Spinach Quiche Recipe With Fresh Spinach

I always get excited when I find a new way to make a classic comfort food feel special. This hearty spinach quiche recipe with fresh spinach isn’t just another basic dish; it’s a vibrant, flavorful take on a family favorite, elevated with a creamy whipped feta-dill swirl. The secret is creating distinct ribbons of tangy feta throughout the custard, which makes every single slice feel luxurious. It’s perfect for a weekend brunch, an easy weeknight dinner, or simple meal prep for the week ahead, offering a healthy, high-protein meal solution for busy families. I often make this specific spinach quiche recipe as part of my Sunday meal prep routine; the kids love the creamy feta swirl, and it makes breakfast or lunch easy all week long. The fresh dill cuts through the richness of the custard for a bright, flavorful bite.

Ingredients

• Pre-made Deep-Dish Pie Crust (1 crust): A deep-dish style crust is essential here to hold the full amount of filling for this spinach quiche recipe. Choosing a pre-made crust speeds up prep time significantly, perfect for quick meals.
• Fresh Spinach (450g / 1 lb): This spinach quiche recipe with fresh spinach relies on fresh spinach for its vibrant color and texture, which I find superior to frozen spinach here. Be sure to wash it thoroughly before wilting; a large quantity (1 lb) reduces significantly when cooked down.
• Olive Oil (2 tablespoons total): We use this for sautéing the aromatics and as part of the creamy feta swirl. I prefer a quality extra virgin olive oil for the swirl to enhance the flavor.
• Aromatics (1/2 yellow onion, 2 cloves garlic): Finely dicing the yellow onion and mincing the garlic adds depth to the spinach base. Sautéing them releases sweetness and prevents a harsh taste in the final quiche.
• Eggs (3 large): The binding agent for the custard filling. Using large eggs ensures the quiche sets firmly when baked.
• Dairy for Custard (1 cup whole milk, 1/2 cup heavy cream): This combination creates a rich, creamy, and tender custard base. Lower-fat milks can result in a watery quiche, so stick with whole milk for the best texture.
• Seasonings for Quiche (1/4 tsp ground nutmeg, 1/2 tsp salt, 1/4 tsp black pepper): Nutmeg is key to giving a traditional quiche flavor profile. Adjust salt and pepper carefully, remembering the feta will add additional saltiness.
• Whipped Feta Swirl Ingredients (150g feta cheese, 1/4 cup heavy cream, 2 tbsp fresh dill, 1 tbsp olive oil): This unique mixture creates the creamy swirl. Fresh dill provides a bright, aromatic element; dried dill won’t give the same result.
• Garnish (1 tbsp fresh dill): Used to finish the quiche slices before serving, adding a final pop of green color and fresh aroma.

Instructions

1. Prepare the Crust (Pre-bake and cool): Preheat the oven to 190°C (375°F). Prick the bottom of the pie crust with a fork to prevent bubbles during baking. Blind-bake the crust for 10-12 minutes, or until the edges are lightly golden, then remove from the oven. Let the pre-baked crust cool slightly on a wire rack while preparing the filling; reduce the oven temperature to 175°C (350°F) for the main bake.
2. Wilt and Drain Fresh Spinach: In a large pot or deep skillet, wilt the fresh spinach over medium heat, stirring frequently. Since 1 lb of fresh spinach is bulky, you may need to do this in batches; keep stirring until all leaves collapse. Squeeze out as much excess liquid as possible from the wilted spinach using a clean kitchen towel or paper towels. This step is crucial for a great spinach quiche recipe; if you don’t squeeze out all the moisture, the crust will be soggy. Roughly chop the spinach and set aside.
3. Sauté Aromatics: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant. Stir in the chopped spinach, nutmeg, salt, and pepper. Cook for 2 minutes, then remove from heat.
4. Prepare the Egg Custard Base: In a large mixing bowl, whisk together the 3 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Continue whisking until all ingredients are well combined and slightly frothy, ensuring the nutmeg is fully distributed.
5. Make the Whipped Feta Swirl Mixture: In a separate medium bowl, combine the crumbled feta cheese, 1/4 cup heavy cream, 2 tablespoons of fresh chopped dill, and 1 tablespoon of olive oil. Using an immersion blender or a fork (for a coarser texture), whip until the mixture is smooth and creamy. Reserve 1 tablespoon of this mixture for garnishing the finished quiche slices.
6. Assemble and Swirl the Quiche: Spread the spinach and onion mixture evenly over the bottom of the pre-baked pie crust. Gently pour the egg custard over the spinach mixture in the pie crust. Dollop spoonfuls of the prepared whipped feta-dill mixture over the custard in several spots. Using a butter knife or skewer, gently swirl the feta mixture into the custard, creating distinct ribbons, being careful not to overmix and disturb the spinach layer below. This delicious spinach quiche recipe with fresh spinach is almost ready for the oven.
7. Bake the Quiche: Carefully transfer the assembled quiche to the preheated oven (175°C / 350°F). Bake for 40-50 minutes, or until the center is just set; a slight jiggle in the very center is normal. A knife inserted near the center should come out clean when it’s ready.
8. Cool and Serve: Remove from oven and cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to fully set and prevents the slice from falling apart. Serve warm slices garnished with a small dollop of the reserved feta mixture and a sprinkle of fresh chopped dill. Serving this spinach quiche recipe warm or cold makes it ideal for a quick breakfast or dinner.

