Our Spinach Quiche is one of those classic dishes that always seems to make an appearance whenever we host a brunch or family gathering.
Every time I make it, I seem to forget how ridiculously easy it is to make with ingredients I always have on hand.
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Our easy spinach quiche recipe comes together with minimal effort using a store-bought crust and isn’t just for breakfast! It makes a delicious light lunch or dinner. Just add a simple green salad and a dinner roll, and you’ve got a complete meal.
If you have the time and inclination, you can always make a homemade crust, but a pre-made pie crust is usually what we use to make this cheesy, savory breakfast favorite.
Quiche originates from Lothringen, a medieval kingdom of France that is now known as Lorraine. Quiche Lorraine was originally made with a crust, eggs, cream, and smoked bacon. But over the years, the recipe has evolved within French cuisine to incorporate a flakier crust, as well as cheese, vegetables, and even seafood into the egg mixture.
This timeless recipe is renowned for its versatility, allowing for the inclusion of a wide range of ingredients.
If you’re looking for other recipes to please your breakfast or brunch guests, check out our Breakfast Casserole and French Toast Casserole recipes.
Ingredients
Gather the ingredients to prepare our spinach quiche recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I change up the recipe?
One of our favorite things about quiche is its adaptability. While we opted for the classic spinach and Gruyère cheese version, the options for add-ins are limitless.
To change up the recipe, try using butternut squash, kale, asparagus, zucchini, heirloom tomatoes, broccoli, cauliflower, mushrooms, green onions, or bell peppers. You can mix and match the veggies, so every time you make quiche, it’s a new creation.
If you’re wondering what types of cheese you can add, the quick answer is any that you enjoy eating or have on hand. Gruyere is a classic, but Swiss cheese, goat cheese, sharp cheddar cheese, Jarlsberg, Gorgonzola, bleu cheese, pepper jack, mozzarella, or feta (to name a few) are excellent choices.
We used heavy cream to make the recipe, but you could use whole milk or substitute half of the heavy cream with sour cream, cream cheese, or Greek yogurt. Both will add a little tang to the savory egg custard.
Traditionally, a quiche is made with whole eggs, but you can use egg whites, Just Eggs, or any of your favorite egg alternatives.
How to Make Spinach Quiche
Follow along with my simple step-by-step instructions to learn how to make Spinach Quiche in your home kitchen.
- Preheat the oven to 400 degrees.
- Thaw the frozen spinach.
- Thinly slice the shallots.
- Use a rolling pin to roll out the pie crust. If you bought one that comes in an aluminum pan, you can skip this step and cook it directly in that pan.
- Place the crust into the pie plate and prick the bottom with a fork.
- Bake the prepared pie crust in the oven on the middle rack for 10-15 minutes, or until golden brown. If the pie crust begins to puff, poke it with a fork or a knife to deflate it. Turn the oven down to 325 degrees when completed.
- Place the butter in a small skillet over medium heat.
- When the butter is melted, add the shallots.
- Cook until translucent- about 7 minutes. When done cooking, remove them from the pan and set aside to cool.
- Add cooked shallots to the bottom of the par-baked pie crust.
If you’re worried about a soggy crust, you can pre-bake the crust completely. If you do, cover the outside edges of the crust with aluminum foil, so they don’t get too dark.
- Add the large eggs, heavy cream, and salt to a large bowl.
- Whisk to combine the egg filling.
- Sprinkle the shredded Gruyere cheese in an even layer on top of the cooked shallots.
- Add the thawed spinach to the pan in an even layer.
- Pour the egg mixture over the spinach.
- Place the pie pan (on a sheet pan) on the center rack of the preheated oven and bake for 50 to 55 minutes, or until the egg has set and a knife inserted near the center comes out clean. The top should be lightly golden brown.
Chef Tip:
Spinach Quiche is a great dish to prep ahead of time. It’s perfect for brunch, family gatherings, game days, and holidays. The texture holds up beautifully, and it reheats like a dream.
Whether you’re looking to feed a crowd or need to whip up a meal in a hurry, our spinach quiche recipe is guaranteed to be a hit with your friends and family.
It’s also a great way to use up the eggs and veggies that have been sitting in your fridge.
Storage and Reheating
Store any leftovers refrigerated in an airtight container or well covered with plastic wrap for 3-4 days. It can be stored frozen for 2-3 months.
Recipe FAQs
Absolutely. In fact, it often tastes better the next day after the flavors have had time to meld.
Make-Ahead Tips:
Bake it fully the day before, then let it cool completely.
Cover it tightly with foil or plastic wrap and refrigerate overnight.
Reheat the whole quiche in a 350°F oven for about 20 minutes (covered loosely with foil), or slice and microwave individual portions.
You sure can. Bacon, sausage, ham, salami, pepperoni, or meat alternatives are all tasty additions. You can also add shrimp or crabmeat to the quiche to make it even more fancy.
Yes, you can. Grease your pie dish really well, and bake as usual. It will turn out more like a frittata but still be delicious and gluten-free.
Absolutely. First, sauté the fresh spinach to cook out the moisture and reduce its volume. You’ll need about 10–12 ounces of fresh to equal a 10-ounce box of frozen.
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Spinach Quiche
Equipment
- 9 inch pie dish
- baking sheet optional
Ingredients
Ingredients:
- 1 Unbaked Pie Crust thawed
- 6 large eggs
- ⅓ cup shallots thinly sliced
- 1¼ cups heavy cream or whole milk
- 10 oz frozen chopped spinach -thawed, with most of the liquid squeezed out
- 1 tbs unsalted butter
- 1 cup gruyere cheese shredded
- ¾ teaspoon table salt
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Instructions
Instructions:
- Preheat the oven to 400 degrees.
- Place the pie crust into baking dish and prick bottom with fork .
- Bake the prepared pie crust in oven on middle rack for 10-15 minutes, or until golden brown. If the pie curst begins to puff , poke with fork of knife to deflate. Turn oven down to 325 degrees when completed.
- Thinly slice the shallots.
- Heat the butter in a small skillet over medium heat, and add the shallots. Cook until translucent- about 7 minutes. When done, remove from pan and set aside to cool.
- In a medium bowl whisk together eggs, heavy cream, and salt.
- Place the pie dish with the prepared crust onto the baking sheet.
- Add cooked shallots into the bottom of the prepare pie crust.
- Add shredded gruyere cheese in even layer on top of the cooked shallots.
- Spread thawed chopped spinach in a layer on top of cheese.
- Pour the egg mixture on top
- Place baking sheet with pie crust into the middle rack of the oven (325 degrees) for 50 to 55 minutes, or until top is lightly golden. Quiche should be served warm or hot.
Notes
Make-Ahead Tips:
Bake it fully the day before, then let it cool completely.
Cover it tightly with foil or plastic wrap and refrigerate overnight.
Reheat the whole quiche in a 350°F oven for about 20 minutes (covered loosely with foil), or slice and microwave individual portions. Can I add meat to the quiche? You sure can. Bacon, sausage, ham, salami, pepperoni, or meat alternatives are all tasty additions. You can also add shrimp or crabmeat to the quiche to make it even more fancy. Can I make it crustless? Yes, you can. Grease your pie dish really well, and bake as usual. It will turn out more like a frittata but still be delicious and gluten-free. Can I use fresh spinach instead of frozen spinach to make the recipe? Absolutely. First, sauté the fresh spinach to cook out the moisture and reduce its volume. You’ll need about 10–12 ounces of fresh to equal a 10-ounce box of frozen.
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