New recipes

Best Spinach Quiche recipe

Best Spinach Quiche recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Spinach quiche

This spinach quiche is ready in a blink of an eye! Use a good quality shortcrust pastry for best results. This quiche is rather light, as it doesn't use double cream or cheese as many quiche recipes do.

Greater London, England, UK

63 people made this

IngredientsServes: 4

  • 1 shortcrust pastry sheet
  • 4 eggs
  • 450g frozen spinach, thawed and squeezed dry
  • 220g creme fraiche
  • 1 pinch fresh thyme leaves
  • 1 pinch ground nutmeg
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4.
  2. Roll out the pastry (if needed) and line a pie dish or tart tin. Add all of the remaining ingredients to a bowl and mix well. Pour the spinach mixture over the pastry case.
  3. Bake in the oven for 40 minutes, or until set.

Recently viewed

Reviews & ratingsAverage global rating:(13)

Reviews in English (3)

This lighter spinach quiche doesn't taste 'light' in the slightest! VEry delicious and couldn't be easier. I might try adding chopped ham sometime to make it a heartier quiche, which would still make it healthier and lower in fat than most. Recommended!-21 Jul 2011

I made my own pastry and used fresh spinach as I didn't have frozen, I also used reduced fat creme fraiche Might try adding a bit of cheese next time. Delicious and filling thanks for the recipe!-13 Jun 2015

I've cooked this quite a few times ,couldn't be easier and makes a quiche that would serve six easily .I've added bacon and 100gms of cheddar on occasion but the original recipe is delicious .-19 Dec 2013

A quiche is a tart made with pie crust and a creamy, savory custard filling. The simplest version calls for eggs, heavy cream, whole milk, salt, and pepper, but quiche often stars cheese (we're fans of cooking with sharp Swiss and cheddar cheese), meat, and all kinds of vegetables. If you're looking for a recipe that is delicious for brunch or dinner, look no further than these quiche recipes.

Bacon is a classic ingredient in quiche, for obvious reasons. Our Bacon and Spinach Quiche is filling, rich, and just the thing that you'll want to eat for an extra-special breakfast. Another delicious option is our Bacon and Scallion Quiche, which gets its flavor and stunning appearance from the two main ingredients&mdashno guest will pass this recipe up.

Another classic combination that works so well in a quiche is spinach and cheese. Our Spinach-and-Cheddar Slab Quiche switches things up because it's made with store-bought all-butter puff pastry rather than the usual pâte brisée. For the filling, the two star ingredients are layered on the bottom of the tart, then topped with the egg and cream custard.

Of course, we have several other vegetarian quiche recipes to serve. Our Potato-Crusted Herb Quiche is extra special. Instead of the usual pastry crust, there's a surprising (but equally delicious) base: thinly sliced potatoes! They're tossed with olive oil, salt, and pepper, arranged in a pie dish, and baked before being topped with the egg mixture. We're sure that you'll also devour our colorful Rainbow-Chard Quiche and Cherry Tomatoes and Pecorino Quiche, too.

Your family and friends will love to feast on these quiche recipes, whether at the breakfast table, over brunch, or for a light but satisfying dinner.

What is Quiche?

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I’m showing you how to make the perfect quiche with any add-ins you choose!

TIP#1: Upgrade from a tart pan to a deep dish quiche pan. Make sure it’s a removable bottom pan.

TIP#2: If you don’t have a tart pan or a food processor buy a ready-made deep dish pie crust, this will work too. Crimp the edges decoratively to look “homemade”.

TIP#3: Don’t Blind Bake. Roll the dough out right away and fit into the bottom of the pan, letting the sides flop over. Fit the bottom and sides, and then using back of palm fit into corners. Cut the excess off the top so that dough is flush.

TIP#4: Place pan in the freezer for at least 20 mins, longer is fine too. The dough should not bend to the touch.

This is just a quick visual guide, the full ingredients and instructions are in the recipe card below.

