Cheesy Spinach Quiche.

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

Earlier this month, we went over Kerry’s house for brunch. Kerry is Kevin’s sister, also one of my bridesmaids. She’s one helluva cook! She’s the brains behind this chocolate/peanut butter operation. Yes, it was amazing.

For brunch a few weeks ago, she made two quiches (one spinach, one mushroom) and overnight french toast. I have been dreaming about remaking her quiches the whole month! Also that french toast. Heaven in a casserole pan.

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

I couldn’t decide between her spinach quiche or mushroom quiche, so I combined them into one. One ultra cheesy, ultra savory, peppered, mushroom, spinach fiesta. I baked it all in my homemade flaky pie crust. My favorite pie crust recipe in the world.

This comforting dish will dazzle all of your brunch guests! It was the hit of Kerry’s meal, even taking the attention away from the strawberry chocolate cake she made for dessert.

(All brunch must have dessert.)

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

So what is quiche?

Quiche is an egg and milk custard filled with all sorts of extras like cheese and veggies. Traditionally, quiches are baked in a pie crust. Any excuse I have to make my buttery, flaky pie crust – I do it.

My version uses eggs, whole milk (for an extra creamy texture), cheddar/mozzarella cheeses, parmesan cheese, frozen spinach, garlic, and mushrooms. Did I mention this quiche is extra cheesy? Just how I like my scrambled eggs.

Cheesy Spinach Quiche with Homemade Pie Crust

A good tip to know:

The key to preventing a soggy quiche is to reduce the moisture in your vegetables.

The mushrooms are cooked down with the minced garlic, salt, and pepper. The garlic gives them a little something extra. I cook the mushrooms down to rid them of their moisture. Those things are like sponges holding on dearly for water! You don’t want that.

I use frozen spinach in my quiche for ease, though fresh would be fine. But my piece of advice? Avoid the hassle and buy a block of frozen! It’s cheaper, less messy, and easier. Make sure you drain your spinach extra well. Thawed frozen spinach is full of water and you’ll want to blot it as much as you can.

When the mushrooms are cooking and the spinach is draining its liquid, whip up your egg mixture: eggs, parmesan cheese, salt, pepper, and whole milk.

Cheesy Spinach Quiche with Homemade Pie Crust

Creamy and thick, my cheesy egg base will give your quiche the most luxurious texture!

During all this time, your homemade pie crust has been chilling. Do yourself a favor and make it the night ahead of time. That’s exactly what I did on Sunday. Then, all you have to do in the morning is roll it out, pre-bake it for a few minutes and add the veggies, cheeses, and egg mixture on top.

And hey, while you’re at it – thaw the spinach and sauté the mushrooms the night before too. We all have hectic schedules, especially in the morning or while entertaining. Save time where you can!

Homemade Pie Crust by sallysbakingaddiction.com

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

Bake the quiche until it is golden brown on top and the center is no longer liquid. All ovens are different and this could take anywhere from 45 minutes to 1 hour. Start checking around 40 minutes. As the quiche nears its final minutes in the oven, it will begin to puff up. Once you remove it from the oven, it will slightly deflate.

My cheesy spinach quiche took 50 minutes. I like it extra toasty on top.

Let it cool for a few minutes, then slice  serve  eat  cheesy heaven.

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

The best part about quiche is that the possibilities are endless!

  • Use your favorite cheeses like feta, goat cheese, mozzarella, swiss.
  • For some smoky flavor, try adding some bacon crumbles.
  • You could even add some chopped onions, red peppers, artichokes, broccoli.
  • Or gasp (!!) make it a low carb meal by baking without the pie crust.

I’ll be a little sad about your crustless quiche, but I’ll get over it. ;)

It also makes wonderful leftovers. We reheated it for a quick dinner the night after. Endless possibilities, a snap to make, easy leftovers. One pan, thank you ma’am!

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

Enjoy!

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Cheesy Spinach Quiche

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe! See more cheese options in the recipe notes. Try adding some bacon crumbles or your favorite mixed veggies.

Yield: one 9-inch quiche

Prep Time: 30 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1/2 recipe homemade pie crust(step-by-step photos included)
  • 1 (10 oz) box frozen spinach
  • 8 oz fresh mushrooms, sliced
  • 1 teaspoon minced garlic (or chopped roasted)
  • 4 large eggs
  • 1 cup whole milk*
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded cheese (I used cheddar + mozzarella)*
  • salt & pepper, to taste

Directions:

Prepare the pie crust the night before to save yourself some time.

Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Pre-bake the pie crust for 8 minutes.

While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.

*My pie crust recipe makes enough dough for two quiches. You can make half of the recipe as suggested in the ingredient list, or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using. 

*Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.

*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. You could do 1/2 cup cheddar, 1/2 cup feta. Or 1/3 cup goat cheese, 2/3 cup mozzarella. Or 1/2 cup swiss, 1/2 cup cheddar. Get creative!

 

 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

A few more breakfast recipe ideas to wow your guests:

Giant Cinnamon Roll Cake

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

 

Overnight French Toast Bakedon’t miss this recipe in my cookbook!

Overnight French Toast Bake in Sally's Baking Addiction Cookbook

 

Blueberry Sweet Rolls

Blueberry Sweet Rolls with Lemon Glaze

 

See more breakfast recipe ideas.

See more savory recipes.

This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!

 

 

 

 

   

99 Responses to “Cheesy Spinach Quiche.”

  1. #
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    Colleen @ What's Baking in the Barbershop?!posted February 26, 2014 at 8:08 am

    We LOVE quiche – for brunch or dinner! This version looks incredible with all its veggies and cheesy goodness :)

    Reply

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    Averie @ Averie Cooksposted February 26, 2014 at 8:14 am

    I love the savory recipes and that you do them. Awesome :) And so happy to see this & how it turned out! I am also VERY impressed you made your own crust on this! I would have you know, skipped the crust b/c I hate making pie crust and/or used puff pastry LOL. I love the crimped edges & that for the filling you suggested artichokes & red peppers, my faves :)

    Reply

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    Chelsea @chelseasmessyapronposted February 26, 2014 at 8:38 am

    Sally your photos are amazing! My husband’s favorite breakfast is quiche, so I’m definitely going to make these for him. I made your 30 minute pretzels the other day and we all loved them. :)

    Reply

    • Sallyreplied on February 26th, 2014 at 1:12 pm

      Thanks Chelsea! I’m so happy you all loved my soft pretzels. I’m sort of embarrassing how often we make those. Let’s just say it’s on a weekly basis (no joke) – you gotta try this quiche!

      Reply

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    Jamie | Jamie's Recipesposted February 26, 2014 at 8:53 am

    Brunch is my all-time favorite. I could eat quiche for every meal though. Eggs and spinach are a favorite combination of mine. So good!

    Reply

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    Sarah@WholeAndHeavenlyOvenposted February 26, 2014 at 8:55 am

    Sally, this quiche is absolutely stunning! Loving all the combos going on here. (and of course, all that extra cheese!) :)

    Reply

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    Ilaria's Perfect Recipesposted February 26, 2014 at 9:00 am

    This quiche looks sooo delicious! I’ve just had lunch but you make me feel hungry again!
    I’ll try your recipe for sure, but here (in Italy) I can’t find cheddar so it will be less cheesy :( so i will keep dreaming your quiche!
    BTW I love your pie dish! I want one too!!! Where did you buy it??? ;)

    Reply

    • Sallyreplied on February 26th, 2014 at 1:19 pm

      Thank you so much! I got my pie dish at William’s Sonoma.

      Reply

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    Erinposted February 26, 2014 at 9:03 am

    Yum! So creamy and delicious. Quiches used to freak me out as a kid so I haven’t had quiche in forever. But this looks so flavorful and delicious that I know I couldn’t resist. Loving this savory recipe, Miss Sally! And your nail polish color = so good! I want it! :)

    Reply

    • Sallyreplied on February 26th, 2014 at 1:19 pm

      I wish I remembered the name of the OPI shade I’m wearing. I treated myself to a manicure last weekend with my friends. The hot pink shade tricks me into thinking it’s summer.

      Reply

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    Taylor @ Food Faith Fitnessposted February 26, 2014 at 9:06 am

    Love this quiche! It’s so pretty! And all that cheese? You don’t have to tell me twice! My hubby has a weird thing about quiche (bad experience as a child) but I am pretty sure I can get him to eat this bad boy! Loving the savory recipe switch up sally! :) pinned!

    Reply

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    Liz S.posted February 26, 2014 at 9:55 am

    LOVE quiches! One of the most versatile, savory creations out there.

