Name: Spinach Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 1 unbaked 9-inch pie crust; 1 tbsp olive oil; 1/2 small onion, finely chopped; 3 cloves garlic, minced; 5 oz fresh spinach, chopped; 4 large eggs; 1 cup milk (or half-and-half for creamier texture); 1/2 cup heavy cream; 1 cup shredded Swiss or Gruyère cheese; 1/2 cup crumbled feta cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp nutmeg; 1/2 tsp dried oregano (optional)

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A rich and savory spinach quiche with a flaky crust, creamy cheese, and a perfectly set egg filling. This dish is perfect for breakfast, brunch, or even a light dinner. With a combination of Swiss or Gruyère cheese, feta, and a touch of nutmeg, every bite is packed with flavor.

Why I Love This Recipe

This spinach quiche is one of my go-to recipes because it is both elegant and easy to prepare. The buttery, flaky crust pairs beautifully with the creamy, cheesy filling, making it a dish that feels fancy yet is simple enough for a weekday meal. I love that it can be made ahead of time and served warm or at room temperature, making it ideal for entertaining or meal prep. Plus, the combination of spinach, eggs, and cheese makes it a satisfying, protein-rich option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie crust

1 tbsp olive oil

1/2 small onion, finely chopped

3 cloves garlic, minced

5 oz fresh spinach, chopped

4 large eggs

1 cup milk (or half-and-half for creamier texture)

1/2 cup heavy cream

1 cup shredded Swiss or Gruyère cheese

1/2 cup crumbled feta cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg

1/2 tsp dried oregano (optional)

Directions

Preheat the oven to 375°F (190°C).

Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes. Set aside.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.

Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, nutmeg, and oregano (if using).

Sprinkle half of the shredded cheese over the pre-baked crust. Spread the spinach mixture evenly over the cheese, then top with crumbled feta.

Pour the egg mixture over the spinach and cheese, ensuring even distribution. Sprinkle the remaining shredded cheese on top.

Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.

Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 6-8

Calories: 320 kcal per serving

Variations

Cheese Swap: Instead of Swiss or Gruyère, I sometimes use cheddar, mozzarella, or goat cheese for a different flavor profile.

Veggie Additions: Mushrooms, bell peppers, or sun-dried tomatoes add extra depth to the filling.

Crustless Option: For a low-carb version, I skip the crust and bake the filling in a greased pie dish.

Meat Lovers: Adding cooked bacon, ham, or sausage makes it heartier.

Dairy-Free Alternative: I use almond milk and dairy-free cheese for a lactose-free option.

Storage and Reheating

Refrigeration: I store leftover quiche in an airtight container in the fridge for up to 4 days.

Freezing: I wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheating: To reheat, I warm slices in a 350°F (175°C) oven for 10-15 minutes or microwave them in short intervals until heated through.

FAQs

Can I make this quiche ahead of time?

Yes! I bake it a day in advance, let it cool, and refrigerate it. Before serving, I reheat it in the oven for about 10 minutes at 350°F.

Can I use frozen spinach instead of fresh?

Absolutely! I thaw and drain frozen spinach well before adding it to the recipe to prevent excess moisture.

What’s the best way to prevent a soggy crust?

I always pre-bake the crust and avoid overloading it with wet ingredients. Brushing the crust with a light egg wash before baking also helps.

Can I make this quiche without a crust?

Yes! I grease a pie dish and pour the filling directly in. It still bakes up beautifully, just with a firmer texture.

What can I serve with spinach quiche?

I love serving it with a simple green salad, roasted potatoes, or fresh fruit for a balanced meal.

Conclusion

This spinach quiche is a versatile, delicious dish that works for any meal of the day. Whether served fresh out of the oven or enjoyed as leftovers, it’s always satisfying. With so many ways to customize it, I never get bored of making this classic recipe. Give it a try and enjoy a slice of savory perfection.

Recipe:

Spinach Quiche

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Print Recipe

Total Time: 55 minutes
Yield: 6-8 servings

Instructions

Preheat oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish. Trim excess, crimp edges, prick the bottom with a fork, and pre-bake for 10 minutes. Set aside.
In a skillet, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute.
Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, whisk together eggs, milk, heavy cream, salt, pepper, nutmeg, and oregano (if using).
Sprinkle half of the shredded cheese over the pre-baked crust. Spread the spinach mixture evenly over the cheese, then top with crumbled feta.
Pour the egg mixture over the spinach and cheese, ensuring even distribution. Sprinkle the remaining shredded cheese on top.
Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.
Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.