Oh, there is just something utterly unbeatable about slicing into a perfectly baked quiche. It smells amazing, it feels fancy, but honestly, making one is simpler than you think! I remember the first time I tried to make a proper savory egg pie—it was a total disaster because I tried to make the dough from scratch, which was way too much work. But once I realized I could use a store-bought crust, everything changed!
This recipe for a classic Spinach Quiche changed my weeknight dinner game forever. It’s straightforward, it uses ingredients I always have on hand, and that blend of creamy eggs, salty Swiss cheese, and earthy spinach is just heavenly. Seriously, don’t let the French name intimidate you; this is perhaps the easiest, most satisfying vegetarian main dish you’ll ever whip up. It’s hearty enough for dinner but light enough for brunch.
Why This Spinach Quiche Recipe Works for Everyone
I promise you, this isn’t one of those fussy recipes that takes all day. The whole point of this simple Spinach Quiche is making life easier while still eating something truly delicious. If you’re looking for something quick to throw together right after work, or something impressive for a weekend brunch crowd, this is it!
Trust me, you’ll love how adaptable this is. It’s the perfect vehicle for that leftover Swiss cheese hiding in your fridge! Here’s why I keep coming back to this exact formula:
- It embraces the pre-made crust, which saves you at least an hour of kneading and chilling. Who has time for that on a Tuesday?
- The ratio of heavy cream to eggs gives you that beautiful, slightly wobbly but perfectly cooked interior every single time.
- It’s vegetarian, but still feels incredibly substantial—no sad side salads needed here!
- It reheats like a dream, which makes lunch the next day an absolute breeze—way better than trying to reheat leftovers from something like our breakfast pizza, actually!
Essential Ingredients for Your Spinach Quiche
Okay, let’s talk components! The beauty of this Spinach Quiche is that it relies on pantry staples and that trusty pre-made crust. No need to stress over fancy flour blends here, thank goodness! But even with simple ingredients, precision matters, especially when cooking down the spinach. You want flavor payoff, not a baked soup!
For the base, you’ll need one standard 9-inch ready-made pie crust. Then comes the flavor trio: a small onion, diced super fine, and about ten ounces of fresh spinach, which you’ll need to chop up pretty well.
For the creamy custard that brings it all together, whisk together four large eggs, one full cup of heavy cream—don’t skimp here, that’s what makes it rich!—along with a half teaspoon of salt, a pinch of black pepper, and just a tiny grating of nutmeg. Nutmeg is optional, but honestly, it makes everything taste more complex in an egg dish like this.
And finally, the cheese! I call for one cup of shredded Swiss, but that’s where you can really step up your game if you want to impress your family.
Ingredient Notes and Substitutions for Perfect Spinach Quiche
Now, about that spinach—this is critical. If you’re like me and sometimes forget to buy fresh greens or the bag looks a little sad, frozen spinach absolutely works. The trick is that you must thaw it completely and then use about two sturdy paper towels to squeeze out every single drop of water. If you skip that step, your lovely quiche crust will turn into oatmeal, believe me! We are building structure here.
For the cheese swap, if you happen to have Gruyère, use that instead of Swiss! Gruyère is technically Swiss cheese’s richer, nuttier cousin, and it melts into the custard with an unbelievable depth of flavor. It just adds that little something extra that makes people ask, “Wait, what cheese did you use?” But really, standard Swiss is great too—I just like giving you options to boost your baking confidence!
Equipment Needed for Making Spinach Quiche
You don’t need a whole arsenal of specialized gadgets for this simple Spinach Quiche, which is another reason I love it so much! You really just need to gather the basics before you start heating up the stove. Having everything ready makes the 15-minute prep time actually happen in 15 minutes!
First up, you absolutely need that 9-inch pie plate—it’s the perfect size for this recipe. Grab a good large skillet for wilting all that spinach down. Then, for mixing the custard, you’ll want at least two decent-sized mixing bowls, one for the eggs and cream, and maybe the other empty for organizing your chopped onion and cheese.
A sturdy whisk is key for getting that egg mixture nice and smooth without incorporating too much air, and naturally, a sharp knife and cutting board for prepping your onion and spinach. That’s it! Simple tools for a simply delicious result.
Step-by-Step Instructions for the Best Spinach Quiche
Alright, here is where the magic happens! While we are using a pre-made crust, the real work in this Spinach Quiche is making sure the filling isn’t watery. I cannot stress this enough: moisture control is the difference between a gorgeous, flaky, sliceable quiche and, well, a soupy mess. Don’t worry, I’ll walk you through preventing that sad result! Also, make sure your oven is heating up to 375 degrees F (190 degrees C) before you even start step one.
