Spinach Quiche — Easy, Creamy 9-inch Brunch Favorite
The first bite is a warm, silky custard flecked with tender spinach and nutty cheese. This spinach quiche brings bright greens and a rich, set filling that holds clean slices. After testing this recipe eight times with different crusts and cheeses, I settled on the balance below for the creamiest texture and the most forgiving bake. I refined the method while staging in a busy brunch kitchen, so it works for home cooks and nervous beginners alike. Read on for exact measurements, easy swaps, and the timing cues that keep the custard from weeping or overbaking.
Why this recipe works
- Cold butter cut into flour creates many small layers, giving a crisp, tender crust that resists sogginess.
- Gently squeezing cooked spinach removes excess water so the custard sets firm, not watery.
- A 2:1 ratio of cream to milk adds silkiness while keeping the custard stable during baking.
- Resting the filled quiche for 10–15 minutes allows the custard to finish setting, making clean slices.
- Prebaking (blind-baking) the crust prevents a raw bottom and keeps the edges crisp.
Ingredients breakdown
- Crust: 250 g (2 cups) all-purpose flour, 1 tsp salt, 1 tbsp sugar, 170 g (12 tbsp/1½ sticks) cold unsalted butter, 4–6 tbsp ice water. The butter creates flakiness; use cold butter and minimal water. If using frozen pre-made pie dough, thaw fully and chill before rolling.
- Spinach: 450 g (1 lb) fresh spinach or 300 g (10 oz) frozen, thawed and squeezed dry. Fresh gives brighter flavor; frozen is convenient but must be well drained.
- Eggs and dairy: 240 ml (1 cup) heavy cream plus 120 ml (½ cup) whole milk, and 4 large eggs. The cream gives richness; substituting all milk yields a firmer, less creamy custard.
- Cheese: 120 g (1 cup) grated Gruyère or Swiss cheese. Gruyère melts smoothly and adds a nutty note. You can use sharp cheddar, but flavor and melt change.
- Aromatics: 1 small onion (about 100 g / 1 cup finely chopped) and 1 garlic clove. Sautéed until translucent for gentle sweetness.
- Seasoning: 1 tsp kosher salt (adjust if using table salt), ½ tsp freshly ground black pepper, pinch of freshly grated nutmeg for warmth.
- Substitution note: You can substitute Greek yogurt for half the cream for tanginess, but the custard will be denser and less silky.
- Salt brand note: I use Diamond Crystal kosher salt; if you use Morton’s, use about half the amount.
Essential equipment
- 9-inch (23 cm) round tart pan with removable bottom — the batter volume is sized to a 9-inch pan to prevent overflow.
- Rolling pin and bench scraper for dough handling. If you don’t have a rolling pin, use a clean wine bottle.
- 20–23 cm pie weights or dried beans for blind-baking. If you lack weights, line with foil and bake a little longer, watching edges.
- Medium skillet (20–25 cm) for sautéing onions and spinach.
- Instant-read thermometer for checking doneness (custard should be 74°C (165°F) in the center).
- Box grater for cheese and a fine-mesh sieve or cheesecloth to drain spinach.
Step-by-step instructions
This makes 8 servings. Prep time 20 minutes, cook time 45 minutes, inactive time None, total time about 1 hour 5 minutes.
Step 1: Make the crust
Combine 250 g (2 cups) all-purpose flour and 1 tsp salt in a bowl. Cut 170 g (12 tbsp) cold unsalted butter into 1 cm (½-inch) cubes and rub or pulse with a food processor until the mixture resembles coarse cornmeal with some pea-sized pieces, about 8–10 pulses. Add 4–6 tbsp ice water, 1 tbsp sugar, 1 tbsp at a time, and mix until dough holds when pinched. Do not overwork the dough — stop as soon as it comes together. Chill wrapped for 30 minutes.
Step 2: Blind-bake the crust
Preheat oven to 190°C (375°F). Roll dough into a 9-inch (23 cm) circle and press into the tart pan, trimming the edges. Line dough with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 6–8 more minutes until the bottom looks set and just beginning to color. Let cool slightly. This prevents a soggy bottom.
