Spinach quiche is a savory, satisfying dish that combines the richness of eggs, creamy cheese, and the earthiness of spinach in a flaky pie crust. This classic French dish is perfect for breakfast, brunch, or even a light dinner. The best part is that it can be customized with various add-ins like cheese, herbs, or meats, making it a versatile dish for any occasion.
Tasty savory pie from French cuisine, made with a flaky crust, filled with a mixture of spinach, eggs, cheese, and seasonings. It’s a delicious and versatile dish that can be served for breakfast, brunch, or dinner.
Yes, you can use frozen spinach. Just make sure to thaw it thoroughly and squeeze out any excess moisture before adding it to the quiche filling.
You can use store-bought pie crust for convenience, or make your own from scratch using flour, butter, and water. Simply roll out the dough and press it into a pie dish, then pre-bake it before filling it with the spinach mixture.
Yes, you can make a crustless quiche by simply omitting the pie crust. The egg mixture will hold together on its own as it bakes, making it a lighter option.
Quiche pairs wonderfully with a light salad, roasted vegetables, or fresh fruit for a balanced meal.
Yes! Feel free to experiment with different types of cheese, such as cheddar, feta, or goat cheese, to change up the flavor of the quiche.
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1 cup fresh spinach chopped
- 1/2 cup onion chopped
- 1 cup cheddar cheese shredded
- 4 eggs beaten
- 1 cup milk whole or 2%
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie pan.
- In a skillet, sauté the chopped onion over medium heat until translucent.
- Add the chopped spinach to the skillet and cook until wilted.
- In a bowl, mix together eggs, milk, salt, and pepper.
- Spread the spinach and onion mixture evenly over the pie crust.
- Sprinkle shredded cheddar cheese over the spinach.
- Gently pour the egg mixture over the cheese and spinach.
- Bake in the preheated oven for 45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Nutrition
Not sure if I did it right… it didn’t rise much and was kinda watery. Maybe my eggs were too small? 😂
This quiche is amazing! I added some mushrooms and it turned out so good. My family loved it!
I used feta instead of cheddar and it turned out so good!
Wow, feta sounds like a delicious twist! I gotta try that next time.
I cooked the spinach too long and it got weirdly bitter. Lesson: wilt it and stop. Still tasted okay with the eggs and cheese, but it could’ve been better.
Simple recipe, simple taste. I don’t know why people like quiche so much.
I tried it and the bottom crust got a little soggy, even though the top browned. Next time I’ll pre-bake the crust a bit before adding filling.
Wasn’t too impressed. Tasted kinda plain. Maybe more cheese next time? 🧀
I didn’t have cheddar, so I used mozzarella. Still turned out good!
This quiche recipe is awesome! Super easy and delicious.
Not my favorite. I probably won’t make this again. Too bland for me.
So good! I added some garlic and it was delish. 😍🤤
So easy to make! My kids loved it. Will def make again.
Made this for brunch and it turned out beautifully—golden top and super creamy. I used frozen spinach because that’s what I had, just squeezed it dry and it worked great.
Just made it, and I’m eating it right now, sooo good! Will keep this recipe.
I don’t know, I made it once and it was kinda bland. Maybe I did something wrong?
That sounds amazing! Spinach quiche is my fave! 😍
Pretty good, but my quiche was a little watery even after baking the full time. Next time I’ll squeeze the spinach more. Flavor was still great.
I don’t like spinach. Can I use something else? Maybe broccoli?
Not a fan. The crust was soggy and I couldn’t taste the spinach at all. 😒
This looks so comforting. I love that it uses simple ingredients—spinach and cheddar are a classic combo. Might add a little garlic next time, but otherwise looks spot on!
Did anyone else’s quiche overflow? I followed the recipe, but it made a mess.
I don’t understand why you put spinach in a quiche. What’s wrong with just cheese?
375°F for 45 minutes didn’t work for me. It was jiggly in the center and I was kinda panicking, lol. Ended up baking longer and it was fine after that.
I had the same problem—mine was still jiggly too. I just bake till the center is more like “set but slightly wobbly,” not totally firm. Also make sure the crust isn’t too thick.
