Spinach quiche strikes the perfect balance between indulgence and practicality. For me, it’s a springtime staple, especially when the markets are bursting with fresh, vibrant spinach.
There’s something magical about slicing into the golden, flaky crust and revealing a creamy, cheesy filling speckled with tender greens. The aroma alone—rich, herbaceous, and buttery—makes this dish worth the effort.
What makes this quiche extra special is its versatility. It’s elegant enough for a brunch spread yet simple enough to prep for a week of grab-and-go breakfasts or quick dinners.
Packed with spinach, it’s a nutrient-dense dish that feels wholesome without sacrificing flavor. And thanks to a few simple techniques, like pre-baking the crust, you’ll never have to worry about soggy bottoms again.
Spinach quiche is trending for a reason: it’s comforting, customizable, and endlessly satisfying. Bake one, and you’ll see why it’s a timeless favorite.
Why I Love This Recipe (And You Will Too)
- It’s foolproof: I’ve tried a lot of quiche recipes, and this one always delivers a crispy crust and a perfectly set filling.
- Endless customization: While spinach is my go-to, you can easily add mushrooms, feta, or even some crispy bacon—whatever’s in the fridge works.
- Nutritious without trying too hard: It feels indulgent, but with spinach and eggs, you’re getting a solid dose of protein and vitamins.
- Great for leftovers: This quiche keeps beautifully in the fridge and reheats like a dream. I love it cold straight from the fridge, too!
- Feels fancy, tastes nostalgic: It’s the kind of recipe that impresses guests but still tastes like home.
Spinach Quiche Recipe
Equipment
- 9-inch pie dish
- Mixing Bowl
- Whisk
- Knife and Cutting Board
- Spatula
- Baking sheet
Ingredients
- 1 9- inch deep dish frozen pie crust
- 1 tablespoon butter
- ½ cup thinly sliced shallots
- 4 large eggs
- 1¼ cups heavy cream
- Pinch ground nutmeg
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup 4 oz finely shredded Gruyère, packed
- 1 10- ounce package frozen chopped spinach defrosted and wrung free of water
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- Prepare the crust by rolling out store-bought or homemade dough and pressing it into the dish. Trim the edges and bake for 10 minutes.
- Cook the spinach in a skillet over medium heat until wilted, then drain and chop.
- Whisk together eggs, milk, cream, salt, pepper, and your favorite seasonings in a mixing bowl.
- Stir in the filling—chopped spinach, shredded cheese, and optional add-ins like cooked onions or bacon.
- Pour the mixture into the pre-baked crust, spreading it evenly.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Cool for 10 minutes, then slice and serve warm or at room temperature. Enjoy!
