The Best Homemade Spinach Quiche Recipe

I’ve been perfecting my spinach quiche recipe for years, and I can confidently say this version strikes the ideal balance of flavors and textures. The key lies in the buttery crust and the creamy filling, enriched with fresh spinach, onions, and Gruyère cheese. It’s a dish that feels both indulgent and wholesome, versatile enough for breakfast, brunch, or dinner. There’s a trick to ensuring it turns out flawless every time.

Recipe

I can confidently say this Spinach Quiche is the ultimate crowd-pleaser—whether it’s brunch, lunch, or dinner, it’s always a hit. Made with fresh spinach, creamy eggs, and a flaky, buttery crust, this dish is a masterpiece of simplicity and flavor.

What makes it special? The balance of nutty Gruyère cheese and a hint of garlic elevates it from good to unforgettable. I’ve been making this for years, and it’s become a staple in my kitchen because it’s just that good.

Imagine slicing into a golden, crispy crust to reveal a velvety filling packed with vibrant spinach and melted cheese—it’s pure comfort in every bite. Best of all, it’s easier to make than you think, so don’t hesitate to give it a try.

Once you taste it, you’ll understand why this quiche is my go-to recipe.

Ingredients

Making the perfect spinach quiche starts with gathering the right ingredients. Freshness and quality truly make a difference here—trust me, it’s worth the effort. Below is everything you’ll need, plus insider tips and swaps to guarantee your quiche shines, even if you’re improvising.

For the Crust:

• 1 ¼ cups all-purpose flour – go for unbleached for a richer texture.
• ½ tsp salt – enhances the flavor of the crust.
• 1 stick (½ cup) unsalted butter – cold and cubed; this is non-negotiable for flakiness.
• 3-4 tbsp ice water – just enough to bring the dough together without overworking it.

Pro Tip: No time to make crust? A store-bought pie crust works in a pinch.

For the Filling:

• 1 tbsp olive oil or butter – for sautéing the spinach.
• 1 small onion, finely chopped – adds sweetness and depth.
• 2 cloves garlic, minced – don’t skip this aromatic boost.
• 4 cups fresh spinach – or use frozen spinach (thawed and squeezed dry).
• 4 large eggs – fresh eggs make all the difference for a creamy, custardy texture.
• 1 cup heavy cream – or substitute with half-and-half for a lighter option.
• 1 cup whole milk – skim milk works, but whole milk adds richness.
• 1 cup shredded cheese (Gruyère, cheddar, or Swiss) – Gruyère is my go-to for its nutty flavor.
• ½ tsp salt – adjust to taste.
• ¼ tsp black pepper – freshly cracked for the best flavor.
• Pinch of nutmeg – a chef’s secret for enhancing the spinach flavor.

Optional add-ins: sautéed mushrooms, crumbled bacon, or sun-dried tomatoes for extra flair.

Little Wins:

• Fresh herbs like parsley or chives for garnish – adds a pop of color and freshness.
• Extra grated cheese sprinkled on top for a golden, bubbly finish.

With these ingredients, you’re set for a quiche that’s rich, flavorful, and totally customizable. Let’s get cooking!

How to Make the Best Follow Precise Ingredient Measurements

• Preheat the oven to 375°F (190°C). This guarantees the oven is at the right temperature when the quiche goes in, which is vital for even baking.
• Blind bake the pie crust for 10 minutes. Press the crust into a pie dish and line it with parchment paper or foil, then fill with pie weights or dried beans. This step prevents the crust from puffing up or becoming soggy later.
• Sauté the spinach with onions and garlic. Heat olive oil in a pan, add diced onions and minced garlic, and cook until softened. Toss in fresh spinach until wilted. This step removes excess moisture and enhances the flavor.
• Whisk together the eggs, cream, salt, and pepper. In a large bowl, combine the eggs, heavy cream, salt, and black pepper. Whisk until smooth and well incorporated. This mixture forms the creamy base of the quiche.
• Combine the spinach mixture with the egg mixture. Add the sautéed spinach, onions, and garlic to the egg mixture. Stir gently to distribute evenly. Be careful not to overmix, as this can make the filling too dense.
• Add shredded cheese to the filling. Mix in your choice of shredded cheese (e.g., cheddar, Swiss, or Gruyère). The cheese adds richness and helps bind the filling together.
• Pour the filling into the pre-baked crust. Confirm the mixture is evenly spread. Tap the dish lightly on the counter to remove any air bubbles.
• Bake for 30-35 minutes. Place the quiche in the preheated oven and bake until the filling is set and the top is golden brown. Insert a knife into the center; it should come out clean when done.
• Let the quiche cool for 10 minutes before slicing. This allows the filling to set further and makes cutting easier. Serve warm or at room temperature, garnished with fresh herbs if desired.

Pro Tip: If using frozen spinach, thaw and squeeze out all excess moisture to avoid a watery quiche.

Watch Out: Avoid overmixing the filling to maintain a light and fluffy texture.

Flexibility: Use a store-bought crust for a time-saving option, or swap spinach for other greens like kale or Swiss chard.

Nutrition

Quiche is a versatile dish packed with essential nutrients. Here’s a breakdown of its nutritional value per serving.

Chef Tips

Achieving the perfect spinach quiche starts with a few key techniques I’ve picked up over the years. I always squeeze excess water from the spinach to avoid a soggy crust.

Pre-baking the crust guarantees it stays crisp. I use room-temperature eggs for a smoother custard.

Finally, I sprinkle cheese on the crust bottom before adding filling—it creates a barrier that prevents sogginess. These small steps make a big difference.