Golden, flaky, and filled with savory richness, this spinach quiche brings comfort and elegance to your table. The creamy egg custard paired with vibrant greens and tangy cheese creates a dish that’s equally delightful as a brunch centerpiece or a satisfying light dinner. Its versatility and make-ahead convenience make it a go-to favorite, whether you’re hosting guests or preparing a weekday meal.
Ingredients Breakdown
Every layer of this quiche contributes to its depth of flavor and texture. The velvety custard begins with a simple combination of eggs and milk—six large eggs create a luscious base, while the addition of milk adds smoothness and helps the filling set just right. The choice between crumbled feta and goat cheese adds dimension: feta brings a briny, crumbly character, while goat cheese offers a creamy, tangy profile that melts into the filling. Fresh spinach adds earthiness and a pop of green color, and green onions (scallions) offer a mild onion flavor that brightens the dish. The pie crust is the foundation—it’s flaky, buttery, and perfectly sturdy to hold the custard without becoming soggy. Using a homemade crust not only enhances flavor but provides that signature golden edge and crisp bite.
Step-by-Step Preparation Guide
Begin by preparing the pie crust. Roll out the chilled dough into a thin, even circle and gently nestle it into a pie dish. Press it into the corners, trim any excess, and crimp the edges for a polished look. Once shaped, refrigerate the crust briefly while the oven preheats. To avoid a soggy base, par-bake the crust: first with parchment and pie weights, then again without, to ensure it’s set and golden.
Meanwhile, gently steam the spinach just until wilted, then squeeze out the excess moisture—this step is essential to prevent watery filling. In a large bowl, whisk together eggs and milk until completely smooth. Fold in the spinach, crumbled cheese, chopped scallions, salt, and a few generous grinds of black pepper. Pour the mixture into the prepared crust and use a spatula to create an even surface.
Bake at 350°F until the filling is set and slightly puffed, with just a gentle jiggle in the center. Let the quiche rest for 10 minutes before slicing—this allows the custard to settle for clean, beautiful slices.
Recipe Tips & Frequently Asked Questions
How to avoid a soggy bottom crust:
Always blind bake the crust before adding the filling. Be sure to prick the base, use pie weights, and bake it again briefly without weights to dry it out.
Getting a smooth, even egg mixture every time:
Whisk the eggs and milk thoroughly until no streaks remain. Avoid over-mixing once the vegetables and cheese are added.
Crimping techniques for a beautiful pie edge:
Use your fingers for a classic scalloped edge or a fork for a rustic finish—both hold up well during baking.
Substituting cheese, crust, or greens based on what you have:
Use grated cheddar or Swiss instead of feta, try kale in place of spinach, or use a store-bought crust for convenience.
Can I make this quiche ahead of time?
Yes, it can be baked, cooled, and refrigerated up to one day in advance. Reheat gently in the oven before serving.
How do I reheat leftovers without drying them out?
Warm individual slices in a low oven or cover with foil to prevent over-browning.
Can I freeze spinach quiche?
Absolutely—bake it fully, cool, wrap tightly, and freeze. Thaw in the fridge and reheat in the oven when ready.
What’s the best way to make this recipe vegetarian-friendly or gluten-free?
The filling is already vegetarian. For a gluten-free version, use a gluten-free pie crust or make a crustless quiche baked in a greased dish.
What to Serve With This Recipe
Spinach quiche pairs beautifully with a crisp mixed greens salad tossed in lemon vinaigrette, or roasted baby potatoes for a heartier plate. It also complements seasonal fruit platters—think citrus, melon, or berries—for a refreshing contrast. For a brunch table, add crusty bread, sparkling water, or herbal teas. If serving for dinner, pair with a light soup or a chilled white wine to round out the meal.
Creative Variations to Try
For a twist, substitute spinach with sautéed kale, Swiss chard, or even a blend of wild mushrooms for an earthier profile. Add-ins like sun-dried tomatoes or roasted red peppers can enhance color and depth, while caramelized onions offer subtle sweetness. Swap the classic crust with buttery puff pastry or layers of phyllo dough for a lighter, flaky finish that feels extra special.
