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By Elena
Apr 29, 2024, Updated May 15, 2024
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Easy Classic Spinach Quiche– From the buttery crust to the custardy egg filling with spinach, you’ll love this classic French spinach quiche recipe!
You will also love Vegeterian Quiche and Spinach Fritatta. Serve with fruit salad.
Best Easy Spinach Quiche
This is the best spinach quiche you’ll ever make! Every time I make it, everyone requests the recipe. It’s perfect for making ahead, freezing, and defrosting. This is the perfect meal, and I hope you love it too!
- Flavorful and Savory: The combination of fresh spinach, Gruyere cheese, and nutmeg creates a flavorful and savory filling that is comforting and delicious.
- Versatile and Customizable: The basic quiche recipe can be easily customized to suit your preferences. You can add different vegetables, meats, or cheeses to create variations according to your taste.
- Buttery and Flaky Crust: The homemade crust made with butter and a touch of salt is rich, buttery, and flaky, providing the perfect base for the savory filling.
- Balanced Texture: The quiche has a well-balanced texture with the creaminess from the eggs and milk, the slight crunch of the crust, and the tender bite of the sautéed spinach.
It’s a great recipe for an easy meal any night of the week or special occasion. Make it ahead of time for one of those easy breakfast recipes that are ready to go!
Table of Contents
- Best Easy Spinach Quiche
- Simple Ingredients
- How to Make Quiche (step-by-step photos)
- Quiche filling and assembly
- Substitutions
- Variations
- Equipment
- How to Store and Reheat
- Top tips
- FAQs
- More Recipes
- What to Serve with Quiche
- Best Spinach Quiche Recipe
Simple Ingredients
Easy spinach quiche recipe only requires a handful of basic ingredients.
For the crust: (store-bought crust orall-butter homemadeorshortening pie crust, If you want to go the extra mile, I recommend using our homemade flaky crust recipes!
For the filling:
- Olive oil: Used for sautéing the onions and garlic, adding a subtle fruity flavor.
- Onion: Adds sweetness and depth to the filling.
- Garlic: Enhances the savory flavor of the filling.
- Fresh spinach: Provides a vibrant green color and earthy taste.
- Salt and pepper: Seasonings to enhance the overall flavor.
- Nutmeg: Adds a warm, aromatic flavor to the spinach filling.
- Eggs: Bind the filling together and contribute to its creamy texture.
- Whole milk: Adds creaminess to the filling. You can also use heavy cream for a more luxurious French-style spinach quiche.
- Gruyere cheese: A nutty and slightly sweet cheese that melts well, giving the quiche a rich flavor.
- Cayenne pepper: Adds a hint of heat and depth to the overall taste.
See the recipe card for quantities.
How to Make Quiche (step-by-step photos)
This cheesy spinach quiche is easy to prepare in a few simple steps. See the recipe card for a printable version.
Blind bake pie crust
Prepare the Pie Crust: If using a store-bought pie crust, follow the instructions on the package for pre-baking.
If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
Quiche filling and assembly
For the filling: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
Add chopped spinach to the skillet and cook until wilted—season with salt, pepper, and nutmeg. Allow excess liquid to evaporate.
In a bowl, whisk together eggs and milk.
Sprinkle half of the gruyere cheese over the bottom of the crust.
Spread the spinach mixture evenly over the cheese.
Pour the egg mixture over the top.
Sprinkle with the remaining cheese.
Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
It is a great quiche loaded with melty gruyere cheese and spinach, all nestled in a flaky buttery crust.
Substitutions
Filling:
- Use different types of cheese if Gruyere is not available. Swiss cheese, Monterey jack cheesecheddar, feta cheese, and goat cheese are good alternatives.
- Substitute the spinach with other leafy greens like kale or Swiss chard.
- Replace the nutmeg with herbs like thyme or dill for a different flavor profile.
Lighter version:
- Use a combination of whole eggs and egg whites or egg substitutes to reduce cholesterol.
- Opt for lower-fat milk, such as skim or 2%, instead of whole milk.
Gluten-free or crustless quiche recipe:
- Use a gluten-free flour blend for the crust or consider a crustless quiche by omitting the crust altogether.
Variations
- Mushroom and Leek Quiche:
- Sauté sliced mushrooms and leeks until they’re tender and use them as the main filling along with cheese and eggs.
- Ham and Cheese Quiche:
- Add diced ham along with your favorite cheese for a classic combination.
- Bacon and Caramelized Onion Quiche:
- Cook bacon until crispy and mix it with caramelized onions for a savory and slightly sweet flavor.
Equipment
How to Store and Reheat
Store: Cover the quiche with plastic wrap or aluminum foil and refrigerate once the quiche has cooled to room temperature. It’s best to consume within 3-4 days for optimal freshness.
