Learn how to make a quiche! This easy spinach quiche recipe has a delicate egg filling and a flaky, buttery crust. This is a delicious breakfast or brunch!
I’m making this spinach quiche recipe for Easter brunch this year, and I’m looking forward to it. It was a change from what I was used to breakfast casserole o frittata, and even if it takes (more) more time, it’s worth every second. This spinach quiche is melt in your mouth delicious. It has a buttery, flaky crust and custardy egg filling topped with tender spinach, green onions, and salty feta cheese.
If you’re tempted to give it a try, you’ll find my step-by-step guide on how to make a quiche below, complete with all my best tips for quiche success. I know pastry can be intimidating, but I hope you don’t let this quiche recipe scare you. It’s easy to master, and it’s a great addition to any breakfast or brunch. I think you will like it!
What is a quiche?
Quiche is a delicious egg custard tart or pie. It differs from a frittata because it a) has a crust and b) has a higher proportion of milk or egg cream in the filling. (For reference, I use 6 eggs and 1/4 cup milk in my frittata recipe and the same number of eggs and 1/2 cup milk in my quiche filling. Many quiche recipes use more milk or heavy cream!)
The most popular iteration of Quiche, the bacon, cheese, and onion quiche Lorraine, comes from the Lorraine region of Northeast France, where it likely originated from kuchen of neighboring Germany. Quiche had a bit of a heyday in the US in the 1970s and 80s, and it remains popular today. Like a frittata, it works beautifully with a variety of vegetables and cheese in the egg filling. I enjoyed the quiche stuffed with potatoes, mushrooms, asparagus, cheddar, Swiss cheese, and more. But this simple spinach quiche is my favorite I’ve ever tried.
Spinach Quiche Recipe Ingredients
Here’s what you need to make this spinach quiche recipe:
- kangko, of course! I use fresh baby spinach here because I like the texture of the whole leaf. Thawed frozen chopped spinach also works.
- Eggs and no sweetness almond milk – They create a custard filling. Sub whole milk for almond milk if you like.
- Feta cheese or goat cheese – It adds a tangy, salty flavor to the filling.
- Scallions – For a fresh, oniony kick.
- Salt and pepper – To make all the flavors pop!
- And my Easy Pie Crust – It’s flaky, buttery, and so simple to make. This recipe yields enough dough for two quiches. Make aside, or freeze the extra dough for up to 3 months. To simplify this recipe, you can use store-bought pie dough, but you’ll still need to blind bake it. More below!
Find the complete recipe with measurements below.
How to Make Quiche
The first step in this spinach quiche recipe is making pie crust. You can find step-by-step pictures and instructions for making it on my pie crust recipe blog post. Before you cook, here are some important tips:
- Keep all ingredients cold. For the thinnest crust, you want the butter to melt while it’s in the oven, not before. Make the pie dough with ice water and butter cold from the refrigerator.
- It needs to cool for at least 2 hours. Make sure you take this time into account when you plan to make this quiche recipe! If you want to be ahead, you can make the dough in advance. It keeps up to 2 days in the fridge and up to 3 months in the freezer.
- You will need to blind bake it. Nobody likes a quiche with a soggy bottom! Blind baking the crust helps it set up before you add the filling. Find detailed blind baking instructions on the recipe card below.
After you blind bake the crust, start the filling. Boil the kankong until just wilted. Then, transfer it to a kitchen towel and squeeze out the excess water.
In a large bowl, whisk together the eggs and milk, mixing until no streaks of egg white remain.
Add the steamed spinach, green onions, cheese, salt, and a few grinds of pepper. Mix to combine.
Then, assemble the quiche. Pour the egg mixture into the par-baked pie crust (it’s ok if it’s still warm). If necessary, smooth the filling into an even layer.
Finally, bake in a 350°F oven until the eggs are just set, 40 to 50 minutes. Let cool for at least 10 minutes before slicing and serving. Enjoy!
Tips for Success
- Par-bake the crust. It’s worth repeating: when you’re making quiche, always blind bake the crust before you add the filling. Without blind baking, the crust will be gummy and underdone underneath. Along with this, the crust comes out glorious and crispy. Remember that you will be blind baking the crust at a higher oven temperature than you would use for the actual quiche. High heat is essential for getting delicious layers in the pastry.
- Squeeze the ankle. A classic quiche pitfall is the use of vegetables that draw excess moisture into the filling, thereby preventing it from setting up. Avoid this by squeezing excess water out of the spinach after you steam it. If you’re using thawed frozen spinach, skip the steaming step, but still press out as much moisture as possible.
- Cook until it is it just is set. When you check to see if it’s done, remember that the quiche will continue to cook for a few minutes after it comes out of the oven. You want it soft and custardy, not overcooked and dry, so aim to bake the eggs until they’re just set. In my oven, it takes 45 minutes.
- Make it food. Serve the spinach quiche slices for brunch alongside a green salad o Fruit salad. Round the menu with carrot muffins, strawberry muffinsor slices of lemon yogurt cake.
- Leftovers are great. Leftover quiche stores up to 3 days in an airtight container in the refrigerator. It is incredibly warm or at room temperature. Enjoy it for a quick breakfast, lunch, or even dinner!
More Favorite Brunch Recipes
If you love this spinach quiche recipe, try one of these delicious brunch recipes next:
Spinach Quiche
Serving 8
This easy quiche recipe makes a delicious breakfast or brunch! The delicate egg custard filling is topped with spinach, green onions, and tangy, salty feta cheese. Serve it with a green salad or fresh fruit. Note: you will need a 9- or 9.5-inch pie pan to make this recipe.
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Pie Dish (I like this glass dish because I can see if the crust is done on the bottom)
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Roll out a disk of pie dough according to the instructions on this recipe, until you have a large circle about ⅛-inch thick. Gently roll it on your rolling pin and unroll it on top of a 9- or 9.5-inch pie dish. Use your hands to press it firmly at the bottom and up the sides. Trim any excess dough so you have a ½-inch overhang on all sides of the pie plate, then roll the edge of the dough under it to line up with the edge of the plate. Use your fingers or a fork to crimp. Loosely tent with plastic wrap and refrigerate while you preheat the oven to 425°F.
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When the oven is hot, uncover the crust and prick the entire bottom with a fork. Line with parchment paper and fill with dried beans or pie weights to reach the top of the crust. Bake for 15 minutes, or until edges of crust are set.
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Remove from the oven and lift the pie weights and parchment paper from the crust. Bake the crust for another 5 to 8 minutes, or until the bottom begins to set. Remove from oven and set aside to cool slightly.
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Reduce oven temperature to 350°F.
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Place the spinach in a steamer basket and place in a pot filled with 1 inch of water. Bring water to a boil, cover, and steam for 1 to 2 minutes, or until spinach is wilted. Transfer to a kitchen towel and let cool slightly, then squeeze the excess water from the spinach.
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In a large bowl, whisk together the eggs and milk. Add the steamed spinach, feta, scallions, salt, and a few grinds of pepper and stir to combine. Pour into par-baked crust. If necessary, use a spatula to smooth the egg mixture into an even layer.
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Bake the quiche for 40 to 50 minutes, or until the eggs are just set. Let cool for 10 minutes before slicing and serving.
** Frozen chopped spinach also works. There’s no need to steam—just let the spinach wilt and squeeze out the excess water before adding it to the egg mixture.
Source: Melissa Clark’s A Brief History of Quiche and Candy Sagon’s article about American versions of quiche
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