This spinach quiche is the kind of dish that brings joy to your table at any time of day brunch, lunch, or even a light dinner. As a chef who’s always juggling prep lists and plating perfection, this is one of those recipes I keep in my back pocket. It’s easy to prep ahead, makes your kitchen smell like heaven, and never fails to impress even when you’re short on time or fridge ingredients. Whether you’re serving it warm or chilled, this quiche is creamy, cheesy, and packed with savory goodness.
Why I’m Obsessed with This Spinach Quiche
In the kitchen, versatility is everything. And this quiche? It’s the poster child for adaptable cooking. You can use fresh spinach or frozen. Swap out the cheese depending on your mood. Serve it plain or dressed up with herbs, sun-dried tomatoes, or even caramelized onions. I’ve made this dish hundreds of times from casual café menus to elegant brunch spreads and it never disappoints.
- Perfect texture: creamy custard with a golden, slightly crispy top
- Customizable: change the veggies, swap the cheese, add protein
- No crust needed: make it crustless for a low-carb option
- Freezer-friendly: reheats beautifully for busy mornings
- Great for gatherings: slice and serve, no stress
“A good quiche is like a little black dress timeless, elegant, and always in style.” – @BrunchBoss
Step by Step Guide to Making Spinach Quiche
Ingredients for the Filling
- 200g (7 oz) fresh spinach (or frozen, 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 (Gruyère, cheddar, or mozzarella)
- Salt and black pepper to taste
- Optional: ¼ tsp nutmeg for a flavor boost
For the Crust (Optional)
- 1 ¼ cups (160g) all-purpose flour
- ½ tsp salt
- 8 tbsp (115g) cold butter, cubed
- 3-4 tbsp cold water
Directions
- Step 1: If using crust, start by preparing it. Combine flour and salt in a bowl. Cut in butter until mixture resembles breadcrumbs. Add cold water a tablespoon at a time until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Step 2: Roll out the chilled dough and press into a 9-inch tart pan. Prick with a fork, line with parchment, and fill with baking beans. Prebake at 375°F (190°C) for 10 minutes. Remove parchment and bake for another 5 minutes. Let cool.
- Step 3: In a pan over medium heat, sauté the onion in a bit of olive oil until translucent. Add garlic and cook for another minute.
- Step 4: Add the spinach. Cook until wilted (or just heated through, if using frozen). Season with salt, pepper, and nutmeg if using. Set aside to cool slightly.
- Step 5: In a bowl, whisk together eggs, heavy cream, and milk. Stir in the cheese. Add the cooked spinach mixture and combine.
- Step 6: Pour the filling into the prepared crust (or a greased pie dish if going crustless). Smooth the top.
- Step 7: Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
Chef’s Tips and Tricks
Fresh vs. Frozen Spinach
Both work beautifully. Fresh gives a brighter flavor and texture, while frozen is ultra-convenient. If you go frozen, just make sure it’s fully thawed and squeezed dry nobody wants watery quiche!
Best Cheese Combos
Gruyère adds a nutty depth, cheddar brings sharpness, and mozzarella gives you that gooey melt. I often do a mix of two for complexity.
Don’t Overbake
This is the number one issue I see with quiche. The center should be just set, like a soft custard. If it jiggles slightly in the middle, that’s okay it’ll firm up as it cools.
“Quiche is the culinary equivalent of a deep breath calm, comforting, and soul-satisfying.” – @TheEggWhisperer
Flavor Variations and Add-In Ideas
- Mediterranean: Add sun-dried tomatoes, feta, and olives
- Meaty: Add cooked bacon, sausage, or ham for a protein boost
- Herbaceous: Stir in chopped parsley, basil, or thyme
- Low-Carb: Go crustless and add more cheese and veggies
FAQs About Spinach Quiche
Can I make this ahead of time?
Yes! It keeps well in the fridge for up to 4 days and reheats beautifully. You can also freeze it just cool completely before wrapping tightly.
What’s the best pan to use?
A 9-inch tart or pie pan works best. Use ceramic, glass, or metal just adjust the bake time slightly if your dish is thick.
Can I skip the crust?
Absolutely. A crustless quiche is quicker, lower in carbs, and still delicious. Just grease your pan well and bake as usual.
How do I know when it’s done?
The center should be set, not liquid. A knife inserted near the center should come out mostly clean. Let it cool slightly before slicing.
Looking for a sweet treat to finish off your brunch spread? Try this perfect vanilla cupcakes recipe for a delightful pairing.
Serving Suggestions
- Serve with a crisp green salad and vinaigrette for a balanced brunch
- Pair with roasted potatoes or fresh fruit for a hearty meal
- Cut into small squares for an elegant appetizer or party bite
Or serve it alongside warm Cheesecake Factory-style bread for a savory-sweet contrast.
Behind the Scenes: My Real-Life Quiche Challenges
Overloaded Fillings
When I first started making quiche professionally, I thought more was more. I’d stuff the filling with every veggie and cheese I could find. The result? A soggy, undercooked mess. The trick is restraint. Keep the ratio of eggs to cream steady, and don’t overload with wet ingredients like mushrooms unless pre-sautéed thoroughly.
Crust Crisis
One morning I was prepping five quiches for a brunch buffet, and I rushed the crusts. Didn’t chill them enough. Big mistake. They shrank in the oven and bubbled unevenly. Now, I chill the dough for at least 30 minutes and always use pie weights during the blind bake. Trust me flaky crust is worth the wait.
Spillovers in the Oven
Pouring too much filling is a rookie mistake I’ve made more than once. One time it overflowed into the oven, burning and setting off the fire alarm. Now, I fill only up to ¾ of the crust and place the quiche pan on a baking sheet to catch any accidental spills. Simple fix, major peace of mind.
Undercooked Center
I used to rely on the “looks done” test. Turns out, looks can be deceiving. The outside might be golden, but the middle can still be raw. Now I do the knife test: insert it near the center if it comes out clean, you’re good. And always let it cool a bit to finish setting.
“The oven teaches patience, and quiche teaches precision.” – @OvenTruths
Calories and Nutrition (Per Serving – 1 Slice)
- Calories: ~290
- Protein: 11g
- Fat: 22g
- Carbs: 6g