I Make This Cheesy Spinach Quiche Once a Month

Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.

Does Spinach Need to Be Cooked Before Putting It in a Quiche?

This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.

What Is the Best Cheese to Use for Spinach Quiche?

A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.

Spinach Quiche Recipe

This foolproof recipe can be made with either fresh or frozen spinach, depending on what you have.

Prep time 20 minutes

Cook time 55 minutes to 1 hour 10 minutes

Makes1 (9-inch) quiche

Serves6 to 8

Ingredients

• 1

  store-bought or homemade pie dough, thawed if frozen

• 6 ounces

  sharp cheddar cheese, divided

• 1

  (10-ounce) package frozen chopped spinach, thawed, or 2 packed cups fresh baby spinach

• 3

  large eggs

• 1 1/2 cups

  whole milk, half-and-half, or heavy cream

• 3/4 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

Instructions

1. Roll 1 pie dough out into an 11 1/2-inch round. Transfer the dough onto a 9-inch standard (not deep-dish) pie plate. Press into the pie plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 350°F. Grate 6 ounces sharp cheddar cheese on the largest holes of a box grater (about 1 1/2 cups). Drain and squeeze the excess moisture out of 1 (10-ounce) package thawed frozen chopped spinach, if using.

2. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and parchment. Return to the oven and bake until just starting to brown, about 5 minutes more. Place on a wire rack and let cool slightly.

3. Place 3 large eggs; 1 1/2 cups whole milk, half-and-half, or heavy cream; 3/4 teaspoon kosher salt; and 1/4 teaspoon black pepper in a medium bowl and whisk until frothy and combined.

4. Sprinkle half of the cheese into the pie crust. Top with 2 packed cups baby spinach spinach (if using frozen spinach, break up any clumps so it completely covers the cheese underneath), then sprinkle with the remaining cheese. Pour the egg mixture into the crust.

5. Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Let cool for at least 20 minutes. Serve warm, at room temperature, or cold.

Recipe Notes

Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.

Make ahead: The crust can be blind baked and cooled up to 2 days in advance. Cool, tightly wrap, and store at room temperature. Alternatively, the assembled quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or uncover and reheat in a 300°F oven before serving.

Storage: Leftover quiche can be wrapped and refrigerated for up to 5 days. Uncover and reheat in a 300°F oven until just warm to the touch.