    Reply

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    Shainaposted February 26, 2014 at 10:40 am

    Quiche is my absolute favorite thing about brunch. I love the combination of spinach and mushrooms, ahh I want this for breakfast right now!

    Reply

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    Sharonposted February 26, 2014 at 11:07 am

    This is perfect for when I host brunch in a couple of weeks! I’m definitely adding that overnight french toast to the list! Do you know how many servings the quiche is? Thank you

    Reply

    • Sallyreplied on February 26th, 2014 at 1:17 pm

      About 8, I would say. Depends how large you slice it!

      Reply

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    Chelsea @ Gal on a Missionposted February 26, 2014 at 11:25 am

    I love a great quiche and this one definitely looks like it fits that description! Another great one, Sally! Yum!! :)

    Reply

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    Jocelyn (Grandbaby Cakes)posted February 26, 2014 at 11:30 am

    I have never made a quiche before but now I definitely want to try one!

    Reply

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    Laurenposted February 26, 2014 at 11:34 am

    My favorite meals are “breakfast” meals. Brinner, brunch, brack (breakfast snack?) but I have never made a quiche! I think it’s all of the work which goes into making all of the elements but if I pre-made my crust, I’m pretty sure I could muster up the energy to give it a go. Plus, my family loves pie and eggs so they’ll love them together right?

    Reply

    • Sallyreplied on February 26th, 2014 at 1:14 pm

      I am all too familiar with brinner and brunch but brack!! I must have a little brack right now. Definitely give this a try. It’s one of my favorite ways to eat eggs. Plus, it’s pretty to serve!

      Reply

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    Abbie @ Needs Saltposted February 26, 2014 at 11:34 am

    I never used to like quiche as a smaller child but this dish looks absolutely divine! Gosh, Sally. Amazing looking stuff you have here.
    Pinning!

    Reply

    • Sallyreplied on February 26th, 2014 at 1:13 pm

      I never was a huge fan either, Abbie! And thank you for pinning and sharing.

      Reply

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    Kate Wposted February 26, 2014 at 11:35 am

    This is pretty much all of my favorite things, all in one! I love a quiche, and great meal for Meatless Monday!

    Reply

    • Sallyreplied on February 26th, 2014 at 1:13 pm

      Definitely a wonderful meatless option!

      Reply

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    Mary Francesposted February 26, 2014 at 1:18 pm

    All I have to do is throw in some brussels sprouts and this is my happy place to a “t!” Quiche makes my eggs feel so much more formal and filling. What a perfect breakfast for lunch/dinner option!

    Reply

    • Sallyreplied on February 26th, 2014 at 1:20 pm

      Yes to the brussels sprouts! Love your thinking.

      Reply

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    Caitlinposted February 26, 2014 at 2:53 pm

    Any chance you’ll post the chocolate/peanut butter cake recipe of your sister-in-laws?!?

    Reply

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    Meg | The Housewife in Training Filesposted February 26, 2014 at 3:27 pm

    I loveeee quiches and make ahead egg dishes! And you won me over with spinach and mushrooms. Two of my fav ingredients for egg dishes! I love the tip of how to prevent a soggy crust! So helpful. I will have to add this to our Sunday breakfast line up!

    Reply

    • Sallyreplied on February 26th, 2014 at 8:21 pm

      Meg, hope you all enjoy it!

      Reply

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    Style Bits & Bobs of M.E.posted February 26, 2014 at 4:29 pm

    Looks delicious! I love quiche. My favorite way to make quiche are in mini ramekins or in muffin tins for brunch guests.

    Reply

    • Sallyreplied on February 26th, 2014 at 8:20 pm

      I’ll try the single serving idea next time I make it, thank you!

      Reply

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    Cate @ Chez CateyLouposted February 26, 2014 at 5:40 pm

    Thank you Kerry for inspiring this recipe – it looks delicious! I think I might actually make this for dinner – that cheesy top is calling my name!

    Reply

    • Sallyreplied on February 26th, 2014 at 8:19 pm

      I’ll tell her you say thanks. ;)

      Reply

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    Sarahposted February 26, 2014 at 5:55 pm

    Sally – my cookbook just came in the mail! I am so excited to read it – it is absolutely beautiful. Congratulations and cheers! Your biggest fan, Sarah

    Reply

    • Sallyreplied on February 26th, 2014 at 8:19 pm

      Thanks Sarah!! Let me know what you make first!

