If you’re craving something that feels gourmet but is secretly so simple, Spinach Quiche is the secret dish you need in your brunch or weeknight rotation. With a flaky, golden crust cradling delicate custard, nutty Gruyère, and tender spinach, each slice is a celebration of flavor and texture. Whether you’re inviting friends over for brunch, need a make-ahead lunch, or just want to treat yourself to something delicious, this Spinach Quiche delivers every time. Let’s dive into the ingredients, steps, and smart serving ideas that make this classic recipe truly unforgettable!

Ingredients You’ll Need

Gathering these ingredients couldn’t be easier, yet each one plays a truly essential role in the finished Spinach Quiche. From the buttery crust to the creamy filling and vibrant greens, these components create that signature flavor and showstopping look.

9-inch deep dish frozen pie crust: This ready-to-bake crust saves time and bakes up perfectly flaky for the ideal quiche base.
Butter: Just a tablespoon adds richness and brings out the subtle sweetness in the shallots.
Shallots: Their delicate, mildly sweet flavor threads through the quiche, elevating the filling without overpowering it.
Eggs: The heart of the custard; eggs provide structure while keeping the filling tender and creamy.
Heavy cream: Adds luscious creaminess and a rich mouthfeel that makes every bite luxurious.
Ground nutmeg: A little pinch instantly brightens and deepens the overall flavor; don’t skip it!
Salt: Essential for enhancing all the other flavors—don’t be shy with your seasoning.
Cayenne pepper: Just a hint adds gentle heat and keeps the richness in check.
Gruyère cheese: This Swiss classic melts beautifully and infuses the quiche with a nutty, savory depth.
Frozen chopped spinach: Convenient and always in season; make sure it’s fully defrosted and very well-drained to keep your filling light.

How to Make Spinach Quiche

Step 1: Prep the Crust

Start by preheating your oven to 400°F and placing a rack in the middle. Let the frozen pie crust soften for about ten minutes—just until you can easily prick it with a fork. This step helps keep it from bubbling up as it bakes. Prick the crust all over, then bake it until golden and fully cooked, about 10 to 15 minutes. If you notice any puffing, prick again to flatten. Don’t worry about little cracks; there’s a quick fix for that. Once it looks golden and crisp, set it aside and drop your oven temperature to 325°F.

Step 2: Sauté the Shallots

Heat the butter in a small skillet over medium-low. Add your thinly sliced shallots, and cook them gently until they’re soft and translucent—about 8 minutes. Keep the heat low; you want sweetness, not color. When they’re perfectly silky, set them aside to cool briefly.

Step 3: Mix the Custard

In a medium bowl, whisk together your eggs, heavy cream, nutmeg, salt, and cayenne pepper until the mixture is smooth and fully combined. This only takes a minute or so, but thorough mixing ensures a silky-smooth custard in your Spinach Quiche.

Step 4: Layer the Fillings

Place your pre-cooked pie crust on a baking sheet—it’ll make transferring the filled crust so much easier. Begin by spreading the cooled, sautéed shallots over the bottom. Sprinkle the Gruyère cheese evenly next, then scatter the spinach on top, breaking up any big clumps. This layering ensures every bite delivers spinach, cheese, and just the right touch of shallot.

Step 5: Add the Custard and Bake

Slowly pour your egg and cream mixture over the fillings, letting it find its way through the spinach and cheese. Transfer the tray to the oven and bake your Spinach Quiche at 325°F for 50 to 55 minutes, until the custard is set and the top is lightly golden. Let it cool slightly before slicing—it tastes divine warm or even at room temperature.

Step 6: Spinach and Crust Tips

To quickly defrost spinach, place it in a fine mesh strainer and run hot water over it. Gather into a ball and squeeze thoroughly several times; well-drained spinach keeps your quiche lush, not watery. If your crust cracks, patch it easily with a paste of flour and butter, then set briefly in the oven. Both tips guarantee a Spinach Quiche that’s as visually stunning as it is delicious.

How to Serve Spinach Quiche

Garnishes

The finishing touch really makes your Spinach Quiche pop! Try a sprinkle of fresh chives or parsley for a burst of color and a spark of freshness. A dusting of extra cheese, or even a scatter of roasted cherry tomatoes, adds a creative twist and even more flavor.

Side Dishes

Spinach Quiche pairs beautifully with a simple arugula salad tossed in lemony vinaigrette, or a bright fruit salad for brunch. Add crusty bread or a chilled soup if you’re serving it as a light lunch or dinner to transform it into an effortlessly elegant meal.

Creative Ways to Present

Cut the quiche into slender wedges and stack them on a rustic wooden board alongside bowls of olives and charcuterie for a stylish appetizer spread. Or, slice into smaller squares or rounds for hors d’oeuvres at your next party—the possibilities for making Spinach Quiche the star of your table are endless.

Make Ahead and Storage

Storing Leftovers

Let your Spinach Quiche cool completely, then cover it tightly and refrigerate for up to three days. The flavors continue to meld and deepen, making leftovers even more tempting as a quick meal or snack.

Freezing

For longer storage, let the baked and cooled quiche chill in the fridge first, then wrap well in foil and place in an airtight container. It keeps beautifully in the freezer for up to three months. Defrost overnight in the fridge when you’re ready to enjoy it again.

Reheating

When reheating, cover your quiche loosely with foil and warm it in a preheated 300°F oven until heated through, about 35–45 minutes for a whole quiche or a little less for slices. This gentle method keeps the crust crisp and the filling creamy, just like fresh.

FAQs

Can I use fresh spinach instead of frozen for Spinach Quiche?

Absolutely! Just be sure to cook it down first and squeeze out as much liquid as possible. You’ll need about a pound of fresh spinach to match the yield of frozen. Fresh spinach adds a slightly brighter flavor, which is lovely in this recipe.

Can I make Spinach Quiche without cream?

You can substitute half-and-half or whole milk for the cream, but the texture will be lighter and slightly less rich. The quiche will still be delicious, especially if you want a lighter option for brunch or lunch.

What’s the best way to prevent a soggy quiche crust?

Blind baking (pre-baking) the crust is essential. Make sure the spinach is very well-drained too, as excess moisture can seep into the crust. These steps ensure a crisp, golden foundation for your Spinach Quiche every single time.

Is it possible to make Spinach Quiche gluten-free?

Yes! Simply use a gluten-free pie crust, either store-bought or homemade. The filling itself is naturally gluten-free, so swapping out the crust is all you need to do.

Can I add other cheeses or mix-ins?

Definitely. Spinach Quiche is wonderfully versatile—try swapping in Swiss, cheddar, or feta for the Gruyère, or toss in a handful of mushrooms, sun-dried tomatoes, or sautéed bacon for extra flavor. Make it your own!

Final Thoughts

I hope you’re as excited to try this Spinach Quiche as I am to share it! It’s a dish that never fails to impress and always feels like a special treat. Have fun making it—and don’t forget, each slice is a little celebration on a plate!