Spinach Quiche

Why This Spinach Quiche Is a Go-To Brunch Recipe

This spinach quiche balances a flaky store-bought crust with a rich, creamy custard and plenty of spinach and Gruyère. The extra egg yolk makes the filling silky and gives it a lovely yellow color. Using frozen pie crust and frozen spinach keeps the prep fast, so it works well for brunch gatherings or holiday mornings.

Reasons to Love This Easy Spinach Quiche

• It uses frozen pie crust and frozen spinach, so you skip the homemade dough and vegetable prep.
• The extra egg yolk and half-and-half create a custard that’s rich but not heavy.
• Gruyère cheese melts into the filling with a nutty flavor that complements the spinach beautifully.

Key Ingredients for Spinach Quiche

• Gruyère cheese: Its nutty, creamy flavor pairs perfectly with spinach. Buy a block and grate it yourself; pre-shredded cheese has a coating that prevents smooth melting. You can substitute white cheddar or Swiss.
• Half-and-half: This mixture of milk and cream gives the custard a rich texture without being too heavy. If you don’t have it, combine equal parts whole milk and heavy cream.
• Frozen chopped spinach: Thaw and squeeze it extremely dry to avoid watery quiche. Do not use fresh spinach without cooking and draining first.

Kitchen Tools for Spinach Quiche

• Baking sheet
• Small skillet
• Medium bowl
• Whisk
• Fork
• Aluminum foil (for tenting)

Tips for Making the Best Spinach Quiche

Blind baking the frozen crust is key to a crisp bottom. Bake it for 2-3 minutes, prick it all over with a fork, then bake another 12 minutes. If it puffs up, prick it again.

Squeeze the thawed spinach very dry before adding, any extra moisture will make the quiche watery. I gather it in a ball and press with paper towels. Bake until the center is just set but still slightly jiggly; overbaking dries out the custard. If the crust browns too quickly, tent it loosely with foil.

Spinach Quiche Variations to Try

For a crustless version, skip the pie crust and bake the filling in a well-greased pie pan. Check for doneness about 15 minutes earlier since it bakes faster. You can swap the Gruyère for white cheddar, sharp cheddar, or Swiss cheese. If you don’t have half-and-half, use equal parts whole milk and heavy cream.

What to Serve with Spinach Quiche

Serve the quiche warm, at room temperature, or even cold. Pair it with a simple green salad tossed in vinaigrette or a bowl of fresh fruit salad for a balanced brunch.

How to Store Leftover Spinach Quiche

Let leftover quiche cool completely, then cover tightly or store in an airtight container in the refrigerator for up to 3 days.

How to Freeze Spinach Quiche

Wrap the cooled quiche tightly in foil, then place in a freezer bag. Freeze for up to 2 months.

Best Ways to Reheat Spinach Quiche

For refrigerated quiche, warm slices in the microwave for about 30 seconds or reheat the whole quiche in a 325°F oven. For frozen quiche, thaw overnight in the fridge first, then reheat as directed, or bake directly from frozen, covered with foil, at 325°F until hot.

Spinach Quiche FAQs

Equipment

• baking sheet
• small skillet
• medium bowl
• whisk
• fork
• pie pan
• oven

Recipe

Spinach Quiche

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Prep

15 min

Cook

80 min

Total

95 min

Servings

8 servings

Cuisine

French

Course

Brunch

Ingredients

• 1 frozen deep dish pie crust (9-inch)
• 1 tbsp olive oil or butter
• 0.5 cup yellow onion (chopped)
• 2 clove garlic (minced)
• 1.25 cup half and half
• 4 large eggs
• 1 large egg yolk
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 tsp crushed red pepper
• 10 oz frozen chopped spinach (thawed and squeezed dry)
• 1 cup gruyere cheese (or cheddar cheese) (shredded)

Instructions

1. Preheat the oven to 375 degrees F. Place unwrapped frozen pie crust (in pie pan) 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.

Nutrition (per serving, estimated)

Calories

284 kcal14% DV

Protein

12 g24% DV

Fat

20 g26% DV

Carbs

15 g5% DV

Fiber

2 g7% DV

Sugar

1 g

Sodium

509 mg22% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

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