This cheesy spinach quiche uses my favorite quiche recipe as the base. It’s savory, creamy, and baked in a deliciously flaky homemade pie crust. Impress all your guests with this brunch recipe!
Earlier this month, we went over my future sister-in-law’s house for brunch. She is one of my favorite cooks! I always find recipe inspiration when she cooks for the family.
For brunch, she made two quiches: one spinach and one mushroom. I’ve been dreaming about remaking her quiches the whole month!
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 favorite super flaky pie crust.
This comforting dish will dazzle all of your brunch guests! It was the hit of the meal, even taking the attention away from the strawberry chocolate cake she made for dessert. (All brunch must have dessert.)
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.
A good thing 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.
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!
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 finishes in the oven, it will begin to puff up like a breakfast casserole or cheesecake. Once you remove it from the oven, though, it will slightly deflate.
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, or artichokes.
- Make it a low carb meal by ditching the pie crust, like in my crustless quiche
More Breakfast Recipes
- How to Bake the Perfect Quiche – wonderful resource for all quiche baking!
- Buttermilk Waffles
- Homemade Bagels
- Ham & Cheese Strata
- Biscuit Breakfast Casserole
- Cinnamon Rolls or a Cinnamon Roll Wreath
Cheesy Spinach Quiche
- Prep Time: 2 hours, 40 minutes
- Cook Time: 1 hour, 20 minutes
- Total Time: 4 hours
- Yield: one 9-inch quiche
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This cheesy spinach quiche uses my favorite quiche recipe as the base. It’s savory, creamy, and baked in a deliciously flaky homemade pie crust. Impress all your guests with this brunch recipe!
Ingredients
- 1/2 recipe homemade pie crust*
- 1 (10 oz) box frozen spinach*
- 8 oz fresh mushrooms, sliced
- 1 teaspoon minced garlic (or roasted & chopped)
- 4 large eggs
- 1 cup whole milk*
- 1/3 cup grated parmesan cheese
- 1 cup shredded cheese (I used cheddar + mozzarella)*
- salt & pepper
Instructions
- Preliminary Notes: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And here’s a time-saving tip– as the crust blind bakes, you can get started on the filling which begins with step 7.
- Partially blind bake the pie crust: On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). Turn the 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 completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
- While the crust is chilling, preheat oven to 400°F (204°C).
- Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
- Remove crust from the oven. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F (177°C).
- For the filling: 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.
- Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
- Blot and squeeze the rest of the water out of the thawed spinach. Spread spinach on warm pre-baked pie crust. 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 the center is just about set, about 50-60 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before serving– it’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 5. To freeze the quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
- Special Tools (affiliate links): 9-Inch Pie Dish | Pie Weights | Pie Crust Shield | Glass Mixing Bowl | Whisk
- Pie Crust: My pie crust recipe makes enough dough for two quiches. You can make half of the recipe or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- Spinach: You can use fresh spinach instead. I would use about 3 packed cups of fresh. You can cook it down ahead of time, or just add it fresh. I make quiche with cooked down fresh spinach in this Goat Cheese Spinach & Sun Dried Tomato Quiche.
- Milk: Whole milk is preferred for creamiest texture, but 1/2 cup heavy cream and 1/2 cup whole milk is fantastic too. You could also substitute half-and-half. See How to Bake the Perfect Quiche post.
- Cheese: Use 1 cup total of your favorite cheeses, for example 1/2 cup cheddar cheese and 1/2 cup feta cheese. Or 1/3 cup goat cheese, 2/3 cup mozzarella. Or 1/2 cup Swiss cheese and 1/2 cup cheddar. Get creative!
Keywords: cheesy spinach quiche, spinach cheese quiche
I’ve been making quiche for years–I just love it. These days I do keto mostly, so I’ve found a low carb pancake mix, which I use to make a press-in crust. I’ve never heard of blind baking, so I did that.
I used 6 eggs, 1 1/2 cups heavy cream, spinach, mushrooms, swiss cheese, s&p, and never forget the nutmeg! Lovely quiche. This recipe gave me approximations,
Which I am using again today. Thanks.
★★★★
I made it crustless and added crab to it! I also added one extra egg.
It was a bit loose, i increased eggs to 5,and reduced milk to 1/2 c, cook for 45-50 minutes at 350 F, protect the crust, and perfection!
★★★★
Really good and very light! I used fresh spinach (and a little onion) plus sharp cheddar. It was less custardy and yet very satisfying.
★★★★★
You can’t go wrong with this recipe. I use a premade crust from Shoprite, fresh spinach, cheddar cheese, and 2% milk, and the recipe is still perfection!! My families favorite breakfast. Thank you- all of your recipes are perfection!!
★★★★★
Made this tonight for my husband to take to work with him tomorrow. First quiche I’ve ever made. It smell delicious I’ll find out around noon. But I must say I’m very pleased! Will definitely make more now
★★★★★
I made this and loved it but I’m counting calories and the recipe doesn’t have serving sizes or calories per serving. Does anyone know what they might be?
★★★★★
Hi Rebecca! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
Best quiche crust ever! I used canned spinach which worked pretty well. Will definitely make again with frozen spinach next time.
★★★★★
After not making quiche in about a decade (although it was one of my favourite foods as a teenager!) I made this last night and the entire family (including our 3 kids aged 1-5) absolutely loved it. It’s certainly a quiche that’s heavy on the filling rather than the type where it’s like set egg (if that makes sense!), which was good because my husband isn’t really a quiche person, but he loved this. The tip about getting cooking the mushroom (both in terms of flavour and getting excess water out) is really good. It almost tastes like it contains meat because of all the flavour. We ate it hot out of the oven for dinner, and I had it cold for lunch today. Both were delicious. I made a little one with the leftover pastry for my 5yo to take to school today and he was so excited! I think this will become a regular meal in our house.
