This Spinach Quiche is a dreamy mix of creamy, cheesy, and savory, all held together by a perfectly flaky pie crust!
This Spinach Quiche is a savory, satisfying recipe that combines tender leafy greens with a rich, creamy egg custard baked in a buttery, flaky crust. For this quiche I added in some cremini mushrooms and shredded cheese to make a wholesome all around dish.
We love to make this spinach quiche along with homemade hashbrowns and mixed berry smoothies for breakfast. I also like to make a quiche and pair it with Instant Pot red potatoes and easy focaccia bread!
Table of Contents
Spinach Quiche
A quiche is a French tart filled with eggs, cream, cheese, veggies, and sometimes meat. It can be served hot or cold and is perfect for holiday mornings, brunches, or showers. This versatile dish allows for endless variations by adding or subtracting ingredients to suit your taste.
Why We Love This Quiche Pie
- The cheesy filling of this quiche is irresistible.
- This recipe is a great way to use fresh spinach. Make sure to check out my mini quiche for a delightful, bite-sized treat!
- Spinach Quiche reheats well and is great for leftovers.
Recipe Ingredients
- Cremini Mushrooms: Earthy and savory, they add depth of flavor and a meaty texture to the quiche.
- Colby Jack Cheese: Melty and mild, it adds a creamy texture and rich, cheesy flavor to the quiche.
- Shallot: Sweet and mild, it provides a subtle onion flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Spinach Options: Fresh spinach is preferred, but canned spinach will work if you drain it well. If using canned spinach, drain it thoroughly. For frozen spinach, thaw according to package instructions, drain well, and press out moisture to avoid a soggy quiche.
- Heavy Cream or Whole Milk: Using either of these ingredients instead of regular milk will help give your quiche a delicious creamy texture.
How to Make Spinach Quiche
Step 1: On a lightly floured surface, roll the pie dough until you have a circle 12 inches in diameter. Place the dough into a 9-inch pie plate. Crimp the edges or use a fork to press the edges. Place in the freezer for 30 minutes.
Step 2: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 3: Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans or rice. Place in the oven and bake until the edges of the crust are starting to brown, about 14-16 minutes.
Step 4: Remove from the oven and carefully lift the parchment paper or aluminum foil (with the weights) out of the pie crust. Using a fork, carefully prick the bottom of the crust. Return to the oven and bake for 6-8 minutes. Remove the crust from the oven and allow to cool while preparing the filling.
Step 5: Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Step 6: In a large skillet set over medium heat, add the butter. Sauté the mushrooms until browned, about 6-8 minutes. Sauté the shallot and garlic until fragrant, about 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
Step 7: Whisk the eggs, milk, salt, pepper, Parmesan cheese, and half of the grated cheese together until combined.
Step 8: Pour into the warm pie crust and top with the remaining cheese.
Step 9: Place in the oven and bake the quiche until the center is set, about 50-60 minutes. If the edges begin to look too brown, cover with foil.
Step 10: Remove from the oven and let cool for 20 minutes before serving.
Expert Tips
- Time-Saving Crust: Save time by using a store-bought crust. It offers convenience without sacrificing flavor, making the preparation process quicker and easier.
- Blind Baking: Ensure the crust stays crisp by blind baking with pie weights. If you don’t have pie weights, use dried beans or rice as substitutes.
- Prevent Soggy Bottoms: After blind baking, brush the bottom of the crust with a beaten egg and bake for an additional 2 minutes. This creates a barrier and prevents the filling from making the crust soggy.
FAQs
Some favorite appetizers to pair with it include sausage stuffed mushrooms, jalapeno popper dip, and salsa. Alternatively, you can serve slices of spinach quiche for brunch alongside a green salad or fruit salad.
You can add various vegetables such as mushrooms, bell peppers, broccoli, and artichoke hearts.
Storage Info
STORE Spinach Quiche in an airtight container and refrigerate for up to 4 days. To FREEZE, wrap the quiche tightly in plastic wrap and aluminum foil, then store it for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20 minutes, or until heated through.
More Breakfast Recipes that You’ll Love
Spinach Quiche Recipe
Ingredients
- 1 pie crust dough - 9-inch pie crust
- 1 tbsp butter - unsalted
- 8 oz cremini mushrooms - sliced
- 1 shallot - minced
- 2 garlic cloves - minced
- 3 cups fresh spinach - roughly chopped
- 4 large eggs
- 3/4 cup whole milk
- salt and pepper
- 1 cup colby jack cheese - grated (or swiss cheese, or mozzarella cheese)
- 1/3 cup Parmesan cheese
Instructions
- On a lightly floured surface, roll the pie dough until you have a circle 12 inches in diameter. Place the dough into a 9-inch pie plate. Crimp the edges or use a fork to press the edges. Place in the freezer for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans or rice. Place in the oven and bake until the edges of the crust are starting to brown, about 14-16 minutes.
- Remove from the oven and carefully lift the parchment paper or aluminum foil (with the weights) out of the pie crust. Using a fork, carefully prick the bottom of the crust. Return to the oven and bake for 6-8 minutes. Remove the crust from the oven and allow to cool while preparing the filling.
- Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large skillet set over medium heat, add the butter. Sauté the mushrooms until browned, about 6-8 minutes. Sauté the shallot and garlic until fragrant, about 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- Whisk the eggs, milk, salt, pepper, Parmesan cheese, and half of the grated cheese together until combined.
- Pour into the warm pie crust and top with the remaining cheese.
- Place in the oven and bake the quiche until the center is set, about 50-60 minutes. If the edges begin to look too brown, cover with foil.
- Remove from the oven and let cool for 20 minutes before serving.
The spinach and cheese combo was perfect, and the crust baked up golden and crisp.