Spinach Quiche Recipe

This Spinach Quiche is a celebration of creamy, savory perfection wrapped in a flaky, golden crust. Packed with tender spinach and rich, velvety custard, every bite offers a delightful balance of textures and flavors. Whether you’re hosting brunch or enjoying a cozy meal, this dish is as versatile as it is delicious. With just 30 minutes of prep and an hour in the oven, it’s surprisingly simple to create something so elegant and satisfying.

The aroma of baked eggs and buttery pastry wafting through your kitchen is pure comfort. Fresh spinach adds a vibrant, earthy note, while the cheesy filling melts in your mouth. Perfect for any occasion, this quiche is a crowd-pleaser that feels indulgent yet wholesome. In just 90 minutes, you’ll have a dish that’s as beautiful as it is flavorful, ready to impress or simply savor.

Ingredients for Spinach Quiche

• 1 recipe Easy Pie Crust (chilled for at least 2 hours; save remaining dough for another use)
• 5 ounces fresh spinach (washed and dried)
• 6 large eggs
• ½ cup milk (whole or 2% works best)
• 1 cup crumbled feta or goat cheese (substitute with your favorite cheese if preferred)
• 1 cup chopped green onions (also known as scallions)
• ¼ teaspoon sea salt
• Freshly ground black pepper (to taste)

Step-by-Step Instructions

1. Prepare the crust: Roll out one disk of pie dough to a ⅛-inch thick circle. Gently transfer it to a 9- or 9.5-inch pie dish, pressing it firmly into the bottom and sides. Trim excess dough to leave a ½-inch overhang, then roll the edges under and crimp with your fingers or a fork. Loosely cover with plastic wrap and refrigerate.
2. Preheat the oven: Set the oven to 425°F.
3. Par-bake the crust: Remove the plastic wrap and prick the crust bottom with a fork. Line it with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, or until the edges are set. Remove the weights and parchment, then bake for another 5 to 8 minutes until the bottom begins to set. Set aside to cool slightly.
4. Reduce oven temperature: Lower the oven to 350°F.
5. Steam the spinach: Place spinach in a steamer basket over a pot with 1 inch of simmering water. Cover and steam for 1 to 2 minutes until wilted. Transfer to a kitchen towel, cool slightly, and wring out excess water.
6. Prepare the filling: In a large bowl, whisk together eggs and milk. Add the steamed spinach, feta, green onions, salt, and a few grinds of black pepper. Stir to combine.
7. Assemble the quiche: Pour the filling into the par-baked crust. Use a spatula to smooth the mixture into an even layer.
8. Bake the quiche: Bake for 40 to 50 minutes, or until the eggs are just set. Let cool for 10 minutes before slicing and serving.

Perfect Pairings: Serving Suggestions

This spinach quiche is a versatile dish that shines as a brunch centerpiece or a light dinner. Serve it with a fresh green salad tossed in a lemony vinaigrette for a refreshing contrast. For a heartier meal, pair it with roasted potatoes or a warm bowl of tomato soup. Don’t forget a slice of crusty bread to soak up every delicious bite!

Make It Your Own: Recipe Variations

Customize this quiche to suit your taste or pantry staples! Swap the spinach for sautéed kale or Swiss chard, or add diced roasted red peppers for a pop of color. If you’re not a fan of feta, try shredded cheddar or Gruyère for a richer flavor. For a protein boost, toss in cooked bacon or ham cubes before baking.

Keep It Fresh: Storage and Reheating Tips

Leftover quiche can be stored in an airtight container in the fridge for up to 3 days. To reheat, place a slice in a 350°F oven for 10-15 minutes, or microwave it for 1-2 minutes until warmed through. For best results, avoid overcooking to keep the eggs tender and the crust crisp.

Time-Saving Hacks for Busy Cooks

Short on time? Use a store-bought pie crust to skip the dough-making step. You can also wilt the spinach in the microwave: place it in a bowl, cover with a damp paper towel, and microwave for 1-2 minutes. Prepping ingredients like chopping scallions or crumbling cheese the night before can also streamline your cooking process.

Essential Equipment for Quiche Success

To make this recipe a breeze, you’ll need a 9-inch pie dish, a rolling pin for the crust, and a steamer basket for the spinach. Pie weights or dried beans are key for blind baking the crust to prevent it from puffing up. A whisk and a large mixing bowl will ensure your egg mixture is perfectly blended.

Spinach Quiche

Amy

This Spinach Quiche is a celebration of creamy, savory perfection wrapped in a flaky, golden crust. With just 30 minutes of prep and an hour in the oven, it’s surprisingly simple to create something so elegant and satisfying.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 8

Ingredients

  

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Easy Pie Crust

• 1 recipe Easy Pie Crust, chilled at least 2 hours, save remaining dough for another use*

Spinach

• 5 ounces fresh spinach**

Eggs

• 6 large eggs

Milk

• ½ cup milk

Cheese

• 1 cup crumbled feta or goat cheese

Green Onions

• 1 cup chopped green onions

Seasoning

• ¼ teaspoon sea salt
• Freshly ground black pepper

Instructions

 

• Roll out one disk of pie dough according to the instructions in this recipe, until you have a large circle about ⅛-inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch pie dish. Use your hands to press it firmly into the bottom and up the sides. Trim any excess dough so that you have a ½-inch overhang on all sides of the pie pan, then roll the edge of the dough under itself to line up with the rim of the pan. Use your fingers or a fork to crimp. Loosely tent with plastic wrap and refrigerate while you preheat the oven to 425°F.
• When the oven is hot, uncover the crust and prick the bottom all over with a fork. Line with parchment paper and fill with dried beans or pie weights to reach the top of the crust. Bake for 15 minutes, or until the edges of the crust are set.
• Remove from the oven and lift the pie weights and parchment paper out of the crust. Bake the crust for another 5 to 8 minutes, or until the bottom is beginning to set. Remove from the oven and set aside to cool slightly.
• Reduce the oven temperature to 350°F.
• Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 to 2 minutes, or until the spinach is wilted. Transfer to a kitchen towel and allow to cool slightly, then wring the excess water out of the spinach.
• In a large bowl, whisk together the eggs and milk. Add the steamed spinach, feta, scallions, salt, and several grinds of pepper and stir to combine. Pour into the par-baked crust. If necessary, use a spatula to smooth the egg mixture into an even layer.
• Bake the quiche for 40 to 50 minutes, or until the eggs are just set. Allow to cool for 10 minutes before slicing and serving.

Keyword cheese, eggs, pastry, quiche, spinach

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