      Reply

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    Caley Buxtonposted February 26, 2014 at 5:56 pm

    I have to admit that I’m not a big fan of quiche…but yours looks better than any I’ve ever seen! ;) It makes me feel like giving them another try. Bad childhood memories have to be supplanted! I think my favorite vegetable addition would be onions (caramelized!) and tomatoes (maybe sun-dried). I do love spinach, though :). I’m loving your occasional savory recipes, Sally!

    Reply

    • Sallyreplied on February 26th, 2014 at 8:18 pm

      Oh Caley, I hated them when I was little. Eggy and gross! But this, my friend, is unbelievable. So creamy, so rich, so cheesy! Love the idea of adding caramelized onions for a sweet flavor and zesty sun-dried tomatoes. Delicious!

      Reply

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    Choc Chip Uruposted February 26, 2014 at 6:10 pm

    Super cheesy and delicious, I love this quiche :D

    Cheers
    Choc Chip Uru

    Reply

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    Katrina @ Warm Vanilla Sugarposted February 26, 2014 at 6:18 pm

    This quiche sounds unreal! Love this recipe!

    Reply

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    raeposted February 26, 2014 at 8:36 pm

    this quiche looks AMAZING but then again, I have always had a weak spot for quiche!

    rae of lovefromberlin

    Reply

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    Melanieposted February 26, 2014 at 10:46 pm

    Your quiche looks amazing! You should try with emmental and ham, simple, yet amazing. ;)

    Reply

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    Stephanie @ Eat. Drink. Love.posted February 26, 2014 at 11:16 pm

    This is my kind of quiche!! Your crust is perfection!

    Reply

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    Pamela @ Brooklyn Farm Girlposted February 26, 2014 at 11:32 pm

    I just made a quiche a few days ago,but added peas and carrots to it. Wishing I would have added spinach too! Gotta keep this on hand for the garden spinach in the Spring!

    Reply

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    Fayeposted February 27, 2014 at 12:17 am

    Ooh, yummy quiche Sally! It’s one of my fav dishes to serve or bring to a potluck, although I have to admit I cheat with store bought crust a lot. One great trick I’ve learnt to prevent a soggy crust is to swipe a thin layer of the egg custard over the pre-baked shell as SOON as it comes out of the oven – I use a pastry brush to do this. The piping hot crust will ‘cook’ the layer of egg thus ‘sealing’ off any future layers from seeping through :) Works like a charm! Thanks for another great recipe!

    Reply

    • Sallyreplied on February 27th, 2014 at 10:20 am

      Love the suggestion about an egg wash too, Faye! Hope you try this cheesy spinach version for your next potluck.

      Reply

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    Helen @ Scrummy Laneposted February 27, 2014 at 6:51 am

    I love quiche, Sally, and have made several attempts at making it over the years, some more successful than others! I’ve had soggy crust, watery filling, too-dry filling .. .and fortunately a few that turned out perfect! Interesting that you used milk in your version. My mum always used to do this and it tasted great but I’ve noticed that a lot of recipes call for cream. Do you have any thoughts on this? Obviously the milk is healthier, so if that works then that’s what I’d prefer. Thanks for the crust recipe … it’s great to get one that I’m sure has been vigorously tested ;-)

    Reply

    • Melaniereplied on February 27th, 2014 at 9:02 am

      Good morning Helen,
      I just wanted to let you know that I do use milk as well and it always turns out great. I have done it for years with cream as well but milk is just always in my fridge. I have an article on my blog is you wish! have a nice day :)

      Reply

    • Sallyreplied on February 27th, 2014 at 10:18 am

      Hey Helen! It’s easier to use milk (less expensive too!), and I prefer whole milk as opposed to a lower fat option. Still produces an ultra creamy filling.

      Reply

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    Deborahposted February 27, 2014 at 9:37 am

    I wish I had a slice of this for breakfast this morning – it looks awesome!!

    Reply

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    Zainab @ Blahnik Bakerposted February 27, 2014 at 12:04 pm

    I love making quiche for breakfast!! Always so filling and it feels so indulgent. I love all the cheese going on in this recipe. I will be trying it for sure :)

    Reply

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    Liz @ I Heart Vegetablesposted February 27, 2014 at 12:22 pm

    This looks amazing! My fiance would LOVE this :) I might have to make him brunch this weekend!

