This hearty spinach quiche is a delicious recipe made with spinach, onions, garlic and three different cheeses. Not only is it impressive, but it’s also easy to make! Quiche is an incredibly versatile dish that’s perfect for brunch, breakfast for a special occasion, or 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. It takes a bit of technique to master the perfect pie crust, but honestly, a store-bought crust will get the job done and everyone will still think you’re a kitchen wizard.
After the crust, it’s just a bit of chopping and whisking before throwing it in the oven. See? Simply. And what you end up with is a deliciously buttery, flaky, tender, cheesy, flavorful masterpiece. The beauty also lies in its versatility. Do you have to use up the peppers? Roll it and throw it in. Add some bacon, diced ham, or rotisserie chicken for a heartier quiche. Use whatever cheese you have on hand. Stick to the basic measurements and you can exercise total creative freedom from there. Or keep it simple, like we did here with this spinach quiche. Once you master the (very basic) basics, it’s really hard to go wrong.
We also love that it works for so many meals. Easter brunch, baby showers, Christmas breakfast, weeknight dinner… basically every 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
- Lay out your cake plate with your crust. Pinch the edges and set aside.
- Dice the onion and put it in a hot pan with some oil. Add the garlic and sauté for a few minutes until the onion has softened and is starting to caramelize. Add the chopped spinach and cook for a minute or two more to allow the spinach to wilt. Take off the heat.
- Whisk together Whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg. Add the spinach mixture and stir well.
- Pour the mixture into the unbaked pie crust.
- Sprinkle 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 give you a nice golden crust. You can also blind bake your base 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 indicated.
Can you make quiche ahead of time?
Yes! To prepare quiche ahead of time, bake as directed and allow to cool completely. You can keep it in the fridge for up to three days. Cover with foil to reheat and bake at 325 degrees for about 15 minutes or until just heated through.
You can also freeze the unbaked quiche! This is great if you need a quick meal or if you want to take a friend over for dinner. Simply prepare the quiche according to the instructions. After pouring the egg mixture into the base, carefully cover with foil, then wrap 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 before 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 variety of reasons your quiche might be watery. You want to make sure you’re not under-baking or over-baking your quiche. Baking too long can actually cause the eggs to separate, resulting in pockets of custard surrounded by runny eggs. The filling will wobble slightly when done. Watch the end of the baking time carefully to make sure you don’t overcook your quiche.
Which 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’s good in quiche?
Think of quiche like pizza—a blank canvas for whatever flavor you want. You just want to make sure you don’t overload the egg mixture with too many additives. The base ratio is about 1/3 cup add-ins for each egg. Here are some of our favorite combinations:
- Ham & Swiss
- Spinach, feta and sun-dried tomatoes
- Bacon & Gruyere
- Caramelized Onion & Mushrooms
- Butternut squash, kale and goat cheese
- Chicken & Asparagus
- Cheddar & Broccoli
- Sausage, Onion & Peppers
- Green Chilies & Pepper Jack Cheese
- Tomatoes, corn & leeks
- Spinach, Artichoke & Monterey Jack Cheese
- Fresh basil, tomatoes and mozzarella
- Bacon, ham & sausage
- Prosciutto & Ricotta
- Zucchini & Corn
Our favorite egg recipes:
This Hearty Spinach Quiche is a delicious recipe that’s not only impressive, but easy to make! It’s a versatile dish that’s perfect for brunch, holiday breakfasts, or weeknight dinners.
- 1 tablespoon olive oil
- 6 large eggs
- 1/2 Cup milk
- 1/2 Middle Onion diced
- 2 cloves Garlic chopped
- 1/2 tsp Salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg Floor
- 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 190°C. Unroll the pie crust and line a 9-inch pie pan with it.
In a large bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg until well combined.
In a pan, 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 pan and cook until wilted, about 2-3 minutes.
Add the spinach mixture to the egg mixture with the grated Gruyere and Parmesan cheese. Blend until combined. Pour into your unbaked pie crust. Sprinkle more cheese on top to make it extra tasty.
Bake for 35-40 minutes or until quiche is set and golden brown. Remove from the oven and allow to cool for 15 minutes before slicing and serving. Enjoy!
Calories: 247kcal | Carbohydrates: 13G | Protein: 13G | Fat: 15G | Saturated Fatty Acids: 6G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 7G | Trans fats: 0.01G | Cholesterol: 154mg | Sodium: 518mg | Potassium: 199mg | Fiber: 1G | Sugar: 2G | Vitamin A: 1422ie | Vitamin C: 4mg | Calcium: 226mg | Iron: 2mg
I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.
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