When it comes to brunch—or even a quick weeknight dinner—there’s just something comforting and classy about a good quiche. And not just any quiche. I’m talking about a rich, creamy, cheesy Classic Spinach Quiche that comes together with simple ingredients and delivers that perfect balance of flavor and texture.

I remember the first time I made this quiche—it was for a weekend brunch with friends, and I was nervous. I wanted something that looked a little fancy but didn’t require culinary gymnastics. Enter: this spinach quiche. It was an instant hit. The crust was buttery and flaky, the filling was custardy and full of cheesy goodness, and that gentle hint of garlic and onion brought everything together like magic. Plus, it’s super versatile—you can go with a traditional crust or make it crustless if you’re aiming for something lighter or gluten-free.

Let’s dive in and break this recipe down step-by-step. Whether you’re feeding a crowd or prepping your lunches for the week, this one’s a keeper.

Ingredients You’ll Need

For the filling (serves 6–8):

• 200 g (7 oz) fresh spinach or thawed frozen spinach (squeezed dry)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 large eggs

• 1 cup (240 ml) heavy cream

• ½ cup (120 ml) milk

• 1 cup (100 g) grated cheese (Gruyère, cheddar, or mozzarella all work)

• Salt and pepper, to taste

• Olive oil or butter, for sautéing

Optional Crust:

• 1 pie crust (store-bought or homemade)

• If using a crust, blind bake it at 375°F (190°C) for 8–10 minutes before adding the filling.

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This step is key—quiche needs even, steady heat to bake through and set that creamy custard filling just right.

Step 2: Sauté the Veggies

Time to build some flavor. Grab a skillet, heat it over medium, and add a little olive oil or a knob of butter.

• Toss in your chopped onion and sauté for about 2 to 3 minutes, just until it turns translucent. You don’t want it browned—just soft and fragrant.

• Next, stir in your minced garlic and let it cook for another 30 seconds. Garlic burns fast, so keep an eye on it.

• Now add your spinach. If you’re using fresh, sauté until wilted. If you’re using frozen spinach (which I often do for convenience), make sure it’s thawed and then cook it just until heated through.

Once everything’s cooked, this next step is really important: drain off any excess liquid. Too much moisture in your spinach can lead to a soggy quiche, and no one wants that.

Step 3: Whisk Together the Creamy Filling

Now for the heart of the quiche—the custard.

• In a large mixing bowl, whisk together 4 large eggs, 1 cup of heavy cream, and ½ cup of milk. This combination gives you that rich, creamy base that makes every bite so satisfying.

• Stir in 1 cup of grated cheese. I personally love using Gruyère for its nutty depth, but a good sharp cheddar or melty mozzarella will work just as well.

• Season generously with salt and pepper. Don’t skimp—it brings all the flavors to life.

Step 4: Combine and Fill

This step is as easy as it gets, but it’s also where the flavors really come together.

• Take your sautéed spinach mixture and stir it into the egg and cream mixture you made earlier. Mix gently to evenly distribute the ingredients.

• If you’re using a pie crust, make sure it’s already been blind baked. That just means you pre-bake it for about 8–10 minutes at 375°F (190°C) before adding your filling. This helps prevent the dreaded soggy bottom.

• Pour the mixture into your prepared crust or a greased pie dish if you’re going crustless.

I like to give the dish a little shake or gently tap it on the counter to help the filling settle evenly. No need to fuss too much here—this dish is all about rustic comfort.

Step 5: Bake the Quiche

Time to pop it in the oven!

• Bake the quiche at 375°F (190°C) for 35–40 minutes. It’s done when it’s puffed, golden around the edges, and the center is set. You can test doneness by inserting a knife about an inch from the center—if it comes out clean, you’re good to go.

Now here’s the hardest part: let it rest. I know, it smells amazing, and you’re probably ready to dive in, but letting it sit for about 10 minutes makes a big difference. It allows the filling to set fully and makes slicing much easier (no messy pieces falling apart on the plate!).

Tips and Tricks for a Perfect Quiche

This recipe is super versatile, which is one of the reasons I come back to it again and again. Here are a few of my favorite tips and variations to keep things interesting:

1. Use What You Have

If you’re out of spinach, try chopped kale or Swiss chard. Just make sure to cook and drain it well, just like the spinach. You can even toss in some sautéed mushrooms, diced bell peppers, or chopped zucchini.

2. Cheese Matters

Gruyère gives the quiche a rich, nutty flavor, while cheddar adds a sharp bite. Mozzarella is great for a milder, gooier result. Want to get fancy? Try a combo of two—Gruyère and cheddar together is chef’s kiss.

3. Crust vs. Crustless

Going crustless? Just grease your pie dish well (a little butter or cooking spray does the trick). You’ll get a slightly lighter texture and it bakes up beautifully golden. Perfect for anyone watching their carbs or avoiding gluten.

4. Make It Ahead

This quiche stores like a dream. You can bake it the night before, let it cool, and store it in the fridge. When you’re ready to serve, just reheat slices in the oven at 300°F (150°C) for 10–15 minutes. It’s also freezer-friendly! Let it cool completely, wrap it tightly, and freeze. To reheat, thaw overnight in the fridge and warm it up in the oven.