    Reply

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    Georgia @ The Comfort of Cookingposted February 27, 2014 at 12:32 pm

    Between all the baked goodies for breakfast, I always forget how much I ADORE quiche. Time to bake one up this weekend, I think. Yours looks so cheesy and perfectly crisp, Sally! Another flawless recipe I can’t wait to try!

    Reply

    • Sallyreplied on February 28th, 2014 at 7:41 am

      Thanks Georgia! I always forget how much I love quiche until I make it again. (Though I used to hate it when I was little!)

      Reply

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    Serenaposted February 27, 2014 at 12:37 pm

    Wow this looks fantastic! I’ve never tried a quiche betore but I’m defnitely going to make this one soon. Love the combo of spinach & mushrooms. And all that cheese.mmmmm… looks mouthwatering!

    Reply

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    Laura (Tutti Dolci)posted February 28, 2014 at 6:57 pm

    I love spinach and mushrooms, what a great quiche recipe!

    Reply

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    Jess @ On Sugar Mountainposted March 1, 2014 at 4:01 pm

    Oooo I forgot how much I missed quiche until I saw this post! It’s perfect for just about any and ALL meals of my day heehee. :D

    Reply

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    Amyposted March 2, 2014 at 1:31 am

    YES! Dessert at brunch is totally required. And coffee cake doesn’t count — it needs to be a real, true, 100% decadent dessert. ;) It’s too funny; I actually baked a quiche the same day you posted a sneak peek preview of yours on Instagram! It wasn’t quite as luxurious as yours, and I was a little too lazy to make a pie crust, but… After seeing your gorgeous cheesy photos and perfect flaky crust, that just might have to change!

    P.S. SUPER excited for when you make French toast!! One of my favorite breakfast treats! :)

    Reply

    • Sallyreplied on March 2nd, 2014 at 1:45 pm

      I love french toast bakes, Amy! I have a french toast bake in my cookbook. You’ll have to try it! I agree about brunch dessert. :)

      Reply

      • Amyreplied on March 2nd, 2014 at 4:47 pm

        I’ll definitely check it out once my copy arrives on Tuesday!! So excited! :)

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    Lorettaposted March 2, 2014 at 8:51 pm

    Sally! I just love all your recipes! This quiche is cooling on my stove top. It smells wonderful. I made two and I have a feeling they are both going to be gone soon! Thank you for all your hard work! I am definitely going to order your book!

    Reply

    • Sallyreplied on March 3rd, 2014 at 9:03 am

      Thanks for pre-ordering my cookbook, Loretta! I’m so glad you gave this quiche a try. It’s a new favorite!

      Reply

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    Mariaposted March 4, 2014 at 7:16 pm

    Just took this out of the oven. I actually made it for tomorrow as the Lenten season begins this is a great meatless option. Also I just received my copy of your cookbook. The only problem I have is what to make first! Congrats!

    Reply

    • Sallyreplied on March 4th, 2014 at 7:43 pm

      Thanks Maria! Love this quiche. Enjoy my book!

      Reply

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    Marielposted March 5, 2014 at 12:52 am

    Silly question, i have fresh spinach, do i have to cook it first or can i just throw it in like that? I’ve never made quiche but it looks so good!

    Reply

    • Sallyreplied on March 6th, 2014 at 8:42 am

      Not a silly questions at all! You can use fresh spinach, chopped. Or cook it down if you prefer. Either way, it will wilt/cook down inside the quiche as it bakes.

      Reply

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    Nicholeposted March 10, 2014 at 8:49 am

    HI. This looks so yummy! Maybe my kids will even try it?? Question have you ever made it and then froze it? I like to freeze meals to make weeknight’s easier. Thanks!!!

    Reply

    • Sallyreplied on March 10th, 2014 at 10:38 am

      Hi Nichole! Make ahead meals are great during the week. This baked quiche freezes very well, up to 2 months.

      Reply

      • Nicholereplied on March 10th, 2014 at 10:42 am

        Awesome! Do you suggest to go ahead and bake it in the oven and then freeze it? Or freeze it before cooking?

        • Sallyreplied on March 10th, 2014 at 11:57 am

          Freeze after baking.

      • Nicholereplied on March 10th, 2014 at 12:41 pm

        :)

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    Margaret Anne @ Natural Chowposted March 10, 2014 at 7:28 pm

    This is by far the best looking spinach quiche I’ve ever laid my eyes on. I never buy pie crust from the store anymore, so I’ll definitely give that pie crust a try. Pictures: gorgeous as usual, but you knew that! :) Recipe: absolutely perfect. Great job, Sally.

