Spinach Quiche

Why This Spinach Quiche Is a Go-To Brunch Recipe

This spinach quiche balances a flaky store-bought crust with a rich, creamy custard and plenty of spinach and Gruyère. The extra egg yolk makes the filling silky and gives it a lovely yellow color. Using frozen pie crust and frozen spinach keeps the prep fast, so it works well for brunch gatherings or holiday mornings.

Reasons to Love This Easy Spinach Quiche

• It uses frozen pie crust and frozen spinach, so you skip the homemade dough and vegetable prep.
• The extra egg yolk and half-and-half create a custard that’s rich but not heavy.
• Gruyère cheese melts into the filling with a nutty flavor that complements the spinach beautifully.

Key Ingredients for Spinach Quiche

• Gruyère cheese: Its nutty, creamy flavor pairs perfectly with spinach. Buy a block and grate it yourself; pre-shredded cheese has a coating that prevents smooth melting. You can substitute white cheddar or Swiss.
• Half-and-half: This mixture of milk and cream gives the custard a rich texture without being too heavy. If you don’t have it, combine equal parts whole milk and heavy cream.
• Frozen chopped spinach: Thaw and squeeze it extremely dry to avoid watery quiche. Do not use fresh spinach without cooking and draining first.

Kitchen Tools for Spinach Quiche

• Baking sheet
• Small skillet
• Medium bowl
• Whisk
• Fork
• Aluminum foil (for tenting)

Tips for Making the Best Spinach Quiche

Blind baking the frozen crust is key to a crisp bottom. Bake it for 2-3 minutes, prick it all over with a fork, then bake another 12 minutes. If it puffs up, prick it again.

Squeeze the thawed spinach very dry before adding, any extra moisture will make the quiche watery. I gather it in a ball and press with paper towels. Bake until the center is just set but still slightly jiggly; overbaking dries out the custard. If the crust browns too quickly, tent it loosely with foil.

Spinach Quiche Variations to Try

For a crustless version, skip the pie crust and bake the filling in a well-greased pie pan. Check for doneness about 15 minutes earlier since it bakes faster. You can swap the Gruyère for white cheddar, sharp cheddar, or Swiss cheese. If you don’t have half-and-half, use equal parts whole milk and heavy cream.

What to Serve with Spinach Quiche

Serve the quiche warm, at room temperature, or even cold. Pair it with a simple green salad tossed in vinaigrette or a bowl of fresh fruit salad for a balanced brunch.

How to Store Leftover Spinach Quiche

Let leftover quiche cool completely, then cover tightly or store in an airtight container in the refrigerator for up to 3 days.

How to Freeze Spinach Quiche

Wrap the cooled quiche tightly in foil, then place in a freezer bag. Freeze for up to 2 months.

Best Ways to Reheat Spinach Quiche

For refrigerated quiche, warm slices in the microwave for about 30 seconds or reheat the whole quiche in a 325°F oven. For frozen quiche, thaw overnight in the fridge first, then reheat as directed, or bake directly from frozen, covered with foil, at 325°F until hot.

Spinach Quiche FAQs