Oh no 😅 45 min can definitely be a little short depending on the pie dish and your oven. Glad it turned out after baking longer!
This quiche was amazing! Perfect for breakfast.
Spinach makes it healthy, right? lol
Honestly pretty bland. I followed everything but it needed more pepper or maybe some garlic powder. The texture was fine, just not much flavor without extra seasoning.
Quiche is fancy, but this recipe is way too straightforward (in a good way). I added a pinch of nutmeg and it tasted like something from a café.
So good! I added some spices and a little garlic. Yum! Perfect breakfast option.
Sounds delicious! I love adding garlic to everything. Gonna try it for sure!
Not sure about the 1 cup spinach measurement—like packed or chopped loose? I used a bunch and it shrank a lot. Flavor was fine, but texture got watery.
Good question! I usually treat “1 cup spinach” as chopped *and* lightly packed. If it’s super loose, it’s easy for it to cook down a lot. Also, did you squeeze/drain the spinach after wilting? That’s the big fix for watery texture.
Store-bought pie crust is the way. Too lazy to make crust half the time lol. Wish it had more cheese though—1 cup cheddar seems a little stingy.
I’m not sure this recipe is right. My quiche came out watery and the cheese was all stuck together?? What went wrong?
I made this with frozen spinach (thawed and squeezed dry) and it turned out great. The filling set nicely and the cheddar gave it a rich, classic flavor. 10/10 for a weeknight quiche.
What kind of cheese can I use? I only have mozzarella but no cheddar. Will that work?
I’m not sure mozzarella is a good substitute for cheddar. You might miss that sharp flavor. Just sayin’.
Mozzarella will work! It might change the taste a bit, but it’ll still be yummy. I’d say go for it!
Simple and tasty! Perfect for breakfast or lunch. Will be my go-to recipe. 👍
Simple and tasty. I always forget quiche is basically an egg + dairy situation, so this felt easy. Next time I’ll add a little garlic or nutmeg for extra depth.
“Easy” is right. I made it once and didn’t realize how fast it comes together. Mine could’ve used a little more seasoning though—so adding garlic/nutmeg sounds perfect.
Yes! I love how forgiving this is. Garlic would be awesome—nutmeg too. I usually grate a little nutmeg on top for that warm flavor.
I’m honestly surprised how easy this is. No fancy ingredients, just bake and wait. I added a pinch of nutmeg and it tasted restaurant-y.
5 stars from me! I added mushrooms and it was delicious! Can’t wait to try it again!
Is this healthy? I don’t understand how eggs plus cheese is a meal.
Made this last night and it turned out perfectly—golden top, no soggy middle. I used frozen spinach (squeezed dry) and it still worked great.
Not gonna lie, I don’t love quiche because it’s usually eggy and heavy. This one was actually lighter than expected, and the onion helped. I might make it again.
Spinach?! Who eats that? I think I’m gonna just skip this one.
Good and simple, but I used frozen spinach and squeezed it wayyy dry. If you don’t, it can get watery. Otherwise, tasty and not too eggy.
Pretty easy and tasty, but mine needed closer to 50-55 minutes. Also, I squeezed the spinach a bit after cooking so it wasn’t watery. Solid recipe!
Super easy—especially with a store-bought crust. My kitchen smelled amazing while the spinach wilted. Will definitely make again.
What a great breakfast! Yum!
Quiche = fancy. My friends are gonna be so impressed!
Not enough flavor! I was expected a 10/10 but it fell flat. Needs spices or something.
I followed the recipe but my top wasn’t very golden. Could’ve needed a few more minutes or maybe my oven runs cool. Still got eaten, so…
Can’t believe it’s only 1 cup spinach—mine seemed like barely enough. Next time I’ll double the spinach and onions because it feels skimpy.
Made it for brunch and it actually set nicely after 45 minutes. The onions gave it a sweet flavor. I used 2% milk and it was still rich.
This took way longer than 45 mins for me. Maybe my oven is broken? idk
Not bad, but mine came out kinda bland even with salt/pepper. Next time I’ll add garlic or a pinch of nutmeg because quiche usually needs a little something extra.
Spinach quiche? More like spinach disaster! Never making this again.
