Print

Spinach Quiche Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

A classic, savory spinach quiche made with a flaky pie crust, sharp cheddar cheese, and fresh or frozen spinach, blended with a creamy egg custard and baked to golden perfection. Perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale

Pie Crust

  • 1 store-bought or homemade pie dough, thawed if frozen

Filling

  • 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

Instructions

  1. Prepare the crust: Roll the pie dough out into an 11 1/2-inch round and transfer it to a 9-inch standard pie plate. Press the dough into the plate and fold the overhang underneath, then crimp the edges as desired. Freeze the crust for 30 minutes to set.
  2. Preheat oven: Position a rack in the lower third of the oven and preheat it to 350°F (175°C).
  3. Grate cheese and prep spinach: Grate 6 ounces of sharp cheddar cheese using the largest holes of a box grater (about 1 1/2 cups). Drain the thawed frozen spinach and squeeze out excess moisture, or prepare fresh spinach if using.
  4. Blind bake the crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and parchment and bake for an additional 5 minutes until the crust is slightly browned. Cool on a wire rack.
  5. Mix the filling: 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 fully combined.
  6. Assemble the quiche: Sprinkle half of the grated cheese evenly over the baked crust. Spread 2 packed cups of baby spinach or broken-up thawed frozen spinach over the cheese. Add the remaining cheese on top, then pour the egg mixture evenly over all layers.
  7. Bake the quiche: Bake in the preheated oven for 30 to 40 minutes, until the edges are set and the center jiggles slightly when moved.
  8. Cool and serve: Let the quiche cool for at least 20 minutes. Serve warm, at room temperature, or cold according to preference.

Notes

  • Use half-and-half or heavy cream for a richer custard, or whole milk for a lighter version.
  • If using frozen spinach, ensure all excess water is squeezed out to avoid a soggy crust.
  • Blind baking the crust prevents a soggy bottom and ensures a crisp pastry.
  • The quiche can be served warm, cold, or at room temperature, making it versatile for any meal.

Keywords: spinach quiche, savory pie, cheddar cheese quiche, breakfast quiche, brunch recipe, easy quiche, homemade quiche

Find it online: https://thefoodrecipe.com/spinach-quiche-recipe/