- First things first, get that butter melting in your skillet over medium heat. Toss in your finely chopped onion. Let those cook until they smell sweet and look totally soft, which usually takes about five minutes.
- Now the spinach goes in! If you’re using fresh, it will look like an impossible amount, but watch it shrink! You need to cook it down until almost all the liquid has evaporated away. If it looks steamy, keep cooking!
- Remove the skillet from the heat and let that whole mixture cool down just a touch while you work on the custard.
- In a separate, clean bowl, whisk up your eggs, heavy cream, salt, pepper, and that secret pinch of nutmeg. Whisk until everything is just combined. Seriously, don’t go crazy with the whisking—we aren’t making meringue here! Too much air can cause the quiche to puff up too high and then collapse dramatically when it cools.
Preparing the Filling for Your Spinach Quiche
Look closely at your cooked spinach mixture. If you see any standing liquid at the bottom of the pan, gently spoon the spinach out using a slotted spoon, or just tilt the pan carefully and pour off any excess clear liquid. This step is non-negotiable if you want a crisp bottom crust! This mixture, once it has cooled slightly, forms the hearty, earthy base that fights against the richness of the cream. It’s all about balancing those textures, my friend.
Assembling and Baking the Spinach Quiche
Time to layer! Sprinkle about half of your shredded Swiss cheese right onto the bottom of that unbaked pie shell. This acts as a little flavor barrier between the wet spinach and the dough. Next, spread that beautiful, dry spinach and onion mix evenly over the cheese.
Pour that creamy egg mixture right over the top of the spinach. Don’t worry if the spinach bubbles up a little; just try to keep the liquid level even. Finish it off by sprinkling the rest of that Swiss cheese right on top. It’ll melt down beautifully into a golden cap!
Pop that into your preheated 375°F oven and set your timer for 40 minutes. You’ll know it’s done when the edges look set and golden, and a thin knife inserted near the center comes out clean—not wet, just clean crumbs coating it. Let it rest for a full 10 minutes before you even *think* about slicing into it. That resting time lets the custard firm up completely. If you cut it too soon, it’ll slump, and nobody wants a slumped quiche! I always think of that great recipe my friend used for homemade bread; letting things rest is always half the battle!
Tips for Achieving a Perfect Crust on Your Spinach Quiche
Okay, so we’re using a pre-made crust here, which is a huge time-saver, but that also means we need to actively fight the dreaded soggy bottom! Since we aren’t extensively blind-baking every time—because who has that extra 15 minutes when you’re hungry?—our best defense is making absolutely sure that spinach filling you cooked down is as dry as a bone. Remember, any residual water turns straight into steam and softens that beautiful, flaky shell we bought.
Another little trick, if you have a few extra minutes, is to brush the bottom of the raw crust with just a tiny bit of whisked egg white before you start layering anything in. It creates a thin, impermeable barrier! Honestly, though, the most important tip is what happens *after* it comes out of the oven. You absolutely must let your finished Spinach Quiche rest on a cooling rack for a full 10 minutes before slicing. If you rush this, the whole delicate internal structure collapses, and you end up with gooey runoff pooling at the bottom. Patience pays off, even with a store-bought shell!
Serving Suggestions for a Complete Spinach Quiche Meal
This versatile Spinach Quiche is fantastic at any time of day, which simplifies all my meal planning! If I serve it for brunch, I always balance the richness with something bright and fresh. A simple green salad, maybe tossed with a light vinaigrette, wakes everything up. I’m obsessed with making a strawberry spinach salad when the berries are in season—the sweetness cuts through the savory cheese perfectly!
If you’re having this for a lighter lunch or a quick dinner, keep it simple. A side of fresh fruit, like melon or citrus segments, works wonderfully. Or, if you need a little something extra for dinner, serve it alongside a cup of creamy tomato soup. See? Easy peasy, incredibly delicious, and it covers breakfast, lunch, or light dinner!
Storing and Reheating Leftover Spinach Quiche
One of my favorite things about this simple Spinach Quiche is how great it is the next day. Honestly, sometimes I think cooled quiche tastes even better once all those flavors have had a chance to really settle in overnight! You can absolutely keep leftovers refrigerated, covered tightly with plastic wrap or foil, for up to four days. Don’t leave it sitting out too long, though—food safety first!