Step 3: Prepare the filling
While crust bakes, heat 1 tbsp olive oil in a skillet over medium heat. Sauté 100 g (1 cup) finely chopped onion for 5–6 minutes until translucent and fragrant. Add 1 minced garlic clove, cook 30 seconds. If using fresh spinach, add 450 g (1 lb) and cook until wilted, about 2–3 minutes; if using thawed frozen, add and stir to heat through. Transfer to a sieve and press out excess moisture for 1–2 minutes. Removing water is critical to avoid a watery quiche.
Step 4: Whisk the custard
In a bowl, whisk 4 large eggs until smooth. Add 240 ml (1 cup) heavy cream and 120 ml (½ cup) whole milk, 1 tsp kosher salt, ½ tsp black pepper, and a pinch of freshly grated nutmeg. Stir in 120 g (1 cup) grated Gruyère and the drained spinach mixture. Taste and adjust seasoning.
Step 5: Assemble and bake
Reduce oven to 180°C (350°F). Spread the spinach-cheese mixture evenly in the prebaked crust. Pour the custard over, leaving 1 cm (½ inch) from the edge to prevent spills. Bake 30–35 minutes until the center registers 74°C (165°F) and the top is lightly golden. If edges brown too quickly, tent foil. Remove and rest 10–15 minutes before slicing. This resting helps the custard finish setting for clean slices.
Expert Tips & Pro Techniques
- Avoid a watery filling: after cooking spinach, squeeze it dry for at least 1 minute in a towel or press in a sieve. This is the most common failure point.
- Egg ratio rule: 4 large eggs for a 9-inch quiche yields a firm but creamy set. Too many eggs make it rubbery.
- Make-ahead: Blind-bake the crust and store wrapped in the fridge up to 24 hours; fill and bake the day of serving. For a full make-ahead, bake the quiche, cool, wrap, and refrigerate for up to 3 days.
- Professional trick for extra silkiness: strain the custard through a fine sieve before adding to the crust to remove any cooked egg bits.
- Common mistake: overbaking. Remove when the center still jiggles slightly — it will finish setting while resting.
- Home adaptation of pro technique: use a water bath if your oven runs hot. Place the tart pan on a rimmed baking sheet with 1 cm (½ inch) hot water to moderate oven heat for even baking.
Storage & Reheating
- Refrigerator: Cool completely, then wrap tightly in plastic wrap or place in an airtight container. Keeps 3–4 days.
- Freezer: Quiche freezes well. Wrap tightly in plastic and foil or use an airtight container. Freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Reheat slices in a 175°C (350°F) oven for 10–15 minutes until warm through. For a reheated slice with a crisp crust, place directly on a wire rack in the oven. Avoid microwaving — it can make the crust soggy.
Variations & Substitutions
- Gluten-Free Version: Replace the crust with a 1:1 gluten-free flour blend (250 g). Add ½ tsp xanthan gum if your blend lacks it. Blind-bake; baking time may increase by 3–5 minutes.
- Dairy-light: Use 180 ml (¾ cup) whole milk plus 180 ml (¾ cup) Greek yogurt in place of cream for a lighter texture. Expect a slightly tangier custard and firmer set; bake the same time.
- Vegan-ish (egg-free): For an egg-free version, use a firm tofu custard: 400 g (14 oz) silken tofu, 120 ml (½ cup) plant-based milk, 2 tbsp chickpea flour, and 1 tsp kala namak (black salt) for eggy sulfur notes. Bake at 180°C (350°F) for 35–40 minutes; texture will be different but sliceable.
- Flavor swap: Replace Gruyère with 120 g (1 cup) crumbled feta for a tangy, salt-forward profile. Reduce added salt by half.
- Add-ins: Sautéed mushrooms or caramelized onions (add 80–100 g / 3–4 oz) fold in with spinach; cheese and baking time unchanged.
Serving suggestions & pairings
- A crisp green salad with a mustard vinaigrette cuts the richness and adds freshness.
- Serve with roasted cherry tomatoes or garlic roasted potatoes for a fuller brunch. Pair with our garlic roasted potatoes for a perfect side.
- For beverages, try a crisp Sauvignon Blanc, a citrusy sparkling wine, or a cold-brew coffee for brunch.
- Garnish with a scattering of chopped chives or a light drizzle of olive oil and lemon zest.
