Creamy Spinach Quiche Recipe That Wins Every Time

Oh, how I adore a good spinach quiche! There’s something magical about that golden, flaky crust hugging a creamy, savory filling packed with fresh greens. This recipe became my go-to brunch staple after countless Sunday mornings experimenting in my tiny apartment kitchen – much to my neighbors’ delight (the smell alone is worth it!).

What makes this spinach quiche special? It’s that perfect balance of simplicity and elegance. You get restaurant-quality results with basic ingredients you probably already have. The secret? Blanching the spinach properly (trust me, it makes all the difference) and that heavenly trio of eggs, cream, and just the right amount of nutmeg. Whether you’re feeding a crowd or treating yourself to a cozy breakfast, this quiche never disappoints.

Funny story – the first time I made this, I forgot to squeeze out the spinach water. Let’s just say I learned quickly why that step matters! Now it’s foolproof, I promise. Just follow these easy steps, and you’ll have a showstopper that looks like you spent hours in the kitchen.

Why You’ll Love This Spinach Quiche

This spinach quiche isn’t just delicious—it’s downright irresistible, and here’s why:

• Effortless elegance: Looks fancy but comes together in minutes (perfect for impressing guests or treating yourself)
• Creamy dreamy texture: That perfect custardy filling with tender spinach bites will have you going back for seconds
• Breakfast, lunch or dinner: Works beautifully hot, cold, or room temperature (my favorite midnight snack!)
• Customizable canvas: Swap cheeses, add bacon, or throw in mushrooms—it’s forgiving and flexible
• Leftovers that last: Tastes even better the next day (if it lasts that long in your fridge!)

Honestly? Once you nail this recipe, you’ll find excuses to make it weekly. It’s that good.

Ingredients for Spinach Quiche

Here’s everything you’ll need for this dreamy spinach quiche – simple ingredients that create magic together:

• 1 pie crust – store-bought or homemade (I won’t judge – I keep frozen ones on hand for lazy mornings!)
• 2 cups fresh spinach, chopped – packed lightly but firmly (trust me, it wilts down to nothing!)
• 4 large eggs – room temperature blends smoother
• 1 cup heavy cream – the secret to that luxuriously creamy texture
• 1/2 cup shredded cheese – I’m partial to sharp cheddar, but Swiss works beautifully too
• 1/4 teaspoon each of salt and black pepper – adjust to taste
• Pinch of nutmeg (optional but magical) – just a whisper enhances all the flavors

See? Nothing fancy – just good, honest ingredients ready to transform into something spectacular. Now let’s get cooking!

How to Make Spinach Quiche

Alright, let’s dive into making this beauty! Don’t let the fancy French name intimidate you – this spinach quiche comes together easier than you’d think. Just follow these simple steps, and you’ll be slicing into golden, custardy perfection in no time.

Preparing the Crust

First things first – let’s get that crust ready! Whether you’re using store-bought (my weeknight lifesaver) or homemade, unroll it gently into your pie dish. Press it firmly against the bottom and sides – no fancy techniques needed here. Then crimp the edges with your fingers or a fork for that rustic, homemade look. Pop it in the fridge while you prep the filling – this helps prevent shrinkage during baking.

Cooking the Spinach

Here’s where many quiches go wrong – watery spinach! Bring a pot of water to boil, then dunk your fresh spinach in for just 60 seconds (set a timer!). Immediately drain and rinse with cold water to stop cooking. Now the crucial step: squeeze out every last drop of moisture with your hands or a clean towel. Your future self will thank you when you’re not eating a soggy quiche!

Assembling and Baking the Quiche

Preheat that oven to 375°F (190°C) – trust me, starting with the right temperature makes all the difference. Spread your dry spinach evenly over the crust. In a bowl, whisk together eggs, cream, salt, pepper, and that magical pinch of nutmeg until smooth. Pour it gently over the spinach – it should seep into all the nooks and crannies. Top with shredded cheese (I always sneak an extra sprinkle because… cheese!).

Bake for 35-40 minutes until the center barely jiggles when shaken and the top turns golden brown. Let it rest for 10 minutes before slicing – this patience test is the hardest part! The wait ensures clean slices and lets the flavors settle beautifully.