    Reply

    • Sallyreplied on March 10th, 2014 at 8:32 pm

      Thanks Margaret, you’re the best. Hope you love my quiche recipe!

      Reply

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    Teresa Dposted March 14, 2014 at 6:43 pm

    Hey Sally! Happy Pi Day! I made this AND your salted caramel apple pie to celebrate! Both of them were absolutely PERFECT :D one classmate at school even picked me up off the ground out of sheer excitement for the apple pie and my whole family, especially my mom, devoured most of this delicious quiche! Thank you so much!

    Reply

    • Sallyreplied on March 14th, 2014 at 6:46 pm

      So happy you made both recipes! Two winners. I love that pie – totally my favorite.

      Reply

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    Maggieposted March 19, 2014 at 12:10 am

    Hi Sally! I just got your cookbook last friday, and so far I’ve made your $5,000 cookies (dubbed by my parents as “the best cookie they’ve ever had” ) and I just made the pumpkin chocolate chip bread-because it’s always pumpkin season, right? :)
    It came out absolutely fantastic, and i LOVED the orange juice addition-very subtle but perfectly tangy and sweet!
    I love your recipes so much-I’m a sophomore in high school and am soso stressed and overworked all the time-baking (and reading about baking) is my happy place! Your blog is my very favorite!

    Reply

    • Sallyreplied on March 19th, 2014 at 10:17 am

      Thanks Maggie. :) What a VERY sweet comment! So happy you’ve already tried a couple cookbook recipes. That pumpkin bread blows my mind every time I make it. The orange juice is my little trick. Love its very mellow flavor and I feel it brings out the spice flavors as well. Happy baking is your happy place! It’s mine too. Thanks for saying hi!

      Reply

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    Jenniferposted March 23, 2014 at 3:43 pm

    Hi Sally. :) I just made this quiche, using the crustless option. I used half aged white cheddar and half creamy harvati and baked it for 55 minutes. It turned out fantastic with a nice golden brown top. I am excited to try the quiche with the crust next time. All of your recipes are wonderful and I have had great success with all of them. :)

    Reply

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    Karinposted March 27, 2014 at 3:20 am

    Hi Sally
    It’s me ‘calling’ from Switzerland again. You really have inspired me (I don’t know if you remember but the upside down pineapple cake was a massive success :) ) anyway, this quiche looks amazing – however I’m not sure what vegetable shortening is? Is it the same as margarine? Or someone on the internet mentioned cocounut butter when I looked it up?
    Thanks
    Karin

    Reply

    • Ragna Zarrincalakireplied on June 24th, 2014 at 12:04 pm

      This might be a little late…..in Germany we used to have something called Palmin. It is similar to the vegetable shortening here in the US. Hope this helps.

      Reply

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    Laurie Lardnerposted April 3, 2014 at 6:34 pm

    Hi Sally, I am new to your website and a fan! My daughter asked me to make your Blueberry Lemon Cake for her 30th bday brunch. I was a bit nervous as I am not much of a cake baker. I went ahead and made it and it was fabulous!!A big hit! I also made Kerry’s spinach quiche and homemade crust. I also made a mushroom and leek quiche. They were the best quiches I have ever made and cant wait to make them again. I want to make some ahead and freeze them. Do you suggest I bake then freeze? I am not sure how long to bake when frozen? Thank you, i cant wait to buy your cookbook!!! YAY!!

    Reply

    • Sallyreplied on April 3rd, 2014 at 7:32 pm

      Hi Laurie! I’m so glad you all loved the blueberry lemon cake. A belated happy birthday to your daughter! Your mushroom and leek quiche sounds delicious. For the quiches, bake and then freeze. Bake it for about 25 minutes after freezing.

      Reply

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    Leahposted April 5, 2014 at 10:08 am

    Hi Sally,
    Just recently found your site and love it! I have quiche in the oven right now for a brunch today. My version has half the spinach with mushrooms, peppers, onions, garlic and feta, my personal fave. But sadly the crust shrank down so much I’m thinking it may be ruined! I’m an experienced pie baker and have never had his happen before. The recipe I usually use doesn’t have butter and I’m wondering if the butter is to blame. Have you any ideas? I like the idea of butter for the flavor, but not the shrinking part :(
    Thanks, Leah

    Reply

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    danielleposted April 22, 2014 at 10:01 am

    I am hosting a brunch this weekend and going to make this! Can I make these in mini muffin pans? If so how long should I pre-bake the crust and will the total time to bake be different?

