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Spinach Quiche

A savory 9-inch quiche filled with spinach, onion, cheese, and creamy egg custard in a crisp pie crust. It makes 6–8 servings and is ideal for breakfast, brunch, lunch, or dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Unbaked 9-inch pie crust
Vegetables
  • 10 ounces Frozen chopped spinach, thawed and thoroughly squeezed dry
  • 1 tablespoon Butter or olive oil
  • 1/2 cup Finely chopped yellow onion
  • 1 clove, optional Small garlic clove, minced
Custard
  • 4 eggs Large eggs
  • 1 1/2 cups Half-and-half
Cheese and Seasoning
  • 1 cup Shredded cheese such as Swiss, Gruyère, cheddar, mozzarella, or a combination
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/8 teaspoon, optional Ground nutmeg
  • 2 tablespoons, optional Grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Place the unbaked 9-inch pie crust in a pie plate and crimp the edges neatly.
  2. For a crisper crust, prick the base with a fork, line it with parchment, and add pie weights or dried beans. Bake for about 10–12 minutes, remove the weights, then bake for another 2–3 minutes.
  3. Cook the onion in butter or olive oil over medium heat for 4–5 minutes, until softened. Add the optional garlic and cook for about 30 seconds.
  4. Squeeze the thawed spinach extremely dry in a clean kitchen towel or several layers of paper towel. Break up any compact pieces so the spinach distributes evenly.
  5. Whisk the eggs, half-and-half, salt, pepper, and optional nutmeg together until the mixture is evenly combined.
  6. Scatter the spinach, softened onion, and shredded cheese over the crust. Pour the egg mixture over the filling, stopping when it comes close to but does not cover the crust rim.
  7. Bake at 375°F until the edges are set and the center has a slight, gentle wobble, usually 35–45 minutes. Cool for at least 10 minutes before slicing so the custard can firm.

Notes

The most important tip is to squeeze the spinach very dry; excess water can make the quiche watery and soften the crust. Whole milk may replace half-and-half, although the filling will be slightly less rich. Store leftovers covered in the refrigerator and reheat gently.