This Spinach Quiche Recipe brings together a flaky, buttery crust and a luscious, savory filling brimming with spinach, Gruyère cheese, and a whisper of spice. Perfect for brunches, lunches, or even a light dinner, this dish never fails to impress with its golden edges and vibrant green center. Whether you’re hosting friends or treating yourself, this quiche is a comfort food favorite that’s elegant enough for a special occasion, yet simple enough to make any day feel special.

Ingredients You’ll Need

Each ingredient in this Spinach Quiche Recipe has a distinct role — from creating the crisp, golden crust to lending creaminess and depth of flavor to the filling. Gathering these essentials ensures a dish bursting with color, texture, and richness.

All-purpose flour: The backbone of your crust, providing structure and a delicate crumb.
Granulated sugar: Just a touch to balance the savory flavors and enhance browning.
Salt: Lifts and defines both crust and filling, tying all elements together.
Unsalted butter: Use it cold for a perfectly flaky, melt-in-your-mouth pastry.
Ice water: Helps the dough come together without melting the butter, key for texture.
Frozen chopped spinach: Packs flavor, nutrition, and emerald color into every bite; make sure to drain well.
Olive oil: Adds richness and helps sauté the onions to sweet perfection.
White onion: Brings a gentle sweetness and subtle bite to balance the spinach.
Large eggs: The heart of the silky filling, binding everything together.
Heavy cream: Creates a luxuriously creamy, custardy texture in the baked quiche.
Cornstarch: Prevents sogginess and keeps the filling delightfully tender.
Cayenne pepper: A pinch for a playful, gentle heat.
Ground nutmeg: Enhances the spinach and cheese with its subtle warmth.
Gruyère cheese: Melts beautifully, bringing a nutty richness and gorgeous golden hue.

How to Make Spinach Quiche Recipe

Step 1: Prepare the Crust

Start by combining the flour, sugar, and salt in a large bowl. Add your cubes of extra-cold butter, tossing to coat them in flour. Grab a pastry cutter and work the butter into the flour until you see a mix of pea-sized bits and sandy crumbs — these nuggets are what will make your crust spectacularly flaky!

Step 2: Bring the Dough Together

Slowly drizzle in the ice water, stirring just enough for the dough to hold together in moist clumps. Gather everything onto your work surface and knead a few times, only until the dough comes together; be careful not to overwork it. Shape into a ball, flatten into a disk, wrap, and let it rest in the fridge for at least one hour.

Step 3: Roll Out the Dough

When ready to roll, give your dough a 15-minute head start on the counter. Dust your surface and rolling pin lightly with flour, then roll from the center outward, rotating often for even thickness. Aim for a round about 16 inches wide and a sturdy 1/4 inch thick. Ease this into your tart or pie pan, leaving a little overhang for that classic, crimped edge. Chill it again while the oven heats.

Step 4: Blind Bake the Crust

Preheat your oven to 375°F. Lay parchment over the chilled crust and add some pie weights or dried beans to keep things flat. Bake in the lower third of your oven for 20 minutes. After that, remove the parchment and weights, prick the bottom with a fork, and return it to the oven for about 15 minutes more, until golden. Cool the shell completely before filling.

Step 5: Prepare the Spinach and Onions

In a skillet over medium heat, cook the frozen spinach until it’s fully thawed, then drain and press out all that extra moisture — nobody wants a watery quiche! In the same skillet, heat some olive oil and sauté the onion until it’s sweet and translucent. These two steps ensure a flavorful, non-soggy filling every time.

Step 6: Make the Filling

Grab a large bowl and whisk together the eggs, heavy cream, cornstarch, salt, cayenne, and nutmeg until smooth. Fold in most of the Gruyère, the drained spinach, and the softened onions. This dreamy mixture is the soul of your Spinach Quiche Recipe — creamy, cheesy, and loaded with flavor.

Step 7: Assemble and Bake

Pour the filling into your cooled, golden crust. Scatter any remaining spinach on top for a striking finish. Bake at 350°F for about 45 minutes, watching for a gently puffed, golden surface and a center that looks set. Let the finished quiche cool for a half-hour before slicing so each wedge holds together beautifully.

How to Serve Spinach Quiche Recipe

Garnishes

A few vibrant touches can take your Spinach Quiche Recipe to the next level! Try a sprinkle of freshly chopped chives, a twirl of cracked black pepper, or a flurry of extra-grated Gruyère just before serving. These little additions brighten each slice and add a hint of elegance.

