive oil in a skillet, sauté onion until soft, add garlic and spinach, cook until wilted.
- Prepare the filling: Whisk eggs, milk, salt, pepper, and nutmeg. Add sautéed mixture and cheeses.
- Bake: Pour filling into crust and bake for 35–40 minutes until set and golden.
- Cool and serve: Let the quiche cool for 10 minutes before slicing and serving.
Notes
- Customize with mushrooms, bacon, or sun-dried tomatoes.
- Use a deep-dish pie crust for extra filling.
- Leftovers can be refrigerated and reheated for breakfast or lunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 175mg
