A freshly baked spinach quiche, golden on top and warm inside, brings simple ingredients together in the most delicious way. It’s one of those dishes that feels fancy but is surprisingly easy to make, and it’s always a hit at brunches, potlucks, or even as a simple family dinner.
I’ve loved quiche ever since I had my first bite at a cozy little café during a trip to France years ago. The creamy spinach filling, buttery crust, and cheesy goodness made it unforgettable.
Over time, I’ve fine-tuned my own recipe, and I’m so excited to share it with you today. Whether you’re hosting a holiday brunch or just looking for a make-ahead breakfast, this spinach quiche is a must-try!
Spinach quiche is endlessly versatile, too. You can keep it classic with cheddar or switch it up with feta for a tangy twist. Want to skip the crust? No problem, crustless versions are just as delicious. Let’s dive in and whip up this crowd-pleasing dish together!
What’s Inside This Recipe?
Ingredients for Spinach Quiche
Before we begin, let me walk you through everything you’ll need for this spinach quiche. This ingredient list includes a mix of classic staples and a few optional add-ins to customize your quiche to your taste.
- 1 pre-made or homemade 9-inch pie crust
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 4 large eggs
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional but highly recommended)
- 1 cup shredded cheddar cheese (or try feta, Gruyère, or your favorite cheese blend)
Optional:
- 1/2 cup sliced mushrooms
You’ll also need a 9-inch pie dish and a whisk or mixing bowl for the filling. Once you’ve gathered everything, we’re ready to start!
Step-by-Step Instructions for Spinach Quiche
Making this spinach quiche is easy and fun! I’ll guide you through each step, so you can feel confident even if it’s your first time baking quiche.
Step 1: Preheat and prepare the crust
Preheat your oven to 375°F. Roll out your pie crust and gently press it into a 9-inch pie dish. Crimp the edges for a decorative touch, then prick the bottom with a fork a few times to prevent puffing.
If you’re using frozen pie crust, let it thaw slightly before placing it in the dish.
Step 2: Sauté the spinach and onions
Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened, about 2–3 minutes. Stir in the spinach (and mushrooms, if using) and cook for another 2–3 minutes until wilted.
If you’re using frozen spinach, make sure to squeeze out any excess water before adding it to the skillet.
Step 3: Mix the egg and cream filling
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. The nutmeg is optional, but I highly recommend it, it adds a subtle warmth that pairs beautifully with the spinach and cheese.
Step 4: Assemble the quiche
Spread the sautéed spinach and onion mixture evenly over the pie crust. Sprinkle the shredded cheese on top, then carefully pour the egg mixture over everything. Use a spatula to gently spread the filling evenly.
Step 5: Bake until golden
Place the quiche in the preheated oven and bake for 35–40 minutes, or until the filling is set and the top is lightly golden.
You’ll know it’s done when the center no longer jiggles when you gently shake the dish. Let the quiche cool for 5–10 minutes before slicing, it’ll be easier to cut and serve.
Recipe Variations and Customization Ideas
One of the best things about quiche is how customizable it is. Here are a few ideas to make this spinach quiche your own:
- Crustless Spinach Quiche: Skip the pie crust for a gluten-free, low-carb option. Just grease your pie dish well and bake as usual.
- Cheese Swaps: Switch things up with feta for a tangy bite, Gruyère for a nutty depth, or a mix of your favorites for a rich, layered flavor.
- Add Protein: Stir in cooked beef bacon, diced turkey, or crumbled sausage to make it more filling and satisfying.
- Vegetarian Twist: Boost the veggie power with extras like roasted red peppers, zucchini, mushrooms, or chopped artichokes.
- Make-Ahead Option: Assemble the quiche the night before, cover and refrigerate. Bake in the morning for a warm, fresh breakfast with zero stress.
Leftovers can be stored in the fridge for 3–4 days, and they reheat beautifully in the oven or microwave. You can also freeze slices individually for a quick meal later.
Frequently Asked Questions about Spinach Quiche
Can I use frozen spinach in this recipe?
Yes, frozen spinach works perfectly in this recipe! Just make sure to thaw it completely and squeeze out as much water as possible. Excess moisture can make the quiche soggy.
What’s the best cheese to use for spinach quiche?
Cheddar is a classic choice, but you can also use feta, Gruyère, or even a combination of cheeses. Each gives the quiche a unique flavor, try them all and see which one you love most!
Can I make this quiche ahead of time?
Absolutely! You can fully bake the quiche, let it cool, and refrigerate it for up to 2 days. Reheat slices in the oven at 350°F for 10–15 minutes, or until warmed through.
How can I make this quiche healthier?
For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly. You can also skip the crust for a crustless quiche.
What should I serve with spinach quiche?
Spinach quiche pairs wonderfully with a simple green salad, roasted potatoes, or fresh fruit. It’s a versatile dish that works for breakfast, brunch, lunch, or dinner!
Let’s Make This Spinach Quiche Together!
I hope you’re as excited as I am to try this spinach quiche recipe. It’s creamy, cheesy, and packed with spinach, making it both comforting and wholesome. Whether you’re serving it for a Mother’s Day brunch, a holiday gathering, or a quiet family breakfast, it’s sure to impress.
If you make this recipe, I’d love to hear how it turns out! Leave a comment below to share your experience, or tag me on social media so I can see your delicious creations. Looking for more brunch inspiration? Try my Creamy Smoked Salmon Pinwheels or Classic Banana Bread for another crowd-pleasing option.
Happy cooking, and I can’t wait to hear how you enjoy this quiche!
Warmly,
Wanda
Classic French Spinach Quiche
Equipment
- 9-inch pie dish
- whisk
Ingredients
- 1 pre-made or homemade 9-inch pie crust
- 1 tablespoon unsalted butter
- 1 small onion finely diced
- 2 cups fresh spinach or 1 cup frozen, thawed and squeezed dry
- 4 large eggs
- 1 cup heavy cream or use half-and-half for a lighter version
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional but highly recommended
- 1 cup shredded cheddar cheese
- or try feta, Gruyère, or your favorite cheese blend
Optional:
- 1/2 cup sliced mushrooms
Instructions
Step 1: Preheat and prepare the crust
- Preheat your oven to 375°F. Roll out your pie crust and gently press it into a 9-inch pie dish. Crimp the edges for a decorative touch, then prick the bottom with a fork a few times to prevent puffing.
- If you’re using frozen pie crust, let it thaw slightly before placing it in the dish.
Step 2: Sauté the spinach and onions
- Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened, about 2–3 minutes. Stir in the spinach (and mushrooms, if using) and cook for another 2–3 minutes until wilted.
- If you’re using frozen spinach, make sure to squeeze out any excess water before adding it to the skillet.
Step 3: Mix the egg and cream filling
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. The nutmeg is optional, but I highly recommend it, it adds a subtle warmth that pairs beautifully with the spinach and cheese.
Step 4: Assemble the quiche
- Spread the sautéed spinach and onion mixture evenly over the pie crust. Sprinkle the shredded cheese on top, then carefully pour the egg mixture over everything. Use a spatula to gently spread the filling evenly.
Step 5: Bake until golden
- Place the quiche in the preheated oven and bake for 35–40 minutes, or until the filling is set and the top is lightly golden.
- You’ll know it’s done when the center no longer jiggles when you gently shake the dish. Let the quiche cool for 5–10 minutes before slicing, it’ll be easier to cut and serve.
