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!

Cheesy Spinach Quiche

recipe homemade pie crust*

(10 oz) box frozen spinach*

oz fresh mushrooms, sliced

garlic (or roasted & chopped)

eggs

whole milk*

cheese

cheese (I used cheddar + mozzarella)*

salt & pepper

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&#8217;s a time-saving tip&#8211; as the crust blind bakes, you can get started on the filling which begins with step 7.

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.)

While the crust is chilling, preheat oven to 400°F (204°C).

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.

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.)

Reduce oven temperature to 350°F (177°C).

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.

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.

Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.

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.

Bake the quiche until the center is just about set, about 50-60 minutes. Don&#8217;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&#8211; it&#8217;s fantastic at room temperature!

This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

I'm not a fan of quiches. Don't know why. Something to do with the texture on most of them. 

But this recipe's filling is smooth, creamy, and rich and I love it. The mushrooms are killer too, fantastic will make again.

I never follow the filling part of this recipe (I like different flavours), but the amount of egg/milk and baking instructions are very helpful. The blind-baking is always tricky, I haven't mastered it yet, but the result is always tasty! Thanks!

Barbara:  I made the crust the night before and prepared all ingredients separately so I would save time in the morning.  Initially, I used a frozen store bought pie crust and followed the directions you provided.  I found that the crust became too brown especially since after prebaking the crust, I knew it would be overcooked when I had to add the ingredients and bake for another 50-60 minutes.  I tossed the pre made crust and went to your homemade crust recipe.  

I liked how you decided to do the 1/2 butter,½2 shortening in the crust.  It was both flaky and creamy  (great call).  Since I did not have a pie pan, I used a tart pan instead.  Note, choose a tart pan that is larger than ur pie pan.  Since tart pans are normally not as deep as pie pans, you will not be able to fit all ingredients in same size tart pan.  I went up the next size and it was STILL TOO SMALL.  I would use the largest tart pan you have so all ingredients would fit.  
Result:  The quiche tart was beautiful, golden brown.  By using the tart pan, you can cut it perfectly and the presentation said it all!

I commented on the homemade crust recipe above.  Please review so you will know how the crust came out and why I chose a tart pan!  

The quiche recipe was versatile.  I like how she gave other options for ingredients.  I chose ½ milk and ½ cream.  I added sauteed spinach, roasted garlic and shallots and cured crumbled bacon.  I used Trader Joes's Four cheese (parmesan, asiago, fontina and mozzeralla) and grated gouda in place of the ⅓ cup parmesan).  The quiche was baked in a LARGE tart pan.  I also protected the crust with foil.  The quiche was golden brown, soaring with flavor, both creamy and dense.  I found it a little salty so I guess it may have come from the bacon or cheeses.  Wonderful presentation and fragarances.  Also, thx for adding additional baking choices as it helpful to know how to make a crust ahead before baking the quiche, freezing baked quiche etc.  Helpful!

Delicious! It was a long process that required some patience but it was straight forward and super delicious. Can’t believe how good the crust was. I made it with all butter and froze it for 30 minutes and then refrigerated it for 1.5 hours.  The pie crust turned out absolutely delicious. I used rice as my pie weight while blind baking and used foil to protect my crust sides after the filling was cooking.

This is a fantastic, easy-to-follow recipe that I've used several times with great results. I'm wondering though, can I replace the whole milk with buttermilk for the filling? I have everything in my kitchen needed to make this dinner tonight except that.

Perfect.
My oven runs hot, so I baked the crust for 15 min @ 325 F, then the quiche for 1hr at 375 F.
Yummy!
Used your tips: Sauté the spinach &amp; Caramelize the onions first!  Threw some cooked chicken in - that worked.  
ABSOLUTELY DELIGHTFUL recipe!! Thank you so much!

After not making quiche in about a decade (although it was one of my favourite foods as a teenager!) I made this last night and the entire family (including our 3 kids aged 1-5) absolutely loved it. It's certainly a quiche that's heavy on the filling rather than the type where it's like set egg (if that makes sense!), which was good because my husband isn't really a quiche person, but he loved this. The tip about getting cooking the mushroom (both in terms of flavour and getting excess water out) is really good. It almost tastes like it contains meat because of all the flavour. We ate it hot out of the oven for dinner, and I had it cold for lunch today. Both were delicious. I made a little one with the leftover pastry for my 5yo to take to school today and he was so excited! I think this will become a regular meal in our house.

Best quiche crust ever! I used canned spinach which worked pretty well. Will definitely make again with frozen spinach next time.

I made this and loved it but I'm counting calories and the recipe doesn't have serving sizes or calories per serving. Does anyone know what they might be?

Made this tonight for my husband to take to work with him tomorrow.  First quiche I've ever made.  It smell delicious I'll find out around noon.  But I must say I'm very pleased!  Will definitely make more now

You can’t go wrong with this recipe. I use a premade crust from Shoprite, fresh spinach, cheddar cheese, and 2% milk, and the recipe is still perfection!! My families favorite breakfast. Thank you- all of your recipes are perfection!!

Spinach quiche with cherry tomatoes is an easy protein packed dinner that&#x27;s perfect for Spring! Pair it with a salad to make it a complete dinner!

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Cheesy Spinach Quiche

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Top 2 cheesy spinach quiche recipes from across the web

The most viewed cheesy spinach quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cheesy Spinach Quiche

Spinach Quiche with Cherry Tomatoes

The most viewed cheesy spinach quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine