Can I make spinach quiche ahead of time?

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.

Can I use milk instead of cream?

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.

Can I use a microwave to melt the mixture?

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.

Spinach Quiche

Name: Spinach Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small shallot or white onion, diced; 5 ounces baby spinach; 1/2 teaspoon salt; 1/2 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; 1/2 cup Parmesan cheese, freshly grated

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

Scale

2 tablespoons butter
1 small shallot or white onion, diced
5 ounces baby spinach
1/2 teaspoon salt
1/2 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
1/2 cup Parmesan cheese, freshly grated

Cook Mode Prevent your screen from going dark

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 1/8-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