Reheat: Preheat your oven to around 325°F (163°C). Remove the quiche from the refrigerator and allow it to come to room temperature for 15-20 minutes. Place the unwrapped quiche in the oven for approximately 15-20 minutes or until it’s heated through. If it’s frozen, it might take a bit longer.
Top tips
- Blind-Baking: If using a traditional crust, blind-bake it briefly before adding the filling to avoid a soggy bottom.
- Fresh Nutmeg: Use freshly grated nutmeg for a more intense and aromatic flavor.
- Thorough Mixing: Mix the egg and milk mixture thoroughly with other filling ingredients for a creamy and uniform texture.
- Quality Cheese: Choose high-quality cheese for a richer flavor. Experiment with different cheeses if desired; sharp cheddar cheese is a great option.
FAQs
Can I make quiche ahead of time?
Yes, quiches can be made ahead of time. Bake the quiche, allow it to cool, and then refrigerate. When ready to serve, reheat in the oven until warmed through.
Why is my quiche not fluffy?
Some common culprits to a dense and not fluffy quiche are:
Overmixing the Eggs: Overmixing the eggs can incorporate too much air, leading to a dense texture instead of a fluffy one. Mix the eggs just until combined to avoid this issue.
Incorrect Egg-to-Milk Ratio: The ratio of eggs to milk can affect the texture of the quiche. Too many eggs can make it dense, while too much milk may produce a runny texture.
Using Low-Fat or Skim Milk: While you can use milk instead of heavy cream if you use low-fat or skim milk, the quiche may not achieve the same level of richness and fluffiness. A combination of whole milk and cream can contribute to a creamier texture.
Overcooking the Quiche: Baking it for too long can lead to overcooking, causing it to become dry and lose its fluffy texture. Follow the recommended baking time in the recipe and check for doneness by ensuring the center is set but slightly jiggly.
Can you freeze the quiche after baking?
After baking, allow your quiche to cool completely to room temperature. Once cooled, tightly wrap the quiche in plastic wrap to prevent freezer burn. Additional protection can be provided by wrapping it in aluminum foil or placing it in a resealable plastic freezer bag. Quiches freeze well for 1-2 months. When ready to enjoy, transfer the frozen quiche to the refrigerator for an overnight thaw. Reheat the thawed quiche in a preheated oven at around 325°F (163°C) until warmed.
Substitute for gruyere cheese in quiche
Several options can provide similar flavors if you need a substitute for Gruyere cheese in your quiche. With its nutty and sweet taste, Swiss cheese is a suitable alternative. Fontina offers a rich and creamy texture with a mild, nutty flavor. Cheddar, especially sharp or extra-sharp varieties, can add a stronger cheese flavor.
Looking for other recipes? Try these:
- Easy Homemade Blueberry Sauce Topping Recipe
- Easy German Pancakes Recipe (aka Dutch Baby Pancake)
- Classic Pasta al Forno Recipe (Italian Baked Pasta)
- How Long to Grill Chicken Thighs at 350 (Easy Recipe)
What to Serve with Quiche
Spinach quiche pairs well with a simple side salad, fresh fruit, or a light soup for a well-rounded meal.
- Italian Fruit Salad Recipe (Macedonia di Frutta)
- Easy Oven Baked Cod Recipe (Lemon Butter and Herb)
- Italian Almond Cake Recipe (easy and flourless)
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Best Spinach Quiche Recipe
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From the buttery crust to the custardy egg filling with spinach, you’ll love this classic French spinach quiche recipe!
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
UnitsScale
For the Pie Crust:
- 1 store-bought pre-made pie crust or all-butter homemade or shortening pie crust
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups fresh baby spinach, chopped
- Salt and pepper to taste
- 1/2 teaspoon nutmeg (freshly grated is best)
- pinch of cayenne pepper
- 4 large eggs, room temperature
- 1 cup whole milk, half and half, or heavy cream (adjust for your preferred level of creaminess)
- 1 1/2 cups Gruyere cheese, grated
- Chopped green onions for garnish optional)
Equipment
Instructions
Prepare the Pie Crust:
- If using a store-bought pie crust, follow the instructions on the package for pre-baking.
If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
For the filling:
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add chopped spinach to the skillet and cook until wilted—season with salt, pepper, and nutmeg. Allow excess liquid to evaporate.
- In a bowl, whisk together eggs and milk.
- Sprinkle half of the gruyere cheese over the bottom of the crust. Spread the spinach mixture evenly over the cheese. Pour the egg mixture over the top. Sprinkle with the remaining cheese.
- Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
- Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
- Allow the quiche to cool for a few minutes before slicing and serving. Top with chopped green onions, if desired. It can be served warm or at room temperature.
This classic French spinach quiche is perfect for brunch, lunch, or a light dinner. Enjoy!
- Author: Elena
- Prep Time: 15 min
- Cook Time: 45
- Category: Savory
- Method: French
- Cuisine: French
