This spinach quiche recipe is buttery, creamy, and loaded with cheese, vegetables, and seasonings.
This dish is so versatile and so easy to make ahead of time! Perfect served for breakfast or as a super addition to brunch. A pre-made pie crust makes this a snap to make.
Easy Recipe for Spinach Quiche
- Quiche recipes are so versatile! Keep it simple with a traditional egg filling or use your imagination and jazz it up with favorite veggies and meat!
- No matter how you dress it up or down, this recipe for spinach quiche is the perfect solution for weekend visitors.
- Or it can be prepared ahead of time and reheated for a quick breakfast during a busy week.
Ingredients and Variations
Pie Crust – A regular 9-inch pie crust or a deep-dish pizza pie crust are great options depending on how large/tall you want the quiche to be. Make a homemade pie crust and try mini quiches. Or for an even more simple recipe try this crustless bacon quiche.
Vegetables – Baby bella mushrooms are the mushrooms of choice for this recipe. Make sure they are firm and without blemishes. Fresh spinach is the best choice for this recipe. Although using frozen spinach is also an option. If using frozen, defrost a 10 ounce chopped spinach bag and squeeze out all of the water.
Cream – This spinach quiche can be made with cream or whole milk. Using cream will give it a more custard-like texture.
Cheese – For a more prominent flavor, sharp cheddar cheese, gruyere, or even blue cheese are great options. For a milder flavor, use mozzarella, Swiss, feta, and Provolone cheese. For a spicy quiche try pepper jack cheese.
Variations – Spinach doesn’t have to be the only mix-in. Drained canned corn, diced bell pepper, shredded carrots, tomatoes, diced green onions and chives are delicious additions. For added protein try bacon – cook in the pan first, remove and set aside, then after that sauté the other ingredients. Cubed ham, sausage, grilled chicken, and smoked salmon are also great add-ins.
How to Make Spinach Quiche
- Pan-fry the garlic, onion, and vegetables.
- Add the vegetables to the pie crust. Add some cheese and peas.
- In another bowl mix together the eggs, cream, and seasonings.
- Add the egg mixture to the pie crust.
- Top with cheese and bake in the oven (as per the recipe below).
Serving and Storing Quiche!
Freezing Instructions:
- To freeze an uncooked quiche, place it on a flat surface such as a small tray or cutting board, then transfer to the freezer until it is frozen solid. An uncooked quiche can be stored in the freezer for up to 1 month.
- To freeze a cooked quiche, be sure it is completely cool.
- For both an uncooked or cooked quiche, wrap it in plastic wrap and then in aluminum foil. Or place it in a zippered freezer bag if it will fit. A cooked quiche can be frozen for up to 2 months.
Heating Instructions:
- To heat a frozen uncooked quiche, cook from frozen.
- Preheat oven to 400°F, remove plastic and then cover with foil, and bake for about 50 minutes. Remove foil and bake for another 10 minutes, until the top is settled, not wobbly in the center, and is a nice golden color.
- To heat a frozen cooked quiche, cook from frozen.
- Remove plastic wrap and bake in a preheated 350°F oven for about 30 minutes, or until heated through.
Quiche is delicious served all by itself as a main dish, or at a brunch party along with some delicious Monte Cristo grilled cheese sandwiches and a fresh cucumber radish salad, followed with a tasty slice of coffee cake!
Other Delicious Recipes!
Spinach Quiche Recipe
Equipment
Ingredients
- 1 9-inch frozen pie crust
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 8 ounces baby Bella mushrooms sliced
- 5 ounces fresh spinach roughly chopped with large stems removed
- 1 ½ cups grated Gruyère cheese divided
- ¼ cup fresh sweet peas optional
- 4 large eggs room temperature
- 1 ¼ cups heavy whipping cream or light cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (smoked paprika can be used for extra flavor)
- ⅛ teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 400°F.
- Line a 9 inch pie pan with the pie crust. Set aside.
- Heat olive oil in a skillet and cook onion and garlic for 1-2 minutes.
- Add mushrooms and cook for 5 minutes, stirring occasionally.
- Add the fresh spinach and let it wilt. Cover the pan with a lid for about one minute to speed up the process. Stir until spinach has wilted, then remove from heat.
- Add the spinach filling to the pie crust, sprinkle with 1 cup of shredded cheese. Add sweet peas, if using.
- In a medium bowl, whisk together eggs, cream, salt, pepper, paprika and red pepper flakes until fully combined and well blended.
- Pour the mixture over the filling, using a spatula to distribute it evenly. Top with the remaining ½ cup of cheese (extra cheese can be added on top if desired).
- Cover with foil and bake for 45 minutes, remove foil and bake for an additional 15 minutes, until top is golden brown and the center is set.
- Remove from oven and let sit at least 10 minutes before serving.
Video
Notes
- Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
- Freeze an uncooked quiche for up to a month, and a cooked quiche for up to 2 months.
- Heat frozen quiche, cooked or uncooked, from frozen state.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Spinach Quiche Recipe
We, love your recipe it was awesome!!! Thank you Jack & Polly
Hello Jack and Polly. I am so glad that you enjoyed this spinach quiche recipe.
Do you have to bake the crust before filling?
We do not bake the crust first in this recipe.
Easy, delicious recipe! I added about 4 strips of cooked, chopped bacon and used green onions in place of the small onion. I also used a combination of the shredded Guyere and Swiss cheese. As another person commented, I too had never cooked with Guyere cheese before. I liked the mild flavor of this cheese.
That sounds amazing! Thanks for sharing, Pam!
Recipe should note *deep dish* 9 inch pie. I made it with a regular pie crust and it was way too shallow. I was only able to use a fraction of the filling which ended up going to waste.
Oh no. Thanks for letting us know, Sara!
Absolutely Amazing!
Easy to assemble and ready before you know it. A tremendous hit at our table. Delicious beyond words. I had never used Guyere cheese before. The smokey taste of that cheese is still lingering in the kitchen. Yummy! I am going to make this for two different families that have had surgery! Can’t wait to see their faces as they taste this work of Art!
So happy to hear that, Jackie! Thank you for sharing.
Would the baking time change if you made 2 at once? Also, does the frozen crust need to be baked first?
The baking tie should be about the same. It may take a couple extra minutes. Bake until top is golden brown and the center is set. The crust does not need to be baked first. You can see this in the images in the post. Hope that helps.
I can’t find any comments about this recipe. I want to know what others thought of it!
You’re the first comment on the post Adelaide!