This delicious spinach quiche is a savory pie filled with a creamy mixture of spinach, cheese, and eggs, baked to perfection in a flaky crust. Ideal for breakfast, brunch, or a light lunch, it combines flavors and textures that everyone will love.
Spinach quiche is a savory pie made with a flaky crust, filled with a mixture of spinach, eggs, cheese, and seasonings. It’s a delicious and versatile dish that can be served for breakfast, brunch, or dinner.
Yes, you can use frozen spinach. Just make sure to thaw it thoroughly and squeeze out any excess moisture before adding it to the quiche filling.
You can use store-bought pie crust for convenience, or make your own from scratch using flour, butter, and water. Simply roll out the dough and press it into a pie dish, then pre-bake it before filling it with the spinach mixture.
Yes, you can make a crustless spinach quiche by simply omitting the pie crust. The egg mixture will hold together on its own as it bakes, making it a lighter option.
Spinach quiche pairs wonderfully with a light salad, roasted vegetables, or fresh fruit for a balanced meal.
Yes! Feel free to experiment with different types of cheese, such as cheddar, feta, or goat cheese, to change up the flavor of the quiche.
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1 cup fresh spinach chopped
- 1/2 cup onion chopped
- 1 cup cheddar cheese shredded
- 4 eggs beaten
- 1 cup milk whole or 2%
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie pan.
- In a skillet, sauté the chopped onion over medium heat until translucent.
- Add the chopped spinach to the skillet and cook until wilted.
- In a bowl, mix together eggs, milk, salt, and pepper.
- Spread the spinach and onion mixture evenly over the pie crust.
- Sprinkle shredded cheddar cheese over the spinach.
- Gently pour the egg mixture over the cheese and spinach.
- Bake in the preheated oven for 45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Nutrition
Not sure if I did it right… it didn’t rise much and was kinda watery. Maybe my eggs were too small? 😂
This quiche is amazing! I added some mushrooms and it turned out so good. My family loved it!