Spinach Quiche
This Spinach Quiche is a rich, creamy, and savory dish baked in a flaky crust with tender spinach and melted cheese. Perfect for brunch, holidays, or a light dinner, this easy Spinach Quiche recipe delivers elegant flavor with simple ingredients and make-ahead convenience.
Ingredients
- Crust:
- 1 9-inch pie crust (store-bought or homemade)
- Filling:
- 4 large eggs
- 1 cup heavy cream or half-and-half for lighter option
- 4 cups fresh spinach or 1 cup frozen, thawed and well-drained
- ½ cup diced onion
- 1 cup shredded cheese Swiss, Gruyère, or cheddar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg optional
- 1 tablespoon olive oil or butter
- Optional Garnish:
- Fresh parsley or chives
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C).
- Prepare Crust:
- Place pie crust into a 9-inch pie dish and crimp edges.
- For best results, blind bake at 375°F for 10 minutes. Remove and set aside.
- Cook Vegetables:
- Heat olive oil or butter in a skillet over medium heat.
- Sauté onions for 4–5 minutes until soft.
- Add spinach and cook until wilted (if using fresh).
- Remove from heat and cool slightly. If using frozen spinach, ensure it is fully thawed and squeezed dry.
- Make Filling:
- In a mixing bowl, whisk together eggs and heavy cream until smooth.
- Stir in salt, pepper, nutmeg, cheese, and cooled spinach-onion mixture.
- Assemble:
- Pour filling evenly into prepared crust.
- Bake:
- Bake for 35–45 minutes, until the center is just set and slightly jiggly.
- If crust browns too quickly, cover edges with foil or a pie shield.
- Rest & Serve:
- Let rest for 10–15 minutes before slicing. Garnish with fresh herbs and serve warm or at room temperature.
Notes
- Drain spinach thoroughly to prevent a watery quiche.
- Blind baking helps avoid a soggy crust.
- Avoid overbaking to maintain a creamy texture.
- For a crustless version, bake filling in a greased pie dish for 30–35 minutes.
- Quiche continues to set as it cools.