There isn’t anything better than a homemade quiche, and this spinach quiche will absolutely fit the bill. You will love this amazing brunch recipe that can double as a dinner!
If you’ve never made a quiche from scratch, I’m so excited you are here! Well, I’m happy you are here, even if you’ve made a thousand quiches. But if you’ve never made one before, I’m thrilled to walk you through this recipe.
A quiche recipe can look really intimidating when you read through it, but they are actually pretty simple. They involve a few steps, but none of them are difficult or require extra skill in the kitchen. The final result looks like a masterpiece, and you will be so excited to show it off.
How to Make Spinach Quiche
Here is a brief overview of how this recipe for spinach quiche comes together. Be sure to scroll to the recipe card at the bottom of the page for the full recipe, including all ingredients and their measurements.
Make the Pie Crust
I love using my Homemade Pie Crust Recipe for this. It does require making it in advance as it needs to chill for an hour before rolling. If a store-bought crust is more your speed, do that! Whether you use a homemade or store-bought crust, you will need to bake it a little before adding the filling. Read all about that here: How to Blind Bake a Crust.
Start the Filling
Sauté the onion and garlic until the onions are translucent. Then stir in the spinach and cook until wilted, about two minutes.
Put it All Together
In a large bowl, whisk together the eggs, milk, half and half, salt, and pepper until there are no streaks of eggs left. Stir the cheese and the spinach mixture into the egg mixture.
Bake the Quiche
Pour the filling into the warm pie crust and bake in the oven until a knife comes out clean. Let it sit for one hour before slicing. Enjoy!
Tips and Tricks
- Using frozen spinach: If you want to make this recipe using frozen spinach, you will need one-third of a 10-ounce frozen box of spinach or a heaping 1/3 cup. Thaw the spinach according to package directions and remove as much liquid as you can before adding it to the sautéed vegetables.
- Homemade pie crust: My homemade pie crust recipe is the perfect base for this quiche. Make it the day before, and it will be ready to go when you are ready to make your quiche. If you want to make a quiche gluten-free or without a crust, try my Crustless Spinach Quiche.
- Blind baking pie crust: Since quiche fillings are rich and custard-like, they contain a lot of moisture, which can make an unbaked crust soggy. Blind baking (or pre-baking) the pie crust before adding the quiche filling ensures the bottom of the quiche stays golden and flaky rather than becoming soft or undercooked. It also helps the crust develop structure before absorbing the liquid filling. Pie weights will keep the crust in place while it bakes.
Variations
- Add cooked diced bacon or ham: This will add some protein to this recipe. You can stir it into the filling in step five.
- Add mushrooms: Add some diced mushrooms to the onion to sauté in step four.
- Switch up the cheese: Gruyere cheese, feta cheese, Swiss cheese, and goat cheese are also great options. I suggest keeping the total amount to one cup, but you can feel free to use any combination of these cheeses.
Storing Leftovers
Store any leftover quiche in an airtight container or tightly covered in the refrigerator for up to three days. Enjoy it cold out of the fridge, or reheat the portion you plan to eat in the oven or air fryer at 325 degrees Fahrenheit until heated through.
This is also a great recipe to freeze. You can freeze it as the whole quiche or slices for up to three months. When you know you will be wanting spinach and cheese quiche for breakfast the next morning, take it out of the freezer and put it in the refrigerator the night before, and heat it up in the morning.
What to Serve With Spinach Quiche
If you make this Spinach Quiche recipe or any of my other recipes, I’d love to hear what you think!
Spinach Quiche
Ingredients
- 1 pie crust (store bought or homemade)
- 2 tablespoons olive oil
- 1 small yellow onion diced small
- 2 garlic cloves minced
- 5 cups fresh spinach see note 1 (125 grams)
- 6 large eggs
- 3/4 cup milk (177.4 ml)
- 1/2 cup half and half (118.3 ml)
- 1/2 teaspoon kosher salt if you use table salt, use half
- 1/4 teaspoon black pepper
- 1 cup sharp cheddar cheese gruyere, feta, Swiss cheese, and goat cheese are also great options (113 grams)
Instructions
- Please note that the timing of this recipe does not reflect the time it takes to make a homemade pie crust. If you are making it homemade, you will want to make the crust the day before.
- Roll out the pie crust and put it in a deep 9-inch pie pan. Wrap with plastic wrap and put it in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit.1 pie crust
- Take the pie crust out of the refrigerator and take off the plastic wrap. Line the pie crust with parchment paper. On top of the paper, place pie weights (dry rice or dry beans also work well). Spread them so that they start to go up the edges. Bake the pie crust for 15 minutes. Remove the crust and lower the oven temperature to 350 degrees Fahrenheit.
- While the crust is baking, start the filling. In a skillet over medium heat, heat the olive oil. Then add the onion and garlic. Cook, sautéing until the onions are translucent, about five minutes. Stir in the spinach until wilted, about two minutes.2 tablespoons olive oil, 1 small yellow onion, 2 garlic cloves, 5 cups fresh spinach
- In a large bowl, whisk together the eggs, milk, half and half, salt, and pepper until there are no streaks of eggs left. Stir in the cheese and the spinach mixture.6 large eggs, 3/4 cup milk, 1/2 cup half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 cup sharp cheddar cheese
- Remove the paper and pie weights from the pie crust. While it is still warm, pour the filling into the pie crust. Place on a baking sheet. I like to cover the crust with a pie shield, but aluminum foil also works. Bake for 55 to 60 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.
- Let the quiche set for at least an hour before slicing.
Recipe Video
Notes
- You can swap the fresh spinach for frozen spinach. You will need 1/3 of a 10-ounce frozen box of spinach or a heaping 1/3 cup. Thaw the spinach according to package directions and squeeze as much liquid as you can before adding it to the sautéed vegetables in step four.
Yvonne says
PLEASE SEND THIS YO MY R-MAIL. I LOVE spinache quiche .
There is a box just below the first box where you can opt to save it to your email. I hope you enjoy it!