Spinach Quiche Recipe

Nothing says “Sunday brunch” to me quite like the smell of a golden spinach quiche fresh from the oven. I still remember the first time I made this for my book club years ago, I was terrified it wouldn’t set right, but one bite of that creamy, cheesy filling with flecks of bright green spinach had everyone begging for the recipe.

What I love most about this spinach quiche is how forgiving it is, whether you’re using store-bought crust to save time (no shame!) or going all out with homemade, it turns out perfect every time.

It’s become my go-to for lazy weekends, last-minute guests, even breakfast-for-dinner nights when I want something special but easy. The best part? Leftovers (if you’re lucky enough to have any) taste just as amazing cold the next day!

Ingredients for Spinach Quiche Recipe

Gathering your ingredients is the first step to quiche perfection! I like to divide everything into crust and filling components; it keeps me organized and prevents that frantic “did I forget something?” moment mid-recipe. Here’s exactly what you’ll need:

Crust Ingredients

• 1 store-bought pie crust (or homemade if you’re feeling fancy!): I keep a frozen one in my freezer for emergencies

• Pro tip:
  If you want an extra flaky crust, blind bake it for about 10 minutes before adding the filling.
  Just prick the bottom with a fork and pop it in the oven while you prep everything else.
  This little step makes all the difference!

Filling Ingredients

• 1 tablespoon olive oil (or butter if you prefer that rich flavor)
• 1 small onion, finely chopped, about 1/2 cup
• 2 cloves garlic, minced (more if you’re a garlic lover like me!)
• 5 ounces fresh spinach, roughly chopped, that’s about 4 packed cups
• 4 large eggs, room temperature blends better
• 1 cup whole milk (2% works in a pinch)
• 1/2 cup heavy cream, this is the secret to that luxurious texture
• 1 cup shredded Gruyère cheese (Swiss works too if that’s what you have)
• 1/2 cup grated Parmesan cheese, the good stuff, not the powdery kind
• Salt and freshly ground black pepper to taste
• A tiny pinch of nutmeg, trust me, it makes the flavors sing!

See? Nothing too fancy, just good, fresh ingredients that come together beautifully. Now let’s get cooking!

How to Make Spinach Quiche Recipe

Okay, let’s dive into the fun part, making this gorgeous spinach quiche! I’ll walk you through each step like I’m right there in the kitchen with you (maybe pretend I’m sipping coffee and cheering you on).

The process is simple, but I’ve learned a few tricks over the years that make all the difference between “good” and “oh-my-goodness-I-need-seconds” quiche.

Preparing the Crust

First things first, let’s get that crust ready! If you’re using frozen, let it thaw just enough to unroll without cracking (about 10-15 minutes on the counter does the trick).

Gently press it into your pie dish, making sure it reaches up the sides. Here’s my little ritual: I like to roll the edges under and crimp them with my fingers, not because it affects the taste, but because it makes me feel fancy!

Now, grab a fork and poke the bottom all over; we’re talking 15-20 little holes. This keeps the crust from puffing up like a balloon in the oven. Pop it into your preheated 375°F oven for about 10 minutes.

You’ll know it’s ready when it loses that raw dough look and gets slightly golden at the edges. This “blind baking” step is my secret weapon against soggy quiche bottoms!

Cooking the Spinach Filling

While the crust gets happy in the oven, let’s tackle the filling. Heat your olive oil in a skillet over medium heat. I like to use my trusty cast iron for this. Add those chopped onions and garlic with a pinch of salt (this helps them soften faster).

Stir them around until they turn translucent and smell amazing, about 5 minutes should do it.

Now the fun part, adding that mountain of spinach! It’ll look like way too much at first, but watch the magic happen as it wilts down to almost nothing in just 2-3 minutes.

Transfer this to a bowl to cool slightly, you don’t want to add hot spinach to your eggs unless you fancy scrambled egg quiche (not recommended!).

Combining and Baking

In a big mixing bowl, whisk together the eggs, milk, and cream like you’re making the most important omelet of your life. Get it nice and smooth with no streaks of yolk. Now stir in both cheeses. I usually save a little Parmesan to sprinkle on top because who doesn’t love a cheesy crust?

Add your cooled spinach mixture and give everything a good stir. The filling should look beautifully speckled with green and smell like breakfast heaven. Carefully pour this into your pre-baked crust. I like to do this with the pie dish already on the oven rack to avoid sloshing disasters.

Bake for 35-40 minutes. The quiche is done when the center barely jiggles (like firm jelly) and the top gets those gorgeous golden-brown spots. If the edges start browning too fast, just loosely tent some foil over the top. Let it cool for at least 10 minutes before slicing. I know it’s hard to wait, but this helps it set perfectly!