If you’re using frozen spinach, squeeze it really dry or it’ll get watery. Learned that the hard way 😅
Good tip! I usually just thaw it and chuck it in—maybe that’s why mine was runny. Thanks for the save.
Totally agree—frozen spinach can turn quiche into a watery sad puddle 😅 Squeezing it out is key.
This quiche was amazing! I loved how easy it was to make. Will definitely be back for more.
Made this for brunch and it turned out beautifully. The texture is set but still creamy—exactly what I wanted. I used frozen spinach and squeezed it dry, and it still worked great.
So easy to make! My kids loved it. Perfect for brunch. Thanks for sharing! 🙂
Thanks for sharing your experience! I’m going to try this recipe soon. Sounds delicious!
I tried it with almond milk instead of regular. Felt healthier, but the texture was a bit off. Still edible!
This was kind of bland for me with only cheddar, salt, and pepper. I think it needs more seasoning—like garlic powder or a dash of hot sauce. Otherwise it’s fine.
This quiche is so delicious! I love how easy it is to make. Will definitely be making it again. 🥰
Tastes like my grandma used to make! Brought back good memories.
Simple enough, but I think 45 minutes might be a little short depending on your oven. I had to bake closer to 52 minutes for it to be fully set.
Made this for brunch and it came out perfect. The filling set nicely and the cheddar flavor is spot on. I used frozen spinach (squeezed dry) and it still worked great!
Huh, I used frozen spinach once and it came out soggy. Did you bake it the full 45 mins or longer? Maybe squeezed it more? 😅
Love hearing that! I always worry about frozen spinach getting watery, but you nailed it—thanks for sharing. 😄
375°F for 45 mins… seems kinda random? Quiche timing always depends on the crust and depth. Mine browned too fast, but the center was still wet.
I’m not sure why people always say quiche is fancy. It’s basically a savory egg pie. Honestly, that’s a win.
This came out super tasty and comforting. I used homemade crust and it felt like a real brunch win. The filling set nicely at 45 minutes too.
I’m not sure about the ratio—1 cup spinach feels like it might be a little light? Mine seemed thin in the middle, but flavor was okay. Maybe I needed more cheese too.
I’ve had that “thin in the middle” happen too. I think 1 cup spinach is totally fine, but if it’s extra watery or not cooked down enough, it can mess with the set. Next time, squeeze the spinach a bit after wilting.
I’m not usually a quiche person, but this was surprisingly good. The onion + spinach combo is nice and the egg/milk ratio bakes up well. Would definitely make again.
For the record, 45 minutes was not enough in my oven. I had to go closer to 55-60 until the center wasn’t jiggly. Other than that, follow instructions and you’re fine.
Wow, a new family favorite! My kids loved it, even the picky one! 🥳
Made this for brunch and it came out super creamy. The spinach wilted nicely and the cheddar flavor really comes through. 375°F for 45 min was spot on—golden top and set center.
The oven temp might be low? At 375°F mine got golden brown but the center was kinda soft. Maybe my skillet spinach had too much moisture.
Yum! Easy and delish.
I followed it exactly and my quiche puffed up and then fell a bit. Not sure if that’s normal. Taste was okay, but texture wasn’t as silky as I hoped.
That puff-and-then-slight-collapse is usually pretty normal for quiche—eggs set as they cool. If you wanted it more silky, I’d try baking just until the center jiggles slightly (not fully firm) and letting it rest longer before slicing.
This quiche was amazing! I added some garlic for extra flavor. Definitely making again!
Meh. Too eggy for me. Also I forgot to let it cool and it fell apart when I cut it—probably user error though.
It’s okay but I think it should have more cheese. Less spinach, more cheese, right?
Not bad. I’m not sure if 1 cup spinach is enough though—mine looked kind of skimpy. I might double it next time.
Spinach who? I just can’t get into green stuff. My kids loved it tho so that’s a plus.
I didn’t have all the ingredients so I used what was left. Still turned out good. Who knew?
Ok wow. I thought it would be boring spinach pie, but it’s actually really good. 375 for 45 min was right for my oven.
