This Spinach Quiche is the ultimate breakfast or brunch recipe! The homemade all-butter crust is super flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so you know it’s delicious.
Bonus: You can cool completely, wrap in plastic wrap, and freeze in the pie plate for up to 2 months!
Spinach Quiche Recipe
I’ve been having a lot of fun adding more quiche recipes to our recipe box lately! And it doesn’t get more classic than a spinach and cheese quiche. From the buttery crust to the cheesy spinach and egg filling… it’s the perfect recipe for breakfast, brunch, or dinner. It’s also a great freezer meal!
Quiche freezer well for up to 2 months. So if you can pop a quiche in the freezer and pull it out when you need a quick meal! Or if you have a friend who is expecting a baby soon, quiche is the perfect meal to drop on their porch. They can enjoy some now and freeze the rest for another busy night in the future!
Ingredients for Spinach Quiche
- All-Purpose Flour: I do not suggest subbing plant based flours here! A 1 for 1 gluten free flour may work, but I’d recommend doing a trial run first.
- Granulated Sugar: A tiny pinch of sugar balances out the flavors in the pie dough.
- Salt: Much like sugar, salt helps balance the flavors in the pie crust. It also helps enhance all of the delicious flavors in the egg filling.
- Butter: Be sure your butter is VERY cold; warm butter is enemy #1 when it comes to pie crust.
- Ice Water: Simply add an ice cube to your water a few minute before you need it for this recipe and voila, you’ll have ice water.
- Frozen Chopped Spinach: If you want to use fresh spinach, that should work fine. You’ll want to start with a large amount as it shrinks a lot when you cook it down.
- Olive Oil: Use whatever you have on hand, it doesn’t need to be fancy!
- White Onion: I love the taste of white onion in this quiche because it doesn’t overpower the other flavors. Shallots would also work nicely.
- Eggs: You’ll need 6 large eggs for the egg mixture. I cannot suggest an egg substitution.
- Heavy Cream: Do not sub milk or half-and-half for this ingredient!
- Cornstarch: This is my secret ingredient for avoiding a watery quiche.
- Cayenne Pepper: Don’t worry, this ingredient won’t make your quiche taste super spicy! It simply enhances all of the other flavors. In a pinch, you can use black pepper. Although you may want to add a little more in quantity.
- Ground Nutmeg: If you have fresh nutmeg on hand, by all means, feel free to use it! Just be sure to finely grate it and don’t use more nutmeg than called for.
- Gruyere Cheese: If you cannot find gruyere, I suggest using half Swiss cheese and half cheddar cheese. Sharp cheddar cheeses will give you the best flavor.
How to Par Bake the Crust
Note: I don’t suggest using a store-bought crust for this recipe. This yields a deep dish pie. so if you do decide to use store-bought crust, you’ll likely need 2 pie crusts to accommodate all of the quiche filling.
- Roll Out the Dough: Let the dough rest for 15 minutes at room temperature, then roll it out into a 16-inch circle.
- Press it Into the Pan: Press the crust into a 10″ tart pan. You want to firmly press it into the bottom and ridges, without stretching it or overworking it. Trim excess dough, crimp, and place in the refrigerator for 20 minutes.
- Preheat the Oven: You’ll want your oven to be at 375 degrees by the time you’re ready to bake.
- Blind Bake the Crust: Remove the crust from the fridge, line with parchment paper, and fill with pie weights. Bake for 20 minutes, then remove the pie weights, prick the bottom of the crust with a fork, and return to the oven for 15 more minutes.
If you want to skip the crust completely, check out this crustless spinach quiche!
How to Make Spinach Quiche
- Cook the Spinach: You’ll want to cook the spinach until it’s completely thawed, then drain it well. You want to remove as much excess moisture as possible! This helps avoid the dreaded “soggy quiche”.
- Sauté the Onion: You can use the same skillet you used to cook the frozen chopped spinach. Cook until the onion has softened and is translucent.
- Make the Egg Filling: In a large bowl whisk together the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg until well combined. Fold in the cheese and most of the spinach.
- Assemble the Quiche: Pour the egg mixture into the partially baked crust. Sprinkle the remaining spinach on top and bake for 40 minutes, or until the quiche is set and the crust is golden.
- Cool the Quiche: Once you remove the quiche from the oven, I suggest setting it on a wire cooling rack and letting it cool at least 30 minutes before digging in. This will help the juices settle a bit and the cheese firm back up.
Tools You’ll Need:
For the Crust:
- 2 and 1/2 cups (300g) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter very cold, cut into cubes
- 1/2 cup (113ml) ice water
For the Quiche Filling:
- 1 10 ounce package frozen chopped spinach
- 2 Tablespoons (28ml) olive oil divided
- 1 small white onion finely chopped
- 6 large eggs room temperature
- 1 and 1/4 cups (284ml) heavy cream
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 6 ounces Gruyère cheese finely grated
For the Crust:
- In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and toss with a spatula to coat the butter in the flour.
- Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas.
- Using a silicone spatula, slowly blend in just enough ice water to form moist clumps.
- Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed.
- Form the dough into a neat ball and gently flatten into a disk.
- Wrap the disk in plastic wrap and place in the refrigerator to chill for at least 1 hour, or up to 48 hours.
How to Roll Out the Crust:
- Remove the crust from the refrigerator and let it rest for 15 minutes. Lightly flour a rolling pin and a large clean work surface.
- Set the dough in the middle of the work surface and – beginning from the center of the disc – roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
- Press the crust into a 10" tart or pie pan, firmly pressing it into the bottom and ridges.
- Trim excess dough, leaving a ¼” of overhang. Roll the overhand underneath the rim of the pie plate and crimp. Refrigerate for 20 minutes.
How to Blind Bake the Crust:
- Preheat the oven to 375 degrees (F). Remove the crust from the fridge. Line the crust with parchment paper and fill with pie weights or dry beans.
- Bake in the lower third of the oven for 20 minutes. Remove from the oven. Carefully remove the pie weights and parchment paper and prick the bottom of the crust all over with a fork.
- Place back in the oven and bake for 15 more minutes. Set aside until needed. Reduce the oven temperature to 350 degrees (F).
How to Make the Quiche:
- Place the frozen spinach in a large skillet or saucepan and cook over medium heat, stirring occasionally, until thawed, about 3 to 5 minutes. Remove pan from heat and drain spinach in a fine mesh strainer, removing as much excess liquid as possible. Set aside until needed.
- Place the skillet back on the stovetop over medium heat. Add the olive oil and white onion and cook, stirring occasionally, until the onion has softened and is becoming translucent, about 6 to 8 minutes. Do not let the onion brown. Transfer the cooked onion to a small bowl and set aside until needed.
- In a large bowl whisk together the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg. Using a rubber spatula, fold in the cheese, about ¾ of the spinach, and the cooked onions.
- Pour the filling into the partially baked crust placed on a large baking sheet. Sprinkle the remaining spinach on top of the egg mixture, spreading it evenly on top of the quiche.
- Place the pan in the oven and bake for 45 minutes, or until the center is set and the crust is golden-brown.
- Remove from the oven and cool on a wire rack for at least 30 minutes before serving.