Spinach Quiche Recipe Easy

I’ve found that a great quiche is the secret weapon for any host, whether for a cozy brunch or a simple family dinner. This easy spinach quiche recipe upgrades a classic with a delicious hidden swirl of sun-dried tomato and basil cream cheese, giving it a vibrant color and flavor that feels truly special.

While a basic quiche is good, this recipe takes things to the next level with a creamy, rich texture and a slight sweetness from the tomatoes that complements the savory spinach perfectly. It’s designed to be simple enough for weeknights yet elegant enough to serve to guests. You’ll get perfect, clean slices every time, thanks to a few key tips for avoiding a soggy bottom, making this easy spinach quiche recipe a new family favorite.

Ingredients

• 1 pre-made pie crust (23 cm / 9-inch): Chilled and suitable for vegetarian use. Using a store-bought crust makes this recipe significantly faster and reduces prep time. Make sure it’s a deep-dish style crust to hold all the filling.
• 300 g (10.5 oz) fresh spinach: Roughly chopped. It’s crucial to use fresh spinach for a clean flavor, but frozen spinach can be used if thawed completely and squeezed extremely dry to prevent a soggy crust. Chopping the fresh spinach ensures it distributes evenly and doesn’t create tough, stringy sections in the custard.
• 1 tablespoon olive oil: Used for sautéing the aromatics (onion and garlic) to build a flavorful base for the spinach filling.
• 1/2 medium yellow onion, finely diced: Sautéing the onion until translucent provides sweetness and depth to complement the spinach. Ensure the onion is finely diced so it softens fully during cooking.
• 1 clove garlic, minced: Garlic adds a sharp, savory note that pairs perfectly with both spinach and sun-dried tomatoes. Add the garlic after the onion has softened to prevent burning.
• 1/4 teaspoon ground nutmeg: Nutmeg enhances the flavor of spinach and eggs, creating a classic quiche flavor profile. This small amount adds warmth without being overpowering.
• 1 teaspoon fine sea salt, divided: Used to season both the spinach filling (1/2 teaspoon) and the egg custard base (1/2 teaspoon).
• 1/2 teaspoon freshly ground black pepper, divided: Adds a subtle heat and complexity to both the filling and custard.
• 4 large eggs: The primary binding agent for the custard; ensure they are at room temperature for better mixing and a smoother result. Use large eggs for the proper liquid-to-solid ratio in the quiche custard.
• 240 ml (1 cup) whole milk: The base liquid for the custard; whole milk provides richness and helps create a creamy, set texture. Do not substitute with low-fat milk, as this can affect the texture and mouthfeel.
• 120 ml (1/2 cup) heavy cream (35% fat): Heavy cream adds a necessary layer of richness and prevents the custard from becoming rubbery. The higher fat content is key to a perfectly creamy and luxurious quiche texture. (If in a pinch, you can use half-and-half, but the final texture will be less decadent.)
• 60 g (1/2 cup) grated white cheddar cheese: Provides a sharp, savory flavor and helps set the custard, adding a slight chewiness. Grate the cheese fresh from a block for the best flavor, ensuring it melts evenly. (For a different flavor, try Swiss or Gruyère cheese instead.)
• 60 g (4 tablespoons) full-fat cream cheese, softened: This forms the base of the flavorful swirl and must be fully softened to mix properly. Using full-fat cream cheese provides the best texture and prevents clumping during mixing.
• 30 g (2 tablespoons) sun-dried tomatoes in oil, drained and finely chopped: Sun-dried tomatoes offer a sweet, tangy contrast to the savory spinach and cheese. Reserve 1 teaspoon of the oil from the jar for an optional garnish later.
• 15 g (1/4 cup) fresh basil leaves, chopped: Fresh basil provides a bright, aromatic element that complements the tomatoes and adds freshness. Use fresh basil only; dried basil will not give the same vibrant flavor.

Instructions

Here’s how to assemble this easy spinach quiche recipe in simple steps. The key is to thoroughly prepare your ingredients before mixing everything together to ensure a smooth and flavorful result.