This spinach quiche delivers a harmonious blend of creamy custard, vibrant greens, and savory cheese nestled in a golden crust. It’s timeless, satisfying, and endlessly adaptable—perfect for special occasions or everyday meals. Whether served warm from the oven or enjoyed as a chilled slice the next day, it brings comfort and flavor to every bite.
Ingredients
1 recipe Easy Pie Crust, chilled for at least 2 hours (reserve the remaining dough for another use)*
6 large eggs
½ cup milk
5 ounces fresh spinach**
1 cup crumbled feta or goat cheese
1 cup chopped green onions (scallions)
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
Begin by rolling out one chilled disk of pie dough on a floured surface until you achieve a circle roughly ⅛-inch thick. Carefully roll the dough over your rolling pin and unroll it into a 9- or 9.5-inch pie dish. Gently press the dough into the base and sides of the dish using your fingertips. Trim any excess dough, ensuring there’s a ½-inch overhang. Fold the edges under to align with the rim of the pie dish, then crimp the edges using your fingers or the tines of a fork for a decorative finish. Lightly cover with plastic wrap and place in the refrigerator while the oven preheats to 425°F.
Once the oven reaches temperature, remove the crust from the fridge and prick the base several times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans to hold its shape. Bake for about 15 minutes, or until the edges begin to firm up.
Carefully remove the parchment and weights, then return the crust to the oven for an additional 5 to 8 minutes, just until the bottom begins to set. Take the crust out of the oven and allow it to cool slightly.
Lower the oven temperature to 350°F.
Meanwhile, place the spinach in a steamer basket set over a pot with 1 inch of water. Bring the water to a gentle simmer, cover, and steam the spinach for 1 to 2 minutes until just wilted. Remove the spinach, let it cool briefly, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the wilted spinach, crumbled feta cheese, chopped green onions, sea salt, and a generous amount of freshly ground black pepper. Mix until evenly incorporated.
Pour the egg and spinach mixture into the partially baked crust. Use a spatula to gently spread the filling into an even layer.
Place the quiche in the oven and bake for 40 to 50 minutes, or until the center is set and no longer jiggles. Allow it to cool for about 10 minutes before slicing and serving.
Spinach Quiche Recipe
Ingredients
- 1 recipe Easy Pie Crust chilled for at least 2 hours (reserve the remaining dough for another use)*
- 6 large eggs
- ½ cup milk
- 5 ounces fresh spinach**
- 1 cup crumbled feta or goat cheese
- 1 cup chopped green onions scallions
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Begin by rolling out one chilled disk of pie dough on a floured surface until you achieve a circle roughly ⅛-inch thick. Carefully roll the dough over your rolling pin and unroll it into a 9- or 9.5-inch pie dish. Gently press the dough into the base and sides of the dish using your fingertips. Trim any excess dough, ensuring there’s a ½-inch overhang. Fold the edges under to align with the rim of the pie dish, then crimp the edges using your fingers or the tines of a fork for a decorative finish. Lightly cover with plastic wrap and place in the refrigerator while the oven preheats to 425°F.
- Once the oven reaches temperature, remove the crust from the fridge and prick the base several times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans to hold its shape. Bake for about 15 minutes, or until the edges begin to firm up.
- Carefully remove the parchment and weights, then return the crust to the oven for an additional 5 to 8 minutes, just until the bottom begins to set. Take the crust out of the oven and allow it to cool slightly.
- Lower the oven temperature to 350°F.
- Meanwhile, place the spinach in a steamer basket set over a pot with 1 inch of water. Bring the water to a gentle simmer, cover, and steam the spinach for 1 to 2 minutes until just wilted. Remove the spinach, let it cool briefly, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the wilted spinach, crumbled feta cheese, chopped green onions, sea salt, and a generous amount of freshly ground black pepper. Mix until evenly incorporated.
- Pour the egg and spinach mixture into the partially baked crust. Use a spatula to gently spread the filling into an even layer.
- Place the quiche in the oven and bake for 40 to 50 minutes, or until the center is set and no longer jiggles. Allow it to cool for about 10 minutes before slicing and serving.
Notes
-
Leftover pie dough can be stored:
- Wrapped tightly in the refrigerator for up to 2 days
- Or in the freezer for up to 3 months
-
Frozen chopped spinach is a convenient alternative:
- No need to steam
- Simply thaw completely and squeeze out any excess moisture before mixing it into the egg filling