5. Add a Little Extra

Want to level it up? A handful of crumbled bacon, diced ham, or even sun-dried tomatoes can add amazing flavor and texture. Just make sure not to overload it—the beauty of quiche is in its balance.

Serving Suggestions

This spinach quiche is perfect on its own, but if you want to make it part of a bigger meal, here are a few pairing ideas:

• Brunch spread: Serve with a fresh fruit salad, crispy bacon, and maybe a batch of homemade muffins.

• Light lunch or dinner: Pair with a crisp green salad and a bowl of soup (tomato or potato leek work wonderfully).

• On-the-go meal prep: Slice into individual portions, store in airtight containers, and enjoy all week.

Frequently Asked Questions

1. Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works just as well as fresh. Just make sure it’s fully thawed and squeezed dry to remove any excess moisture. You don’t want that water ending up in your quiche.

2. What’s the best type of cheese to use?

This recipe is flexible, so use what you have or prefer. Gruyère gives the most classic, nutty flavor. Cheddar adds sharpness, and mozzarella provides a mild, melty texture. You can even mix cheeses for extra depth.

3. How do I know when the quiche is done baking?

Look for a golden top and a set center. A knife inserted about an inch from the center should come out clean. If the center jiggles like liquid, it needs more time. Remember, it will continue to set as it rests out of the oven.

4. Can I make this quiche ahead of time?

Yes! You can make the entire quiche ahead, refrigerate it for up to 3 days, or freeze it for up to 2 months. To serve, reheat gently in the oven at 300°F (150°C) until warmed through.

5. How do I keep my crust from getting soggy?

Blind baking the crust before adding the filling helps create a barrier and keeps the crust crisp. Also, make sure to drain your cooked spinach and sautéed veggies really well—excess moisture is usually the culprit behind soggy bottoms.

6. Can I make this dairy-free?

You can, but it will change the texture and taste. Swap the cream and milk for a plant-based alternative like oat or almond milk, and use a dairy-free cheese. The filling may not set quite as firmly, so consider reducing the liquid slightly.

7. Can I add meat to this quiche?

Yes, and it’s a great way to add flavor. Cooked bacon, diced ham, or crumbled sausage work well—just make sure it’s fully cooked before adding it to the filling.

Final Thoughts: Why This Quiche Belongs in Your Recipe Box

There’s a reason this Classic Spinach Quiche is such a go-to in my kitchen—it’s easy, customizable, and always a hit. Whether you’re making brunch for friends, prepping lunches for the week, or pulling together a last-minute dinner, it checks all the boxes.

What I love most is how flexible it is. Don’t have Gruyère? Use cheddar. No crust? Go crustless. Want to add bacon or mushrooms? Go for it. This recipe is truly a blank canvas for your favorite flavors.

If you give this quiche a try, I’d love to hear how it turned out for you. Did you make any fun swaps or additions? Drop your version in the comments and let’s swap ideas—I’m always up for trying a new twist on an old favorite.

And remember: a great quiche doesn’t need to be complicated. With a handful of pantry staples and a little know-how, you can whip up something delicious, comforting, and worthy of any brunch table.

Until next time, happy baking!

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CLASSIC SPINACH QUICHE

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• Author: Mark's Recipe
• Total Time: 55 minutes

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Description

This creamy and cheesy spinach quiche is the ultimate brunch or light dinner favorite. It’s rich with eggs, cream, and cheese, complemented by tender spinach and savory aromatics. Whether you use a flaky crust or go crustless, it’s sure to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

For the filling (Serves 6–8):

• • 200 g (7 oz) fresh spinach (or thawed frozen spinach, squeezed dry)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) milk
  • 1 cup (100 g) grated cheese (Gruyère, cheddar, or mozzarella)
  • Salt & pepper, to taste

• Olive oil or butter, for sautéing

For the crust (optional):

1 pie crust (store-bought or homemade)
  Blind bake at 375°F (190°C) for 8–10 minutes for best results

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Instructions

1️⃣ Preheat the oven
Preheat your oven to 375°F (190°C).

2️⃣ Sauté the veggies
In a skillet over medium heat:

Heat olive oil or butter.

Sauté chopped onion for 2–3 minutes until translucent.

Add garlic and cook for 30 seconds.

Add spinach and cook until wilted (if fresh) or heated through (if frozen).

Drain excess liquid to avoid a soggy quiche.

3️⃣ Whisk the egg mixture
In a large mixing bowl:

Whisk eggs, cream, and milk together.

Stir in grated cheese, salt, and pepper.

4️⃣ Combine and fill

Mix sautéed spinach mixture into the egg mixture.

Pour into the prepared pie crust or greased pie dish (if crustless).

5️⃣ Bake the quiche

Bake for 35–40 minutes until puffed, golden, and the center is set.

Let it rest for 10 minutes before slicing.

 

Notes

• Spinach Prep: If using frozen spinach, be sure to thaw and squeeze out all excess moisture to prevent a watery quiche.
• Cheese Matters: Gruyère adds a nutty, rich flavor; cheddar brings sharpness; mozzarella gives a creamy, mild taste. Mix and match to suit your preference.
• Crust Tips: Blind baking the crust keeps it crisp and prevents it from turning soggy once the filling is added.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 6–8 slices