Why You’ll Love This Recipe
I enjoy this recipe because it is simple to prepare with everyday ingredients while delivering a satisfying balance of creamy filling and crisp pastry. The spinach adds freshness and color, while the cheese creates a rich, savory flavor. I also like how versatile this quiche is since I can serve it warm, at room temperature, or chilled for any meal of the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyère, Swiss, or cheddar cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Directions
- I preheat the oven to 375°F (190°C).
- I heat the olive oil in a skillet over medium heat and cook the onion until softened.
- I stir in the garlic and cook for about 30 seconds before adding the spinach.
- I cook the spinach until it wilts, then remove the skillet from the heat and let the mixture cool slightly.
- I whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
- I spread the cooked spinach mixture evenly into the unbaked pie crust.
- I sprinkle the shredded cheese over the spinach.
- I pour the egg mixture carefully into the crust and top it with Parmesan cheese if I am using it.
- I bake the quiche for 40 to 45 minutes, or until the center is set and the top is lightly golden.
- I let the quiche rest for about 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: About 1 hour 10 minutes
Variations
- I add cooked bacon or diced ham for extra savory flavor.
- I replace the spinach with kale or Swiss chard for a different leafy green.
- I mix in sautéed mushrooms for additional texture and richness.
- I use feta or goat cheese instead of Gruyère for a tangier filling.
- I add chopped sun-dried tomatoes for a burst of sweet and savory flavor.
Storage/Reheating
I store leftover Spinach Quiche in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual slices or the whole quiche for up to 2 months. I reheat slices in a 350°F (175°C) oven for about 10 to 15 minutes or warm them in the microwave for 1 to 2 minutes until heated through.
FAQs
Can I use frozen spinach instead of fresh?
Yes. I thaw the frozen spinach completely and squeeze out as much excess moisture as possible before adding it to the filling.
Can I make Spinach Quiche ahead of time?
Yes. I often bake it a day in advance and refrigerate it until I am ready to serve.
Why is my quiche watery?
I make sure to cook the spinach first and remove any excess moisture, which helps prevent a watery filling.
Can I make this quiche crustless?
Yes. I simply grease the pie dish well and pour the filling directly into it for a crustless version.
What can I serve with Spinach Quiche?
I enjoy serving it with a fresh green salad, roasted potatoes, fruit salad, soup, or fresh bread for a complete meal.
Conclusion
I find Spinach Quiche to be a comforting and versatile recipe that works beautifully for almost any occasion. The flaky crust, creamy egg filling, tender spinach, and melted cheese create a satisfying dish that is simple to prepare and easy to customize. Whether I serve it for brunch, lunch, or dinner, it is always a delicious meal that everyone enjoys.
PrintSpinach Quiche
Spinach Quiche is a rich and creamy savory pie filled with tender spinach, eggs, and melted cheese in a flaky crust. It’s a versatile dish that’s perfect for breakfast, brunch, lunch, or a light dinner and can be made ahead for easy entertaining.
- 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 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyère, Swiss, or cheddar cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat and cook the onion until softened.
- Stir in the garlic and cook for 30 seconds, then add the spinach and cook until wilted. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
- Spread the cooked spinach mixture evenly into the unbaked pie crust.
- Sprinkle the shredded cheese over the spinach.
- Pour the egg mixture carefully into the crust and top with grated Parmesan cheese if using.
- Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
- Let the quiche rest for about 10 minutes before slicing.
- Serve warm, at room temperature, or chilled.
Notes
- Use thawed and well-drained frozen spinach if fresh spinach is unavailable.
- Add cooked bacon, diced ham, or sautéed mushrooms for extra flavor.
- Substitute feta or goat cheese for a tangier filling.
- For a crustless version, grease the pie dish well and bake the filling without a crust.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in a 350°F (175°C) oven or microwave until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 170 mg
