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Spinach Quiche is a creamy, cheesy brunch classic with a flaky crust, fluffy egg custard, tender spinach, and sharp cheddar in every slice. I make this for *lazy weekend mornings* when the girls want something warm and cozy, and it is just as good cold from the fridge the next day. If you love our breakfast casserole, this easy spinach quiche is your next brunch go-to.
This easy cheddar and spinach quiche comes together with a handful of simple ingredients and bakes up into a rich, custardy filling everyone loves.
Spinach Quiche Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 6 slices
- ⚡ Calories: 520kcal
- 🌶️ Flavor Profile: Creamy, cheesy, and savory with tender spinach
- ✋ Difficulty: Easy, a make-ahead brunch like our breakfast casserole
Quick Answer
To make spinach quiche, place a pie crust in a pie plate and saute onion and garlic until soft. Whisk together eggs, heavy cream, salt, pepper, the sauteed aromatics, well-drained chopped spinach, and shredded cheddar cheese. Pour the filling into the crust and bake at 375 degrees F for 32 to 35 minutes, until the center is just set. Let it cool for 5 minutes before slicing and serving warm or at room temperature.
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Why This Recipe Works
Click to see the technique science
- Cream makes a custardy filling. Whisking heavy cream into the eggs gives the quiche its signature rich, silky, custard-like texture.
- Squeezing the spinach dry is key. Removing as much water as possible from the thawed spinach keeps the filling from turning watery or soggy.
- Sauteing the aromatics builds flavor. Cooking the onion and garlic first softens them and deepens their flavor so the quiche tastes savory throughout.
- Sharp cheddar adds bold taste. Sharp cheddar brings a punch of savory, cheesy flavor that stands up to the eggs and spinach.
- Baking just until set keeps it tender. Pulling the quiche when the center is just set, not overbaked, keeps the custard soft and creamy instead of rubbery.
- It is endlessly flexible. This simple base welcomes any cheese, veggie, or meat you have on hand, making it a perfect use-it-up brunch.
Why You’ll Love This Recipe
- It is a creamy, cheesy brunch classic with tender spinach and sharp cheddar in a flaky crust.
- It comes together with simple ingredients and is just as good warm or cold, perfect for brunch like our breakfast casserole.
- It is a fantastic make-ahead dish and an easy way to feed a crowd at brunch, holidays, or a lazy weekend morning.
Key Ingredients
Just a few simple ingredients make this rich, custardy quiche. Here are the ones that matter most.
- Eggs: Six eggs give the quiche its classic custardy filling that sets up soft and fluffy.
- Heavy cream: A splash of cream makes the filling extra rich and silky. Half and half works for a lighter version.
- Frozen chopped spinach: Thawed and squeezed very dry, it folds right into the custard. Be sure to remove as much water as possible so the quiche is not soggy.
- Sharp cheddar cheese: Sharp cheddar melts into the filling and adds bold, savory flavor in every bite.
- Pie crust: A store-bought or homemade crust holds it all together and bakes up flaky and golden.
See recipe card for exact quantities.
Variations and Substitutions
This spinach quiche is easy to make your own:
- Add meat: Stir in cooked bacon, ham, or crumbled breakfast sausage for a heartier quiche.
- Make it crustless: Skip the crust and bake the filling in a greased pie plate for a lower-carb, gluten-free quiche.
- Switch the cheese: Swiss, Gruyere, feta, or mozzarella all work beautifully in place of the cheddar.
- Load up the veggies: Add sauteed mushrooms, bell pepper, or sun-dried tomatoes along with the spinach.
How to Make Spinach Quiche
- Preheat the oven to 375 degrees F.
- Place the pie crust into a 9-inch pie plate and crimp the edges.
- Saute the sliced onion and garlic in a tablespoon of butter just until softened.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, sauteed onion and garlic, the well-drained spinach, and the shredded cheddar.
- Pour the filling into the prepared crust and smooth out the top.
- Bake for 32 to 35 minutes, until the center is just set and no longer jiggly.
- Check for doneness by inserting the tip of a knife into the center; it should come out clean.
- Remove from the oven and let the quiche cool for 5 minutes before slicing and serving.
