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Spinach quiche is an easy breakfast recipe that never fails to impress. This creamy egg dish is a great option for breakfast, lunch, or dinner.
On Sunday afternoons, I love to make batched breakfasts that will last us for the upcoming week.
I like eggs at breakfast, but I don’t like to cook them every single day, so making quiche is one of my go-to options for make-ahead breakfasts.
Quiches seem fancy, but they are quick and easy to prepare, especially if you’ve already got some ready-made pie crust on hand.
Spinach quiche is a classic option. Filled with lots of tender sauteed spinach and plenty of cheese, it’s a savory and satisfying meal.
Ingredients for spinach quiche
Quiche doesn’t require a lot of ingredients. You might already have everything you need!
Eggs – Use standard large eggs.
Heavy cream – Also labeled heavy whipping cream, this makes the egg custard rich.
Do not use coffee creamer; this is not the same as cream.
Milk – I use 2% milk in my quiches because that’s what I have on hand. Both whole milk and 1% will also work.
If you want to use a nondairy alternative, make sure it is unflavored and unsweetened.
Spinach – I prefer to use fresh spinach and cook it down, but you can also use frozen chopped spinach.
If using frozen spinach, make sure it is completely thawed and well-drained. You will use about half of a 10-ounce package of frozen spinach for this recipe if using in equal amounts. (You can always add more!)
I buy fresh spinach in big containers so I have extra on hand. Learn how to freeze spinach at home so you can make this recipe any time!
Mozzarella cheese – Use low-moisture shredded mozzarella for quiche. You can also substitute gouda or even cheddar if you prefer.
Spices – This quiche recipe uses salt, pepper, garlic powder, mustard powder, and nutmeg.
If you don’t have mustard powder (also known as dry mustard) you can substitute a bit of dijon mustard.
Pie crust – I usually make my own pie crust, but you can use a prepared pie crust.
Make sure to blind bake your pie crust first, which will ensure the crust bottom is fully baked.
If using a frozen or refrigerated pie crust, use the instructions on the package for parbaking.
How to make this spinach quiche recipe
First, roll out your pie crust and shape it into the pie plate. Prick the bottom with a fork and freeze for at least 30 minutes.
While it is freezing, preheat the oven to 400°F.
Once the crust is chilled, place a piece of foil or parchment paper into the crust, covering the sides as well. Fill with pie weights or dried beans.
Bake the crust for 20 minutes, then remove the foil with the beans and bake another 8 minutes. Let cool slightly while you prepare the filling.
Reduce oven temperature to 350°F.
If using fresh spinach, add 1 teaspoon oil to a
Cook spinach quickly, stirring, until spinach is bright green and wilted. Remove from heat and set aside.
If using frozen spinach, thaw completely and squeeze out all the excess liquid. Pull apart the leaves so it is easier to use later.
In a large bowl, whisk eggs until frothy.
Whisk in cream, milk, salt, garlic powder, mustard powder, pepper, and nutmeg until blended.
Set the baked pie crust on a rimmed baking sheet.
Place half the cheese into the pie crust and top with the cooked spinach.
Pour in the egg custard mixture. The spinach will float a little; redistribute it evenly in the crust if needed.
Top with the remaining cheese.
Slide the baking sheet into the oven. Bake the quiche for about 45 minutes, until slightly puffed and golden.
Remove from the oven and let cool at least 15 minutes before serving, to set the eggs.
Quiche is delicious served hot or cold, so it stores well.
Cover any leftover quiche with foil or plastic wrap, or place individual slices in airtight containers.
Store the quiche in the refrigerator for up to 4 days.
Enjoy cold, or reheat in the microwave for 20-30 seconds.
You can also freeze quiche for longer storage.
To freeze cooked quiche, let cool completely. Wrap the entire quiche or individual slices in two layers of foil and place in a freezer-safe container.
Quiche can be frozen for up to 3 months.
To thaw, place in the refrigerator overnight.
More quiche recipes to enjoy
Looking for other quiches? Try these options:
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 pie crust, unbaked
- 1 teaspoon olive oil
- 4 cups baby spinach
- 3 eggs
- 3/4 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella, divided use
- Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Chill crust in the freezer for 30 minutes.
- Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 350°F.
- Place a saute pan over medium heat and add olive oil, swirling the pan to coat. Add the spinach and cook a few minutes until bright green and wilted. Remove from heat and set aside.
- In a bowl, whisk together eggs, cream, milk, salt, garlic powder, mustard powder, nutmeg, and pepper until smooth and blended.
- Scatter half the cheese into the bottom of the baked crust, then add the spinach. Pour over the egg mixture, then top with remaining cheese.
- Carefully transfer pie plate to the oven (you can place on a baking sheet if desired) and bake at 350°F for 40-45 minutes, until lightly browned and center is just barely jiggly.
- Let cool at least 15 minutes before serving.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…