This savory Spinach Quiche is a delicious recipe packed with spinach, onion, garlic, and three different cheeses. It is not only impressive, but easy to make too! Quiche is an incredibly versatile dish that is perfect for brunch, special occasion breakfasts, or as a simple dinner.
Why We Love This Spinach Quiche
Oh, how I love quiche. This impressive little dish with the fancy name really belies how easy and simple it really is. There is a bit of technique to mastering the perfect pie crust, but honestly, a store-bought crust will get the job done and everyone will still think you are a kitchen magician.
After the crust, it’s just a bit of chopping and whisking before throwing it into the oven. See? Easy. And what you end up with is a gloriously buttery, flaky, tender, cheesy, flavorful masterpiece. The beauty also lies in its versatility. Need to use up that bell pepper? Dice it up and throw it in. Add some bacon, diced ham, or rotisserie chicken for a heartier quiche. Use whatever cheese you happen to have on hand. Stick with the basic measurements and you can practice complete creative freedom from there. Or, keep it simple like we did here with this Spinach Quiche. Once you’ve mastered the (very simple) basics, it’s really hard to wrong.
We also love that it works for so many meals. Easter brunch, baby showers, Christmas breakfast, weeknight dinners… Essentially any meal of the day. It’s always a hit.
Ingredients for Spinach Quiche
- Cottage Cheese
- Gruyere Cheese
- Parmesan Cheese
- Olive Oil
- Salt & Pepper
- Pie Crust
How To Make Spinach Quiche
- Line your pie plate with your crust. Crimp the edges, and set aside.
- Dice the onion and add to a hot skillet with a bit of oil. Add the garlic and saute for a few minutes until the onion has softened and started to caramelize. Add the chopped spinach and cook for another minute or two to allow the spinach to wilt. Remove from the heat.
- Whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg until well combined. Add the spinach mixture and give it a good stir.
- Pour the mixture into the unbaked pie crust.
- Top with additional grated cheese and bake at 375 degrees for 35-40 minutes or until set and golden brown.
- Allow to cool slightly before serving. Enjoy!
Tips for the Perfect Quiche
Why is my quiche crust soggy?
Baking your quiche on the bottom rack will help ensure you get a nice golden crust. You can also blind bake your crust before adding the filling! Line the unbaked crust with foil or parchment and fill with pie weights or dry beans. Bake at 350 degrees for 7 minutes before filling your crust with the egg mixture. Continue baking as directed.
Can you make quiche ahead of time?
Yes! To make quiche ahead of time, bake it as directed and let it completely cool. You can store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, or until just heated through.
You can also freeze the unbaked quiche! This is great when you need a quick meal, or to have on hand when you want to take dinner to a friend. Simply Make the quiche as directed. After pouring the egg mixture into the crust, cover it carefully with foil, then wrap the whole thing in plastic wrap. Place in the freezer for up to 3 months. When ready to bake, remove the plastic wrap and foil. Do not thaw prior to baking. Bake at 400 degrees for an hour or until golden brown. Cover the crust with foil if it browns too quickly.
Why is my quiche filling watery?
There are a few different reasons your quiche is watery. You want to make sure not to underbake OR over-bake your quiche. Over-baking can actually cause the eggs to separate, causing pockets of custard surrounded by runny eggs. The filling will be slightly jiggly when it is done. Watch carefully at the end of the bake time to make sure you don’t over-bake your quiche.
What pan should I use for quiche?
Quiche pans are specially designed with short, straight sides. We used this ceramic quiche pan. You can also get quiche pans with a removable bottom.
What is good in quiche?
Think of quiche like pizza- a blank canvas for any flavor you want. You just want to make sure that you don’t overwhelm the egg mixture with too many add-ins. The basic ratio is about 1/3 cup add-ins for every egg. Here are some of our favorite combinations:
- Ham & Swiss
- Spinach, Feta, & Sun-Dried Tomatoes
- Bacon & Gruyere
- Caramelized Onion & Mushroom
- Butternut Squash, Kale & Goat Cheese
- Chicken & Asparagus
- Cheddar & Broccoli
- Sausage, Onion & Bell Pepper
- Green Chilies & Pepper Jack Cheese
- Tomato, Corn & Leek
- Spinach, Artichoke & Monterey Jack Cheese
- Fresh Basil, Tomato & Mozzarella
- Bacon, Ham & Sausage
- Prosciutto & Ricotta
- Zucchini & Corn
Our Favorite Egg Recipes:
This savory Spinach Quiche is a delicious recipe that is not only impressive, but easy to make too! It’s a versatile dish that is perfect for brunch, holiday breakfasts, or weeknight dinners.
- 1 tablespoon olive oil
- 6 large eggs
- 1/2 cup milk
- 1/2 medium onion diced small
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg ground
- 1/2 cup cottage cheese
- 1/2 cup Gruyere cheese shredded
- 1/2 cup Parmesan cheese shredded
- 3 cups fresh baby spinach roughly chopped
- 1 pie crust
Preheat the oven to 375°F (190°C). Roll out the pie crust and line a 9-inch pie dish with it.
In a large bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg until well combined.
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and cook until soft and fragrant, about 5 minutes.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
Spoon the spinach mixture into the egg mixture with the grated Gruyere and Parmesan cheese. Mix until combined. Pour into your unbaked pie crust. Sprinkle more cheese on top to make it extra delicious.
Bake for 35-40 minutes or until the quiche is set and golden brown. Remove from the oven and let cool for a 15 minutes before slicing and serving. Enjoy!
Calories: 247kcal | Carbohydrates: 13g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 518mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1422IU | Vitamin C: 4mg | Calcium: 226mg | Iron: 2mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.