Spinach Quiche Recipe

Of all the dishes that grace our family’s table, few are as universally adored as a classic spinach quiche. There’s a certain magic to it—a simple elegance that feels special enough for a holiday brunch, yet comforting and easy enough for a weeknight dinner. I still remember the first time I perfected this specific recipe. It was a brisk Sunday morning, and the house was filled with the lazy, happy sounds of the weekend. I wanted to make something that felt like a warm hug in food form. As this quiche baked, the buttery aroma of the crust mingled with the savory scent of garlic, cheese, and eggs, pulling everyone into the kitchen. The real test, however, was my youngest, a notoriously picky eater who usually eyed anything green with deep suspicion. When he not only tried a slice but asked for a second, I knew I had a winner. The golden, flaky crust giving way to a rich, creamy, and ridiculously flavorful custard, studded with vibrant spinach and nutty Gruyère cheese, had worked its charm. This isn’t just a recipe; it’s a memory-maker, a crowd-pleaser, and proof that simple ingredients, when treated with care, can create something truly extraordinary. It has become our go-to for potlucks, brunches, and those “what should we have for dinner?” evenings. It’s versatile, forgiving, and consistently delicious. I’m thrilled to share this treasured recipe with you, in the hopes that it brings as much joy and as many satisfied smiles to your table as it has to mine.

The Ultimate Creamy Spinach Quiche Recipe

This recipe is designed to be the gold standard for a homemade spinach quiche. We prioritize flavor and texture at every step, from ensuring a perfectly crisp crust to achieving a silky, wobbly-in-the-center custard that’s never rubbery or watery. The secret lies in a few key techniques: pre-baking the crust, thoroughly drying the spinach, and using a rich combination of dairy. The result is a deeply savory, satisfying meal that tastes like it came from a French bakery.

Ingredients

This section breaks down not just what you need, but why each component is crucial for the perfect quiche.

• For the Pie Crust:
  • 1 (9-inch) unbaked deep-dish pie crust: You have options here. A high-quality store-bought, all-butter pie crust is a fantastic time-saver and yields delicious results. Look for one in the refrigerated section. For those who love a fully homemade touch, your favorite single-crust pastry recipe will be perfect. A deep-dish crust is essential to hold all the generous filling without overflowing.
• For the Spinach and Aromatics:
  • 1 tablespoon olive oil or unsalted butter: For sautéing the aromatics. Butter adds a richer flavor, while olive oil is a great alternative.
  • 1 medium shallot, finely chopped (about 1/2 cup): Shallots provide a delicate, sweet onion flavor that complements the spinach without overpowering it. A small yellow onion can be substituted if needed.
  • 2 cloves garlic, minced: Essential for a foundational layer of savory, aromatic flavor.
  • 1 (10-ounce) package frozen chopped spinach, thawed: Frozen spinach is incredibly convenient. The most critical step is to squeeze it completely dry after thawing to prevent a watery quiche. You can do this by placing it in a clean kitchen towel or several layers of paper towels and wringing it out until no more water comes out. You should be left with about 1 cup of dry spinach.
  • 1/4 teaspoon salt: To season the spinach mixture as it cooks.
  • 1/8 teaspoon black pepper: For a touch of warmth.
  • A pinch of ground nutmeg: This is a classic secret ingredient in cream and egg-based dishes. It enhances the richness of the custard and adds a subtle, professional-tasting warmth that beautifully complements the spinach and cheese.
• For the Egg Custard:
  • 4 large eggs: The foundation of our custard. Using large eggs ensures the perfect ratio of liquid to solids. For the richest custard, let them come to room temperature for about 30 minutes before using.
  • 1 cup heavy cream: This is non-negotiable for the creamiest, most luxurious texture. It prevents the eggs from becoming rubbery and creates a melt-in-your-mouth consistency.
  • 1/2 cup whole milk: Combining heavy cream with whole milk lightens the custard just enough, keeping it rich but not overly dense.
  • 1/2 teaspoon salt: To properly season the custard base.
  • 1/4 teaspoon black pepper: To balance the richness.
• For the Cheese:
  • 1 ½ cups shredded Gruyère cheese (about 6 ounces): Gruyère is the classic choice for a reason. It has a distinctive nutty, slightly sweet, and salty flavor that melts beautifully and pairs perfectly with spinach. If you can, buy a block and shred it yourself for the best melting quality, as pre-shredded cheeses often contain anti-caking agents. Other great options include Swiss, sharp white cheddar, or a mix of Parmesan and mozzarella.

Step-by-Step Instructions

Follow these detailed instructions carefully to ensure a flawless quiche every time. We’ve broken down the process to explain the “why” behind each step.

Step 1: Prepare and Blind Bake the Crust

This is the most important step to prevent the dreaded “soggy bottom.” Pre-baking the crust creates a waterproof barrier.