Tips for the Best Spinach Quiche Recipe

After making this spinach quiche more times than I can count (seriously, my friends call me the Quiche Queen now), I’ve picked up some game-changing tricks that take it from good to “can I have your recipe?” amazing.

Here are my absolute must-know tips:

• Blind bake like a pro: That quick 10-minute pre-bake for the crust? Non-negotiable in my kitchen. But here’s my secret – I line the raw crust with parchment paper and fill it with dried beans or pie weights before baking. This keeps the sides from slumping and gives you that perfect flaky base every time.
• Cheese swaps that work: Gruyère can be pricey, so don’t stress! Swiss cheese makes a great substitute, and for a sharper flavor, try aged cheddar. Once, I even used a mix of mozzarella and feta when that’s all I had, turned out surprisingly delicious with that salty tang.
• Herb it up: A tablespoon of fresh thyme or parsley mixed into the filling adds such a fresh dimension. My favorite trick? Stirring in a teaspoon of herbes de Provence with the spinach gives that subtle French bistro flavor that makes guests think you’re fancy.
• Spinach squeeze: After wilting the spinach, I always press it between paper towels to remove excess water. Sounds minor, but it prevents a soggy quiche. Pro tip: Use clean hands to really wring it out (just don’t tell my grandma I said to manhandle greens!).
• The temperature trick: If your quiche starts browning too fast but the center’s still wobbly, simply lay a sheet of foil loosely over the top. And here’s the real magic: Let it rest for 15 minutes after baking. The residual heat finishes setting the center perfectly.

Remember: Quiche is wonderfully forgiving; the more you make it, the more you’ll develop your own little tricks. These are just the ones I swear by after many happy (and a few hilarious) kitchen experiments!

Spinach Quiche Recipe Variations

One of my favorite things about spinach quiche is how easily you can change it up! Over the years, I’ve played around with dozens of variations, some became family favorites, others… well, let’s just say they were learning experiences. Here are my absolute favorite twists that still keep the soul of this classic dish:

Mushroom & Spinach Combo

Oh, this is heavenly! Just sauté 8 ounces of sliced cremini mushrooms with the onions until they release their liquid and turn golden. The earthy mushrooms pair perfectly with the spinach; it’s like bringing a little French bistro right into your kitchen. Pro tip: Cook the mushrooms separately first to avoid overcrowding the pan.

Bacon Lover’s Dream

For my meat-loving friends, try crumbling in 4-6 slices of crispy cooked bacon. I like to cook the bacon first, then use a tablespoon of the drippings to sauté the onions, talk about flavor! Just be sure to drain the bacon well so your quiche doesn’t get greasy.

Sun-Dried Tomato Twist

This one’s my summer favorite! Add 1/4 cup chopped sun-dried tomatoes (the oil-packed kind) to the filling. Their sweet-tart flavor cuts through the richness beautifully. Sometimes I’ll even swap the Parmesan for feta cheese, now that’s a flavor explosion!

Caramelized Onion Upgrade

Instead of regular sautéed onions, take the time to caramelize them low and slow until they’re golden brown and sweet. It adds such depth of flavor! While it takes about 30 minutes, I promise it’s worth every second. Just make them ahead when you have time.

Dairy-Free Version

For my lactose-intolerant friends, you can make this work! Use your favorite pie crust (check the ingredients), then substitute the milk and cream with unsweetened almond milk mixed with 1 tablespoon of cornstarch. For cheese, I’ve had success with dairy-free mozzarella-style shreds, just add an extra egg to help it set.

The beauty of quiche is how forgiving it is; don’t be afraid to get creative with what you have on hand. Just remember the golden rule: keep your total add-ins to about 1-1.5 cups max, or the filling won’t set properly. Happy experimenting!

Serving Suggestions for Spinach Quiche

Now comes the best part: Enjoying your gorgeous spinach quiche! Over the years, I’ve discovered some perfect pairings that make this dish shine even brighter. Whether you’re serving it for a lazy Sunday brunch or a fancy ladies’ lunch, these ideas will have everyone raving.

The Perfect Temperature

Here’s the thing: Spinach quiche is magical at any temperature! I personally love it warm from the oven when the cheese is still oozy (about 10-15 minutes of cooling is perfect). But don’t overlook room temp or even cold leftovers straight from the fridge; the flavors deepen overnight, making it ideal for next-day breakfasts.

My Go-To Sides

A simple green salad is my usual companion: The crisp freshness cuts through the richness beautifully. My current obsession is a mix of arugula, sliced pears, and toasted walnuts with a light lemon vinaigrette. For something heartier, roasted potatoes with rosemary never disappoint.

