Spinach Quiche Recipe

Spinach Quiche Recipe

This classic Spinach Quiche is a creamy, savory, and incredibly easy recipe, which features a rich egg custard packed with tender spinach, sautéed peppers and onions, and two kinds of cheese, all baked in a flaky pie crust. It’s the perfect dish for a weekend brunch, a light lunch, or a simple dinner, ready in just over an hour.

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Spinach Quiche Recipe Ingredients

  • 1 refrigerated pie crust (from a 14-oz. box)
  • 2 Tbsp. butter
  • 1 small yellow onion, chopped
  • 1 small red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • 1/2 cup sour cream
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Pinch of ground nutmeg
  • 1 (10-oz.) package frozen chopped spinach, thawed and squeezed very dry
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup finely shredded parmesan cheese

How To Make Spinach Quiche

  1. Prep the Crust and Oven: Preheat the oven to 375°F. Place a baking sheet on the center rack to preheat. Gently fit the pie crust into a 9-inch pie plate. Fold any overhanging edges under and crimp as desired. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Sauté the Vegetables: In a medium skillet, melt the butter over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for about 10 minutes, until softened. Add the garlic and cook for 2 more minutes, until fragrant. Remove the skillet from the heat.
  3. Make the Custard: In a large bowl, whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg until smooth.
  4. Combine and Bake: Stir the squeezed-dry spinach, the cheddar cheese, the parmesan cheese, and the cooked vegetable mixture into the custard. Pour the entire mixture into the chilled pie crust.
  5. Bake Until Set: Carefully place the quiche on the preheated baking sheet in the oven. Bake for 40 to 50 minutes, until the center has puffed, is just set (it should have only a very slight jiggle), and the crust is golden brown.
  6. Rest and Serve: Transfer the quiche to a wire rack and let it cool for at least 15-20 minutes before slicing. This is a crucial step. Serve warm or at room temperature.
Spinach Quiche Recipe
Spinach Quiche Recipe

Recipe Tips

  • How to get a non-watery quiche? The most important secret, which is not optional, is to squeeze the thawed spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your quiche soggy.
  • How to get a crispy bottom crust? Baking the quiche on a preheated baking sheet is a simple but brilliant trick. It gives the bottom of the pie crust an immediate blast of heat, which helps to set it quickly and prevent it from becoming soggy.
  • How do I know when the quiche is done? Do not overbake it! A perfect quiche should have a soft, creamy custard, not a firm, rubbery one. It is done when the edges are set and the very center still has a slight wobble to it when you gently shake the pan. It will finish setting up as it cools.
  • Can I make this ahead of time? Absolutely! Quiche is a perfect make-ahead meal. You can bake it completely, let it cool, and then store it, covered, in the refrigerator for up to 3 days. It can be served cold, at room temperature, or gently reheated.

What To Serve With Spinach Quiche

This is a classic dish that is a complete meal on its own, perfect for brunch or a light lunch. It pairs wonderfully with:

  • A simple green salad with a light vinaigrette.
  • A fresh fruit salad.
  • A side of crispy bacon or breakfast sausage.

How To Store Spinach Quiche

  • Refrigerate: Let the quiche cool completely, then cover it with plastic wrap or foil. It will keep well in the refrigerator for up to 4 days.
  • Reheat: To reheat, you can place slices in the microwave, or for a crispier crust, place them on a baking sheet in a 350°F oven for 10-15 minutes until warmed through.

Spinach Quiche Nutrition Facts

  • Serving: 1/6th of quiche
  • Calories: 480 kcal
  • Carbohydrates: 25g
  • Protein: 18g
  • Fat: 35g
  • Saturated Fat: 20g
  • Sodium: 1150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a homemade pie crust?

Yes, a homemade pie crust is fantastic for this recipe. You will need one 9-inch crust. It’s a good idea to “blind bake” a homemade crust for about 10 minutes before adding the filling to ensure it’s extra crispy.

Can I use fresh spinach?

Yes. You will need a large amount (about 1.5 pounds) of fresh spinach. You must cook it down until it’s completely wilted, let it cool, and then squeeze it very, very dry, just like with the frozen spinach.

Can I make this crustless?

Yes. To make a crustless quiche (which is essentially a frittata), simply pour the filling mixture into a well-greased 9-inch pie plate and bake as directed.

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Spinach Quiche Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

480

kcal

A classic, creamy, and savory quiche with a rich egg custard, packed with spinach, sautéed peppers and onions, and two kinds of cheese, all in a flaky pie crust.

Ingredients

  • 1 refrigerated 9-inch pie crust

  • 1 (10-oz.) package frozen chopped spinach, thawed & squeezed dry

  • 1 small onion & 1 small red bell pepper, chopped

  • 2 cloves garlic, chopped

  • 4 large eggs

  • 1 1/4 cups half-and-half & 1/2 cup sour cream

  • Cheeses: 1 cup shredded cheddar & 1/4 cup shredded parmesan.

  • 2 Tbsp. butter, salt, pepper, nutmeg.

Directions

  • Preheat oven to 375°F with a baking sheet inside. Fit the pie crust into a 9-inch pie plate and chill.
  • In a skillet, sauté the onion, bell pepper, and garlic in butter until soft.
  • In a large bowl, whisk the eggs, half-and-half, sour cream, salt, pepper, and nutmeg.
  • Stir the squeezed-dry spinach, both cheeses, and the cooked vegetable mixture into the egg custard.
  • Pour the entire filling into the chilled pie crust.
  • Bake on the preheated baking sheet for 40 to 50 minutes, until the center is just set.
  • Let the quiche rest for at least 15-20 minutes before slicing and serving.

Notes

  • Squeeze the Spinach! The most important tip for this recipe is to squeeze every last drop of water out of the thawed spinach. This is the non-negotiable secret to a creamy, not watery, quiche.
  • Preheat the Baking Sheet: Baking your quiche on a preheated baking sheet is a simple pro trick that guarantees a crisp, golden bottom crust, not a soggy one.
  • Don’t Overbake: The key to a perfect, silky custard is to pull the quiche from the oven when the center still has a slight wobble. It will finish setting as it rests.
  • Let it Rest: You must let the finished quiche rest for at least 15 minutes before slicing. This allows the hot custard to set up, ensuring you

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