Easy Spinach Quiche Recipe (Page 2 ) | July 26, 2025

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.

Flavor Variations and Add-In Ideas

• Mediterranean: Add sun-dried tomatoes, feta, and olives
• Meaty: Add cooked bacon, sausage, or ham for a protein boost
• Herbaceous: Stir in chopped parsley, basil, or thyme
• Low-Carb: Go crustless and add more cheese and veggies

FAQs About Spinach Quiche

Can I make this ahead of time?

Yes! It keeps well in the fridge for up to 4 days and reheats beautifully. You can also freeze it just cool completely before wrapping tightly.

What’s the best pan to use?

A 9-inch tart or pie pan works best. Use ceramic, glass, or metal just adjust the bake time slightly if your dish is thick.

Can I skip the crust?

Absolutely. A crustless quiche is quicker, lower in carbs, and still delicious. Just grease your pan well and bake as usual.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette for a balanced brunch
• Pair with roasted potatoes or fresh fruit for a hearty meal
• Cut into small squares for an elegant appetizer or party bite

Behind the Scenes: My Real-Life Quiche Challenges

Overloaded Fillings

When I first started making quiche professionally, I thought more was more. I’d stuff the filling with every veggie and cheese I could find. The result? A soggy, undercooked mess. The trick is restraint. Keep the ratio of eggs to cream steady, and don’t overload with wet ingredients like mushrooms unless pre-sautéed thoroughly.

Crust Crisis

One morning I was prepping five quiches for a brunch buffet, and I rushed the crusts. Didn’t chill them enough. Big mistake. They shrank in the oven and bubbled unevenly. Now, I chill the dough for at least 30 minutes and always use pie weights during the blind bake. Trust me flaky crust is worth the wait.

Spillovers in the Oven

Pouring too much filling is a rookie mistake I’ve made more than once. One time it overflowed into the oven, burning and setting off the fire alarm. Now, I fill only up to ¾ of the crust and place the quiche pan on a baking sheet to catch any accidental spills. Simple fix, major peace of mind.

Undercooked Center

I used to rely on the “looks done” test. Turns out, looks can be deceiving. The outside might be golden, but the middle can still be raw. Now I do the knife test: insert it near the center if it comes out clean, you’re good. And always let it cool a bit to finish setting.

Calories and Nutrition (Per Serving – 1 Slice)

• Calories: ~290
• Protein: 11g
• Fat: 22g
• Carbs: 6g

Next: Best Ever Easy Vegetable Beef Soup

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