Easy Classic Spinach Quiche Recipe
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From the buttery crust to the creamy, custardy egg filling packed with spinach, this Easy Classic Spinach Quiche is a timeless favorite. Perfect for brunch, lunch, or a light dinner, it’s simple to make yet feels effortlessly elegant.
You will also love my Vegetarian Quiche and Spinach Fritatta. Serve with a Fruit Salad.
Quick Look: Easy Classic Spinach Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 people
- Dietary Info: Vegetarian, can be made Gluten-free
- Method: Oven baked
- Technique: Prepare a flaky crust, then whisk together eggs, cream, cheese, and seasonings. Fold in sautéed spinach, pour into the crust, and bake until set with a lightly golden top.
- Flavor and Texture: Savory and rich with a creamy, custard-like filling and a flaky, buttery crust, balanced by the earthy flavor of spinach and melty cheese.
Why This Simple Quiche Feels Special
This is the best spinach quiche you’ll ever make! Every time I make it, everyone requests the recipe. It’s perfect for making ahead, freezing, and defrosting. This is the perfect meal, and I hope you love it too!
- Balanced Texture: The quiche has a well-balanced texture with the creaminess from the eggs and milk, the slight crunch of the crust, and the tender bite of the sautéed spinach.
- Flavorful and Savory: The combination of fresh spinach, Gruyere cheese, and nutmeg creates a flavorful and savory filling that is comforting and delicious.
- Versatile and Customizable: The basic quiche recipe can be easily customized to suit your preferences. You can add different vegetables, meats, or cheeses to create variations according to your taste.
- Buttery and Flaky Crust: The homemade crust made with butter and a touch of salt is rich, buttery, and flaky, providing the perfect base for the savory filling.
It’s a great recipe for an easy meal any night of the week or special occasion. Make it ahead of time for one of those easy breakfast recipes that are ready to go!
You will also enjoy these German Pancake and Fluffy Pancake recipes!
Made With Amore,
“I thought I couldn’t make a good quiche until I tried this recipe. It is SO good, as are your other versuons I have tried since. I adore your quiche recipes so much I could eat them every single day!”
– Daniela
Table of Contents
Simple Ingredients
This easy spinach quiche recipe only requires a handful of basic ingredients.
- Crust: Store-bought crust, all-butter pie crust, or crisco pie crust. If you want to go the extra mile, I recommend using our homemade flaky crust recipes!
- Fresh Spinach: Provides a vibrant green color and earthy taste.
- Eggs: Bind the filling together and contribute to its creamy texture.
- Gruyere Cheese: A nutty and slightly sweet cheese that melts well, giving the quiche a rich flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten-Free or Crustless Option: Use a gluten-free flour blend for the crust or omit the crust entirely for a crustless quiche.
- Cheese Swaps: Use Swiss, Monterey Jack, cheddar, feta, or goat cheese instead of Gruyère. Take a look at my Italian Frittata with Peas and Ricotta.
- Greens Variation: Substitute spinach with kale or Swiss chard for a different flavor and texture.
- Add-Ins: Try mushrooms and leeks, ham and cheese, or bacon with caramelized onions for a flavorful twist. Try my Loaded Vegetarian Quiche
How to Make Easy Classic Spinach Quiche
This spinach quiche is rich, creamy, and perfectly savory with a flaky crust, making it an easy, elegant dish for any meal of the day. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Blind Bake Pie Crust
- If using a store-bought pie crust, follow the instructions on the package for pre-baking. If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
Quiche Filling and Assembly
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add chopped spinach to the skillet.
- Cook until wilted—season with salt, pepper, and nutmeg. Allow excess liquid to evaporate.
- In a bowl, whisk together eggs and milk. Sprinkle half of the gruyere cheese over the bottom of the crust.
- Spread the spinach mixture evenly over the cheese.
- Whisk the egg mixture together.
- Pour the egg mixture over the top.
- Sprinkle with the remaining cheese. Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned. Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
Easy Classic Spinach Quiche FAQs
Yes, quiches can be made ahead of time. Bake the quiche, allow it to cool, and then refrigerate. When ready to serve, reheat in the oven until warmed through.
Some common culprits to a dense and not fluffy quiche are overmixing eggs, not measuring your ingredients correctly, using lower fat milk, and overcooking. Make sure you mix the eggs just until combined, time while baking, and measure correctly.
Cover the quiche with plastic wrap or aluminum foil and refrigerate once the quiche has cooled to room temperature. It’s best to consume within 3-4 days for optimal freshness. Quiches freeze well for 1-2 months. When ready to enjoy, transfer the frozen quiche to the refrigerator for an overnight thaw. Reheat the thawed quiche in a preheated oven at around 325°F (163°C) until warmed.
