I make this Spinach Quiche when I want something savory, satisfying, and perfect for any time of day. The creamy egg filling pairs beautifully with tender spinach and melted cheese, all baked inside a flaky crust. It’s simple enough for a casual brunch but elegant enough for special gatherings.
Why You’ll Love This Recipe
I love how versatile this quiche is. I can serve it warm for breakfast, at room temperature for brunch, or even chilled for a light lunch. The creamy texture combined with the savory spinach and cheese makes every bite comforting and flavorful.
I also appreciate that I can prepare it ahead of time. It reheats beautifully, which makes it ideal when I want to plan meals in advance or host guests without last-minute stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 9-inch pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups fresh spinach, roughly chopped
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 cup shredded Swiss or Gruyère cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
Directions
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I preheat the oven to 375°F (190°C). If needed, I partially bake the pie crust for about 8–10 minutes to prevent it from becoming soggy.
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In a skillet over medium heat, I warm the olive oil and sauté the chopped onion for 3–4 minutes until softened. I add the garlic and cook for about 30 seconds.
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I stir in the spinach and cook until wilted, about 2–3 minutes. I remove it from the heat and let it cool slightly. If there’s excess moisture, I gently press it out.
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In a mixing bowl, I whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
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I spread the spinach mixture evenly over the pre-baked crust and sprinkle the shredded cheese on top.
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I carefully pour the egg mixture over the spinach and cheese, making sure it’s evenly distributed.
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I bake for 35–40 minutes, or until the center is set and the top is lightly golden. I let the quiche cool for at least 10–15 minutes before slicing and serving.
Servings and Timing
Servings: 6 slices
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Variations
When I want a slightly different taste, I use feta or cheddar instead of Swiss or Gruyère.
I also enjoy adding mushrooms, sun-dried tomatoes, or a pinch of red pepper flakes for more depth. If I want a crustless option, I simply pour the filling into a greased pie dish and bake as directed.
Storage/Reheating
I store leftover quiche in an airtight container in the refrigerator for up to 4 days.
When reheating, I warm slices in the oven at 325°F (160°C) for about 10–15 minutes to maintain the best texture. I can also microwave individual slices for convenience, though the crust may soften slightly.
If I want to freeze it, I wrap individual slices tightly and freeze them for up to 2 months. I thaw them overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach?
I can use frozen spinach, but I make sure to thaw and squeeze out as much moisture as possible before adding it to the filling.
How do I know when the quiche is done?
I gently shake the pan; if the center is set and doesn’t jiggle excessively, it’s ready. A knife inserted near the center should come out mostly clean.
Can I make this quiche ahead of time?
I often bake it the day before and refrigerate it. I reheat it gently before serving or enjoy it at room temperature.
What cheese works best?
I like Swiss or Gruyère for their smooth melting and mild nutty flavor, but I can experiment with other cheeses depending on my preference.
Why is my quiche watery?
Too much moisture from the spinach or underbaking can cause a watery texture. I always remove excess liquid from the spinach and bake until fully set.
Conclusion
I find this Spinach Quiche to be a dependable and elegant dish that works for so many occasions. The creamy filling, savory spinach, and flaky crust create a balanced and comforting meal every time. Whenever I need something versatile and satisfying, I turn to this recipe.
