Why You’ll Love This Recipe
I enjoy this recipe because it combines simple ingredients into a comforting meal that feels special every time I serve it. The creamy egg filling, tender spinach, and melted cheese create a perfect balance of flavors, while the buttery crust adds a satisfying crunch. I also like that it is easy to customize with different cheeses, vegetables, or proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (9-inch) unbaked pie crust
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Directions
- I preheat the oven to 375°F (190°C).
- I place the pie crust into a 9-inch pie dish and crimp the edges.
- I heat the olive oil in a skillet over medium heat and cook the onion until softened.
- I add the garlic and cook for about 30 seconds before stirring in the spinach.
- I cook the spinach just until wilted, then remove it from the heat and allow it to cool slightly.
- I whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg in a large bowl.
- I stir the cooked spinach mixture, Gruyère cheese, and Parmesan cheese into the egg mixture.
- I pour the filling evenly into the prepared pie crust.
- I bake the quiche for 40 to 45 minutes, or until the center is just set and the top is lightly golden.
- I let the quiche rest for 10 minutes before slicing and serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 10 minutes
Variations
- I add cooked bacon or diced ham for a heartier quiche.
- I substitute feta cheese and mozzarella for the Gruyère.
- I include sautéed mushrooms for extra flavor and texture.
- I mix in chopped sun-dried tomatoes for a Mediterranean twist.
- I replace the spinach with kale or Swiss chard when I want a different leafy green.
- I use a homemade buttery pie crust for an even richer flavor.
Storage/Reheating
I store leftover quiche in an airtight container in the refrigerator for up to 4 days. When I am ready to enjoy it again, I reheat individual slices in a 325°F (163°C) oven for about 10 to 15 minutes or microwave them in short intervals until warmed through. I can also freeze the fully baked quiche for up to 2 months by wrapping it tightly and thawing it overnight in the refrigerator before reheating.
FAQs
Can I make spinach quiche ahead of time?
Yes. I often bake it the day before serving because it reheats beautifully and the flavors continue to develop.
Can I use frozen spinach instead of fresh?
Yes. I thaw the frozen spinach completely and squeeze out as much liquid as possible before adding it to the filling.
Why is my quiche watery?
I make sure to remove excess moisture from the spinach and avoid overbaking the quiche, which helps maintain a creamy texture.
What cheese works best in spinach quiche?
I enjoy using Gruyère, Swiss, cheddar, feta, or a combination of these cheeses depending on the flavor I want.
What should I serve with spinach quiche?
I like serving it with a fresh green salad, roasted potatoes, seasonal fruit, or a warm bowl of soup for a complete and satisfying meal.
Conclusion
I keep coming back to this Classic Spinach Quiche because it is creamy, flavorful, and wonderfully versatile. The combination of tender spinach, rich cheese, and flaky pastry creates a comforting dish that is perfect for brunch gatherings, holiday breakfasts, or easy weeknight dinners. It is a timeless recipe that I always enjoy sharing with family and friends.
PrintClassic Spinach Quiche Recipe
This Classic Spinach Quiche features a flaky pie crust filled with a rich, creamy egg custard, tender spinach, and savory cheeses. It’s an elegant yet easy dish that’s perfect for breakfast, brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Heat the olive oil in a skillet over medium heat. Cook the onion until softened, then add the garlic and cook for about 30 seconds.
- Stir in the spinach and cook just until wilted. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg if using.
- Stir the cooked spinach mixture, Gruyère cheese, and Parmesan cheese into the egg mixture.
- Pour the filling evenly into the prepared pie crust.
- Bake for 40 to 45 minutes, or until the center is just set and the top is lightly golden.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
- Add cooked bacon, ham, or sautéed mushrooms for extra flavor.
- Substitute feta, cheddar, or mozzarella for the Gruyère if desired.
- If using frozen spinach, thaw it completely and squeeze out excess moisture before adding it to the filling.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Serve with a green salad, roasted potatoes, fresh fruit, or soup for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 165 mg