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- 1 store-bought pie crust (or homemade if preferred)
- 1 tablespoon olive oil or butter (for pre-baking)
For the Filling:
- 2 cups fresh spinach, chopped (or frozen spinach, thawed and drained)
- 1 cup shredded cheese (Gruyère, Swiss, cheddar, or a blend)
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup milk
- 1 teaspoon Dijon mustard (optional, for added depth)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional add-ins: cooked bacon, sautéed mushrooms, caramelized onions, diced tomatoes
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and press it into a 9-inch pie dish. Trim and crimp the edges as desired.
2. Blind Bake the Crust
- Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans to prevent puffing.
- Bake for 10 minutes, then remove the weights and parchment. Brush the bottom of the crust with olive oil or melted butter to create a moisture barrier.
- Return the crust to the oven for an additional 5 minutes, or until lightly golden. Remove and set aside.
3. Sauté the Spinach
- Heat a small amount of olive oil in a skillet over medium heat.
- Add the chopped spinach and sauté until wilted (if using fresh spinach) or heated through (if using frozen). Remove from heat and let cool slightly.
- If using frozen spinach, squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery quiche.
4. Make the Filling
- In a mixing bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Stir in the shredded cheese and sautéed spinach (and any optional add-ins like bacon or mushrooms).
5. Assemble and Bake
- Pour the egg mixture into the pre-baked pie crust, spreading it evenly.
- Sprinkle additional cheese on top if desired for a golden, cheesy finish.
- Bake in the preheated oven for 35–45 minutes, or until the center is set and the top is lightly golden. To check doneness, insert a knife into the center—it should come out clean.
6. Cool and Serve
- Let the quiche cool for 10–15 minutes before slicing. This allows it to set further and makes slicing easier.
- Serve warm or at room temperature, garnished with fresh herbs like parsley or chives if desired.
Tips for Success
- Use Fresh Spinach: Fresh spinach has a brighter flavor and better texture than frozen, but frozen works well in a pinch.
- Prevent Sogginess: Always squeeze out excess moisture from spinach (especially frozen) to avoid a watery quiche.
- Experiment with Cheese: Try Gruyère for a nutty flavor, feta for tanginess, or mozzarella for creaminess.
- Add Protein: Crumbled bacon, diced ham, or sautéed sausage pairs beautifully with spinach.
- Make Ahead: Assemble the quiche up to a day in advance, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time if starting cold.
Why This Recipe Works
This Spinach Quiche combines a buttery, flaky crust with a creamy, custard-like filling packed with flavor from the spinach, cheese, and seasonings. The dish strikes the perfect balance between light and indulgent, making it suitable for any meal. Whether you’re hosting brunch or whipping up a quick weeknight dinner, this quiche proves that simple ingredients can create extraordinary meals.
Conclusion: A Dish That Does It All
Whether you’re craving a hearty breakfast, a light lunch, or a comforting dinner, this Spinach Quiche is a versatile and satisfying choice. Its rich flavors, creamy texture, and ease of preparation make it a standout dish that’s as nourishing as it is delicious. Plus, its adaptability means you can tweak it to suit any occasion or taste preference.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this spinach quiche might just inspire others to try it too! 🍳✨