★★★★★
Hi – I am making 4 1/2 “ Quiches for an event and wondering if you recommend using the flaky crust or all butter. I’ve looked at your quiche bites and full size. Which recipe would be good for this in between size – either?
Hi Lisa! We find our flaky pie crust recipe to be a bit easier to handle – it would work well for those quiches. Hope they’re a hit!
Perfect.
My oven runs hot, so I baked the crust for 15 min @ 325 F, then the quiche for 1hr at 375 F.
Yummy!
Used your tips: Sauté the spinach & Caramelize the onions first! Threw some cooked chicken in – that worked.
ABSOLUTELY DELIGHTFUL recipe!! Thank you so much!
★★★★★
This is a fantastic, easy-to-follow recipe that I’ve used several times with great results. I’m wondering though, can I replace the whole milk with buttermilk for the filling? I have everything in my kitchen needed to make this dinner tonight except that.
★★★★★
Delicious! It was a long process that required some patience but it was straight forward and super delicious. Can’t believe how good the crust was. I made it with all butter and froze it for 30 minutes and then refrigerated it for 1.5 hours. The pie crust turned out absolutely delicious. I used rice as my pie weight while blind baking and used foil to protect my crust sides after the filling was cooking.
★★★★★
I commented on the homemade crust recipe above. Please review so you will know how the crust came out and why I chose a tart pan!
The quiche recipe was versatile. I like how she gave other options for ingredients. I chose ½ milk and ½ cream. I added sauteed spinach, roasted garlic and shallots and cured crumbled bacon. I used Trader Joes’s Four cheese (parmesan, asiago, fontina and mozzeralla) and grated gouda in place of the ⅓ cup parmesan). The quiche was baked in a LARGE tart pan. I also protected the crust with foil. The quiche was golden brown, soaring with flavor, both creamy and dense. I found it a little salty so I guess it may have come from the bacon or cheeses. Wonderful presentation and fragarances. Also, thx for adding additional baking choices as it helpful to know how to make a crust ahead before baking the quiche, freezing baked quiche etc. Helpful!
★★★★★
Barbara: I made the crust the night before and prepared all ingredients separately so I would save time in the morning. Initially, I used a frozen store bought pie crust and followed the directions you provided. I found that the crust became too brown especially since after prebaking the crust, I knew it would be overcooked when I had to add the ingredients and bake for another 50-60 minutes. I tossed the pre made crust and went to your homemade crust recipe.
I liked how you decided to do the 1/2 butter,½2 shortening in the crust. It was both flaky and creamy (great call). Since I did not have a pie pan, I used a tart pan instead. Note, choose a tart pan that is larger than ur pie pan. Since tart pans are normally not as deep as pie pans, you will not be able to fit all ingredients in same size tart pan. I went up the next size and it was STILL TOO SMALL. I would use the largest tart pan you have so all ingredients would fit.
Result: The quiche tart was beautiful, golden brown. By using the tart pan, you can cut it perfectly and the presentation said it all!
★★★★★
I never follow the filling part of this recipe (I like different flavours), but the amount of egg/milk and baking instructions are very helpful. The blind-baking is always tricky, I haven’t mastered it yet, but the result is always tasty! Thanks!
★★★★★
I baked it for 40 min and should have baked it for 30. How did 50-60 min work for everyone else? I was so disappointed with how over baked it was!
I made it today and had the same issue. Most likely because your oven is not calibrated properly. Always best to use an in oven thermometer to make sure the temperature setting is accurate. I’ve been making another great quiche recipe that calls for a temp of 375. I’ll probably try it at that setting next time. Otherwise, was very good. I sauteed onions, garlic, spinach and mushrooms and used a cheddar and mozzarella mix of cheese.
I’m not a fan of quiches. Don’t know why. Something to do with the texture on most of them.
But this recipe’s filling is smooth, creamy, and rich and I love it. The mushrooms are killer too, fantastic will make again.
★★★★★
Made a Mexican version: minced jalapenos/red onion instead of mushrooms/garlic and queso fresco instead of shredded cheese.
Will use pie crust recipe again, great for using up leftover buttermilk.
Can you just use a frozen deep dish Pie crust?
Definitely!
Can I use soy milk instead of whole milk.?
Sure can!
Hi Sally – Im wondering if this recipe could be adapted for a 9×13 sheet pan to feed a crowd? If I doubled the crust and used 1 + 1/2 filling do you think it would work? Maybe prebake the crust a bit?
Hi Jane! Yes, that would be great! Definitely use two crusts and 1.5x the filling should be sufficient. Pre-bake the crust for at least 10-12 minutes.
I’ve been making this quiche about once a month for almost four years now, even in the summer. It is a big hit with my whole family, including our youngest who is now 8. I sauté chopped onion with the garlic, instead of mushrooms (some of us, like me, don’t like mushrooms), and sometimes I use 2% milk instead of whole, but other than that, I follow the recipe, and it’s awesome, including your pastry crust. (Oh, sometimes I dust it with paprika before baking, too.) I’m going to make one to take to my mother-in-law’s for Thanksgiving next week. Thanks for an easy, delicious recipe!
Love this recipe. I have made it several times. I have added sautéed onions and garlic along with sun dried tomatoes. The family loves this. I make it for my daughter’s vegetarian friend.
I love the recipe this is my third time making it. Very simple and so delicious!
This recipe is sheer perfection! !! I wish I could post a picture of my quiche, I followed the recipe to the T. It’s super easy and almost fool proof
This was amazing!!! I will definitely be making quiche more often, thanks to this recipe and your clear cut directions. Thanks for making it so easy!