This Spinach Quiche is a golden, savory classic with a tender flaky crust and a rich, creamy egg filling that’s packed with flavor. Wilted spinach, sautéed shallots, and melty cheese come together in each slice to create a dish that’s comforting, delicious, and flavorful. Whether you’re serving it for a fuss-free holiday brunch (it's an Easter favorite!), a light dinner, or meal prep for the week, it’s a versatile favorite you’ll make again and again.
This is one of those recipes that feels fancy but is surprisingly easy to throw together. With just a few pantry staples and fresh produce, you get a rich, custardy filling and flaky, golden crust. It’s hard to beat the simplicity and satisfaction of a well-made quiche. Plus, it’s easy to customize with whatever greens, cheeses, or herbs you have on hand.
Why You'll Love this Spinach Quiche Recipe
- Creamy, cheesy filling. The combination of heavy cream, cheddar, and Parmesan with eggs creates a luscious, custard-like interior that’s cheesy, rich, and loaded with savory flavor in every bite. It’s indulgent while still letting the fresh spinach shine through.
- Flaky pie crust. Using a pre-made or homemade 9-inch pie crust gives you that buttery, crisp texture that perfectly complements the creamy filling. It holds everything together beautifully and adds a satisfying crunch to each slice.
- Flavorful veggies. The sautéed shallots and spinach add sweet and earthy flavor that balances so well with the richness of the cheeses and eggs. You get a flavorful veggie bite in every forkful.
- Make-ahead friendly. Quiche stores and reheats beautifully, making it an excellent option for meal prep, brunch gatherings, or entertaining. Serve it warm, cold, or at room temp — it’s delicious every time! It also freezes beautifully for later.
- Customizable. You can easily swap out cheeses, add veggies, or toss in some cooked bacon or ham. It’s a great recipe to adapt to what you have on hand or to suit your flavor preferences.
Ingredient Notes
To make this delicious spinach quiche, you will need the following ingredients (full measurements in recipe card below):
- butter – used to sauté the aromatics and spinach. You can also substitute with olive oil if preferred.
- shallot (or white onion) – adds mild, aromatic flavor that enhances the spinach. Red onion can work too, but has a stronger bite.
- baby spinach – the star of the dish, providing earthy flavor and vibrant green color. Frozen spinach can be used — just thaw and squeeze dry before adding.
- eggs – the base of the custard filling that sets into a creamy texture.
- heavy cream – creates a rich, silky custard. Half-and-half can be used for a lighter texture, but don’t use milk alone.
- pie crust – use a 9-inch crust, either store-bought or homemade crust.
- cheddar cheese – adds sharp, cheesy flavor that complements the eggs and spinach. Swiss or gruyère are great substitutes.
- parmesan cheese – adds savory, umami depth to the filling. Romano cheese or Grana Padano can be used in place of parmesan.
- salt and pepper
You will also need measuring cups and spoons, skillet, mixing bowls, baking sheet, and 9-inch pie dish
How to Make the Best Spinach Quiche
- Prep the crust. If using homemade pie dough, roll out the dough until you have a large 10 inch circle about ⅛-inch thick. Gently place it over a 9-inch pie dish and firmly press it into the bottom and sides. Trim the extra from the sides. Prick the bottom with a fork.
- Blind bake (optional). Line the pie dough with parchment paper on top and fill with dry beans or pie weights. You can skip this step, but the crust will have a better texture if you do it (more crisp and not as soft). Bake in a 400F preheated oven for 10-12 minutes, until very lightly golden. Carefully remove the weights and parchment paper and allow the crust to cool before filling.
- Sauté onion. In a large pan, melt butter over medium-high heat until it bubbles, about 1 minute. Add onion and saute until fragrant, about 1 minute.
- Add spinach. Add baby spinach and toss until all the spinach has wilted, about 1-2 minutes. Season with salt and pepper. Set aside on a plate.
- Make filling. In a medium mixing bowl, whisk together eggs and heavy cream until smooth.
- Assemble. Place the pie crust on a large baking sheet. Add cheddar cheese and Parmesan cheese. Then add the spinach-onion mixture and spread evenly. Carefully pour the egg mixture on top.
- Bake. Bake in a 375F preheated oven until completely set and the top turns golden brown, about 40-45 minutes. Let cool for 5-10 minutes before slicing and serving.
Recipe Variations
- Add mushrooms. Sauté sliced mushrooms along with the shallots for an earthy twist.
- Make it crustless. Skip the pie crust and pour the filling into a greased pie dish or baking dish for a low-carb option. It still bakes up beautifully without the crust.
- Use different cheeses. Swap cheddar for Swiss, Gruyère, or feta to give the quiche a new flavor profile. Just be sure to use cheeses that melt well.
- Add fresh herbs. Stir in chopped fresh herbs like parsley, basil, or dill for a burst of freshness. It’s an easy way to elevate the flavor with what’s in your garden or fridge.
- Make mini quiches. Pour the filling into a muffin tin lined with mini crusts for individual portions that are perfect for brunch spreads or packed lunches.
- Use a cauliflower crust. For another low carb option, use a cauliflower crust. See our Spinach and Feta Quiche with Cauliflower Crust recipe for instructions.
How to Serve
This Spinach Quiche is delicious served warm, at room temperature, or even chilled straight from the fridge. It’s a great choice for brunch, lunch, or a light dinner paired with fresh sides, including:
Recipe Tips and Tricks
- Blind bake the crust. Pre-baking the crust before adding the filling ensures it stays crisp and doesn’t get soggy. This is optional though, based on your personal preference.
- Cool the spinach. After sautéing the spinach, let it cool slightly before mixing with the eggs. This prevents the hot spinach from cooking the eggs prematurely.
- Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that affect melting. Grating your own ensures a smoother, creamier quiche.
- Don’t overfill. Leave a little space at the top of the crust so the filling doesn’t overflow as it bakes. The filling will puff slightly in the oven before settling.
- Let it rest before slicing. Give the quiche 10–15 minutes to cool before cutting. This allows the filling to set properly and makes cleaner slices.
Storing and Freezing Instructions
How to Store
Let quiche cool completely, then cover tightly and store in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until warmed through.
How to Reheat
Reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also microwave individual slices for 1–2 minutes, though the crust stays crispier in the oven.
How to Freeze
Wrap the fully cooled quiche (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQ
Yes! You can bake the quiche a day in advance and store it in the refrigerator. Simply reheat it in the oven before serving. Alternatively, prepare the crust and filling separately, then assemble and bake the next day. This makes entertaining or prepping for brunch much easier and stress-free.
You can use milk, but the texture won’t be as rich or creamy. For a lighter version, try using half-and-half or a mixture of milk and cream. Keep in mind that using just milk may result in a looser custard. If you do use milk, whole milk is best for maintaining a good balance of flavor and structure.
Yes, using a microwave is a quick and easy way to melt the butterscotch chips and peanut butter. Simply place both ingredients in a microwave-safe bowl and heat in 30-second intervals, stirring between each until the mixture is fully melted and smooth. Be careful not to overheat it—this can cause the mixture to seize or burn. Once everything is melted evenly, proceed quickly to coat the noodles and form your nests before the mixture begins to set.
More Spinach Recipes
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Recipe
Spinach Quiche
- Total Time: 1 hour
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Spinach Quiche is a golden, savory classic with a tender flaky crust and a rich, creamy egg filling that’s packed with flavor. Wilted spinach, sautéed shallots, and melty cheese come together in each slice to create a dish that’s comforting, delicious, and flavorful. Whether you’re serving it for a fuss-free holiday brunch (it's an Easter favorite!), a light dinner, or meal prep for the week, it’s a versatile favorite you’ll make again and again.
Ingredients
- 2 tablespoons butter
- 1 small shallot or white onion, diced
- 5 ounces baby spinach
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 large eggs
- 1 cup heavy cream
- one single 9-inch pie crust, homemade or store-bought (thawed)
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, freshly grated
Instructions
Optional prep:
- For homemade pie dough: If using homemade pie dough, roll out the dough until you have a large 10-inch circle about ⅛-inch thick. Gently place it over a 9-inch pie dish and firmly press it into the bottom and sides. Trim the extra from the sides. Prick the bottom with a fork.
- Blind bake (optional): Preheat oven to 400F. Line the pie dough with parchment paper on top and fill with dry beans or pie weights. You can skip this step, but the crust will have a better texture if you do it (more crisp and not as soft). Bake for 10-12 minutes, until very lightly golden. Carefully remove the weights and parchment paper and allow the crust to cool before filling.
Make the quiche:
- Preheat oven to 375F.
- In a large pan, melt butter over medium-high heat until it bubbles, about 1 minute. Add onion and saute until fragrant, about 1 minute.
- Add baby spinach and toss until all the spinach has wilted, about 1-2 minutes. Season with salt and pepper. Set aside on a plate.
- In a medium mixing bowl, whisk together eggs and heavy cream until smooth.
- Place the pie crust on a large baking sheet. Add cheddar cheese and Parmesan cheese. Then add the spinach-onion mixture and spread evenly. Carefully pour the egg mixture on top.
- Bake until completely set and the top turns golden brown, about 40-45 minutes. Let cool for 5-10 minutes before slicing and serving.
Notes
How to store: Let quiche cool completely, then cover tightly and store in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until warmed through.
How to reheat: Reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also microwave individual slices for 1–2 minutes, though the crust stays crispier in the oven.
How to freeze: Wrap the fully cooled quiche (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Bake
- Cuisine: American
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Kathi says
Absolutely wonderful recipe - but since there is only me at home, I cut it down to fit in a 5 X 7 baking dish, got rid of the pie crust to help lower the calories and it turned out terrific. Thanks so much for posting this. I will absolutely make it again.