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. Zainab @ Blahnik Baker says:

    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 🙂

  2. Liz @ I Heart Vegetables says:

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

  3. Georgia @ The Comfort of Cooking says:

    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!

    1. 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!)

  4. 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!

  5. Laura (Tutti Dolci) says:

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

  6. Jess @ On Sugar Mountain says:

    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. 😀

  7. 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! 🙂

    1. 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. 🙂

      1. I’ll definitely check it out once my copy arrives on Tuesday!! So excited! 🙂

  8. 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!

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

  9. 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!

    1. Thanks Maria! Love this quiche. Enjoy my book!

  10. 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.

  11. 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!!!

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

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

      2. Freeze after baking.

      3. 🙂

  12. Margaret Anne @ Natural Chow says:

    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.

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

  13. Hey Sally! Happy Pi Day! I made this AND your salted caramel apple pie to celebrate! Both of them were absolutely PERFECT 😀 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!

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

  14. 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!

    1. 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!

  15. 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. 🙂

  16. 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

    1. Ragna Zarrincalaki says:

      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.

  17. Laurie Lardner says:

    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!!

    1. 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.

  18. 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

  19. 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?

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

  20. 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 🙂

  21. Ragna Zarrincalaki says:

    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.

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

  22. 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.

  23. 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?

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

  24. 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.

      1. 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?

  25. 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.

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

    1. Yes that’s fine

  27. 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.

  28. 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.

  29. 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.

  30. Hi Sally….thanks for all the great quiche recipes. My husband are I try to eat low carb and this is perfect for us! I would love to have a quiche pan like you use here……would you share where I may purchase one?
    Many thanks!
    Tappy

    1. Hi Tappy! It is from William’s Sonoma. It’s Emile Henry brand. You can find this brand elsewhere as well. http://www.williams-sonoma.com/products/emile-henry-artisan-ruffled-pie-dish/

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