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!

slice of cheese spinach quiche on a white plate with a fork

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!

overhead image of cheese spinach quiche

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.)

slice of cheesy spinach quiche on a white plate with a fork

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.

2 images of mushrooms in a skillet

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!

overhead image of cheese spinach quiche in a white pie dish

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.

slice of cheese spinach quiche on a white plate with a fork

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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slice of cheesy spinach quiche on a white plate with a fork

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

71 Comments

  1. 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!

    1. 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.

  2. 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. 🙂

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

    1. 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.

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

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

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

    1. Yes that’s fine

  6. Hi Sally! 🙂
    I need your help please. I just made your homemade pie crust and it is in the fridge chilling. (Nervous because I have never tried to make homemade crust before) anyway, how do you pre bake the shell to make the Quiche? I plan attempting it tonight! Many thanks!

    1. Hey Laura! It’s so easy. Just roll out the crust and press it into the pie pan. Trim the edges and pre-bace as directed in the recipe.

  7. Hi Sally,
    I made this today with fresh spinach and broccoli, crustless, and with 2% milk. When I cut it, though, there was water on the bottom. I followed all of the directions, so was it because of the milk fat content? Thanks! Otherwise it was great.

    1. Do you think you used *too much* spinach and broccoli? I know too many fresh veggies prevents the eggs from solidifying properly. I don’t think the milk fat content is the issue. You can also try slightly reducing the quantity of milk.

  8. Hello Sally! I found this recipe a few days ago and couldn’t wait to test it. Today I finally made it and.. wow! It was amazing.. We ate half already 🙂 Thank you so much for sharing this recipe. This is going to be one of our family favorites.

  9. I made this last night, but instead of mushrooms, added broccoli and shallots along with fresh spinach. My 16 year old son ate 1/3 of it!! Another winner, Sally. So many variations to this quiche too – can’t wait to make more. Everything I’ve made so far from your site has been fantastic! I’m really enjoying your recipes!!!

  10. I found this recipe a couple of weeks ago…LOVE IT so easy ,made it twice already

  11. Hi Sally~
    I’d never actually had quiche before, but committed to making one for my small engineering office’s silly celebration of Pi Day 3-14-15. This “breakfast pie” was completely devoured by 8:30am. I prepped everything, including your homemade crust, and got it in the oven at 7am that morning. A week later, I’m making another, just for me! I’m loving your site and am excited to try more of your recipes. Just wanted to say thank you!!
    Karen

  12. This is a wonderful quiche recipe! I think I will be using it as my base recipe from now on. I made this spinach quiche for Easter brunch and my family loved it. I modified the recipe slightly (added 2 eggs, used cheddar and smoked gouda) to make a cheesecheese quiche, and it was perfection! Making a broccoli cheese quiche right now. Thanks for a great recipe!

  13. Would this recipe work without the crust?

    1. Absolutely!

  14. Hi sally, i would like to use feta cheese instead. How should I go about changing the cheese quantity ? Thank you!

    1. 3/4 – 1 cup crumbled feta is perfect.

  15. Beverly Atkinson says:

    I substituted fresh beet greens for the spinach and sautéed them with the mushrooms. This was a very yummy quiche with extra sharp cheddar cheese in a prepared Pillsbury pie crust.

  16. I love this quiche! Made it many times 🙂 including your pie crust. Made it also once with chicken, curry spice and pineapple. The only problem I always have is that the sides of my pie fall down into the pie when I prebake. I then try to squeeze them up with a spoon again but never becomes pretty. Do you maybe have an idea why and how I can prevent this?

  17. Hi sally! just wanted to let you know that i’m fully addicted to your website! and i made this quiche with only mozzarella, and let me just say this quiche was gone in less than 12 hours!! my family devoured it!! even my sister who hates both spinach and mushrooms inhaled this quiche!! thank you so much for your recipes and sharing them with all of us!! keep up the amazing work, i can’t wait to see what you create next!

  18. Made this quiche this weekend for my grandma’s birthday dinner. We usually just buy one from the store, but I decided to make one homemade since she was visiting our new house for the first time. I have never made a quiche before, but this recipe was amazing! A huge hit here. My boyfriend, who usually doesn’t like quiche or eggs, actually requested it again for dinner tonight. It’s in the oven right now! Thanks for the recipe and all the great work you do on your blog. Your recipes are always a winner and I appreciate the time you put into making them so great!

  19. abby - www.littlecityadventures.com says:

    I made this the other day for a brunch I had with my small group and this was literally THE BEST quiche that I have ever had. My small group said the same. It’s the perfect egg/milk/cheese ratio! Thanks!

  20. I can’t wait to try this recipe! However, I don’t want to make a crust, but plan on using a pre-made one. Does it need to pre-bake as well?

    1. Yep– pre-bake it for 8 minutes.

  21. I’m going to make this and I was wondering how it will do if I add extra fillings. I want to add more protein but I don’t want it overflowing. Also how would it do if I added a crust topping or is that overkill?
    Thanks for your recipe and tips.

    1. I think a crust topping would be too much. You can leave out some mushrooms and add a cooked meat if you prefer.

  22. Hi! I made the egg mixture ahead of time and put it in an airtight container in the fridge. I was wondering if the quiche results would be the same as the egg mixture was in the fridge for about 2 days. Thank!

    1. Yep, the quiche will be just as tasty. Enjoy!

  23. I made two of these last night, one to give to a coworker and one to keep for myself.  Oh man am I glad I made one for me.  Best midnight snack EVER!

  24. This sounds delicious!! I have some fresh spinach I was hoping to use. Any tips on using fresh vs.frozen?

    1. Hey Robin! I would use 3 cups (packed) fresh spinach. You can cook it down, but don’t have to. Here is a newer quiche recipe I made with fresh spinach.

  25. I made this for dinner tonight and my kids 6 and 5, both asked for seconds! I didn’t end up using mushrooms because mine were bad, but I browned some sausage – so good! I’m still shocked that my kids liked it so much. It’s a rare event these days. Can’t wait to make it again! Thanks!

  26. Hi Sally – I want to make this today for brunch tomorrow morning? Can I assemble the whole thing and put it in the fridge overnight? Or should I keep the filling mixture separate from the crust and pour it into the crust just before baking tomorrow morning?! Thanks!

    1. Hi Sarah, you can do it either way but personally I would keep them separate then pour into the crust and bake in the AM.

  27. !M
    Might sound odd but I used let over collard greens for the filing! Wonderful! Add a little saracha on the sides with turkey bacon. Yum

  28. Loved this quiche! I added in caramelized onions and used 3/4 gruyere to 1/4 white cheddar-my mom and I loved it!

  29. Adele Freedley says:

    This is a fabulous cheesy quiche pie. It is the only I use. A must try. thank you for sharing Sally.

  30. Alisha Cannon says:

    This was a fantastic quiche recipe and we loved your crust recipe! This will find a home on our weekly menu plan! 

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