Classic Spinach and Cheese Quiche: A Complete Guide

A spinach and cheese quiche is a versatile, satisfying dish that balances a flaky buttery crust with a rich, creamy filling. Whether served warm or cold, it’s perfect for breakfast, brunch, lunch, or even a light dinner. This article breaks down everything you need to know to make a delicious homemade spinach quiche—from ingredients and step-by-step instructions to FAQs and pro tips.

Ingredients Breakdown

For the Crust:

All-purpose flour (1 1/4 cups): Forms the structure of the crust.

Salt (1/2 teaspoon): Enhances flavor.

Cold unsalted butter (1/2 cup): Provides flakiness and richness.

Ice water (1/4 cup): Binds the dough while keeping it cold for flakiness.

For the Filling:

Spinach (200 g or 7 oz): Offers a vibrant, nutritious base. You can use fresh or frozen spinach.

Onion (1 small, finely chopped): Adds sweetness and depth.

Garlic (2 cloves, minced): Enhances aroma and flavor.

Eggs (4 large): The main structure of the custard.

Heavy cream (1 cup) & Milk (1/2 cup): Together they create a silky, rich texture.

Grated cheese (1 cup): Gruyère, cheddar, or mozzarella all melt well and add a savory flavor.

Salt and black pepper: To season to taste.

Step-by-Step Preparation

Make the Crust

Combine flour and salt in a bowl. Add cubed butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water gradually, just enough to bind the dough. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.

Pre-bake the Crust

Roll out the chilled dough to a 12-inch circle and place it into a 9-inch pie plate. Trim excess and crimp the edges. Line with parchment paper and fill with pie weights or beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5 minutes until lightly golden. Set aside.

Prepare the Filling

In a pan over medium heat, sauté onion until translucent. Add garlic and cook briefly. Stir in the spinach until wilted or heated through. Season with salt and pepper. Remove from heat.

Assemble the Quiche

Whisk together eggs, cream, and milk in a bowl. Add a pinch of salt and pepper. Sprinkle cheese over the baked crust, spread the spinach mixture on top, and pour in the egg mixture.

Bake

Return the assembled quiche to the oven and bake for 35–45 minutes until the filling is set and the crust is golden. Let rest for 10–15 minutes before slicing.

Serving Suggestions

Hot: Fresh from the oven with a light salad.

Cold: Great for picnics or lunchboxes.

Toppings: Add a dollop of sour cream or fresh herbs like chives.

Frequently Asked Questions (FAQ)

Can I use store-bought pie crust?

Yes, a pre-made crust is a convenient alternative, especially when you’re short on time.

Can I make it ahead of time?

Absolutely. The quiche can be made a day in advance and stored in the fridge. Reheat in the oven at 300°F (150°C) until warmed through.

Can I freeze the quiche?

Yes. Once cooled, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Can I use other vegetables or cheeses?

Definitely! Mushrooms, bell peppers, or broccoli work well. For cheese, try feta, Swiss, or goat cheese.

Why is my quiche watery?

This could be due to excess water in spinach. Make sure to squeeze out all moisture if using frozen spinach. Also, avoid overbaking which causes the custard to weep.

Tips for Success

Keep the butter and water cold to ensure a flaky crust.

Don’t overwork the dough to avoid a tough texture.

Allow the quiche to rest before slicing to help the filling set.

Nutritional Note

Quiche is rich in protein and calcium from the eggs and cheese. Using low-fat milk or substituting cream with Greek yogurt can reduce fat content for a lighter version.

Enjoy!