Tips for the Perfect Spinach Quiche

After making this spinach quiche more times than I can count, here are my foolproof secrets for quiche success:

• Squeeze that spinach dry! I can’t stress this enough – wrap blanched spinach in a clean towel and wring it like you’re mad at it. Excess moisture is the enemy of a perfect set.
• Room temp ingredients matter. Cold eggs and cream make the baking time unpredictable. Let them sit out for 30 minutes before mixing.
• The toothpick test lies! Unlike cakes, your quiche should still have a slight jiggle at the center when done – it’ll firm up as it cools.
• Bacon makes everything better. For meat lovers, fry up 4 slices, crumble, and add with the spinach. The salty crunch is divine.
• Watch the crust edges. If they start browning too fast, make a foil “collar” to protect them while the center finishes cooking.

Follow these tips, and you’ll have quiche perfection every single time!

Spinach Quiche Variations

One of my favorite things about this spinach quiche is how easily you can mix it up! Feeling fancy? Toss in some sautéed mushrooms or caramelized onions for extra depth. Cheese lovers, try swapping the cheddar for Gruyère or goat cheese – it’s a game-changer. Want to lighten it up? Go crustless and just pour the filling into a greased dish. Or, for a protein boost, add crumbled bacon or diced ham. Honestly, this quiche is your canvas – get creative!

Serving Suggestions for Spinach Quiche

Oh, the possibilities! This spinach quiche shines brightest when paired with something fresh and crisp. My absolute favorite? A simple mixed green salad with a tangy vinaigrette to cut through the richness. For brunch, add fresh fruit – those juicy berries or orange slices make everything brighter. And don’t forget the crusty bread for mopping up every last crumb!

Storing and Reheating Spinach Quiche

Here’s the beautiful thing about spinach quiche – it actually gets better as leftovers! Once cooled, wrap slices tightly in plastic or store the whole quiche in an airtight container in the fridge for up to 3 days. Want to freeze it? Wrap individual slices in foil, then pop them in a freezer bag for up to 2 months.

When reheating, I’ve found the oven works best – 325°F (165°C) for about 15 minutes brings back that fresh-baked magic. Microwave works in a pinch, but you’ll lose some of that lovely texture. Pro tip: sprinkle a little extra cheese on top before reheating for an irresistible crispy topping!

Spinach Quiche Nutritional Information

Here’s the scoop on what you’re getting in each delicious slice of this spinach quiche (based on 6 servings):

• 320 calories – Just right for a satisfying meal
• 24g fat – Mostly from those glorious eggs and cream
• 9g protein – Thanks to the eggs and cheese
• 16g carbs – Mostly from that flaky crust

Remember, these numbers are estimates – your exact counts will vary depending on your crust choice, cheese type, and how generously you measure that cream! For precise numbers, I’d recommend calculating with your specific ingredients.

Spinach Quiche FAQs

I’ve gotten so many questions about this spinach quiche over the years – here are the ones that pop up most often:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out ALL the water (I mean really wring it out). One 10-oz package equals about 2 cups fresh. Frozen actually works great when fresh isn’t available!

How do I know when the quiche is done baking?
The edges should be set, and the center should have just a slight jiggle (like Jell-O) when you gently shake the pan. It’ll firm up as it cools. Overbaking makes it rubbery – trust the process!

Can I make this spinach quiche ahead?
You bet! Bake it completely, let it cool, then refrigerate covered for up to 2 days. Reheat slices at 325°F for 15 minutes. The flavors actually improve overnight!

What’s the best cheese to use?
My heart belongs to sharp cheddar, but Swiss, Gruyère, or even feta work beautifully. Just avoid super soft cheeses that might make the filling too wet. When in doubt – more cheese!

Share Your Spinach Quiche Experience

I’d love to hear how your spinach quiche turned out! Did you add any fun twists? Maybe you nailed that perfect golden crust or discovered a new favorite cheese combo. Leave a comment below, snap a photo, or tag me on social media—I’m always here to cheer you on and answer any questions. Happy baking!

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