1. Blind Bake the Pie Crust: Preheat oven to 190°C (375°F). Place the chilled pre-made pie crust into a 23 cm (9-inch) pie dish. Prick the bottom generously with a fork to prevent bubbling, then line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment paper. Continue to bake for another 5-7 minutes until the crust is lightly golden; this ensures a crisp bottom (a key step to avoid sogginess in this spinach quiche recipe). Remove from oven and set aside to cool; reduce the oven temperature to 175°C (350°F) for the main bake.
2. Prepare the Spinach Filling: Heat the olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Add the chopped spinach in batches, allowing each batch to wilt before adding more, until all spinach is cooked down. Transfer the spinach mixture to a fine-mesh sieve and press firmly to remove as much excess moisture as possible. Season the spinach with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then set aside.
3. Mix the Egg Custard and Swirl Ingredients: In a large bowl, whisk together the large eggs, whole milk, heavy cream, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Stir in the grated white cheddar cheese. In a small separate bowl, combine the softened full-fat cream cheese, finely chopped sun-dried tomatoes, and the chopped fresh basil; mix thoroughly until all ingredients are evenly incorporated. Ensure the cream cheese is fully softened to avoid large lumps in the swirl mixture.
4. Assemble and Swirl the Quiche: Spread the squeezed spinach mixture evenly over the bottom of the pre-baked pie crust in the pie dish. Carefully pour the egg custard mixture over the spinach, ensuring even distribution. Using a small spoon, dollop spoonfuls of the sun-dried tomato and basil cream cheese mixture over the custard in various spots. Take a skewer or a butter knife and gently swirl the cream cheese mixture through the custard, creating distinct ribbons and pockets of color without fully blending the mixtures, being careful not to disturb the crust below.
5. Bake and Rest: Carefully transfer the pie dish to the preheated 175°C (350°F) oven. Bake for 40-50 minutes, or until the center of the quiche is just set (a knife inserted near the edge should come out clean, but the very center might have a slight wobble). The top should be beautifully golden brown. If the crust edges begin to brown too quickly, loosely cover them with aluminum foil. Remove from the oven and let cool on a wire rack for at least 15-20 minutes before slicing; this resting time allows the custard to fully set and makes for cleaner slices.
6. Plating and Serving: To plate, slice the warm quiche into generous wedges. Place each wedge on a clean, light-colored ceramic plate. Arrange a few small, fresh basil leaves artfully on top of the quiche, accentuating the visible swirls. For a final glossy touch and flavor echo, drizzle a tiny amount of the reserved sun-dried tomato oil over the top of the quiche.

Meal Prep Tips for Easy Quiche

Making a delicious and healthy meal for your family is simple when you plan ahead. This easy spinach quiche recipe is perfect for make-ahead breakfasts or meal prep.

• Make it ahead (refrigerated): Prepare and bake the entire quiche as instructed, then cool completely. Cover tightly and store in the refrigerator for up to 3 days. Reheat gently in a 150°C (300°F) oven for 15-20 minutes before serving.
• Freeze a fully baked quiche: Once completely cool, wrap the quiche tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated 175°C (350°F) oven for 20-30 minutes until heated through.
• Prepare components ahead: You can pre-sauté the spinach and onion mixture and store it in an airtight container for up to 2 days in the refrigerator. Assemble and bake on the day of serving.

Keys to Success: Avoiding Common Quiche Mistakes

Even an easy spinach quiche recipe can go wrong if you make classic mistakes. Here are the keys to avoiding common issues and getting a perfectly creamy result every time.

• The Soggy Bottom: The most common quiche issue. To prevent this, thoroughly blind bake your crust as instructed, ensuring the bottom is lightly golden. Also, make sure to squeeze all excess moisture out of the spinach filling before adding it to the crust. I actually use a potato ricer to get every drop of moisture out, which guarantees no soggy bottom, even when I’m rushing.
• Overbaking: Overbaking a quiche results in a rubbery texture instead of a creamy one. Start checking for doneness around 40 minutes; look for a knife inserted near the edge to come out clean, and allow for a very slight wobble in the center which will firm up as it rests.
• Lumps in the Custard: Ensure the eggs are thoroughly whisked with the milk and cream before adding the cheese and filling. If the cream cheese for the swirl is not softened, it will create hard lumps instead of a smooth swirl.

Family-Friendly Variations and Swaps

This quiche is great for customization, and it’s easy to adjust this spinach quiche recipe easy to fit different palates.

