Spinach Quiche — Easy, Creamy 9-inch Quiche
The first bite is silky custard, warm spinach, and a buttery, flaky crust that holds everything together. This spinach quiche balances a tender filling with a crisp 9-inch shell — a comforting dish for brunch, lunch, or a light dinner. I developed and refined this version over weeks of testing in a home kitchen and at a small bistro; I tested the crust and filling eight times to land on the best ratios for creaminess and structure. The technique is simple: blind-bake the crust, wilt the spinach just enough to remove excess moisture, and gently combine eggs and cream to avoid cracks or a rubbery curd. Read on for step-by-step instructions, pro tips, and make-ahead advice so you can serve perfect slices every time. If you like rich, savory tarts, this quiche pairs well with a bowl of soup like our creamy mushroom soup for an easy, satisfying meal.
Why This Recipe Works
- Blind-baking the crust keeps the bottom crisp by preventing soggy pastry from the wet filling.
- Briefly wilting and squeezing the spinach removes excess water without losing bright color or nutrients.
- A 2:1 ratio of cream to milk yields a custard that’s rich but sets cleanly when baked.
- Beating eggs gently and resting the filled quiche for 15 minutes before baking reduces air bubbles and cracking.
- Testing across different ovens refined times and temperatures so the edges brown while the center remains custardy.
Ingredients Breakdown
- Pie crust (store-bought or homemade): A single 9-inch (23 cm) pie dough works best. Use a shortbread-style crust for extra flakiness. If using store-bought, choose a refrigerated crust labeled for 9-inch pies.
- Fresh spinach, 300 g (10 oz): Wilting fresh spinach removes water and concentrates flavor. Frozen spinach can work; thaw and squeeze dry, but expect a denser texture.
- Eggs, 4 large (about 200 g without shell): Eggs provide structure and richness. Room temperature eggs incorporate more evenly.
- Heavy cream, 180 ml (3/4 cup) and whole milk, 120 ml (1/2 cup): The cream gives silkiness while milk lightens the custard.
- Gruyère or sharp cheddar, 120 g (1 cup) grated: Cheese adds flavor and stabilizes the custard. You may substitute feta for tanginess, but expect a slightly wetter filling.
- Onion or shallot, 1 small (about 70 g), finely chopped: Adds savory sweetness when softened. Sauté until translucent.
- Salt — 1 tsp kosher salt (use Diamond Crystal; if using Morton’s, use 1/2 tsp): Salt balances flavors. Note brand density.
- Freshly ground black pepper, 1/2 tsp.
- Nutmeg, a pinch: Classic with spinach and eggs.
- Butter or oil for sautéing, 1 tbsp (15 ml).
Substitutions with impact warnings:
- Greek yogurt for cream: You can swap 120 ml (1/2 cup) Greek yogurt for 120 ml (1/2 cup) cream, but the custard will be tangier and slightly denser.
- Frozen spinach: Use 300 g (10 oz) frozen; thaw fully and squeeze out all moisture — expect a tighter filling.
- Gluten-free crust: Use a 1:1 gluten-free blend with 1/4 tsp xanthan gum; crust may be more fragile.
Essential Equipment
- 9-inch (23 cm) round tart or pie pan with removable bottom recommended: The filling volume requires a 9-inch pan to avoid overflow.
- Rolling pin: For homemade dough. If you lack one, use a wine bottle.
- Parchment paper and pie weights (or dried beans) for blind-baking.
- Skillet for wilting spinach and sautéing onions.
- Mixing bowls and whisk.
- Grater for the cheese.
- Instant-read thermometer (helpful): Aim for a custard finish point around 71–74°C (160–165°F) in the center.
If you don’t have pie weights, dried rice or beans work fine. If you lack a removable-bottom pan, increase the foil support around the exterior to prevent slumping.
Step-by-Step Instructions
Prep time 20 minutes; Cook time 40 minutes; Inactive time 30 minutes (chill); Total time 1 hour 30 minutes; Servings 6 (1 slice each).
Step 1: Make or prepare the crust
If using store-bought, let it rest 10 minutes at room temperature. For homemade, roll chilled dough to 300 g (about 11 oz) to an even 30 cm (12-inch) circle and press into a 9-inch (23 cm) pan, leaving a 1 cm (1/2-inch) overhang. Chill for 20–30 minutes to relax gluten and prevent shrinking. Chilling is critical — do not skip.
