Name: Spinach Quiche Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 store-bought or homemade pie dough, thawed if frozen; 6 ounces sharp cheddar cheese, divided; 1 (10-ounce) package frozen chopped spinach, thawed and drained, or 2 packed cups fresh baby spinach; 3 large eggs; 1 1/2 cups whole milk, half-and-half, or heavy cream; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

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Introduction

This classic spinach quiche is a delicious and versatile dish perfect for breakfast, brunch, or a light dinner. With a flaky crust, creamy egg filling, and plenty of sharp cheddar cheese, it’s sure to please both vegetarians and cheese lovers alike.

A round pie with a golden, thick, flaky crust that has a wavy edge sits on a clear glass dish. The pie filling has two layers: the bottom layer is a creamy, pale yellow egg mixture, and the top layer is dotted with dark green spinach leaves spread evenly across the surface. One slice is cut and slightly pulled out, showing the same creamy filling with spinach inside. The pie is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 store-bought or homemade pie dough, thawed if frozen
6 ounces sharp cheddar cheese, divided

1 (10-ounce) package frozen chopped spinach, thawed, or 2 packed cups fresh baby spinach
3 large eggs

1 1/2 cups whole milk, half-and-half, or heavy cream
3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Instructions

Step 1: Roll the pie dough out into an 11 1/2-inch round. Transfer it onto a 9-inch standard (not deep-dish) pie plate. Press the dough into the plate and fold the overhang underneath. Crimp the edges as desired. Freeze the crust for 30 minutes.
Step 2: Preheat the oven to 350°F and position a rack in the lower third. Grate 6 ounces of sharp cheddar cheese on the largest holes of a box grater (about 1 1/2 cups). If using frozen spinach, drain and squeeze out excess moisture.

Step 3: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes or until the crust just starts to brown. Let it cool slightly on a wire rack.
Step 4: In a medium bowl, whisk together 3 large eggs, 1 1/2 cups of whole milk (or half-and-half or heavy cream), 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until frothy and well combined.
Step 5: Sprinkle half of the grated cheese evenly into the pie crust. Spread 2 packed cups of fresh baby spinach over the cheese, or if using frozen, break up any clumps to cover the cheese completely. Top with the remaining cheese.

Step 6: Pour the egg mixture over the layers in the crust. Bake the quiche for 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
Step 7: Allow the quiche to cool for at least 20 minutes before serving. It can be enjoyed warm, at room temperature, or cold.

Tips & Variations

For a richer quiche, use heavy cream instead of milk or half-and-half.

If you prefer a deeper quiche, a deep-dish pie plate can be used but will require longer baking.
Add sautéed onions, garlic, or mushrooms to the spinach for extra flavor.
Try different cheeses like Gruyère or feta for a new twist.

To prevent a soggy crust, ensure the spinach is very well drained before adding to the quiche.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F for about 10-15 minutes or until warmed through. Quiche can also be enjoyed cold straight from the fridge.

How to Serve

A single slice of spinach quiche sits on a white plate with a speckled edge, placed on a white marbled surface. The slice has two main layers: the bottom golden, crumbly crust with a thick, folded edge, and the top layer of creamy yellow egg mixture speckled with dark green spinach leaves evenly spread throughout. There are small crumbs scattered around the slice on the plate, along with tiny specks of black pepper on the surface of the quiche. The texture of the crust looks flaky, while the egg and spinach layer appears soft and moist. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche the day before and store it in the refrigerator. Reheat before serving or enjoy it cold.

Can I use fresh spinach instead of frozen?

Absolutely. If using fresh spinach, lightly sauté or steam it until wilted, then squeeze out excess moisture before adding it to the quiche.