If you’re looking for a comforting dish that brings a perfect harmony of creamy, savory, and fresh flavors, this Spinach Quiche is a total winner. Picture a flaky, golden crust filled with tender spinach, earthy mushrooms, and a rich custard held together by luscious cheeses that melt into every bite. It’s the kind of dish that feels like a warm hug on a plate and works wonderfully for breakfast, brunch, lunch, or even a light dinner. Trust me, once you try this Spinach Quiche, it might just become your go-to for any occasion that calls for something special yet effortlessly satisfying.

Ingredients You’ll Need

These ingredients are delightfully simple yet carefully chosen to create a balance of texture, flavor, and vibrant color in the Spinach Quiche. Each component plays a role in making this dish a standout, from the flaky crust that holds everything together to the rich cheeses that add depth and creaminess.

Unbaked flaky pie crust: This provides the perfect buttery, crisp base to support the filling without sogginess.
Frozen spinach (10 ounces): Easily managed and adds a wonderful vibrant green color and subtle earthiness.
Olive oil (2 teaspoons): Used to sauté mushrooms and garlic—it adds subtle richness and enhances flavors.
Sliced mushrooms (8 ounces): Earthy and meaty, these bring an extra depth and texture to the filling.
Garlic cloves, minced (2): Adds a touch of aromatic warmth without overpowering the dish.
Large eggs (4): The structural foundation of the custard that binds all ingredients together.
Whole milk (1 cup): Provides creaminess and moisture to the custard, yielding a tender bite.
Parmesan cheese (1/3 cup): Sharp and nutty, it adds complexity and a savory punch.
Shredded cheddar cheese (1 cup): Melts beautifully and offers a mild tangy creaminess.
Salt and pepper (1/4 teaspoon each): Essential for seasoning and bringing all flavors into balance.

How to Make Spinach Quiche

Step 1: Prepare the Pie Crust

Start by making sure your pie crust is ready to go—ideally, prepare it the night before since it needs to chill for at least 2 hours. This chill time is crucial to help the crust roll smoothly and hold its shape when par-baking. If time is short, use a store-bought flaky or all-butter pie crust for an easier shortcut.

Step 2: Roll and Shape the Dough

On a floured surface, roll out your chilled dough to a 12-inch circle, turning it frequently to maintain an even thickness. Place it gently into a 9-inch pie dish. Instead of trimming the excess dough, fold it back over the edges and create a charming fluted or crimped rim with your fingers or a fork. Chill the shaped crust for at least 30 minutes to help it hold during baking.

Step 3: Par-Bake the Crust

Preheat your oven to 375°F (190°C). Line your chilled crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake until the edges start to brown, about 15 to 16 minutes. Remove the weights and paper, prick the crust bottom with a fork, and bake for another 7 to 8 minutes until the bottom is lightly golden. This par-baking ensures a crisp bottom that won’t get soggy once the filling is added.

Step 4: Prepare the Filling

Thaw the frozen spinach and squeeze out as much water as possible to avoid a watery quiche. In a skillet, heat olive oil over medium-high heat and sauté the mushrooms and minced garlic with a pinch of salt and pepper until all moisture evaporates and the mushrooms are lightly browned. Whisk together eggs, whole milk, parmesan, salt, and pepper in a bowl until smooth.

Step 5: Assemble and Bake the Spinach Quiche

Spread the drained spinach evenly over the par-baked crust. Layer on the sautéed mushrooms and shredded cheddar cheese. Pour the egg mixture evenly on top, adding a sprinkle of parmesan if you like an extra cheesy crust. Reduce oven temperature to 350°F (177°C) and bake for 50 to 60 minutes until the center is just set. Avoid over-baking to keep the custard tender. Let the quiche cool before slicing—this allows it to firm up perfectly.

How to Serve Spinach Quiche

Garnishes

Adding simple garnishes can elevate your Spinach Quiche beautifully. A scattering of fresh herbs such as chives, parsley, or dill brightens the dish with color and fresh aroma. A light dusting of extra parmesan cheese on top right before serving adds a savory touch. If you love a little zing, a squeeze of fresh lemon juice just before eating can brighten the flavors remarkably.

Side Dishes

Spinach Quiche pairs wonderfully with light, fresh sides that complement its richness. A crisp mixed green salad tossed with a lemon vinaigrette keeps the meal balanced. Roasted cherry tomatoes or a simple cucumber salad add juicy freshness. For a more substantial meal, crispy roasted potatoes or a warm grain salad work beautifully alongside this quiche.

Creative Ways to Present

To wow guests, slice your Spinach Quiche into elegant wedges and serve on pretty plates garnished with fresh herbs. You can also make mini quiches using muffin tins for a party-friendly option. Another fun idea is to serve it open-faced on toasted baguette slices as a flavorful appetizer, spreading a little garlic butter on the bread first for extra yum.

Make Ahead and Storage

Storing Leftovers

This Spinach Quiche keeps beautifully in the fridge for up to four days. Store it tightly wrapped in plastic wrap or in an airtight container to maintain freshness and prevent it from absorbing other odors.

Freezing

If you want to enjoy your quiche later, you can freeze it for up to one month. Wrap cooled slices individually in plastic wrap and aluminum foil or place them in a freezer-safe container. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat leftover Spinach Quiche slices gently in a preheated 350°F (177°C) oven for 10 to 15 minutes until warmed through. This method keeps the crust crisp and the filling creamy. Avoid microwaving if you want to preserve the flaky texture of the crust.

FAQs

Can I use fresh spinach instead of frozen for this Spinach Quiche?

Absolutely! If you’re using fresh spinach, sauté it first to wilt and reduce excess moisture before adding to the quiche. Make sure to squeeze out as much water as possible to avoid a watery filling.

What can I substitute for cheddar cheese in the recipe?

You can use Swiss, Gruyère, or mozzarella in place of cheddar. Each will slightly alter the flavor and texture but will still provide lovely melty richness to the quiche.

Can I make the pie crust from scratch?

Yes, homemade pie crust works wonderfully and adds a personal touch. Just be sure to chill it properly and handle it gently to achieve that perfect flaky texture.

How do I know when the quiche is perfectly baked?

The quiche is done when the custard is mostly set but still slightly jiggly in the center, and the edges are golden brown. It will continue to firm up as it cools, so avoid over-baking to keep it tender.

Can I add other vegetables to the Spinach Quiche?

Definitely! Feel free to add bell peppers, onions, or even sun-dried tomatoes to customize the flavors. Just sauté them beforehand to avoid extra moisture in your quiche.

Final Thoughts

This Spinach Quiche truly offers comfort, flavor, and ease all wrapped into one irresistible dish. Whether you’re preparing it for a relaxed weekend brunch or a special gathering, it manages to impress with its flaky crust, creamy filling, and fresh vegetable goodness. Don’t hesitate to give this recipe a try — I promise it will become a beloved staple in your kitchen just like it is in mine!