This is too complicated for me. Why not just make an omelet instead? 😩
I get it, it can seem a bit tricky! But quiche is so worth it! It’s like an omelet that bakes and you can add whatever you like! 🍳
Perfection! I made it for my lunch and it’s all gone now! Can’t wait to make it again!
Made this for brunch and it turned out *perfectly* set with that golden top. I used homemade crust and added a pinch of nutmeg—so good. Will definitely make again!
I don’t get the hype. It’s just eggs and spinach, right? 🤷♂️
It’s not just eggs and spinach! The cheese and pie crust make it so much better! You gotta try it, trust me!
This is the kind of recipe that saves you. I had leftover onion and spinach and it turned into a whole meal. My crust browned fast, so I’d tent it with foil next time.
Yes!! I love recipes like this—leftovers become a real meal. I also had the crust brown quickly, so the foil tent tip is spot on. Next time I’ll watch it a bit earlier.
Pretty solid basic quiche. I added a pinch of nutmeg and it tasted more “fancy” without much effort. Would definitely make again.
I was worried the pie crust would get soggy, but it didn’t! I cooked the onions a bit longer and the spinach was perfect—will make again.
I tried this and it was okay, but I think it needed more flavor. Maybe add some garlic next time?
More flavor, huh? I thought it was just fine. Maybe you’re just used to a lot of spices?
I totally agree! Garlic would bring it to a whole new level. I added it to my version and it was delish!
Ok but why 1 cup milk? Mine curdled a bit somehow? I might’ve heated the eggs too aggressively, idk. The final was still edible though, just not super smooth.
Easy to follow recipe but I burnt mine. :'( Still tasted good tho!
How can it taste good if it’s burnt? I don’t get it. Shouldn’t you make it again and not mess it up?
Burning it happens to the best of us! At least it still tasted good! Maybe next time try a timer?
Yum! I used feta cheese instead of cheddar and it was sooo good. Got a lot of compliments!
Meh.
Haha “Meh” is fair 😅 What didn’t you like—taste, texture, or just too eggy?
I actually like quiche but 45 min at 375 seems too long to me. Mine cooks faster—maybe my oven runs hot. Still, spinach + cheddar is a win.
Pretty good, but my crust got a little soggy at the edges. Next time I’d par-bake the crust for a few minutes first. Flavor is solid though—cheddar + spinach is a classic.
I like the simplicity, but 1 cup spinach seems low to me—could’ve used more. Also, I accidentally forgot to sauté the onion and it was still okay, just sharper flavor.
Yum!
Right?! Spinach quiche is such a comfort food. 😋
Not bad, but I think it needs more cheese or more seasoning. The texture was good, just felt a little bland until I added hot sauce at the table.
I did something similar but my quiche never sets right at 45 minutes. Might need longer depending on the pie pan or my oven runs hot/cold. Still, good ingredients combo.
Pretty solid recipe. I’d cut the salt next time though; 1/2 tsp plus cheddar felt a little salty for me. Other than that, super easy and tastes like a real quiche.
My eggs didn’t fully set… I think I poured too fast and some parts stayed runny. Also I’m pretty sure my oven runs hot. Still edible!
Ugh, that’s frustrating—sounds like it needed either slower pouring or a little more bake time. If your oven runs hot though, I’d check the temp with an oven thermometer and consider baking 5–10 minutes longer (or tenting with foil if the top gets too dark). Also letting it cool a bit helps it finish setting.
This is comfort food. Store-bought crust made it fast and the filling was comforting and hearty. My kid ate it (which is basically a miracle).
Hmm, I’m not sure about 45 minutes—mine usually takes longer at 375°F, otherwise the middle is still kind of runny. Still, the simple filling idea is good. Next time I’d add a little garlic or more pepper.
Totally agree—quiche is the definition of comfort food. Love that it uses a store-bought crust to save time, and the spinach/cheddar combo sounds so cozy. Also, “kid ate it” is the biggest win 😂
Not bad, but my bake time was too short. After 45 minutes it was still kinda jiggly, so I went closer to 55. Also wish it had more filling.
The ingredient list is fine, but it needed more seasoning in my opinion. Like maybe some garlic or nutmeg? Plain on its own. Still ate it all, just wouldn’t call it wow.
