Cheesy Spinach Quiche

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!

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 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!

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 favorite super flaky pie crust.

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.

Cheesy Spinach Quiche with Homemade Pie Crust

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!

Simply cheese spinach quiche-- on a homemade crust, you CANNOT beat 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.

Simply cheese spinach quiche-- on a homemade crust, you CANNOT beat 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, or artichokes.
  • Make it a low carb meal by ditching the pie crust, like in my crustless quiche

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Cheesy Spinach Quiche

Cheesy Spinach Quiche

  • Author: Sally
  • 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

  1. 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.
  2. 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.)
  3. While the crust is chilling, preheat oven to 400°F (204°C).
  4. 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.
  5. 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.)
  6. Reduce oven temperature to 350°F (177°C).
  7. 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.
  8. 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.
  9. Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
  10. 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.
  11. 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!
  12. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

  1. 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.
  2. 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.
  3. 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. Here is how I make quiche with cooked down fresh spinach.
  4. 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.
  5. 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

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

172 Comments

  1. Averie @ Averie Cooks says:

    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 🙂

  2. Chelsea @chelseasmessyapron says:

    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. 🙂

    1. 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!

  3. Jamie | Jamie's Recipes says:

    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!

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

  5. Ilaria's Perfect Recipes says:

    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??? 😉

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

  6. 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! 🙂

    1. 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.

  7. Taylor @ Food Faith Fitness says:

    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!

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

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

  10. 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

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

  11. Chelsea @ Gal on a Mission says:

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

  12. Jocelyn (Grandbaby Cakes) says:

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

  13. 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?

    1. 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!

  14. Abbie @ Needs Salt says:

    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!

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

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

    1. Definitely a wonderful meatless option!

  16. 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!

    1. Yes to the brussels sprouts! Love your thinking.

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

    1. She actually used this cake recipe: https://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/

      And then frosted half with a peanut butter frosting. I’m unsure of the frosting she used, but here is my recipe for PB frosting: https://sallysbakingaddiction.com/2012/05/17/fudge-brownie-cupcakes-with-peanut-butter-frosting/

  18. Meg | The Housewife in Training Files says:

    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!

    1. Meg, hope you all enjoy it!

  19. Style Bits & Bobs of M.E. says:

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

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

      1. Style Bits & Bobs of M.E. says:

        You’re welcome!

  20. Cate @ Chez CateyLou says:

    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!

    1. I’ll tell her you say thanks. 😉

  21. 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

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

  22. 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!

    1. 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!

  23. Katrina @ Warm Vanilla Sugar says:

    This quiche sounds unreal! Love this recipe!

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

    rae of lovefromberlin

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

  26. Stephanie @ Eat. Drink. Love. says:

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

  27. Pamela @ Brooklyn Farm Girl says:

    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!

  28. 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!

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

  29. Helen @ Scrummy Lane says:

    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 😉

    1. 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 🙂

    2. 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.

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

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