    Make thepastry – sift the flour into a large bowl, add the butter, mix that in using two knives. Then using your fingertips rub the butter into the flour until you a crumb-like texture. Stir in the thyme leaves. Whisk the eggs with the chilled water then add a tablespoon at a time to the flour mixture. Sir with a knife then finally using your hands bring the pastry together into a ball shape. Wrap it in cling film then pop it in the fridge for 20 to 30 minutes. Then blind bake the pastry.

Mushroom Spinach Quiche

A cheesy quiche with homemade flaky crust filled with sautéed onion, mushrooms, spinach, and flavored with nutmeg

  • CRUST:
  • 7 ounces all purpose flour
  • 1/2 cup rye flour
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon salt, to taste
  • 1 teaspoon sugar, to taste
  • 1/3 teaspoon ground black pepper, to taste
  • 3 1/2 tablespoons cold butter, cut into small cubes
  • 7 ounces cream cheese
  • 1 to 2 tablespoons milk
  • 3 tablespoon butter
  • 1 small onion, chopped
  • 12 ounces button mushrooms, chopped
  • 3 cups fresh spinach, chopped
  • Salt and ground black pepper to taste
  • Pinch of nutmeg
  • 5 ounces milk
  • 2 eggs
  • 5 ounces cheddar cheese, shredded

Spinach Quiche

Impress your family and friends with a super easy, delicious quiche filled with Swiss cheese, onion, spinach, and c.

  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 (10-ounce) box frozen spinach, defrosted and drained
  • 1 cup grated Swiss cheese
  • 1 (9-inch) pie crust
  • 4 eggs
  • 1/2 cup low-fat cottage cheese
  • Salt and pepper

Spinach, Sausage & Feta Quiche

Salty feta cheese, rich cheddar, savory turkey sausage, crunchy croutons and spinach make this hearty quiche a deli.

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1/2 cup garlic and butter croutons, finely crushed
  • 4 ounces cheddar cheese, shredded
  • 4 ounces smoked turkey sausage, sliced
  • 1 (9-ounce) box Green Giant® frozen chopped spinach, thawed, squeezed to drain and chopped
  • 2 tablespoons onion, finely chopped
  • 4 ounces crumbled feta cheese, crumbled
  • 4 LAND O LAKES Eggs
  • 1 1/2 cups half-and-half
  • 1/4 teaspoon salt, if desired
  • 1/8 teaspoon pepper
  • 8 cherry tomatoes, cut into quarters

Spinach Quiche Cups

A delicious appetizer or lunch, these spinach quiche cups are sure to be a hit

  • A little olive oil
  • 1 (8-ounce) package baby-bella mushrooms, chopped
  • 1 (10-ounce) package fresh baby spinach
  • 1/4 cup water
  • 4 to 5 eggs
  • 1 cup cheese of your choice, shredded
  • 1 to 2 tablespoons heavy cream or half-and-half
  • Salt, to taste
  • Pepper, to taste
  • Extra cheese for garnish, if desired.
  • Substitute asparagus or bell peppers for mushrooms.

Spinach & Gruyere Cheese Quiche with a Hash Brown Crust

This breakfast quiche filled with spinach and gruyere cheese is made even better with crispy hash brown crust

  • CRUST:
  • 1 package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons organic butter, melted
  • 1 organic egg
  • onion powder, garlic powder, Italian seasonings, salt & pepper, to taste
  • 1/4 cup organic red pepper, diced
  • 1/4 cup organic green pepper, diced
  • 1/4 cup organic onion, diced
  • 2 cloves organic garlic, minced
  • 6 organic egg whites and 3 organic eggs
  • 1/2 cup organic whole milk
  • 1 1/2 cups Gruyere cheese
  • 1 package organic baby spinach
  • 3 to 4 slices Canadian bacon (or regular bacon)

Egg and Spinach Quiche Cups

Flavor is definitely not sacrificed, only calories with these low cal Egg and Spinach Quiche Cups with cheese, bell.

  • 10 ounces spinach, frozen, chopped
  • 3/4 cup egg whites
  • 3/4 cup fat free cheese, shredded
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup onion, chopped fine
  • Hot sauce (optional)

Crab, Bacon and Spinach Quiche

Preheat oven to 400 With a knife, make small slits in thawed pie crust and bake for about 5-7 minutes or until j.