Fresh fruit is another winner, berries in summer, apple slices in fall. And if I’m feeling fancy, I’ll arrange them in pretty patterns around the quiche on a big wooden board. Bonus points if you serve it with mimosas or a nice chilled rosé!

Breakfast Spread Must-Haves

When I’m doing a full brunch spread, I always include:

• Crispy bacon strips (because bacon makes everything better)
• Fresh croissants or crusty bread with good butter
• A fruit platter with yogurt dip
• Mini pastries for the sweet tooths at the table

Pro tip: Set up a “quiche bar” with different hot sauces, flavored salts, and fresh herbs so everyone can customize their slice. It’s a fun way to make the meal interactive!

Storing and Reheating Spinach Quiche

Let’s talk about one of the best parts of making quiche, the glorious leftovers! I always make an extra one just for this purpose.

But here’s the thing: How you store and reheat it makes all the difference between “just okay” and “tastes fresh-baked.” After many experiments (some more successful than others), here’s exactly what works:

Fridge Storage Like a Pro

First, let that quiche cool completely. I usually wait about an hour. Then, here’s my foolproof method: cover it tightly with plastic wrap, making sure the wrap touches the surface to prevent drying out. It’ll keep beautifully in the fridge for 3-4 days. For extra protection (and to prevent fridge smells), I sometimes slide the whole pie dish into a large zip-top bag.

Freezing for Future You

Yes, you can freeze quiche! I like to slice it first and wrap each piece individually in plastic, then foil. They’ll keep for up to 2 months this way. The night before you want to eat, just transfer a slice to the fridge to thaw. My emergency breakfast stash has saved me more mornings than I can count!

Reheating Without the Sog

The oven is your best friend here. For fridge-cold quiche, pop it in a 325°F oven for 15-20 minutes until warmed through. If you’re impatient like me, the microwave works in a pinch, just use 50% power and 30-second bursts to avoid rubbery eggs. My secret? Place a damp paper towel over the slice to keep moisture in.

For frozen slices, I go straight from freezer to a 350°F oven for about 25 minutes (no need to thaw first). If the edges start getting too dark, just cover with foil. The texture won’t be quite as perfect as fresh, but it’s still miles better than most freezer meals!

One last tip: If you’re reheating multiple slices, arrange them in a single layer on a baking sheet with a little space between. This helps them heat evenly instead of steaming each other into mush. Now go enjoy your perfectly preserved quiche, future you will be so grateful!

Spinach Quiche Recipe Nutrition

Let’s chat about what’s actually in this glorious spinach quiche, because yes, it tastes indulgent, but it’s packed with some surprisingly good stuff too!

Now, full disclosure: These numbers can change based on the exact ingredients you use (like whether you go for full-fat dairy or light, different cheese brands, etc.).

But here’s the general breakdown per slice if you’re cutting your quiche into 6 generous portions:

• Calories: About 350 kcal, not bad for something this satisfying!
• Protein: 15g, thanks to all those eggs and cheese
• Carbs: 18g (with 2g fiber from that lovely spinach)
• Fat: 25g (12g saturated from the dairy, but hey, it’s real food!)
• Sugar: Just 3g naturally occurring
• Sodium: Around 450mg, easy to reduce if you go light on the salt

What I love is that you’re getting a solid dose of calcium from the dairy, iron and vitamins A & C from the spinach, plus all the good stuff eggs provide.

It’s a complete meal in one slice! Of course, if you’re watching specific macros or have dietary needs, you can tweak things, swap whole milk for skim, use less cheese, or add more egg whites.

Remember: Nutrition varies by ingredients. These values are estimates based on standard measurements. The most important thing? That you enjoy every delicious, nourishing bite!

FAQs About Spinach Quiche Recipe

Easy & Delicious Breakfast Recipes to Try Next

If you enjoyed this Spinach Quiche Recipe, here are more hearty, flavorful, and crowd-pleasing breakfast dishes your readers will love adding to their morning routine.

• Make-Ahead Breakfast Casserole: A simple, customizable casserole perfect for busy mornings or meal prep.
• Cottage Cheese Egg Bake: High-protein, light, and fluffy, great for a nutritious start to the day.
• Crispy Air Fryer Breakfast Potatoes: Golden, crispy potatoes that pair perfectly with any brunch spread.
• Air Fryer Breakfast Burritos: Easy, portable, and filled with savory breakfast goodness.

These breakfast favorites are simple, satisfying, and perfect for any morning, try one next for a delicious start to the day!

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