If there’s one dish that can do it all—impress guests at brunch, save your weeknight dinner, and still taste amazing cold for lunch the next day—it’s a good quiche. And trust me, after years of trying every version under the sun, this creamy Spinach Quiche is the one I keep coming back to. It’s got that perfect, silky custard, a flaky, buttery crust, and just the right hit of savory from the greens and cheese.
My love for it started at my mom’s kitchen table during our lazy Sunday brunches. She’d pull this golden, puffy beauty out of the oven, and the whole house would smell like caramelized onions and nutmeg. I’ve tweaked her original method over countless weekends, finally landing on the ideal ratio of eggs to dairy that sets without a single weepy, watery bite. It’s become my absolute go-to, and I’m so excited to share it with you.
Why You Will Love This Spinach Quiche
Honestly, this recipe is a total game-changer. It’s the kind of dish that makes you look like a kitchen pro with minimal effort. Here’s why it’s become my forever favorite:
- It’s unbelievably creamy. The mix of whole milk and heavy cream creates a custard that’s rich and silky, not eggy or rubbery. Every single bite just melts.
- It’s seriously simple. Sauté a few things, whisk a few things, pour, and bake. There’s no fancy technique required, I promise.
- You can make it ahead! Bake it the night before and just warm it up, or even freeze it for later. It’s a lifesaver for busy mornings or unexpected guests.
- Everyone devours it. From picky kids to fancy brunch friends, this quiche pleases every crowd. It’s just that good.
Ingredients for Your Spinach Quiche
Okay, let’s gather our team! One of the best things about this quiche is that you probably have most of this stuff already. Here’s exactly what you’ll need:
- 1 (9-inch) unbaked pie crust – store-bought is totally fine (no shame!), or use your favorite homemade recipe.
- 1 tablespoon olive oil – for sautéing.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped (or see my frozen swap note below!)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg – trust me on this one.
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! This recipe is wonderfully flexible.
Cheese: Gruyère is my favorite for its nutty flavor, but if you can’t find it, Swiss cheese is a perfect twin. A sharp white cheddar works great too! For the Parmesan, the pre-shredded kind in the tub is fine for convenience, but a block you grate yourself melts a little creamier.
The Big Spinach Question: Frozen spinach is a fantastic shortcut. Use a 10-ounce box, thaw it completely, and then—this is the most important step—squeeze every last drop of water out with your hands. I mean it! If you skip this, you’ll have a soggy quiche, and we don’t want that.
Dairy: The combo of whole milk and heavy cream gives us that dreamy, custardy texture. In a pinch, you can use all whole milk, but your quiche will be a bit less rich. For a lighter version, half-and-half works beautifully too.
That Pinch of Nutmeg: I know it seems random, but it’s the secret weapon! It doesn’t make things taste like dessert; it just adds a warm, cozy depth that makes the whole quiche sing. Don’t skip it!
Equipment You Need for Spinach Quiche
The beauty of this recipe is that you don’t need any fancy gadgets. Just a few trusty kitchen basics that you likely already own. Gather these up, and you’re halfway there!
- A 9-inch pie dish – This is your quiche’s home. Glass, ceramic, or metal all work perfectly.
- A large skillet – For wilting down that mountain of spinach and cooking the onions.
- Mixing bowls – One large one for the custard, maybe a medium one for the spinach mixture to cool.
- A good whisk and a sturdy spatula
- A knife and cutting board
- Measuring cups and spoons
See? Nothing special. Now let’s get cooking!
How to Make Spinach Quiche: Step-by-Step
Alright, here’s where the magic happens! Making this spinach quiche is really just a series of simple, satisfying steps. Follow along, take your time, and you’ll end up with something truly special. I’ve made this so many times I could probably do it in my sleep, but I still love the process every single time.
Step 1: Prepare the Crust and Oven
First things first: get that oven going! Crank it up to 375°F (190°C). This gives it plenty of time to get nice and hot while you prep everything else. Now, take your pie crust and gently fit it into your 9-inch pie dish. Don’t stretch it—just let it slump in naturally. Then, crimp the edges however you like. I’m partial to a simple fork-pressed edge, but get fancy if you want! This crust is our quiche’s foundation, so we’re giving it a good head start.
Step 2: Cook the Spinach Filling
Grab your large skillet and heat the olive oil over medium heat. Toss in the chopped onion and let it cook until it’s soft and translucent, about 4-5 minutes. You’ll start to smell that sweet, savory aroma. Now, add the minced garlic—just cook it for about 30 seconds to a minute until it’s fragrant. Seriously, don’t walk away! Garlic burns in a flash.
Next, pile in all that fresh spinach. It’ll look like a mountain, but it wilts down so fast. Stir it around for just 2-3 minutes until it’s all dark green and limp. Take the skillet off the heat and let this mixture cool down a bit right in the pan. We don’t want to cook our eggs when we add it in!
Step 3: Mix the Egg Custard
This is the heart of the quiche. In a large bowl, crack in your four eggs. Give them a good initial whisk to break them up. Then, pour in the whole milk and heavy cream. Add the salt, pepper, and that all-important pinch of nutmeg. Now, whisk it all together like you mean it! You want it completely smooth and uniform, with no streaks of egg white. This creamy custard is what gives our spinach quiche its luxurious texture.