1. Preheat Oven: Position a rack in the lower third of your oven and preheat to 400°F (200°C). Placing the rack lower helps the bottom crust cook through.
2. Prepare the Crust: Gently press your pie crust into a 9-inch deep-dish pie plate. Crimp the edges decoratively. Prick the bottom and sides of the crust all over with a fork. This prevents the crust from puffing up too much during baking.
3. Line and Weigh Down: Line the crust with a piece of parchment paper, letting it overhang the sides. Fill the parchment-lined crust with pie weights, dried beans, or uncooked rice. The weights prevent the crust from slumping down the sides of the pan.
4. First Bake (Blind Bake): Place the pie plate on a baking sheet (this makes it easier to handle and catches any potential spills). Bake for 15 minutes.
5. Second Bake (Uncovered): Carefully remove the pie plate from the oven. Using the parchment overhangs as handles, lift out the pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom looks dry and is a very pale golden brown.
6. Cool: Set the crust aside on a wire rack to cool slightly while you prepare the filling. Reduce the oven temperature to 375°F (190°C).

Step 2: Prepare the Spinach Filling

1. Squeeze the Spinach: If you haven’t already, ensure your thawed spinach is completely dry. Place it in the center of a clean, sturdy kitchen towel, gather the ends, and twist and squeeze over the sink until you can’t get any more liquid out. This is a crucial step.
2. Sauté Aromatics: Heat the olive oil or butter in a medium skillet over medium heat. Add the chopped shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
3. Add Garlic: Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it.
4. Cook Spinach: Add the squeezed-dry spinach to the skillet, along with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the pinch of nutmeg. Cook, breaking up the spinach with a spoon, for 2-3 minutes to meld the flavors and evaporate any remaining moisture. Remove from the heat and set aside.

Step 3: Mix the Custard and Assemble the Quiche

1. Whisk the Custard: In a large bowl or a 4-cup liquid measuring cup (which makes for easy pouring), whisk together the 4 large eggs. Don’t over-whisk; you just want to break up the yolks and combine them with the whites. Vigorously whipping can incorporate too much air, which can make the quiche puffy and then collapse.
2. Add Dairy and Seasoning: Gently whisk in the heavy cream, whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until just combined.
3. Layer the Ingredients: Sprinkle about half of the shredded Gruyère cheese evenly over the bottom of your pre-baked pie crust. Top with the cooked spinach mixture, spreading it out in an even layer. Sprinkle the remaining cheese over the spinach. This layering technique ensures cheese is distributed throughout every bite.
4. Pour the Custard: Carefully and slowly pour the egg and cream mixture over the cheese and spinach. Pouring slowly allows the custard to seep into all the nooks and crannies.

Step 4: Bake to Perfection

1. Bake: Carefully place the quiche (still on its baking sheet) into the preheated 375°F (190°C) oven. Bake for 35 to 45 minutes.
2. Check for Doneness: The quiche is done when the edges are set and golden brown, and the center has a slight jiggle to it (like Jell-O). It should not be completely liquid, but it shouldn’t be rock solid either. The residual heat will finish cooking the center as it rests. You can also insert a thin knife about an inch from the center; it should come out clean.
3. Rest and Cool: This is the final, crucial step! Remove the quiche from the oven and place it on a wire rack. Let it cool for at least 15-20 minutes before slicing and serving. This allows the custard to fully set, ensuring clean, beautiful slices. If you cut into it too early, it will be runny.

Nutrition Facts

• Servings: 8 slices
• Calories per serving: Approximately 380-420 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients used, such as the type of pie crust and cheese.

Preparation Time

• Active Time: 25 minutes
• Baking Time: 50-60 minutes (including blind baking)
• Resting Time: 15 minutes
• Total Time: Approximately 1 hour 30 minutes

How to Serve Your Spinach Quiche

Quiche is wonderfully versatile and can be the star of the show for any meal of the day. It can be served warm, at room temperature, or even cold, making it perfect for preparing ahead of time. Here are some serving suggestions for different occasions:

• For a Classic Brunch:
  • Simple Green Salad: A light salad of arugula or mixed greens tossed in a bright lemon vinaigrette is the perfect counterpoint to the rich quiche.
  • Fresh Fruit Platter: A colorful assortment of seasonal berries, melon slices, and grapes adds a fresh, sweet element.
  • Crispy Bacon or Sausage: For a heartier brunch, serve alongside your favorite breakfast meat.
  • Beverages: Mimosas, Bellinis, freshly squeezed orange juice, or a good quality coffee or tea complete the brunch experience.
• For a Light and Elegant Lunch:
  • Tomato Soup: The classic pairing of a grilled cheese-like dish with tomato soup works wonderfully here. A creamy, roasted tomato and basil soup is an excellent choice.
  • Roasted Vegetables: A side of roasted asparagus, cherry tomatoes, or bell peppers adds flavor and nutrients.
  • Crusty Bread: A slice of warm, crusty sourdough or a French baguette is perfect for savoring every last bit of flavor.
• For a Satisfying Weeknight Dinner:
  • Roasted Potatoes: Crispy, herb-roasted potatoes or a baked sweet potato make the meal more substantial.
  • Hearty Grain Salad: A quinoa salad with chickpeas, cucumbers, and a lemon-tahini dressing can turn a slice of quiche into a full, balanced meal.
  • Steamed Green Beans: Simply steamed green beans tossed with a bit of butter and slivered almonds offer a simple, healthy side.

