Learn how to make quiche! This easy spinach quiche recipe has a tender egg filling and a flaky butter crust. It’s a delicious breakfast or brunch!
I’m making this spinach quiche recipe for Easter brunch this year and I’m looking forward to it. It’s a change from my usual breakfast casserole or frittata and although it’s (much) more time-consuming, it’s worth every second. This spinach quiche melts deliciously in your mouth. It has a buttery, flaky crust and a custard-like egg filling flecked with tender spinach, scallions, and salty feta cheese.
If you’re interested in giving it a try, below are my step-by-step instructions for making quiche with my top tips for quiche success. I know pastry can be intimidating, but I hope you don’t let this quiche recipe put you off. It’s easy to master and a wonderful addition to any breakfast or brunch (or dinner). I think you will love it!
What is Quiche?
Quiche is a savory custard tart or pie. It differs from a frittata in that a) it has a crust and b) it has a higher proportion of milk or cream to egg in the filling. (For reference, I use 6 eggs and 1/4 cup milk in my frittata recipe and the same number of eggs and 1/2 cup milk in my quiche filling. Many quiche recipes use even more milk or cream!)
The most famous variant of quiche, the Lorraine quiche with bacon, cheese and onions, has its origins in the Lorraine region of northeastern France, where it is probably descended from the quiche cake of nearby Germany. Quiche had something of a heyday in the United States in the 1970s and 80s and is still popular today. Like a frittata, it goes wonderfully with various vegetables and cheeses in the egg filling. I enjoyed quiche with potatoes, mushrooms, asparagus, cheddar, Swiss cheese and more. But this simple spinach quiche is my favorite that I’ve tried so far.
Ingredients for the spinach quiche recipe
Here’s what you’ll need for this spinach quiche recipe:
- spinach, Naturally! I use fresh baby spinach here because I like the texture of the whole leaves. Thawed, frozen, chopped spinach also works.
- eggs and milk – They make the custard filling. You can use any type of milk here. Whole milk and unsweetened almond milk both work great!
- Feta cheese or goat cheese – It gives the filling a spicy, salty taste.
- Green onions – For a fresh, oniony kick.
- salt and pepper – So that all the flavors come into their own!
- And my Easy Pie Crust – It’s flaky, buttery and super easy to make. This recipe makes enough dough for two quiches. Make both side by side or freeze the excess dough for up to 3 months. To simplify this recipe, you could use a store-bought pie crust, but you’ll still have to blind bake it. More on this below!
The full recipe with measurements is below.
How to make quiche
The first step in this spinach quiche recipe is make the cake base. For step-by-step photos and instructions on how to make it, see my pie crust recipe blog post. Before you start cooking, here are a few important tips:
- Keep the ingredients cold. To get the flakiest crust, the butter should melt in the oven, not beforehand. Make the cake batter with ice water and cold butter from the fridge.
- It needs to cool for at least 2 hours. Be sure to take this time into account when making this quiche recipe! If you want to get ahead, make the dough in advance. It will last up to 2 days in the refrigerator and up to 3 months in the freezer. Allow the frozen pie crust to thaw in the refrigerator overnight.
- You have to bake it blind. Nobody likes a quiche with a soggy base! Blind-baking the crust makes it easier to set before adding the filling. For detailed blind baking instructions, see the recipe card below.
After blind baking the crust, start making the filling. Steam the spinach until wilted. Then place it on a kitchen towel and wring out the excess water.
In a large bowl, whisk together eggs and milk and beat until no streaks of egg white remain.
Add the steamed spinach, green onions, cheese, salt and several grinds of pepper. Mix to combine.
Then assemble the quiche. Pour the egg mixture into the pre-baked pie crust (it’s okay if it’s still warm). If necessary, smooth the filling into an even layer.
Finally bake Bake in a preheated 350°F oven until eggs are set, 40 to 50 minutes. Allow to cool for at least 10 minutes before slicing and serving. Enjoy!
Tips for success
- Pre-bake the crust. It’s worth repeating: When making quiche, Always blind bake the crust before adding the filling. Without blind baking, the crust will be rubbery and underbaked at the bottom. This makes the crust wonderfully flaky and crispy. Note that you blind bake the base at a higher oven temperature than for the actual quiche. The high heat is crucial for creating delicious layers in the dough.
- Squeeze the spinach. A classic quiche pitfall is using vegetables, which release too much moisture into the filling, preventing it from setting. Avoid this by squeezing the excess water out of the spinach after steaming it. If using thawed frozen spinach, skip the steaming step, but still squeeze out as much moisture as possible.
- Cook until done Only Sentence. When checking the doneness, remember that the quiche will continue to cook for a few minutes after it comes out of the oven. You want it to be soft and custardy, not overcooked and dry. So bake the eggs until they are firm. In my oven this takes 45 minutes.
- Make it a meal. Serve spinach quiche slices for brunch alongside a green salad or fruit salad. Round off the menu with carrot muffins, strawberry muffins or lemon yogurt cake slices.
Storage and deployment options
Leftover quiche will keep in an airtight container in the refrigerator for up to 3 days. Enjoy the slices at room temperature or heat them in the microwave or a 180°C oven.
Quiche also freezes well. After baking, let cool to room temperature. Then wrap it tightly in plastic wrap or aluminum foil or seal it in an airtight container. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating in the microwave or a 325°F oven.
More popular brunch recipes
If you love this spinach quiche recipe, try one of these delicious brunch recipes next:
Spinach-quiche
Serves 8th
This easy quiche recipe makes a delicious breakfast or brunch! The delicate custard filling is flecked with spinach, scallions and tangy, salty feta cheese. Serve with a green salad or fresh fruit. Note: You will need a 9.5 or 9 inch pie plate for this recipe.
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Cake Tin (I like this glass pan because I can see if the crust at the bottom is done)
Prevent your screen from going dark
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Roll out a disk of pie dough according to the instructions in this recipe until it forms a large circle about 1/8 inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch cake pan. Use your hands to press it firmly into the bottom and up the sides. Trim the excess dough to leave a 1/4-inch overhang on all sides of the cake pan, then roll the edge of the dough under itself so that it lines up with the edge of the pan. Use your fingers or a fork to crimp. Wrap loosely in plastic wrap and refrigerate while you preheat the oven to 200°C (425°F).
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When the oven is hot, cover the crust and prick the bottom all over with a fork. Line with parchment paper and fill with dried beans or pie weights until the top of the crust is reached. Bake for 15 minutes or until the edges of the crust are set.
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Remove from the oven and lift the pie weights and parchment paper out of the crust. Bake the crust for another 5 to 8 minutes or until the bottom begins to set. Remove from the oven and let cool slightly.
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Reduce oven temperature to 350°F.
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Place the spinach in a steamer basket and place over a pot filled with 1 inch of water. Bring the water to a boil, cover, and let steam for 1 to 2 minutes, or until the spinach is wilted. Transfer to a kitchen towel and allow to cool slightly, then wring out the excess water from the spinach.
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In a large bowl, whisk together eggs and milk. Add the steamed spinach, feta, spring onions, salt and several grinds of pepper and stir to combine. Pour into the pre-baked crust. If necessary, use a spatula to smooth the egg mixture into an even layer.
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Bake the quiche for 40 to 50 minutes or until the eggs are just set. Allow to cool for 10 minutes before slicing and serving.
**Frozen chopped spinach also works. You don’t need to steam the spinach – just let it thaw completely and squeeze out the excess water before adding it to the egg mixture.
Sources: Melissa Clark’s “Brief History of Quiche” and Candy Sagon’s articles on Americanized versions of quiche