Step 4: Combine and Bake Your Spinach Quiche
Time to bring it all together! Stir the shredded Gruyère and Parmesan right into the custard. Then, add your slightly cooled spinach and onion mixture. Fold it all in gently until everything is evenly distributed. Carefully pour this beautiful, cheesy filling into your waiting pie crust.
Slide it into the preheated oven and bake for 35 to 40 minutes. You’re looking for the edges to be fully set and puffed, and the top to be a gorgeous, golden brown. The very center might still have a tiny, gentle jiggle—that’s perfect. It’ll set as it cools. A knife inserted near the center should come out clean.
Step 5: Rest and Serve
This might be the hardest step, but it’s crucial! As soon as you pull that golden beauty from the oven, resist the urge to slice it immediately. Let your spinach quiche rest on the counter for a good 10 minutes. This lets the custard finish setting up firmly. If you cut it too soon, it’ll be a runny, messy situation. Waiting those few minutes means you’ll get those perfect, clean slices. Then, dig in!
Tips for the Best Spinach Quiche
After making this more times than I can count, I’ve picked up a few little tricks that make a huge difference. Trust me on these—they’re the secrets to a perfect quiche every single time.
- Banish the soggy bottom! If you’re using frozen spinach, squeezing out every last drop of water is non-negotiable. I wrap it in a clean kitchen towel and twist until my hands hurt. Dry spinach means a crisp, flaky crust.
- Whisk gently, then stop. Once your custard is smooth and the add-ins are combined, put the whisk down. Overmixing can make the texture a bit tough instead of tender.
- Let it take a breather. That 10-minute rest after baking is not a suggestion! It lets everything settle so you get those gorgeous, clean slices.
- The knife knows. Your best doneness test is a thin knife inserted near the center. It should come out clean, with maybe a few moist crumbs, but no wet, eggy batter.
Serving and Storing Your Spinach Quiche
One of my favorite things about this quiche is how beautifully it transitions from the oven to the table, and how the leftovers (if you have any!) are just as good tomorrow. Here’s how I like to handle it.
Serving Suggestions
You can serve this spinach quiche warm, right after that 10-minute rest, or at room temperature—it’s fantastic either way. For a simple, perfect brunch or light dinner, I love pairing a slice with a big, bright green salad with a tangy vinaigrette to cut through the richness. In the summer, some fresh berries or melon on the side is amazing. If you’re going for a heartier meal, a few crispy roasted potatoes or hash browns turn it into the ultimate comfort food feast.
Storage and Reheating Instructions
Let any leftover spinach quiche cool completely on the counter first. Then, just cover the pie dish tightly with foil or plastic wrap and pop it in the fridge. It’ll stay delicious for up to 3 days. To reheat, I strongly recommend the oven or a toaster oven. Warm individual slices at 350°F for about 10-15 minutes until heated through. The microwave works in a pinch, but it can make the crust a bit soft. The oven keeps that gorgeous texture perfect!
Spinach Quiche Nutritional Information
I’m all about keeping things real and practical in the kitchen, so I want to be upfront about the nutrition info. The numbers you might see floating around for recipes like this are always just estimates. Why? Because it totally depends on the specific brands of cheese, milk, and crust you use, or if you swap in a different veggie! I always say, cook with the good ingredients you love and enjoy every bite. This note is just here to give you a general idea, not a strict rulebook.
Your Spinach Quiche Questions Answered
I get it—questions always pop up when you’re trying something new in the kitchen. I’ve had my fair share of quiche experiments (some more successful than others!), so I’ve rounded up the answers to the things people ask me most often.
Can I make spinach quiche ahead of time?
Absolutely, and it’s one of my favorite things about this recipe! You can bake the whole quiche the day before, let it cool, cover it, and keep it in the fridge. The next day, just warm it in a 300°F oven for about 20 minutes. You can also just prep the filling (cook the spinach, mix the custard) the night before, keep them separate in the fridge, and then combine and bake in the morning. So easy for brunch!
Why did my quiche turn out watery?
Oh, I’ve been there! Nine times out of ten, it’s because of extra moisture in the spinach. If you use frozen, you have to squeeze it until it’s bone-dry. For fresh, just make sure it’s well-wilted and drained. Also, letting the cooked spinach mixture cool before adding it to the eggs helps. A watery quiche is usually a fixable problem, I promise!
What can I use instead of Gruyère cheese?
No worries at all! Gruyère has that amazing nutty flavor, but Swiss cheese is its closest cousin and works perfectly. A good sharp white cheddar or even a Fontina would be delicious, too. The goal is a cheese that melts well and has some personality.
Is this spinach quiche suitable for freezing?
Yes, but with a little trick. Bake and cool the quiche completely first. Then, wrap the whole thing (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven. The texture is best this way—the microwave can make it a bit rubbery.
Spinach Quiche
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory spinach quiche with a flaky crust and creamy egg filling.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish. Crimp the edges.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion. Cook for 3-4 minutes until softened.
- Add the minced garlic. Cook for 1 minute.
- Add the spinach. Cook for 2-3 minutes until wilted. Remove from heat.
- In a large bowl, whisk the eggs, milk, cream, salt, pepper, and nutmeg.
- Stir in the Gruyère and Parmesan cheeses.
- Add the cooked spinach mixture to the egg mixture. Stir to combine.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes, until the center is set and the top is golden.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- You can use a store-bought or homemade pie crust.
- Thaw frozen spinach and squeeze out excess water before using.
- Let the quiche rest after baking for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 170mg
