This easy spinach quiche is creamy, cheesy, and packed with spinach. It can be made with a flaky crust or without one for a simple crustless option. Perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
For the Filling
- 200 g (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
- ¼ teaspoon nutmeg, optional
- 1 tablespoon olive oil
For the Crust — Optional
- 1¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- 8 tablespoons (115 g) cold unsalted butter, cubed
- 3–4 tablespoons cold water
Instructions
1. Prepare the Crust
If using a crust, combine the flour and salt in a bowl.
Cut in the cold butter until the mixture resembles coarse breadcrumbs.
Add the cold water, one tablespoon at a time, until the dough comes together.
Shape into a disk, wrap, and refrigerate for 30 minutes.
2. Blind-Bake the Crust
Preheat the oven to 375°F (190°C).
Roll out the chilled dough and fit it into a 9-inch pie or tart pan.
Prick the bottom with a fork. Line with parchment paper and fill with pie weights or baking beans.
Bake for 10 minutes.
Remove the parchment and weights, then bake for another 5 minutes.
Set aside to cool slightly.
3. Cook the Spinach Filling
Heat the olive oil in a skillet over medium heat.
Add the onion and cook until softened, about 3–4 minutes.
Add the garlic and cook for another minute.
Add the spinach and cook until wilted. If using frozen spinach, simply heat it through.
Season with salt, pepper, and nutmeg if using.
Remove from the heat and let cool slightly.
4. Make the Custard
In a large bowl, whisk together the eggs, heavy cream, and milk.
Stir in the grated cheese.
Add the spinach mixture and stir until evenly combined.
5. Assemble
Pour the filling into the prepared crust.
For a crustless quiche, pour the mixture into a well-greased 9-inch pie dish.
Do not overfill the pan.
6. Bake
Bake at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is lightly golden.
The center may have a slight jiggle when removed from the oven but should not be liquid.
Let the quiche cool for 10 minutes before slicing.
Tips for the Best Spinach Quiche
Fresh or Frozen Spinach
Both work well. Fresh spinach provides a slightly brighter flavor, while frozen spinach is convenient.
If using frozen spinach, thaw it completely and squeeze out as much excess water as possible.
Choose Your Cheese
- Gruyère: Nutty and rich
- Cheddar: Sharp and flavorful
- Mozzarella: Mild and melty
- Feta: Salty and tangy
You can also combine two cheeses for extra flavor.
Don’t Overbake
The quiche should have a soft, custard-like center when it comes out of the oven. It will continue to set as it cools.
Avoid a Watery Quiche
Cook vegetables thoroughly and drain excess moisture before adding them to the filling.
Flavor Variations
Mediterranean
Add sun-dried tomatoes, feta, and olives.
Bacon & Spinach
Add cooked and crumbled bacon.
Sausage & Spinach
Add cooked sausage for a heartier quiche.
Fresh Herb
Add chopped parsley, basil, or thyme.
Vegetable
Add sautéed mushrooms, bell peppers, or zucchini. Make sure the vegetables are cooked and excess moisture is removed first.
Crustless
Skip the crust and bake the filling directly in a well-greased pie dish.
Serving Suggestions
Serve spinach quiche with:
- Green salad and vinaigrette
- Roasted potatoes
- Fresh fruit
- Sautéed vegetables
- Tomato salad
It can be served warm, at room temperature, or chilled.
Storage
Refrigerator
Store leftover quiche in an airtight container or tightly covered in the refrigerator for up to 4 days.
Freezer
Allow the quiche to cool completely, then wrap individual slices tightly and freeze for up to 2 months.
Thaw in the refrigerator overnight and reheat before serving.
Reheating
For best results, reheat slices in a 350°F (175°C) oven for about 10–15 minutes.
You can also microwave individual slices, although the crust may become softer.
Frequently Asked Questions
Can I make spinach quiche ahead of time?
Yes. Prepare the quiche up to 1 day ahead and refrigerate it. Reheat before serving or serve at room temperature.
Can I make it without a crust?
Yes. Simply grease the baking dish well and pour the filling directly into it.
What pan should I use?
A 9-inch pie or tart pan works well. Glass, ceramic, and metal pans can all be used, although baking times may vary slightly.
How do I know when the quiche is done?
The center should be set but still slightly soft. A knife inserted near the center should come out mostly clean.
Why is my quiche watery?
Excess moisture from spinach or other vegetables is usually the cause. Thaw and squeeze frozen spinach thoroughly, and cook fresh vegetables before adding them.
Can I use milk instead of heavy cream?
Yes, but the quiche will be lighter and less rich. For the creamiest texture, use heavy cream or a combination of cream and milk.
Can I add meat?
Yes. Cooked bacon, ham, or sausage can be added to the filling.