When you’re ready to eat it again, skip the microwave if you possibly can. I know it’s fast, but nuking quiche makes the crust instantly sad and chewy. Instead, take out the slice you want, let it sit on the counter for about 15 minutes to take the chill off, and then pop it into a toaster oven or a regular oven set to 300 degrees F for about 10 minutes. It comes out warm, the cheese gets slightly gooey again, and the crust is back to its best self. Trust me on saving the crust!
Frequently Asked Questions About Spinach Quiche
When I first started making savory egg pies, I had a million questions, just like I’m sure you do now! It’s smart to ask before you mix, so you get that perfect result right away. Here are some of the things I hear most often about making this easy Spinach Quiche.
Can I add meat, like bacon or ham, to this spinach quiche?
Absolutely, you can! That’s the fun part of vegetarian recipes—they are so easy to customize. If you want to make this an even heartier meal, cooked bacon or ham is fantastic. Just make sure you dice the meat up nice and small. If you’re using bacon, cook it crisp first, drain off *all* the grease, and then pat the crumbles dry with a paper towel before adding them to the filling layers. Just like the spinach, you don’t want extra fat or moisture that could ruin your crust. If you love a bacon kick, check out the flavor bombs in this bacon sandwich recipe for inspiration!
I don’t have heavy cream; can I substitute regular milk?
This is a common sticking point! You sure can substitute, but I have to give you a little warning: it won’t be the same rich, decadent texture. Heavy cream is what gives that classic French quiche that beautiful, silk-like set. If you use whole milk, the quiche will be lighter, and sometimes a little more delicate or even slightly watery once baked. If you only have milk, try using half-and-half instead of regular milk—it’s a decent compromise! But if you want that perfect, dense cheese tart experience, heavy cream is the way to go.
How thick should the pre-made crust be when I check it?
Since we are using a store-bought shell here, one area to inspect is making sure the bottom isn’t super thin, especially near the center. Manufacturers vary, but generally, you want the crust to look substantial and even across the bottom and up the sides. If you notice a spot that looks paper-thin or see any cracks, patch it up gently with a little extra flour and water before you start filling it. A sturdy crust base is your insurance policy against any soggy bottom drama with this egg pie!
What temperature should the pie crust ingredients be?
Because we are relying on a store-bought, pre-made crust for speed, we don’t have to worry about cold butter and ice water! However, you do want your eggs and cream to be at room temperature before you whisk them together. Room temperature ingredients emulsify (mix together smoothly) much more easily than cold ones. This helps ensure your custard is smooth and uniform before it hits the oven. It’s a tiny step, but trust me, smooth custard makes for the best baked result!
Nutritional Estimate for This Spinach Quiche
Now, I know some of you are watching the numbers, and I totally get that! When you’re making something rich with heavy cream and cheese, it’s smart to know what you’re working with. Please remember that these numbers are just an estimate for one slice of this Spinach Quiche, based on the standard ingredients I listed. Your brands of cream cheese or the exact amount of oil absorbed by that crust can change things slightly—so take this as a great guideline!
Overall, this cheesy tart is a satisfying vegetarian main dish, perfect for when you need something a little indulgent but still packed with spinach goodness. Here’s the general breakdown per serving size:
- Calories: Around 350
- Fat: A solid 28 grams (Remember, that’s where the flavor lives, thanks to cream and Swiss!)
- Carbohydrates: About 15 grams
- Protein: A decent 14 grams—thanks to all those eggs!
- Sodium: Roughly 450 mg
It’s got a slightly higher saturated fat count because of the dairy, but that’s what makes it taste like a real treat, right? If you’re using Gruyère, your saturated fat numbers might shift just a little bit. If you’re counting macros, you can see it’s quite balanced for a weekend brunch item. Just enjoy it—it’s worth every single bite!
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Simple Spinach Quiche
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a classic spinach quiche with a flaky crust.
Ingredients
- 1 pre-made 9-inch pie crust
- 1 tablespoon butter
- 1 small onion, chopped
- 10 ounces fresh spinach, chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Swiss cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Melt the butter in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the spinach to the skillet. Cook until the spinach wilts and most of the liquid evaporates. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
- Sprinkle half of the Swiss cheese over the bottom of the pie crust.
- Spread the cooked spinach mixture evenly over the cheese layer.
- Pour the egg and cream mixture over the spinach.
- Sprinkle the remaining cheese on top.
- Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- You can substitute frozen, thawed, and well-drained spinach for fresh spinach. Squeeze out all excess water.
- For a richer flavor, use Gruyère cheese instead of Swiss cheese.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 14
- Cholesterol: 150
Keywords: spinach quiche, egg pie, cheese tart, vegetarian main dish, brunch