Recipe Tips & Tricks
- Squeeze the spinach very dry, pressing out as much water as you can so the filling sets properly.
- Do not overbake, pull the quiche when the center is just set and barely jiggles for the creamiest texture.
- Blind bake the crust for a few minutes first if you like an extra-crisp bottom.
- Let it rest before slicing, 5 to 10 minutes helps the filling firm up so the slices hold their shape.
- Shred your own cheese for the smoothest melt, since pre-shredded cheese contains anti-caking agents.
- Cover the crust edges with foil if they brown too quickly during baking.
Serving Ideas and Suggestions
This spinach quiche is perfect for brunch served with fresh fruit, a green salad, or crispy breakfast potatoes. Pair it with our homemade breakfast sausage and a pot of coffee for a cozy weekend spread.
For a bigger brunch table, serve it alongside our overnight breakfast casserole and egg salad sandwiches so there is something for everyone. A light white chicken chili makes it a cozy lunch too.
Leftover quiche keeps well covered in the fridge for up to four days and reheats beautifully in the oven or microwave. It is delicious warm, at room temperature, or even cold straight from the fridge, making it a perfect make-ahead meal.
Spinach Quiche FAQs
Yes, spinach quiche is a great make-ahead dish. You can bake it completely, let it cool, and refrigerate it for up to four days, then reheat individual slices in the oven or microwave. You can also assemble the filling and crust the night before, refrigerate, and bake fresh in the morning. It reheats beautifully and tastes great warm or cold.
The most important step is to thaw the frozen spinach completely and squeeze out as much water as possible, ideally in a clean kitchen towel. Excess moisture is the main cause of a watery quiche. Using heavy cream rather than milk and baking the quiche until the center is fully set also help ensure a firm, custardy filling.
Absolutely. To make a crustless spinach quiche, simply grease your pie plate well and pour the filling directly in, then bake as directed. The bake time may be slightly shorter, so start checking around 25 minutes. A crustless quiche is naturally lower in carbs and gluten-free, and it sets up just as creamy and delicious.
Sharp cheddar is used here for its bold, savory flavor, but spinach quiche is very flexible. Swiss, Gruyere, mozzarella, Monterey Jack, or crumbled feta all work wonderfully and each gives a slightly different flavor. You can also use a blend of cheeses. Whatever you choose, freshly shredded cheese melts the smoothest into the custard.
Yes, you can use fresh spinach in this quiche. You will need about 10 ounces of fresh spinach, which should be sauteed or wilted down and then squeezed dry, since fresh spinach cooks down significantly. Frozen chopped spinach is convenient because it is already cooked, but fresh works great when you have it on hand.
Store leftover spinach quiche covered in the refrigerator for up to four days. To reheat, warm individual slices in a 350 degree F oven for about 10 minutes or microwave for a minute or two. The quiche can also be frozen, well wrapped, for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Craving more easy brunch ideas? Try our overnight breakfast casserole and homemade breakfast sausage next.
Easy Cheddar and Spinach Quiche
Ingredients
- 1 9 inch prepared pie crust
- 1 9 oz. package frozen chopped spinach, thawed and squeezed dry
- 1/2 small onion sliced very thin
- 1 large clove of garlic
- 6 eggs
- 1/4 cup heavy cream
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 1/2 cups Sharp Cheddar Cheese
Instructions
- Pre heat your oven to 375 degrees.
- Place your pie crust into a 9 inch or 8 inch pie plate and crimp the edges.
- Saute the onion and garlic in a Tbsp. of butter just until softened.
- Combine all the filling ingredients in a large mixing bowl.
- Pour the filling into the crust.
- Bake for 32 to 35 minutes or until the center is set.
- You can check the middle with the tip of a knife.
- Remove from the oven and let cool 5 minutes before serving.
Nutrition
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Oh looks so good I am drooling! I will have to see if my big picky eaters will give it a fair shot 🙂
I love your comment “I have picky little eaters…” As soon as I saw this on the Thursdays Favorite Things Blog Hop I immediately thought how my adult child and a picky eater (Husband) would love this! I am always looking for new meals with his limited list of food choices. If he isn’t allergic to it, most likely he hates it. Thanks for sharing!
Jeannine