Make-Ahead Tips and Freezing Instructions

For easy meal prep, this hearty spinach quiche recipe with fresh spinach is fantastic because it freezes well. If you plan to eat it within a few days, bake the quiche as instructed, then cool completely before refrigerating. Store it in an airtight container for up to 3 days. To reheat, place slices in a preheated 175°C (350°F) oven for 15-20 minutes until warmed through.

For longer storage, freeze the whole quiche. Once completely cooled after baking, wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. It will last for up to 3 months. Thaw it overnight in the refrigerator before reheating.

You can also freeze it unbaked; assemble the quiche completely in an aluminum foil pie pan (not glass, as it may crack). Freeze uncovered until solid, then wrap tightly. Bake from frozen at 175°C (350°F) for 60-75 minutes, or until set; this adds 20-30 minutes to the total baking time.

Mastering the Feta-Dill Swirl Technique

The key to a beautiful and flavorful finish in this spinach quiche recipe is creating distinct ribbons of the feta-dill swirl, rather than blending it completely into the custard. When you add the dollops, gently run a skewer or butter knife through them once or twice to create definition.

Ensure your whipped feta mixture is cool when you add it to the room temperature custard; this helps prevent it from sinking completely to the bottom during baking. Place dollops of the mixture evenly across the quiche surface before swirling. Avoid large, single dollops to ensure even distribution of the creamy flavor in every slice.

Frequently Asked Questions (FAQs)

Why do I need to squeeze out the fresh spinach after wilting?

Squeezing out excess moisture from the wilted spinach is crucial to prevent the quiche from becoming watery or developing a soggy bottom crust. This step ensures your final quiche texture is firm and creamy, not watery.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if you are short on time. Make sure you thaw it thoroughly first, then use a clean kitchen towel to squeeze out all excess liquid. Use approximately 1 cup of thawed and squeezed frozen spinach for every pound of fresh spinach called for in this recipe.

How do I know when the quiche is fully cooked?

The center should have only a slight jiggle when gently shaken. A knife inserted near the center should come out clean; if it’s still wet, bake for a few more minutes. I find a thermometer reading 76°C (170°F) in the center is a perfect indicator for a perfectly set quiche.

What if my quiche cracks on top?

Cracking often indicates overbaking or cooking at too high a temperature. The quiche continues to set as it cools, so remove it when the center is just shy of completely firm. Make sure you don’t keep it in the oven too long after the center is set.

What should I serve with this quiche?

A simple side salad with a light vinaigrette is traditional for brunch. For a heartier, family-friendly meal, consider serving it with roasted potatoes or fresh fruit.

How long does quiche last in the refrigerator?

Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. For reheating, cover with foil and warm in a preheated 175°C (350°F) oven for 15 minutes, or use a microwave for 1-2 minutes per slice.

Conclusion

This easy spinach quiche recipe with fresh spinach takes a classic comfort food and adds a simple twist with a creamy feta-dill swirl for a perfect family-friendly meal. Pin this recipe for later and try making this elevated quiche next time you want to impress your family and friends.

spinach quiche recipe with fresh spinach

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• Author: Madison Clarke
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

A vibrant spinach quiche featuring a creamy whipped feta and dill swirl. This recipe transforms a classic comfort food into a luxurious dish perfect for brunch, dinner, or meal prep.

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Ingredients

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• 1 pre-made deep-dish pie crust
• 450 g (1 lb) fresh spinach, washed
• 2 tablespoons olive oil, divided
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 150 g feta cheese, crumbled
• 1/4 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh dill, for garnish

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Instructions

1. Pre-bake Crust: Preheat oven to 375°F (190°C). Prick crust with a fork and blind-bake for 10-12 minutes until light brown. Remove from oven and let cool. Reduce oven temperature to 350°F (175°C).
2. Prepare Spinach: Wilt spinach in a large pan over medium heat. Squeeze out excess moisture thoroughly using a clean kitchen towel, then roughly chop.
3. Sauté Aromatics: Heat 1 tablespoon olive oil in skillet. Cook onion until translucent (5-7 minutes), then add garlic (1 minute). Stir in chopped spinach, nutmeg, salt, and pepper for 2 minutes and remove from heat.
4. Create Custard: Whisk eggs, whole milk, heavy cream, nutmeg, salt, and pepper in a bowl until frothy.
5. Make Feta Swirl: In a separate bowl, whip feta cheese, 1/4 cup heavy cream, 2 tablespoons dill, and 1 tablespoon olive oil until smooth; reserve 1 tablespoon of this mixture for garnish.
6. Assemble Quiche: Spread spinach mixture evenly in the pre-baked crust. Pour custard over spinach. Dollop feta mixture on top and gently swirl with a knife, taking care not to overmix.
7. Bake Quiche: Bake at 350°F (175°C) for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean.
8. Cool and Serve: Allow quiche to cool on a wire rack for 15-20 minutes before slicing. Garnish with remaining feta mixture and fresh dill.

Notes

Ensure you thoroughly squeeze excess moisture from the spinach to prevent a soggy crust. Let the quiche cool for 15-20 minutes before slicing for the custard to set properly. This quiche can be made ahead and frozen; bake at 350°F (175°C) for 60-75 minutes from frozen.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300 kcal
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 160 mg