This spinach quiche is the kind of dish that brings joy to your table at any time of day brunch, lunch, or even a light dinner. As a chef who’s always juggling prep lists and plating perfection, this is one of those recipes I keep in my back pocket. It’s easy to prep ahead, makes your kitchen smell like heaven, and never fails to impress even when you’re short on time or fridge ingredients. Whether you’re serving it warm or chilled, this quiche is creamy, cheesy, and packed with savory goodness.
Why I’m Obsessed with This Spinach Quiche
In the kitchen, versatility is everything. And this quiche? It’s the poster child for adaptable cooking. You can use fresh spinach or frozen. Swap out the cheese depending on your mood. Serve it plain or dressed up with herbs, sun-dried tomatoes, or even caramelized onions. I’ve made this dish hundreds of times from casual café menus to elegant brunch spreads and it never disappoints.
Perfect texture: creamy custard with a golden, slightly crispy top
Customizable: change the veggies, swap the cheese, add protein
No crust needed: make it crustless for a low-carb option
Freezer-friendly: reheats beautifully for busy mornings
Great for gatherings: slice and serve, no stress
“A good quiche is like a little black dress timeless, elegant, and always in style.” – @BrunchBoss
Step by Step Guide to Making Spinach Quiche
Ingredients for the Filling
200g (7 oz) fresh spinach (or frozen, thawed and squeezed dry)
1 small onion, finely chopped
2 cloves garlic, minced
4 large eggs
1 cup (240 ml) heavy cream
½ cup (120 ml) milk
1 cup (100 g) grated cheese (Gruyère, cheddar, or mozzarella)
Salt and black pepper to taste
Optional: ¼ tsp nutmeg for a flavor boost
For the Crust (Optional)
1 ¼ cups (160g) all-purpose flour
½ tsp salt
8 tbsp (115g) cold butter, cubed
3-4 tbsp cold water
Directions
Step 1: If using crust, start by preparing it. Combine flour and salt in a bowl. Cut in butter until mixture resembles breadcrumbs. Add cold water a tablespoon at a time until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Step 2: Roll out the chilled dough and press into a 9-inch tart pan. Prick with a fork, line with parchment, and fill with baking beans. Prebake at 375°F (190°C) for 10 minutes. Remove parchment and bake for another 5 minutes. Let cool.
Step 3: In a pan over medium heat, sauté the onion in a bit of olive oil until translucent. Add garlic and cook for another minute.
Step 4: Add the spinach. Cook until wilted (or just heated through, if using frozen). Season with salt, pepper, and nutmeg if using. Set aside to cool slightly.
Step 5: In a bowl, whisk together eggs, heavy cream, and milk. Stir in the cheese. Add the cooked spinach mixture and combine.
Step 6: Pour the filling into the prepared crust (or a greased pie dish if going crustless). Smooth the top.
Step 7: Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
Chef’s Tips and Tricks
Fresh vs. Frozen Spinach
Both work beautifully. Fresh gives a brighter flavor and texture, while frozen is ultra-convenient. If you go frozen, just make sure it’s fully thawed and squeezed dry nobody wants watery quiche!
Best Cheese Combos
Gruyère adds a nutty depth, cheddar brings sharpness, and mozzarella gives you that gooey melt. I often do a mix of two for complexity.
Don’t Overbake
This is the number one issue I see with quiche. The center should be just set, like a soft custard. If it jiggles slightly in the middle, that’s okay it’ll firm up as it cools.
“Quiche is the culinary equivalent of a deep breath calm, comforting, and soul-satisfying.”
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