Welcome to your new brunch obsession! This Spinach Quiche Recipe is the very definition of savory comfort, blending a flaky, buttery crust with a rich, cheesy interior bursting with vibrant spinach and subtle spices. Every forkful promises silky texture, golden edges, and that irresistible, slightly tangy bite from Gruyère. Whether you’re serving it at a gathering or enjoying a slice straight from the fridge on a busy morning, this is a quiche you’ll come back to again and again.

Ingredients You’ll Need

One of the best things about this Spinach Quiche Recipe is how it uses simple staples for spectacular results. Each ingredient has a job to do, building the perfect crust and filling with the right amount of richness, flavor, and color. Here’s exactly what you’ll need and why.

All-purpose flour: The base for your crust, offering sturdy structure and a delicate crumb.
Granulated sugar: Just a touch for subtle balance and helping the crust brown beautifully.
Salt: Vital for enhancing both crust and filling flavors.
Unsalted butter: Keep it ice-cold for pockets of steam that make the crust ultra-flaky.
Ice water: Chills the dough for a tender, manageable pastry.
Frozen chopped spinach: Convenient and vibrant, this adds earthy green flavor and color.
Olive oil: Used to gently sauté onions and spinach for richness without heaviness.
White onion: Brings a mellow sweetness to the filling.
Large eggs: The star binder, giving your quiche that custardy, creamy body.
Heavy cream: Adds decadence, silkiness, and a rich mouthfeel to the filling.
Cornstarch: Secret weapon for a perfectly set interior without cracks.
Cayenne pepper: Just a pinch for gentle warmth and depth.
Ground nutmeg: Lends a subtle, aromatic lift that works so well with spinach.
Gruyère cheese: Nutty, melty and deeply flavorful, it’s essential for authenticity and richness.

How to Make Spinach Quiche Recipe

Step 1: Prepare the Quiche Crust

Let’s build the foundation! In a large bowl, combine your flour, sugar, and salt. Toss in the cold, cubed butter and use a pastry cutter (or your fingertips) to cut it in until you see pea-sized pieces. Slowly drizzle in ice water until the dough clumps; knead only as much as needed to bring it together. Think gentle—this keeps the crust tender. Shape the dough into a disk, wrap it, and refrigerate for at least an hour (or up to two days if you’re planning ahead).

Step 2: Roll Out the Dough

Once chilled, let the dough rest out of the fridge for 15 minutes so it’s easier to roll. Flour your countertop and rolling pin, then roll from the center outward, rotating often to keep an even circle. Aim for a 16-inch diameter at about 1/4-inch thickness. Carefully fit it into a tart or pie pan, trimming and folding the edges so you have a neat, crimped border. Another short chill in the fridge helps it keep its shape in the oven.

Step 3: Blind Bake the Crust

Time for that perfectly crisp shell. Preheat your oven and line the crust with parchment, filling it with pie weights or dry beans. Bake for 20 minutes, then remove the weights and prick the bottom with a fork. Return it for another 15 minutes until golden. Let the shell cool so it stays crisp when you add the filling.

Step 4: Cook the Spinach and Onion

Spinach is delicious, but watery spinach can ruin your quiche. Heat it in a skillet until thawed, then press out as much moisture as possible using a fine-mesh strainer. In another splash of olive oil, gently sauté the onion until sweet and translucent. This step adds both sweetness and structure to your filling—don’t skip it!

Step 5: Make the Quiche Filling

In a big bowl, whisk together the eggs, heavy cream, cornstarch, salt, cayenne, and nutmeg until smooth. Fold in the cheese, most of the spinach (reserve a bit for later), and all the onions. Pour this luxurious mixture into your cooled crust, then sprinkle the last bit of spinach over the top for color and texture.

Step 6: Bake and Cool

Bake the assembled quiche at 350°F (175°C) for about 45 minutes, or until golden and just set in the center. The hardest part: let it cool on a rack for at least half an hour so the filling thickens and slices beautifully. Your patience will be rewarded with a Spinach Quiche Recipe that holds together with every slice.

How to Serve Spinach Quiche Recipe

Garnishes

Dress up each slice with a scatter of fresh chives or parsley, a light sprinkle of grated Gruyère, or a pinch of flaky sea salt. These little touches bring a flash of color and hint to the flavors inside your quiche.

Side Dishes

This Spinach Quiche Recipe is wonderfully versatile. Pair it with a simple mixed green salad tossed in a lemony vinaigrette, crisp roasted potatoes, or even a few cherry tomatoes drizzled with olive oil. The creamy quiche is happiest beside something fresh and bright.

Creative Ways to Present

For a brunch buffet, cut the quiche into dainty triangles or squares and serve on a rustic wooden board. Or, portion into mini tarts for an elegant appetizer platter! A pretty cloth napkin or edible flower on each plate makes every serving feel special.

Make Ahead and Storage

Storing Leftovers

Leftover slices can be covered and kept in the fridge for up to four days. The crust will stay fairly crisp if stored on a plate lined with paper towel, and the flavor only deepens as it sits—making this Spinach Quiche Recipe a fabulous make-ahead meal.

Freezing

Quiche freezes beautifully! Wrap individual slices or the whole quiche tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To revive your Spinach Quiche Recipe, warm slices in a 325°F oven for about 15 minutes. This helps crisp the crust (unlike the microwave) while gently heating the interior so every bite tastes freshly baked.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Wilt two big handfuls of fresh spinach in your skillet with a touch of olive oil, then chop and squeeze out excess moisture before adding to your filling. It’ll bring a slightly more delicate texture but all the color and flavor you want.

What other cheeses can I try in this Spinach Quiche Recipe?

Gruyère is classic, but Swiss, cheddar, or even crumbled goat cheese give delicious variations. Just use the same amount and grate or crumble it finely for an even melt.

How do I know when my quiche is done?

The center should be just set but still have a slight wobble—like gelatin. If you insert a knife near the center, it will come out clean once the quiche is ready. Avoid overbaking for the creamiest results.

Can I make this Spinach Quiche Recipe without a homemade crust?

Yes! A store-bought pie crust works just fine for busy mornings or when you want to save time. Just pre-bake it as you would the homemade version for the best texture.

Can I add other vegetables or meats?

Definitely. Sautéed mushrooms, roasted red peppers, or bits of cooked bacon or ham can turn your Spinach Quiche Recipe into a heartier meal or a way to use up those little odds and ends in your fridge.

Final Thoughts

If you’ve been searching for a crowd-pleasing, satisfyingly creamy dish, this Spinach Quiche Recipe is your answer. I hope you enjoy every flaky, cheesy bite as much as I do—don’t be surprised if it becomes a household favorite!