Step 2: Blind-bake the crust
Preheat oven to 200°C (400°F). Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are set and just pale golden. Remove weights and parchment, then bake 4–6 more minutes until the base appears dry. Let cool while preparing filling. This prevents a soggy bottom.
Step 3: Wilt and drain the spinach
Heat 1 tbsp (15 ml) butter in a large skillet over medium-high. Add 1 small chopped onion and cook until translucent, about 4–5 minutes, stirring occasionally. Add 300 g (10 oz) fresh spinach and sauté 2–3 minutes until wilted and bright green. Transfer to a clean kitchen towel and squeeze until almost dry (about 1–2 minutes). Excess water will make the quiche watery.
Step 4: Make the custard
In a medium bowl, whisk 4 large eggs until smooth, about 30 seconds. Whisk in 180 ml (3/4 cup) heavy cream and 120 ml (1/2 cup) whole milk until combined. Stir in 120 g (1 cup) grated Gruyère, 1 tsp kosher salt, 1/2 tsp black pepper, and a pinch of nutmeg. Do not overbeat — stop when blended.
Step 5: Assemble and rest
Spread the squeezed spinach and onion evenly in the blind-baked crust. Pour the custard over the top, gently pressing down to remove air pockets. Let rest at room temperature 10–15 minutes to allow bubbles to rise and escape.
Step 6: Bake to set
Reduce oven to 175°C (350°F). Bake quiche on the center rack for 30–35 minutes, or until the edges are set and the center registers 71–74°C (160–165°F). The top should be lightly golden. If the crust browns too quickly, tent foil around the rim after 20 minutes.
Step 7: Cool and serve
Let the quiche cool 15–20 minutes before slicing; this finishes the set and makes clean slices. Serve warm or at room temperature. Store leftovers as below.
Expert Tips & Pro Techniques
- Common mistake: soggy bottom. Fix it by blind-baking thoroughly and squeezing spinach dry. Also avoid overfilling the pan.
- Do-ahead tip: Fully bake the quiche, cool, wrap, and refrigerate up to 2 days. Reheat at 175°C (350°F) for 12–15 minutes.
- Professional trick for creamier custard: Strain the custard through a fine-mesh sieve into the crust to remove air bubbles and any coagulated egg bits.
- Use an instant-read thermometer to avoid overbaking. The quiche continues to set as it cools.
- For a more even bake, place the quiche on a preheated baking sheet. It gives a crisp underside similar to a professional oven.
- To prevent cracked tops, avoid vigorous whisking; combine eggs and dairy gently.
Storage & Reheating
- Refrigerator: Cool completely and store in an airtight container or wrapped tightly with plastic wrap for up to 4 days. Slices lose quality after day 3 but are still safe.
- Freezer: Quiche freezes well. Wrap whole quiche tightly in plastic and foil, or freeze individual slices on a tray then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 175°C (350°F) oven for 10–15 minutes for a slice, or 20–25 minutes for a whole quiche if chilled. For frozen slices, bake at 175°C (350°F) for 20–25 minutes from thawed. Avoid microwaving — it makes the crust soggy.
Variations & Substitutions
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for the crust, 300 g (10 oz). Add 1/4 tsp xanthan gum. Blind-bake and increase final baking time by 3–5 minutes.
- Vegetarian Upgrade: Add sautéed mushrooms (150 g / 5 oz) with the onions for an earthy flavor. Keep cheese and custard the same.
- Lighter Version: Replace heavy cream with 240 ml (1 cup) half-and-half; expect a slightly less rich custard and bake 2–4 minutes less.
- Dairy-Free Option: Use a firm dairy-free cheese and 360 ml (1 1/2 cups) full-fat coconut milk instead of cream/milk. Texture will be denser and slightly coconut-forward.
- Herb & Lemon Twist: Stir 2 tbsp chopped fresh dill and 1 tsp lemon zest into the custard for bright, herbaceous notes without altering bake time.
Serving Suggestions & Pairings
- Serve alongside a simple green salad with lemon vinaigrette for a light meal.
- Pair with a warm bowl of soup such as our creamy vegetable soup for a cozy combination.
- Offer crusty bread and a quick arugula salad with shaved Parmesan for a bistro-style plate.
- For brunch, pair with a buttery hash or our crispy chicken creamy pasta if serving a larger crowd—this quiche also plays well with heartier mains.
Nutrition Information (per serving)
Serving size: 1 slice (1/6 of quiche). Makes 6 servings.
