Easy Spinach Quiche Recipe

Easy Spinach Quiche Recipe! This isn’t your grandma’s fussy, perfect-crust quiche. This is the “I have approximately 47 minutes before soccer practice” quiche. It’s delicious, it’s packed with spinach (so you can feel virtuous), and it’s surprisingly easy to whip up. You NEED this in your life.

My family? They’re obsessed. I swear, every time I make this, there’s a little dance party in the kitchen. Especially my youngest, Lily. One time, I forgot to add the nutmeg (oops!) and she STILL devoured two slices. That’s when I knew this recipe was a keeper. Plus, it’s one of the few ways I can trick them into eating their greens without a full-blown meltdown. Victory!

Why You’ll Love This Easy Spinach Quiche Recipe

• It’s seriously, ridiculously easy. Like, even you can’t mess it up. (I’m kidding… mostly.)
• It’s a great way to sneak veggies into picky eaters (shhh!).
• It’s perfect for breakfast, lunch, or dinner…or a sneaky midnight snack (don’t judge).
• It’s totally customizable – throw in some mushrooms, bacon, or whatever your heart desires. We’re not following rules here.
• It makes you look like a culinary genius without actually being one. Major win!

How to Make It

Alright, so here’s the deal. First, if you’re feeling ambitious, you can totally make your own pie crust. Me? I usually grab a pre-made one from the store. Ain’t nobody got time for that! Just unroll it into your pie dish and crimp the edges. If you’re fancy. I usually just stab it with a fork a few times to prevent it from puffing up too much.

Next, sauté some onions and garlic in a pan with a little olive oil. Don’t burn them, okay? Nobody likes burnt garlic. Then, throw in your spinach. Fresh or frozen, doesn’t matter. If it’s frozen, make sure you squeeze out all the extra water. Nobody wants a soggy quiche!

Now, in a bowl, whisk together some eggs, cream (or milk, if you’re trying to be healthy-ish), cheese, and some seasonings. Nutmeg is key, trust me. It adds a little something special. Pour that mixture over the spinach in your pie crust and bake it in the oven until it’s golden brown and set.

Let it cool for a bit before slicing, or you’ll end up with a gooey mess. Not that I’ve ever done that… cough. And that’s it! Seriously, it’s so easy.

Ingredient Notes

• Spinach: Fresh is great, frozen works too! Just make sure you squeeze out all the excess water from the frozen stuff. Seriously, all of it. Otherwise, you’ll have a soggy quiche situation.
• Eggs: These are the glue that holds everything together. Don’t skip them! Unless you’re vegan, then, uh…find a vegan egg substitute? I’ve never tried it, but let me know how it goes!
• Nutmeg: This is the secret weapon. It adds a warm, cozy flavor that just makes the quiche sing. Don’t skip it! I did once, and it just wasn’t the same.
• Cheese: I usually use Gruyere or Swiss, but honestly, whatever cheese you have on hand will work. Cheddar? Sure! Mozzarella? Why not! Just don’t use that weird cheese spread in a can. Please.

Recipe Steps:

1. Preheat the oven to 375°F (190°C).
2. Place pie crust in a pie dish and prick the bottom with a fork.
3. Sauté onions and garlic in olive oil until softened.
4. Add spinach and cook until wilted, squeezing out excess water if using frozen spinach.
5. Whisk together eggs, cream (or milk), cheese, and seasonings in a bowl.
6. Pour the egg mixture over the spinach in the pie crust.
7. Bake for 30-40 minutes, or until golden brown and set.
8. Let cool slightly before slicing and serving.

What to Serve It With

Honestly? This quiche is pretty great on its own. But if you’re feeling fancy, you could serve it with a side salad, some roasted veggies, or even just a slice of toast. It’s also amazing cold, straight from the fridge. Don’t judge!

Tips & Mistakes

• Don’t overbake it! A little jiggle in the center is okay. It’ll set up as it cools.
• If your crust starts to brown too quickly, cover the edges with foil.
• Feel free to add other veggies! Mushrooms, bell peppers, onions…go wild!
• Don’t be afraid to experiment with different cheeses.

Storage Tips

Okay, so leftover quiche? Best stored in the fridge, wrapped tightly in plastic wrap or in an airtight container. It’ll keep for about 3-4 days. And yes, you can totally eat it cold. In fact, I think it’s even better cold. Especially for breakfast. Don’t tell anyone, but sometimes I sneak a slice straight from the fridge at like, 6 am. It’s my little secret.

Variations and Substitutions

Okay, let’s get real. This recipe is basically a blank canvas. I’ve made it with everything from bacon to mushrooms to leftover roasted vegetables. Here are a few ideas:

• Swap the spinach: Use kale, chard, or even broccoli. Just make sure you cook them first!
• Add some protein: Cooked bacon, sausage, ham, or even shredded chicken would be delicious.
• Change up the cheese: Feta, goat cheese, or even a little Parmesan would be amazing.
• Make it dairy-free: Use almond milk or coconut milk instead of cream or milk. And skip the cheese, obviously. I haven’t tried it yet…report back!
• Crustless quiche if you’re trying to be lower carb, who am I to judge?

I once tried to make this with leftover pizza toppings (don’t ask), and it was…interesting. Let’s just say I wouldn’t recommend it. But hey, you never know until you try, right?

Frequently Asked Questions

Easy Spinach Quiche Recipe

Easy Spinach Quiche Recipe

A simple and delicious spinach quiche with a creamy custard filling and flaky crust, perfect for brunch or a light dinner.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 9-inch pie crust pre-made or homemade
• ▢ 1 tbsp olive oil
• ▢ 1 cup onion chopped
• ▢ 2 cloves garlic minced
• ▢ 5 oz fresh spinach roughly chopped
• ▢ 4 large eggs
• ▢ 1.5 cups half and half
• ▢ 1 cup grated cheese such as Gruyere or cheddar
• ▢ 0.5 tsp salt or to taste
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.25 tsp nutmeg freshly grated

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
• Add garlic to the skillet and cook for another minute until fragrant.
• Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
• In a large bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
• Add the cooked spinach mixture and grated cheese to the egg mixture and combine well.
• Pour the mixture into the pie crust, distributing the filling evenly.
• Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is golden brown.
• Allow the quiche to cool for a few minutes before slicing and serving.

Notes

For a variation, consider adding diced cooked bacon, mushrooms, or sun-dried tomatoes for extra flavor.