Spinach Quiche Recipes

This classic Spinach Quiche has a buttery, flaky crust, a generous amount of spinach, onion, garlic, rich custard egg filling, and lots of melty Gruyère cheese. It is easy to make and the perfect quiche to serve for breakfast or brunch.

This Spinach Quiche recipe is one of my favorite things to make when I am having friends and family over for breakfast or brunch. Everyone loves quiche and this one is exceptional. It has a flaky crust, silky custard egg filling, hearty spinach, garlic, onion, and melty Gruyere cheese.

A few shortcuts, like using store bought frozen pie crust and frozen spinach, make it super easy to make but still very impressive to serve.

It is one of my go to recipes for baby showers, bridal showers, Easter, Christmas, and any special occasion. Everyone always asks for the recipe.

We also like to make it on the weekends for a special brunch. It’s also good for lunch or dinner too! Serve with a simple green salad or fruit salad and you have the perfect meal.

If you don’t want to use a pie crust, to make the quiche gluten-free or lighter, you can skip the entire crust part and just bake the filling in a well-greased pie pan. Check the quiche 15 minutes early because it shouldn’t take as long to bake.

If you have leftover quiche, let it cool completely. Then, refrigerate, tightly covered or in an airtight container, for up to 3 days. You can reheat in the oven (325 degrees F) until heated through or heat up individual slices in the microwave for about 30 seconds. You can also enjoy a slice cold, right from the fridge.

You can also freeze the quiche for up to 2 months. You can freeze an entire quiche or individual slices. To reheat, cover with foil and bake at 325 degrees F until heated through.

If you want to serve a complete breakfast or brunch spread to go with the spinach quiche, here are some of our favorite recipes.

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Spinach Quiche

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Total: 1h30min

Yield: 4-6

Nutrition Facts: servingSize , calories 504, Fat 39 g, Carbohydrate 25 g, Protein 14 g, Saturated Fat 21 g, unSaturated Fat , Sugar 3 g, Fiber 2 g, Sodium 472 mg, Cholesterol 218 mg

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

Instruction:

1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don’t worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
2. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
4. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
5. Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
6. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient…you need the spinach completely dry, otherwise your quiche will be watery.
7. Note: Don’t panic if your crust cracks — you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
8. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
9. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Spinach Quiche

This spinach quiche recipe is perfect for a brunch. The creamy, custardy filling is loaded with spinach, onion, peppers, and cheese.

Prep: 20min

Total: 2h

Yield: 6 – 8 serving(s)

Ingredients:

• 1 refrigerated pie crust (from a 14-oz. box)
• 2 tbsp. butter
• 1 small yellow onion, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, chopped
• 4 large eggs
• 1 1/4 c. half-and-half
• 1/2 c. sour cream
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• Pinch of ground nutmeg
• 10 oz. package frozen chopped spinach, thawed and squeezed dry
• 1 c. shredded sharp cheddar cheese
• 1/4 c. finely shredded Parmesan cheese

Instruction:

1. Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
2. Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes. Remove from heat.
3. Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
4. Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set, and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or at room temperature.

Spinach Quiche

This classic Spinach Quiche has a buttery, flaky crust, a generous amount of spinach, onion, garlic, rich custard egg filling, and lots of melty Gruyère cheese. It is easy to make and the perfect quiche to serve for breakfast or brunch.

Prep: 15min

Total: 95min

Serving Size: 1 serving

Nutrition Facts: calories 284 kcal, Carbohydrate 15 g, Protein 12 g, Fat 20 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 138 mg, Sodium 509 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 frozen deep dish pie crust ((9-inch))
• 1 tablespoon olive oil or butter
• 1/2 cup chopped yellow onion
• 2 garlic cloves, (minced)
• 1 1/4 cups half and half
• 4 large eggs
• 1 large egg yolk
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 10 ounces frozen chopped spinach, (thawed and squeezed dry)
• 1 cup shredded Gruyere cheese ((can use cheddar cheese))

Instruction:

1. Preheat the oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes. Remove from the oven and gently prick the bottom and sides all over with a fork. Return to the oven and bake for 12 more minutes. Remove and set aside.
2. Reduce the oven temperature to 325 degrees F.
3. In a small skillet, heat the olive oil or butter over medium-high heat. Add the onion and sauté until soft and translucent, about 3 to 5 minutes. Add in the garlic and stir until fragrant, about 1 minute. Remove the pan from the heat and set aside to cool slightly.
4. In a medium bowl, whisk together the half-and half, eggs, egg yolk, salt, pepper, and crushed red pepper.
5. Add the onion and garlic mixture to the bottom of the pre-baked pie crust and spread in an even layer. Sprinkle the shredded cheese over the top. Add the spinach, spreading it out in an even layer. Pour the half-and-half and egg mixture over the top.
6. Carefully transfer the quiche to the oven, on the baking sheet, and bake for 50 to 65 minutes or until the quiche is set in the center and the crust is golden brown. If the crust starts to get too brown, you can carefully tent it with aluminum foil.
7. Let the quiche cool until warm before slicing and serving. Enjoy warm, at room temperature, or even cold.

Beth’s Foolproof Spinach Quiche Recipe

FAQ

Does spinach need to be cooked before putting in quiche?

Can I use milk instead of heavy cream for quiche?

Why is my spinach quiche watery?