• Kid-friendly swaps: If sun-dried tomatoes and basil are too strong for young palates, replace the swirl with small dollops of plain cream cheese and mix in a tablespoon of grated parmesan instead.
• Add extra protein: This quiche base is easy to customize. Add 1/2 cup of crumbled turkey sausage or shredded chicken to the filling along with the spinach (no need to adjust cook time for precooked meat).
• Cheese alternatives: Swap the white cheddar for Gruyère or Swiss cheese for a different flavor profile. For a milder flavor, use mozzarella, but be aware it melts differently.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but you must thaw it completely and squeeze out as much water as possible. It will lose more volume during cooking than fresh spinach, so you may need to adjust the quantity. It works great for this easy spinach quiche recipe when fresh is unavailable.

Why do I need to blind bake the crust?

Blind baking ensures the crust bottom gets crispy before the wet custard is added, preventing it from becoming soggy during the final bake. This technique guarantees a solid base for your quiche.

Can I use half-and-half instead of heavy cream?

You can, but the result won’t be as creamy or rich. Heavy cream’s higher fat content is important for achieving the ultimate velvety texture. Half-and-half will yield a thinner custard.

How do I know when the quiche is fully cooked?

Insert a thin knife near the edge of the quiche. If it comes out clean, the edges are set. A slight jiggle in the center is okay, as it will continue cooking (carryover heat) and firm up as it rests. I usually start checking at the 40-minute mark and go every five minutes after.

How long does quiche last in the refrigerator?

Leftover quiche should be stored in an airtight container in the refrigerator for 3-4 days. It’s delicious cold or reheated.

Can I make this quiche crustless?

Yes, simply grease a pie dish thoroughly and pour the filling directly into it, adding about 10-15 minutes to the bake time for this spinach quiche recipe. This makes a great low-carb meal option for easy weeknight dinners.

Conclusion

This easy spinach quiche recipe is a simple yet impressive way to serve a family-friendly meal. Pin this recipe now for later to make a delicious and healthy meal prep option.

spinach quiche recipe easy

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• Author: Alyssa Bennett
• Total Time: 85 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic spinach quiche enhanced with a creamy swirl of sun-dried tomato and basil cream cheese. This elegant yet simple recipe is perfect for weeknight dinners or special brunches.

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Ingredients

Scale 1x2x3x

• 1 (23 cm / 9-inch) pre-made pie crust
• 300 g fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely diced
• 1 clove garlic, minced
• 1/4 teaspoon ground nutmeg
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 large eggs, room temperature
• 240 ml whole milk
• 120 ml heavy cream (35% fat)
• 60 g grated white cheddar cheese
• 60 g full-fat cream cheese, softened
• 30 g sun-dried tomatoes in oil, drained and chopped
• 15 g fresh basil leaves, chopped

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Instructions

1. Blind Bake Crust: Preheat oven to 190°C (375°F). Prick the crust, line with parchment paper and pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until light golden. Reduce oven temperature to 175°C (350°F).
2. Prepare Spinach Filling: Sauté onion in olive oil until soft. Add garlic and cook for 1 minute, then add spinach in batches until wilted. Transfer to a fine-mesh sieve and press out all excess moisture. Season with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Mix Custard and Swirl Ingredients: Whisk eggs, whole milk, heavy cream, remaining salt, and pepper in a large bowl, then stir in cheddar cheese. In a separate small bowl, combine softened cream cheese, sun-dried tomatoes, and basil until thoroughly mixed.
4. Assemble Quiche: Spread the prepared spinach filling evenly across the bottom of the cooled pie crust. Pour the egg custard mixture over the spinach. Dollop spoonfuls of the cream cheese swirl mixture over the custard. Gently swirl the cream cheese through the custard with a skewer or knife.
5. Bake and Rest: Bake the quiche at 175°C (350°F) for 40-50 minutes, or until the edges are set and a knife inserted near the edge comes out clean (the center may still have a slight wobble). If crust edges brown quickly, cover loosely with foil. Cool on a wire rack for 15-20 minutes before slicing.
6. Serve and Garnish: Slice into wedges and serve warm. Garnish with fresh basil leaves and a drizzle of reserved sun-dried tomato oil for extra flavor and presentation.

Notes

To avoid a soggy bottom, fully blind bake the crust as instructed and squeeze all excess moisture out of the spinach filling before adding it to the crust. Avoid overbaking, as a slight wobble in the center will firm up as the quiche rests, ensuring a creamy texture.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Brunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 25 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 150 mg