Nutrition information (per serving)
Serving size: 1 slice (1/8 of quiche). Yield: 8 servings.
- Calories: 420 kcal
- Total Fat: 30 g
- Saturated Fat: 13 g
- Cholesterol: 220 mg
- Sodium: 520 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 1.5 g
- Sugars: 2.5 g
- Protein: 13 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my spinach quiche turn out watery?
A: The most common reason is excess water from the spinach. Squeeze cooked or thawed spinach firmly in a towel or press in a sieve for at least 1 minute. Also avoid underbaking — if the center never sets, it can be loose and appear watery.
Q: Can I make this without eggs?
A: Yes. Try a tofu-based custard using 400 g (14 oz) silken tofu, 120 ml (½ cup) plant milk, 2 tbsp chickpea flour, and 1 tsp kala namak for an egg-like flavor. Baking times are similar, but texture will differ.
Q: Can I double this recipe?
A: You can double the filling ingredients but use two 9-inch pans rather than one larger pan. Doubling for a single larger pan requires recalculating bake times; smaller pans filled too high will overflow.
Q: Can I prepare this the night before?
A: Absolutely. Blind-bake the crust and keep it covered; cook and drain the spinach and make the custard, then assemble and bake the next morning. Or bake fully, cool, and refrigerate; reheat before serving.
Q: How long does this quiche keep in the fridge?
A: Stored in an airtight container or tightly wrapped, the quiche keeps 3–4 days. Reheat in a 175°C (350°F) oven for 10–15 minutes.
Q: Can I use frozen spinach?
A: Yes. Thaw completely and squeeze out all excess moisture. Frozen spinach is a practical swap and works fine if drained well.
Q: How do I know when the quiche is done?
A: The top should be lightly golden and the center should register 74°C (165°F) on an instant-read thermometer. The center will still jiggle slightly but should not be liquid.
Conclusion
If you want a different spin on spinach quiche, this version is reliable and forgiving for home cooks. For more inspiration and variations on spinach-and-cheese tarts, see Sally’s chewy, cheesy spinach quiche and the classic take on Quiche Florentine at Vanilla Bean Cuisine’s Quiche Florentine.
Print
Spinach Quiche
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy and creamy spinach quiche features a flaky crust and a silky custard filled with fresh spinach and creamy Gruyère cheese, perfect for brunch.
Ingredients
- 250 g (2 cups) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 170 g (12 tbsp/1½ sticks) cold unsalted butter, cubed
- 4–6 tbsp ice water
- 450 g (1 lb) fresh spinach or 300 g (10 oz) frozen spinach, thawed and squeezed dry
- 240 ml (1 cup) heavy cream
- 120 ml (½ cup) whole milk
- 4 large eggs
- 120 g (1 cup) grated Gruyère or Swiss cheese
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Pinch of freshly grated nutmeg
Instructions
- Combine 250 g (2 cups) all-purpose flour and 1 tsp salt in a bowl. Cut 170 g (12 tbsp) cold unsalted butter into cubes and rub or pulse with a food processor until resembling coarse cornmeal. Add 4–6 tbsp ice water, 1 tbsp sugar at a time, mixing until dough holds together. Chill for 30 minutes.
- Preheat oven to 190°C (375°F). Roll dough into a 9-inch (23 cm) circle, press into tart pan, and trim edges. Line dough with parchment and fill with weights. Bake for 15 minutes, then remove weights and bake 6–8 more minutes until lightly golden. Let cool.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 100 g (1 cup) finely chopped onion for 5–6 minutes. Add 1 minced garlic clove and cook for 30 seconds. Add spinach, cooking until wilted (2–3 minutes). Squeeze out excess moisture.
- Whisk 4 large eggs until smooth. Add 240 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 1 tsp kosher salt, ½ tsp black pepper, and nutmeg. Stir in 120 g (1 cup) grated cheese and strained spinach.
- Spread the spinach-cheese mixture in the crust. Pour custard over, leaving 1 cm gap at edges. Bake at 180°C (350°F) for 30–35 minutes until center registers 74°C (165°F). Rest for 10–15 minutes before slicing.
Notes
For added silkiness, strain the custard before pouring. The quiche can be prepared ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2.5g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 13g
- Cholesterol: 220mg
Written by Anna
Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.