- Calories: 420 kcal
- Total Fat: 29 g
- Saturated Fat: 15 g
- Cholesterol: 220 mg
- Sodium: 520 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 1.5 g
- Sugars: 3.5 g
- Protein: 16 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my quiche turn out watery or runny in the middle?
A: The most common cause is excess liquid from the spinach or undercooking. Squeeze wilted spinach in a towel until mostly dry. Bake until the center reaches 71–74°C (160–165°F) and let it cool 15–20 minutes.
Q: Can I make this without eggs?
A: Traditional quiche relies on eggs for structure. For an egg-free version, try a tofu-based custard (blend 400 g silken tofu with 120 ml cream substitute and 2 tbsp cornstarch). Expect a different texture and longer bake time.
Q: Can I double this recipe to fill a larger pan or two 9-inch pans?
A: Yes. You can double the ingredients for two 9-inch pans. Keep baking temperatures the same but bake each quiche on its own rack. Baking time may increase by 5–8 minutes for larger or deeper pans.
Q: Can I prepare this the night before?
A: Absolutely. Blind-bake the crust and prepare the filling. Assemble and cover in the fridge overnight, then bake from cold; add 5–8 minutes to baking time. Alternatively, bake fully and reheat before serving.
Q: How long does leftover quiche keep in the fridge?
A: Stored airtight, leftovers keep 3–4 days. For best texture, consume within 3 days. Reheat in a 175°C (350°F) oven to maintain crust crispness.
Q: Can I use frozen spinach instead of fresh?
A: Yes. Use 300 g (10 oz) frozen spinach, fully thawed and squeezed dry. The filling will be denser and may release more liquid, so be diligent about squeezing.
Q: How can I prevent the edges from browning too quickly?
A: If the crust browns before the center sets, tent foil around the edge after 20 minutes of baking. This shields the crust while the center finishes.
Internal links:
- A creamy soup makes a lovely starter; try pairing with our creamy Italian meatball soup for a family-style menu.
- For a lighter soup option that complements the quiche, consider the creamy mushroom soup.
- For a heartier pairing or potluck idea, serve slices with Marry Me Chicken to satisfy larger appetites.
Conclusion
If you want more inspiration or alternate takes on spinach quiche, Sally’s version gives a cheesy spin that’s easy to follow, and Love and Lemons offers a bright vegetable-forward interpretation. For a classic, cheese-forward approach, see Spinach Quiche – Sally’s Baking Addiction. For a lighter, vegetable-forward take and useful variations, see Spinach Quiche Recipe – Love and Lemons.
Print
Spinach Quiche
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and easy 9-inch spinach quiche that features a buttery crust, silky custard, and wilted spinach, perfect for brunch or a light dinner.
Ingredients
- 1 single 9-inch pie crust (store-bought or homemade)
- 300 g (10 oz) fresh spinach
- 4 large eggs (about 200 g without shell)
- 180 ml (3/4 cup) heavy cream
- 120 ml (1/2 cup) whole milk
- 120 g (1 cup) grated Gruyère or sharp cheddar
- 1 small onion or shallot (about 70 g), finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- a pinch of nutmeg
- 1 tbsp (15 ml) butter or oil for sautéing
Instructions
- Make or prepare the crust. If using store-bought, let it rest 10 minutes at room temperature. For homemade, roll chilled dough to 300 g (about 11 oz) to an even 30 cm (12-inch) circle and press into a 9-inch pan, leaving a 1 cm (1/2-inch) overhang. Chill for 20–30 minutes.
- Blind-bake the crust. Preheat oven to 200°C (400°F). Line crust with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes. Remove weights and parchment, then bake for 4–6 more minutes until dry. Let cool.
- Wilt and drain the spinach. Heat butter in a skillet, add chopped onion and cook until translucent. Add spinach and sauté for 2–3 minutes. Transfer to a towel and squeeze dry.
- Make the custard. In a bowl, whisk eggs until smooth. Whisk in cream and milk, then stir in cheese, salt, pepper, and nutmeg.
- Assemble and rest. Spread spinach and onion evenly in the crust. Pour custard over the top and let rest for 10–15 minutes.
- Bake to set. Reduce oven to 175°C (350°F). Bake for 30–35 minutes until edges are set and center is cooked. The top should be golden.
- Cool and serve. Let cool for 15–20 minutes before slicing.
Notes
To reduce sogginess, blind-bake thoroughly and squeeze excess moisture from spinach. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3.5g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 16g
- Cholesterol: 220mg