Serving Suggestions
This spinach quiche is perfect for brunch, lunch, or a light dinner and pairs beautifully with fresh, simple sides. Serve it alongside an Italian Fruit Salad for a bright contrast, or add something sweet like Bread Pudding with Vanilla Sauce or Cranberry Orange Bread. If hosting, add another hearty main like my Italian Frittata Recipe with Peas and Ricotta.
My Pro Tips
Recipe Tips
- Blind-Baking: If using a traditional crust, blind-bake it briefly before adding the filling to avoid a soggy bottom.
- Fresh Nutmeg: Use freshly grated nutmeg for a more intense and aromatic flavor.
- Thorough Mixing: Mix the egg and milk mixture thoroughly with other filling ingredients for a creamy and uniform texture.
- Quality Cheese: Choose high-quality cheese for a richer flavor. Experiment with different cheeses if desired; sharp cheddar cheese is a great option.
More Breakfast Recipes
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Spinach Quiche
Equipment
- Pie dish or pie plate
Ingredients
For the Pie Crust:
- 1 store-bought pre-made pie crust or all-butter pie crust or shortening pie crust
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups fresh baby spinach, chopped
- Salt and pepper to taste
- ½ teaspoon nutmeg, freshly grated is best
- 1 pinch cayenne pepper
- 4 large eggs, room temperature
- 1 cup whole milk, half and half, or heavy cream (adjust for your preferred level of creaminess)
- 1 ½ cups Gruyere cheese, grated
- Chopped green onions for garnish optional)
Instructions
Prepare the Pie Crust:
- If using a store-bought pie crust, follow the instructions on the package for pre-baking.If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
For the Filling:
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add chopped spinach to the skillet and cook until wilted—season with salt, pepper, and nutmeg. Allow excess liquid to evaporate.
- In a bowl, whisk together eggs and milk.
- Sprinkle half of the gruyere cheese over the bottom of the crust. Spread the spinach mixture evenly over the cheese. Pour the egg mixture over the top. Sprinkle with the remaining cheese.
- Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
- Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
- Allow the quiche to cool for a few minutes before slicing and serving. Top with chopped green onions, if desired. It can be served warm or at room temperature.
- This classic French spinach quiche is perfect for brunch, lunch, or a light dinner. Enjoy!
Notes
- Blind-Baking: If using a traditional crust, blind-bake it briefly before adding the filling to avoid a soggy bottom.
- Fresh Nutmeg: Use freshly grated nutmeg for a more intense and aromatic flavor.
- Thorough Mixing: Mix the egg and milk mixture thoroughly with other filling ingredients for a creamy and uniform texture.
- Quality Cheese: Choose high-quality cheese for a richer flavor. Experiment with different cheeses if desired; sharp cheddar cheese is a great option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Elena thank you for this great recipe, I made it the other day and it came out perfect. My wife says it is the best quiche she has ever had. Molte grazie!
This makes me so happy to hear, thank you!!
“Best quiche ever” from your wife… I’ll take that 😊 Molte grazie to you both for trying the recipe!
So glad it turned out perfectly for you.
If you loved this, you should try my spinach ricotta pie next time, same cozy, savory feel and perfect for any time of day.
💛 Mangia!
I just made this again today and it never disappoints. I use fresh spinach and mix Gruyere and sharp cheddar. I do use a frozen pie crust and with your technique of putting the cheese on the bottom it’s never soggy. Love all your recipes!
This makes me so happy 🤍 I love that you made it your own with Gruyère and sharp cheddar, that combination is so delicious. And yes, that little cheese-on-the-bottom trick makes all the difference, even with a frozen crust. Thank you so much for making it again and for your sweet words. It truly means so much to me!
I thought I couldn’t make a good quiche until I tried this recipe. It is SO good, as are your other versuons I have tried since. I adore your quiche recipes so much I could eat them every single day!
This quiche has my heart as well. It is simple and special. I’m happy you love it!
I’ve made this twice and absolutely love it. We have it for breakfast which works well for us. He can add his breakfast meat and I can have a slice without. Perfect!! Thanks Elena.
It’s on repeat at our house as well. I’m happy you love this classic quiche recipe. You’ll have to try the loaded veggie quiche and let me know what you think!
Delicious and easy! Cook time is a little long but don’t let that deter you!
So yummy!
So happy you loved this one!
The BEST quiche you’ll ever have! Seriously, a must try.