Spinach quiche is a classic dish that perfectly blends rich, creamy textures with the earthy freshness of spinach. Whether served warm from the oven or enjoyed at room temperature, it’s an incredibly versatile meal that fits breakfast, brunch, lunch, or even dinner. This spinach quiche recipe is designed to be both easy and flavorful, using ingredients that are commonly found in most kitchens. The combination of eggs, cream, and cheese makes it indulgent, while the spinach and aromatics lend it a wholesome balance.
Let’s dive into this step-by-step guide to creating a homemade spinach quiche that is sure to impress anyone at your table.
Ingredients for the Filling
200 grams (7 oz) fresh spinach, or frozen spinach thawed and squeezed dry
1 small onion, finely chopped
2 cloves garlic, minced
4 large eggs
1 cup (240 ml) heavy cream
½ cup (120 ml) milk
1 cup (100 g) grated cheese such as Gruyère, cheddar, or mozzarella
Salt and black pepper to taste
Optional Crust Ingredients (for homemade crust)
1 ¼ cups (160 g) all-purpose flour
½ teaspoon salt
½ cup (115 g) unsalted butter, cold and cubed
3 to 4 tablespoons ice water
Making the Crust (Optional)
If you prefer to use a store-bought pie crust, you can skip this step. However, making your own crust from scratch adds a buttery, flaky texture that complements the filling beautifully.
In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Once chilled, roll the dough out on a lightly floured surface to fit a 9-inch (23 cm) tart or pie dish. Press it into the dish and trim the edges. Use a fork to prick the base, and refrigerate the crust again for 10 minutes before blind baking.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and bake for another 5 to 7 minutes until lightly golden. Set aside to cool slightly.
Preparing the Spinach
If using fresh spinach, rinse it thoroughly and remove any tough stems. Heat a pan over medium heat and add a splash of oil or a small pat of butter. Add the spinach and sauté until wilted, about 3 to 4 minutes. Let it cool slightly, then squeeze out any excess moisture. Chop the spinach roughly and set it aside.
If using frozen spinach, make sure it is fully thawed and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Excess moisture can make the quiche watery, so this step is essential.
Cooking the Aromatics
In the same pan, heat a small amount of oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside.
Mixing the Filling
In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Add the chopped spinach, cooked onion and garlic, and grated cheese. Stir gently to combine. Season the mixture with salt and freshly ground black pepper to taste. Remember that the cheese may already be salty, so taste before adding too much salt.
Assembling the Quiche
Pour the filling mixture into the prepared pie crust. Spread it evenly with a spatula to ensure the spinach and cheese are well distributed. If desired, you can sprinkle a little extra cheese on top for a golden finish.
Baking the Quiche
Preheat the oven to 350°F (175°C). Place the quiche on a baking sheet to catch any overflow and bake for 35 to 45 minutes, or until the center is just set and the top is lightly golden. A knife inserted into the center should come out clean.
Let the quiche cool for at least 10 to 15 minutes before slicing. This allows the filling to set and makes slicing much easier.
Serving Suggestions
Spinach quiche pairs wonderfully with a simple side salad dressed with lemon vinaigrette. For brunch, serve it with roasted potatoes or fresh fruit. As a dinner option, it goes well with a bowl of soup or some crusty bread.
You can serve it warm, at room temperature, or even chilled, depending on your preference. It also makes a great addition to a picnic or potluck, as it holds up well and tastes delicious even after sitting out for a bit.
Storage Tips
Leftover quiche can be stored in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap or place it in an airtight container. To reheat, place slices in a 325°F (160°C) oven for about 10 to 15 minutes, or microwave individual slices for 30 to 60 seconds.
You can also freeze spinach quiche for longer storage. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Label it with the date and freeze for up to 2 months. To reheat, thaw it overnight in the refrigerator and warm in the oven until heated through.
Tips and Variations
Cheese Choices
While Gruyère adds a nutty, sophisticated flavor, cheddar provides a sharp tang, and mozzarella offers creaminess. Feel free to experiment with your favorite cheese or a blend of several types.
Add More Vegetables
You can add mushrooms, bell peppers, or sun-dried tomatoes to the filling for extra flavor and nutrition. Sauté the vegetables first to remove moisture and enhance their taste.
Make It Meaty
For a heartier version, include cooked bacon, ham, or sausage. Be sure to drain any excess grease before adding them to the filling.
Crustless Quiche
For a low-carb or gluten-free option, skip the crust entirely. Grease the pie dish well and pour the filling directly into it. Bake as directed. The result will be more like a frittata but still just as delicious.
Herbs and Spices
Fresh herbs like parsley, chives, or dill can elevate the flavor. Add about a tablespoon of chopped fresh herbs to the egg mixture. A pinch of nutmeg also complements the spinach and cream beautifully.
Why You’ll Love This Recipe
Spinach quiche is not only satisfying but also adaptable to many dietary needs and flavor preferences. It’s a great way to incorporate leafy greens into your meal without compromising taste. The balance of rich creaminess, cheesy goodness, and the fresh taste of spinach makes every bite enjoyable.
It’s also a great make-ahead dish. Prepare it the night before and simply reheat in the morning. It’s perfect for entertaining guests or enjoying a quiet family brunch on the weekend.
Final Thoughts
This spinach quiche recipe is a tried-and-true favorite for many households. It takes a few simple ingredients and turns them into something that feels indulgent, comforting, and elegant. Whether you’re hosting a brunch, preparing your weekly meal plan, or looking for something special to bring to a gathering, spinach quiche is always a good idea.
The beauty of quiche is in its flexibility. You can change up the vegetables, swap out cheeses, or go crustless to suit your lifestyle. Once you master the basic method, the variations are endless, and the results are always rewarding.
Try it once, and you’ll likely return to this recipe time and again. It’s the kind of dish that brings people together and leaves everyone asking for seconds.