5 Additional Tips for Quiche Perfection

1. Don’t Skip the Blind Bake: We’ve mentioned it before, but it bears repeating. This is the single most effective technique for preventing a soggy crust. Taking the extra 20 minutes to pre-bake your crust is the difference between an amateur and a professional-tasting quiche.
2. Room Temperature Dairy and Eggs: For the smoothest, most uniform custard, allow your eggs, cream, and milk to sit on the counter for about 30 minutes before mixing. Cold ingredients can sometimes result in a slightly curdled or unevenly cooked custard.
3. Master the Art of Seasoning: The filling needs to be well-seasoned. Remember that you are seasoning a large volume of eggs and cream, which can dilute flavors. Don’t be shy with the salt, pepper, and especially the nutmeg. Taste the cooked spinach mixture before adding it to the quiche to ensure it’s flavorful on its own.
4. Flavor Variations are Endless: Use this recipe as a perfect base for your own creations.
   • Add Meat: Incorporate 1/2 cup of cooked, crumbled bacon or diced ham with the spinach.
   • Add More Veggies: Sautéed mushrooms, caramelized onions, or roasted red peppers are fantastic additions. Just be sure to cook them down to remove excess moisture.
   • Switch up the Cheese: Try tangy feta (a classic with spinach), sharp cheddar, or creamy goat cheese for different flavor profiles.
5. Make-Ahead and Freezing Instructions: Quiche is an ideal make-ahead dish.
   • To Make Ahead: You can bake the entire quiche a day or two in advance. Let it cool completely, then cover it tightly with foil and refrigerate. Reheat individual slices in the microwave or reheat the whole quiche in a 325°F (160°C) oven for 15-20 minutes, until warmed through.
   • To Freeze: Let the baked quiche cool completely. You can freeze it whole or in individual slices. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating as described above.

Frequently Asked Questions (FAQ)

1. Why did my quiche turn out watery or soggy?
This is the most common quiche problem and it almost always comes down to one thing: excess moisture. The primary culprit is the spinach. If it’s not squeezed bone-dry, it will release water during baking, leading to a soggy crust and a watery, separated custard. The second culprit could be other watery vegetables (like mushrooms or zucchini) that weren’t cooked down enough before being added. Always pre-cook your vegetable fillings to remove as much liquid as possible.

2. Can I make this a crustless spinach quiche?
Absolutely! To make a crustless version, simply grease your 9-inch pie plate very well with butter or cooking spray. You can also give it a light dusting of flour or Parmesan cheese to help prevent sticking. Prepare the filling as directed, pour it into the prepared pie plate, and bake. You may need to reduce the baking time by 5-10 minutes, so start checking for doneness around the 30-minute mark.

3. Can I use fresh spinach instead of frozen? How much should I use?
Yes, you can. You will need about 1 pound (16 ounces) of fresh spinach to yield the same amount as a 10-ounce frozen package. To prepare it, heat a large pot or skillet over medium heat, add the fresh spinach (in batches if necessary), and cook until it is completely wilted, about 5-7 minutes. Transfer the wilted spinach to a colander and press down firmly to squeeze out as much liquid as possible. Then, proceed with chopping it and squeezing it again in a kitchen towel, just as you would with the frozen variety.

4. How do I know for sure when my quiche is done baking?
The best way to tell is the “jiggle test.” Gently nudge the pie plate. The edges of the quiche should be firm and set, but the very center (about a 2-inch circle) should still have a slight wobble, similar to set gelatin. It should not look liquidy or sloshy. The custard will continue to set from the residual heat as it rests. If you’re still unsure, you can insert a thin knife about one inch from the center—if it comes out clean, the quiche is done. Over-baking is what leads to a tough, rubbery texture.

5. What is the best cheese for spinach quiche?
While this recipe calls for Gruyère for its classic nutty and superior melting qualities, you have many delicious options.

• Swiss Cheese: Very similar to Gruyère, offering a mild, nutty flavor.
• Sharp Cheddar: Provides a bolder, tangier flavor that stands up well to the eggs and spinach.
• Feta Cheese: For a Greek-inspired twist, feta adds a briny, salty punch. Crumble it over the top rather than mixing it all in.
• Goat Cheese: Offers a creamy texture and a distinct, tangy flavor that is wonderful with spinach.
• Parmesan: A small amount of freshly grated Parmesan can be added to any cheese blend for an extra layer of salty, umami flavor.