Spinach Quiche
In this Spinach Quiche recipe, a savory egg custard is filled with spinach and cheese and then baked in a flaky pie crust until golden.
Quiche is an elegant yet easy to make breakfast or brunch. Try these quiche recipes next: Broccoli Quiche, Asparagus Quiche and Crustless Quiche.
When you need an easy brunch idea that’s sure to impress, quiche is the answer! This spinach quiche is made with a savory egg and cream custard that’s loaded with spinach and salty, nutty Gruyere cheese. Par-baking (partially baking) the empty pie shell before adding the filling ensures that the crust stays crisp and golden as the quiche bakes.
Spinach Quiche Recipe Ingredients
- 9-Inch Deep Dish Pie Crust: You can use a store-bought pie crust or make my easy homemade pie crust recipe. The pie crust recipe makes two single crust pie shells, so you can freeze half of the dough to save time when making another quiche or pie later on.
- Frozen Chopped Spinach: Frozen spinach is convenient to keep on hand and easy to thaw (see my tips below). If you want to use fresh spinach, you’ll need to first wilt the spinach in a skillet with a little olive oil over low heat. Then squeeze out all excess moisture before adding the spinach to the filling.
- Olive Oil: For sautéing the onion.
- Onion: Adds flavor.
- Eggs: You’ll need 4 large eggs for this quiche recipe.
- Heavy Cream: Makes the custard rich and creamy. You can substitute half and half, if desired.
- Gruyere Cheese: Gruyere is a type of Swiss cheese that melts into the filling and adds a lovely savory, nutty flavor.
- Salt and Pepper: To season the quiche filling.
To Thaw Frozen Spinach
- Refrigerator Method: Allow about 24 hours for the spinach to thaw in the refrigerator. Place the spinach in a bowl to catch any liquid.
- Microwave Method: Place frozen spinach in a bowl and thaw in 1-2 minute increments using the defrost setting of a microwave, stirring after each increment.
- Cold Water Method: Put the frozen spinach in a zip-top bag and defrost it under cold running water, or place it in a bowl of cold water (place a glass bowl on top to weigh it down), until thawed.
How to Make Spinach Quiche
Find the full printable recipe, including ingredient amounts, in the recipe card below.
Par-bake the pie crust. Prick the pie crust all over the bottom and sides with a fork. Chill pie crust in the refrigerator for 30 minutes or in the freezer for 10 minutes, until firm. Cut out a 12-inch round of parchment paper and fit it into the pie crust. Fill with pie weights, dry beans or uncooked rice. Bake at 375° F for 15 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 5-8 minutes more, until light golden brown.
Squeeze the moisture out of the thawed spinach.
Sauté the onion in olive oil until softened.
Make filling. In a large mixing bowl, whisk together the eggs and heavy cream. Stir in the shredded Gruyere, salt, pepper, sautéed onion and spinach. Then pour the filling into the par-baked pie shell.
Bake at 350° F. The bake time will depend on your pie pan. When I tested this recipe with a store-bought pie crust (aluminum foil pie pan) it took about 50 minutes in the oven. When I baked this quiche in a homemade pie crust in a ceramic pie dish it took 35-40 minutes to bake.
Rest and serve. Let the quiche rest for 10-15 minutes and then serve warm or at room temperature.
Make Ahead Instructions
- To Refrigerate: Bake whole quiche one day ahead, then refrigerate. To reheat whole quiche, cover it with foil and bake at 325° F for 25-35 minutes, or until hot in the center.
- To Freeze: Bake quiche, then let it cool completely and wrap it tightly with plastic wrap and then foil or place in a large zip-top bag. Freeze for up to 3 months. Thaw for 24 hours in the refrigerator and then reheat as directed above.
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Spinach Quiche
Ingredients
- 1 9-inch deep dish pie crust
- 8 ounces frozen chopped spinach, thawed
- 2 teaspoons olive oil
- ½ cup chopped sweet yellow onion
- 4 large eggs
- 1 cup heavy cream
- ½ cup shredded Gruyere cheese, 2 ounces
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Par-bake the pie crust: Preheat oven to 375° F. Prick the pie crust all over the bottom and sides with a fork. Chill pie crust in the refrigerator for 30 minutes or in the freezer for 10 minutes, until firm. Cut out a 12-inch round of parchment paper and fit it into the pie crust. Fill with pie weights, dry beans or uncooked rice. Bake for 15 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 5-8 minutes more, until light golden brown.
- Reduce oven temperature to 350° F.
- Meanwhile, squeeze all excess moisture out of the thawed frozen chopped spinach. Set aside.
- Heat the olive oil in a small skillet over medium heat. Add the onion and sauté until softened, about 3-5 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs and heavy cream. Add the shredded Gruyere, salt, pepper, sautéed onion and spinach. Stir to combine.
- Pour the egg mixture into the par-baked pie crust. Bake at 350° F for 35-50 minutes, until eggs are set in the center. (Quiche will cook faster in a ceramic or glass pie dish and will take longer if baking in a store-bought pie crust in an aluminum foil pie pan. See note below.) Check on the quiche partway through the baking time and if the crust is browning too quickly use a pie crust shield or cover the crust with foil to prevent over-browning.
- Let rest for 10-15 minutes before slicing or serving. Serve warm or at room temperature.
Notes
- To Thaw Frozen Spinach: (1) Refrigerator Method: Allow about 24 hours for the spinach to thaw in the refrigerator. Place the spinach in a bowl to catch any liquid. OR (2) Microwave Method: Place frozen spinach in a bowl and thaw in 1-2 minute increments using the defrost setting of a microwave, stirring after each increment. OR (3) Cold Water Method: Put the frozen spinach in a zip-top bag and defrost it under cold running water, or place it in a bowl of cold water (place a glass bowl on top to weigh it down), until thawed.
- Be sure to squeeze all of the moisture out of the spinach. If it is wet, the quiche may be watery.
- The bake time will depend on your pie pan. When I tested this recipe with a store-bought pie crust (aluminum foil pie pan) it took about 50 minutes in the oven. When I baked this quiche in a homemade pie crust in a ceramic pie dish it took 35-40 minutes to bake.
- Make Ahead Instructions: Bake whole quiche one day ahead, then refrigerate. Alternatively, the baked, cooled quiche can be frozen for up to 3 months. Wrap it tightly with plastic wrap and then foil or place in a large zip-top bag. Thaw for 24 hours in the refrigerator before reheating. To reheat whole quiche, cover it with foil and bake at 325° F for 25-35 minutes, or until hot in the center.
I made the pie and was very good Thank you
Wonderful! I’m glad you enjoyed it.