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Spinach Quiche Recipe

This creamy spinach quiche recipe with store-bought pie crust is rich, cheesy, and effortless — perfect for Easter brunch or a quick make-ahead meal.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American, French
Servings 8 Servings
Calories 340 kcal

Ingredients
  

  • For the Crust
  • 1 store-bought pie crust or homemade, if you prefer
  • Tip: Let it come to room temperature before unrolling to prevent cracks.
  • For the Filling
  • 1 tablespoon butter
  • ½ cup finely chopped onion or shallot for a milder flavor
  • 1 10-oz package frozen chopped spinach, thawed and squeezed dry
  • 3 large eggs
  • 1 cup heavy cream you can use half-and-half for a lighter version
  • ½ cup milk
  • 1 cup shredded Swiss cheese or Gruyère for a deeper flavor
  • ½ cup shredded cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg optional but classic for quiche
  • Optional Add-Ins
  • ½ cup cooked bacon or diced ham
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup sautéed mushrooms or red peppers

Instructions
 

  • Preheat and Prep
  • Preheat your oven to 375°F (190°C). If you’re using a store-bought pie shell, place it on a baking sheet to catch any overflow.
  • Blind Bake the Crust
  • This step prevents sogginess.
  • Line the crust with parchment paper.
  • Fill with pie weights or dried beans.
  • Bake for 10–12 minutes, until the edges are just golden.
  • Remove weights and bake another 5 minutes.
  • Let cool slightly.
  • Sauté the Onions and Spinach
  • In a skillet, melt butter over medium heat.
  • Add onions and cook until soft, about 3–4 minutes.
  • Stir in the spinach and cook 1–2 minutes to remove excess moisture.
  • Remove from heat and set aside to cool slightly.
  • Mix the Custard Base
  • In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
  • Assemble the Quiche
  • Sprinkle half the cheese evenly on the crust.
  • Spread the spinach mixture over it.
  • Pour the egg mixture on top, then sprinkle remaining cheese.
  • (If you’re adding extras like bacon or mushrooms, mix them into the filling now.)
  • Bake the Quiche
  • Bake on the middle rack for 40–45 minutes, or until the center is set but slightly jiggly.
  • You’ll know it’s ready when:
  • The top is lightly golden.
  • The edges puff slightly.
  • A knife inserted in the center comes out mostly clean.
  • Cool Before Serving
  • Let it rest at least 10–15 minutes before slicing. This helps the custard set beautifully — and saves you from a messy cut.

Notes

  • Dry that spinach! Squeeze it with paper towels until nearly dry to avoid watery filling.
  • Blind bake the crust. It’s the key to a crisp, flaky base.
  • Don’t overbake. The center should have a gentle wobble when you pull it out.
  • Rest before slicing. It sets the custard and keeps slices neat.
  • Customize it. Add mushrooms, bacon, or feta for fun twists.
  • Make-ahead tip: Bake the day before and reheat gently for brunch.
Keyword spinach quiche recipe, spinach quiche, store bought pie crust, deep dish, frozen chopped spinach, heavy cream, pie shell, easter brunch, spinach recipe