  • 1 prepared pie crust (I use Pillsbury)
  • 1 cup of milk
  • 1 egg
  • 1 small container ( 8oz) of crab meat (make sure the shells have been picked out, I used the claw meat - less expensive and just as good)
  • 1 10 oz package of frozen spinach, thawed and drained
  • 2 slices of chopped bacon, uncooked (this will be cooked with the spinach)
  • 1 TB Old Bay seasoning
  • 1 / 2 cup of Monterrey Jack cheese, shredded
  • Dash of salt and pepper

Spinach-Mushroom Quiche

Spinach and mushrooms are the star players in this delicious quiche

  • 4 eggs
  • 1/3 cup milk
  • 1 1/4 cup cheese (Monterey/Colby Blend)
  • 1 teaspoon thyme
  • 1 teaspoon Rosemary
  • 2 teaspoons salt, to taste
  • 1 1/2 teaspoons pepper
  • 1/2 onion, diced
  • 6 to 7 medium-sized mushrooms, sliced
  • 3 cups spinach, washed, drained, and chopped
  • 1 1/4 cups whole wheat flour
  • 1/2 cup cold butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 to 5 tablespoons cold water

Italian Spinach Ricotta Quiche

Weight Watchers Points = 8 per serving

  • 1 9-inch pie shell, unbaked
  • 1 tablespoon butter
  • 1 cup onions, minced
  • 10 ounces baby spinach, fresh
  • 15 ounces ricotta cheese
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon nutmeg, freshly ground
  • 1/4 cup grated parmigiano-reggiano cheese

Individual Veggie Quiche Cups To Go

Chock-full of veggies, individual quiche cups are a perfect portable meal that can be made ahead and microwaved whe.

  • 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
  • 7 eggs or 1 3/4 cups egg substitute, well beaten
  • 3/4 cup cheddar cheese, shredded
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup mushrooms, finely diced
  • 1/4 cup onion, finely diced

Tomato Bacon & Spinach Quiche

Place the pie crust in a 9″ round cake pan

  • 1 9 inch pie crust
  • 3 slices of bacon, cooked crisp and chopped up
  • 1/3 C frozen spinach, thawed, rinsed and squeezed dry (1/3 C after squeezing dry)
  • 3 tbsp onion, chopped
  • 4 large eggs, beaten
  • 1 C half and half
  • 1/2 C milk
  • 1/2 C shredded Swiss cheese
  • 1/2 C shredded cheddar cheese
  • 1/2 tsp ground pepper
  • 1/8 tsp seasoned salt
  • 3/4 of a tomato, thin sliced, slices halved

Quiche Muffins

Makes 12 individual quiches

  • 1 Can Chickpeas
  • Large Handful of Spinach
  • 1-1.5 Cups of Green Beans
  • 1/4 Cup Chopped Green Onion
  • 8 Large Eggs
  • Parmesan Cheese or any other kind
  • 1/2 Cup of Fine Bread Crumbs (gluten free if you can find em!)
  • 1 Cup of Milk
  • Basil
  • Black Pepper
  • Garlic Powder
  • Salt
  • Muffin tin
  • Nonstick cooking spray

Spinach & Mushroom Crustless Quiche

Yes, real men do eat quiche and they actually enjoy it too! Quiche can be loaded with carbs and fat but with a f.

  • 1 cup fresh mushrooms, diced
  • 1/2 teaspoon garlic, minced
  • Non-stick spray
  • 1 (10-ounce) box spinach, frozen and thawed
  • 4 large eggs
  • 1 cup Almond milk regular, unsweetened
  • 2 ounces feta cheese
  • 1/4 cup parmesan, grated
  • 1/2 cup mozzarella, shredded
  • Salt, to taste
  • Pepper, to taste

Pumpkin, Leek and Spinach Quiche

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper

Ingredients for a Vegan Spinach Quiche

As with some substitutes and replacements in recipes, it can feel more complicated than the original recipe. For this eggless quiche, tofu is swapped for eggs and whipped to creamy status in the blender.