Side Dishes

Spinach quiche loves good company. Pair it with a crisp, lemony green salad, a bowl of fresh fruit, or even some roasted potatoes for a hearty brunch. The creamy filling and flaky crust shine alongside simple, seasonal produce.

Creative Ways to Present

Cut your quiche into slim wedges and serve on vintage plates for a charming café-style feel, or bake the recipe in mini tart pans for an array of adorable individual servings. For a brunch buffet, display the quiche on a wooden board surrounded by colorful salads, pickles, and crusty bread.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the quiche tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. It’s fantastic both warm and cold, so it makes an effortless next-day lunch.

Freezing

This Spinach Quiche Recipe freezes beautifully. Wrap slices individually or as a whole, using plastic wrap followed by foil. Freeze for up to two months. When you’re ready, thaw overnight in the fridge before reheating to maintain that perfect texture.

Reheating

To reheat quiche, place slices on a baking sheet in a 350°F oven for about 10–15 minutes, or until warmed through. You can also gently reheat in the microwave, though the oven helps preserve that crisp, flaky crust you worked so hard for!

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just sauté 10–12 ounces of fresh spinach until wilted, then drain and squeeze out as much moisture as possible before using in your Spinach Quiche Recipe.

Is there a substitute for Gruyère cheese?

Yes — Swiss or Emmental cheese both work well, or you can try a combo of cheddar and mozzarella for a milder twist. Feel free to play with your favorites!

Can I make the crust ahead of time?

Definitely! The crust dough can be made up to 48 hours in advance and kept in the fridge. You can even blind bake the shell a day before assembly to save time on the day you plan to serve your Spinach Quiche Recipe.

What if I don’t have a tart pan?

No problem. A standard 9- or 10-inch pie pan works great — just make sure your rolled crust fits well and isn’t stretched too thin for best results.

How do I know the quiche is done baking?

Look for a gentle golden top and a center that looks set, not jiggly. A knife inserted near the middle should come out mostly clean. Remember, the quiche will continue to set as it cools, so don’t overbake it.

Final Thoughts

If you’re ready to create a dish that feels both homey and show-stopping, this Spinach Quiche Recipe truly delivers. It’s a nourishing classic you’ll want to share at every gathering. Give it a try and watch it become a new favorite at your table!

Spinach Quiche Recipe

★★★★★

5.1 from 24 reviews

Author: Mariam
Total Time: 1 hour 35 minutes
Yield: 1 10-inch quiche 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Spinach Quiche recipe that combines a flaky homemade crust with a creamy spinach and cheese filling, perfect for any meal of the day.

Instructions

For the Crust: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and toss to coat. Use a pastry cutter to blend the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
Slowly add just enough ice water to form moist clumps of dough. Turn the dough out onto a clean surface and knead gently until it comes together. Add more water only if necessary.
Shape the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 48 hours.
How to Roll Out the Crust: Remove the dough from the refrigerator and let it rest for 15 minutes. Lightly flour a rolling pin and a work surface. Roll the dough from the center outwards, rotating the disk every few strokes to prevent stretching. Continue rolling until the dough is about 16 inches in diameter and 1/4 inch thick.
Press the dough into a 10-inch tart or pie pan, then trim the excess dough, leaving a ¼-inch overhang. Fold the overhang under the rim and crimp the edges. Refrigerate the crust for 20 minutes.
How to Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the chilled 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, take out the parchment and weights, and prick the bottom of the crust with a fork. Return the crust to the oven for another 15 minutes until golden brown. Let cool.
How to Make the Quiche: Place the frozen spinach in a skillet over medium heat and cook, stirring occasionally, until thawed (3-5 minutes). Drain the spinach in a fine-mesh strainer, pressing out excess moisture. Set aside.
In the same skillet, heat 1 tablespoon of olive oil and cook the onion until soft and translucent, about 6-8 minutes. Remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg. Gently fold in the Gruyère cheese, most of the spinach, and the cooked onion.
Pour the egg mixture into the partially baked crust. Top with the remaining spinach, evenly distributing it over the quiche.
Bake the quiche at 350°F (175°C) for 45 minutes or until the center is set and the crust is golden. Cool on a wire rack for at least 30 minutes before serving.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Baking
Cuisine: French