Totally get you—mine came out a bit flat the first time too. I added a pinch of garlic powder and a little nutmeg and it made a big difference. Agree it’s good, just not super “wow” without seasoning.
This looks super cozy. I love that it’s not trying to be fancy—just spinach, onion, cheddar, and a classic egg/milk custard. Definitely making it for brunch!
why does it say 1 cup milk but mine was too thin? also i think i put too much pepper 😅 but honestly it still tasted good. would make again.
I think 1 cup milk is right, but if your pie crust was larger/thinner or your eggs were extra large, it could throw off the ratio. Also oven temp accuracy matters—mine was better when I used 190C exactly.
Mine got a bit thin once too—did you make sure the spinach wasn’t too wet? I usually squeeze it after cooking so the quiche sets better.
5 stars! I used homemade pie crust and it came out golden and fluffy. My family went back for seconds and nobody complained about spinach (miracle).
That’s awesome—golden and fluffy is the dream. Also “nobody complained about spinach” is a miracle indeed 😂 Do you chop the spinach pretty small or just rough it?
I followed it pretty closely but mine took closer to 55 minutes to fully set. Still delicious though—definitely going into my rotation.
Quiche is overrated. Also, 1 cup milk with 4 eggs feels weird to me—too loose, too eggy, idk. I’d rather do a crustless version.
I like quiche, but this recipe feels a bit bland without any nutmeg or garlic. Add a pinch and it’ll taste way better IMO.
Totally get what you mean—this one is pretty simple as written. A little nutmeg would be great in quiche, and garlic might punch it up too. I’d start with a pinch of nutmeg (or a tiny bit of garlic powder) and adjust from there so it doesn’t overpower the spinach.
I tried adding bacon because… why not. The recipe itself is solid, but I think bacon changes everything. Anyway, it was amazing.
Super easy and quick. I used frozen spinach (thawed and drained) and it worked. My family asked for seconds, so yeah!
Love it—seconds is the best sign! 👏 I’ve used frozen spinach in quiche too and it’s so convenient. Did you drain it really well so it doesn’t get watery?
I’m skeptical about cook time—45 minutes at 375 feels a little short for a quiche with lots of milk/eggs. Still tasted good though, but mine was a bit jiggly.
5 stars for sure. Super easy, smells so good. Would eat again tomorrow.
This tasted like a fancy egg pie. My kid actually ate spinach without complaining (I’m shocked). I’d recommend letting it cool longer before slicing so it doesn’t fall apart.
375°F for 45 minutes feels too specific. I feel like quiche always needs vibes, not timers. But I’ll try it once…
Mine didn’t get “set” at 45 minutes. I ended up baking closer to 55, and the center was still a bit soft. Not bad, just needs timing tweaks depending on oven/pan.
Idk… 375 for 45 minutes feels too short/long depending on the oven. Mine was still jiggly, so I baked like 10 more minutes. Taste was okay though.
Can confirm you gotta squeeze spinach well. I didn’t, and the quiche was watery. Lesson learned. Flavor was fine once it baked out a bit.
Yep! Squeezing out the extra water makes a huge difference. I learned that the hard way with mine too—watery quiche is the worst 😅
Interesting—i usually just thaw spinach (frozen) and don’t squeeze much. Maybe i’ll try wringing it next time. Does it change the bake time at all?
I’m not gonna lie, I was skeptical about baking time. Mine took closer to 55 minutes to fully set. Still delicious though—next time I’ll start checking at 40.
Glad it turned out! I also find quiche can take longer depending on the pie crust and how wet the spinach is—checking around 40 is a great tip. 😊
I’m a skeptic about store-bought pie crusts but wow—this was still really good. I blind-baked it for 8 minutes and it didn’t get soggy at all.
I don’t know… 45 minutes at 375 feels a little short for 4 eggs and 1 cup milk. Mine always needs longer or it’s still jiggly. But hey, if you didn’t get soggy then congrats lol.
Same here—I’m usually anti-store-bought crust 😅 but this actually sounds like it wouldn’t go gross. Blind-baking for 8 minutes is a nice trick!