Here are the major ingredients you will need:

  • Almond flour
  • Oat flour
  • Olive oil
  • Organic cane sugar
  • Firm tofu
  • Unsweetened almond milk
  • Onion
  • Minced garlic
  • Nutritional yeast, ground mustard, ground turmeric, cayenne pepper
  • Fresh spinach

  • 2 tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 ¼ cups reduced-fat milk
  • 4 large eggs, beaten
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 ounces crumbled feta cheese (3/4 cup)

Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in spinach remove from heat.

Meanwhile, whisk milk, eggs, dill, lemon zest, salt and pepper together in a medium bowl.

Spread the spinach mixture evenly in the prepared pie plate. Sprinkle with feta, then pour in egg mixture. Bake until firm to the touch and a knife inserted into the center comes out dry, 45 to 50 minutes. Let stand for 10 minutes before serving. Garnish with additional fresh chopped dill, if desired.

Spinach Quiche Recipe

Yield Serves 8 , Makes 1 (9-inch) quiche

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 253
  • Fat 16.7 g (25.7%)
  • Saturated 7.0 g (34.8%)
  • Carbs 14.9 g (5.0%)
  • Fiber 1.7 g (7.0%)
  • Sugars 3.0 g
  • Protein 11.3 g (22.7%)
  • Sodium 360.6 mg (15.0%)


refrigerated or frozen pie dough, thawed if frozen (or use homemade)

whole milk, half-and-half, or heavy cream

Freshly ground black pepper

grated smoked Gouda cheese, divided

frozen chopped spinach, thawed, drained, and patted very dry, or 2 cups fresh baby spinach


Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat to 350°F.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly.

Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined set aside.

Sprinkle half the cheese over the pie crust. Top with the spinach, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.

Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.

Recipe Notes

Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.

Make ahead: The crust can be blind baked and cooled up to 2 days in advance store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.

Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.

Grace Elkus is the Deputy Food Director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.

  • 3 Ounces prosciutto
  • 4 pasture-raised eggs
  • 1 pie crust
  • 4 Ounces arugula
  • 1 lemon
  • 5 Ounces baby spinach
  • 1/2 Pound sugar snap peas
  • 0.7 Ounce Grana Padano cheese
  • 1/4 Cup sliced roasted almonds
  • 1 Cup biscuit mix
  • 4 Tablespoons creme fraiche
  • 1/2 Cup part-skim Ricotta cheese
  • 2 Tablespoons fig spread
  • 2 Tablespoons fromage blanc
  • 4 Ounces Fontina cheese

Preheat the oven to 425°F. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod cut the peas into 1/2-inch pieces. Quarter and deseed the lemon. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater. Remove the plastic lining between the slices of prosciutto. Place the ricotta in a bowl drizzle with olive oil and season with salt and pepper.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the snap pea pieces season with salt and pepper. Cook, stirring, occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

In a large bowl, combine the eggs and fromage blanc season with salt and pepper. Whisk until smooth. Add the cooked vegetables and grated fontina stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust. Bake 24 to 26 minutes, or until the filling is set and cooked through. Remove from the oven.

Meanwhile, lightly oil a sheet pan. In a medium bowl, combine the biscuit mix, crème fraîche, and 1/4 cup of water season with salt and pepper. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 4 equal-sized dollops place on the oiled sheet pan. Bake 16 to 18 minutes, or until the biscuits are set and cooked through. Remove from the oven. When cool enough to handle, halve crosswise.

Meanwhile, in a large bowl, combine the juice of all 4 lemon wedges and a drizzle of olive oil season with salt and pepper. Just before serving, add the arugula, almonds, and grated Grana Padano. Toss to combine. Taste, then season with salt and pepper if desired. Evenly divide the fig jam, seasoned ricotta, and prosciutto between the halved biscuits. Serve the baked quiche with the prosciutto-fig biscuits and arugula salad.


  1. Atkinsone

    A very useful thing

  2. Kazrazilkree

    Hello, I do not know where to write I will write here. I subscribed to the RSS of your site, and the text is displayed in hieroglyphs, please help me by e-mail

  3. Cadda

    It was and with me. Let's discuss this question. Here or in PM.

  4. Tamar

    I confirm. I join told all above. Let's discuss this question.

  5. Mikatilar

    It is remarkable, very valuable information

Write a message