    Reply

    • Sallyreplied on April 22nd, 2014 at 12:00 pm

      Definitely! Since I’ve never tried it, I can’t be certain how long to pre-bake the crust and bake the mini quiches.

      Reply

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    Marinaposted May 29, 2014 at 4:10 pm

    Sally, I am SO excited to write this! I’ve HATED eggs for my 25 years of life & it always bummed me out because breakfast time has always been a struggle for me. I don’t eat bacon or sausage so my mornings consisted of carbs or a smoothie. Something made me want to try this so I ran to the store this morning to buy what I needed & immediately started cooking (not something I like to do in the middle of the day when it’s 100+ degrees outside) & I am so excited to say I AM IN LOVE! Seriously, this was sooo good. I texted my husband saying I just ate an egg dish & he doesn’t believe me, LOL! Thank you for posting this! I shall love you forever & ever & ever :)

    Reply

    • Sallyreplied on May 30th, 2014 at 11:24 am

      So happy you enjoy this quiche, Marina!

      Reply

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    Ragna Zarrincalakiposted June 24, 2014 at 11:56 am

    Hallo,

    I had bought all the ingredients to make spinach quiche this past weekend. Then you posted your recipe. My recipe is very similar to yours……soooo yummy!!! The reason I am commenting though is to share a little trick which my very good friend, Jameelah, shared with ME recently. The only step of this recipe which I kind of dreaded is trying to squeeze all the water out of the thawed spinach. It is so messy, no matter what method I tried. Not anymore!!! Place the frozen spinach in a paper coffee filter to thaw. The block might have to be divided, depending on the size of your paper filter. I placed the filter inside of a tall mug and folded down the edge over the side to hold it in place. When the spinach had thawed I squeezed the filter in the palm of my hands, firmly but gently at the same time. The squeezed dry spinach peeled out of the filter easily without leaving ANYTHING behind. I was so excited, I called Jameelah immediately to thank her for the tip. She hadn’t even tried it herself yet. :)
    Thank you for your many great recipes! I always check out your site first.

    Reply

    • Sallyreplied on June 24th, 2014 at 2:34 pm

      Great tip about the spinach, Ragna! Thank you so much.

      Reply

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    Jiaposted July 1, 2014 at 11:24 pm

    Hi sally!
    May I know how I should reheat the quiche after placing it in the freezer? Thanks!! (:

    Reply

    • Sallyreplied on July 2nd, 2014 at 7:43 am

      Hi Jia! I simply let thaw overnight in the refrigerator, then heat the oven to 350 and bake for about 20 minutes or until warm all throughout.

      Reply

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    Tamaraposted October 4, 2014 at 7:19 pm

    This looks amazing, I currently have it baking in the oven-hopefully it turns out well. I just have a plain ole pie plate. I was wondering where you got the one pictured?

    Reply

    • Sallyreplied on October 12th, 2014 at 9:01 pm

      Hi Tamara – I got my pie dish from William’s Sonoma. Hope you enjoyed the quiche.

      Reply

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    Heatherposted October 12, 2014 at 8:44 pm

    I don’t like mushrooms…how would you suggest adjusting the recipe if I leave the mushrooms out?

    Reply

    • Sallyreplied on October 12th, 2014 at 8:47 pm

      No need to adjust – just bake as directed or replace with another vegetable (which you could sauté) like zucchini or summer squash.

      Reply

      • Heatherreplied on November 25th, 2014 at 9:26 pm

        Thanks for the reply! I am going to try making this but want to try without the crust. Would I have to change cooking times or temperature if I leave out the crust?

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    Mona Tposted December 5, 2014 at 4:14 pm

    All these comments and no one chided you for “discarding” the excess pie crust! Spread a little butter on it, sprinkle it with cinnamon sugar, and make pie crust cookies!

    I’m going to have to try this the next time I make spinach quiche.

    Reply

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    Emilyposted December 20, 2014 at 12:49 pm

    Can you replace the parmesan in the eggs with something like monterey jack or just take it out entirely?

    Reply

    • Sallyreplied on December 20th, 2014 at 3:00 pm

      Yes that’s fine

      Reply

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