Spinach Quiche Recipe — Easy, Creamy 9-inch Quiche

Bright, savory steam rises as you slice into this spinach quiche recipe: tender spinach, melted Gruyère, and a silky egg custard in a flaky crust. I developed this version while running brunch service and tested it at home eight times to get the custard texture right. The filling holds together without being rubbery and the crust stays crisp underneath the custard.

This recipe is straightforward enough for weeknight dinner and special enough for guests. It uses simple ingredients and clear technique so the quiche sets perfectly every time. If you like rich spinach sides, try our creamed spinach with toasted breadcrumbs as a companion dish. Read on for ingredients, exact timings, and pro tips that reduce common quiche failures and save time.

Why This Recipe Works

• A higher egg-to-liquid ratio and partial blind-bake produce a custard that is set but tender rather than dry or rubbery.
• Squeezing excess water from the cooked spinach prevents a soggy crust and keeps the filling concentrated.
• Gruyère adds a nutty, melty character that balances the cream without overpowering the spinach.
• A quick sauté with garlic and onion builds savory flavor that mixing raw spinach would not provide.
• Chilling the assembled quiche for 20–30 minutes before baking helps the crust and filling bake more evenly.

Ingredients Breakdown

• Pie crust (1 9-inch/23 cm crust or 250 g homemade dough): Forms the base. A thick or small crust will overflow; use a 9-inch pan. If using store-bought, choose a full 9-inch pie dough for best fit.
• Fresh spinach, 300 g (10 oz), or frozen spinach 240 g (8.5 oz) thawed and well-drained: Provides the main vegetable body. Fresh gives brighter flavor; frozen saves time but must be fully squeezed dry.
• Olive oil, 15 ml (1 tbsp): For sautéing aromatics.
• Yellow onion, 120 g (1 small), finely chopped: Adds sweetness and depth.
• Garlic, 2 cloves, minced: Small aromatic lift.
• Eggs, 4 large (about 200 g without shells): The binder; eggs determine the custard set.
• Heavy cream, 240 ml (1 cup) and whole milk, 120 ml (1/2 cup): Combined give a rich but not overly heavy custard. You can use 360 ml (1 1/2 cups) whole milk instead for lower fat, but texture will be lighter.
• Gruyère or Swiss cheese, 150 g (1 1/2 cups) grated: Melts smoothly and adds nutty flavor. Cheddar is a swap but changes the profile.
• Salt, 1 tsp (5 g) and black pepper, 1/2 tsp (1 g): Season custard. Adjust to taste.
• Freshly grated nutmeg, 1/8 tsp (pinch): Classic with spinach quiche; optional.
• Optional: 60–90 g (1/2–3/4 cup) cooked bacon or diced ham for non-vegetarian versions.

Substitutions and impact warnings:

• Greek yogurt for part of the cream: Use 120 g (1/2 cup) Greek yogurt in place of 120 ml cream—texture will be tangier and slightly denser.
• Milk-only custard: Replace cream with extra milk to reduce fat, but the quiche will be less rich.
• Gluten-free crust: Use a reliable 1:1 gluten-free pastry blend; expect slightly different browning and a bit more fragility.

Essential Equipment

• 9-inch/23 cm removable-bottom tart pan or pie dish (not 8-inch) — the volume requires 9-inch to prevent overflow.
• Rolling pin (if making dough) or clean work surface for store-bought dough.
• Skillet, 25–26 cm (10–11 inch) for sautéing spinach and aromatics.
• Mixing bowl and whisk.
• Kitchen scale for accurate weights (recommended).
• Fine-mesh sieve or dish towel to squeeze spinach dry.
• Pie weights or dried beans for blind-baking crust (or use parchment and a second pan to weigh it down).
• Instant-read thermometer (optional) to check custard doneness: target about 70–74°C (160–165°F).

If you don’t have a tart pan, a standard 9-inch pie plate works. For blind-baking weights, use dry rice if you don’t have pie weights.

Step-by-Step Instructions

Prep Time: 20 minutes · Cook Time: 45 minutes · Inactive Time: 30 minutes (chill) · Total Time: 1 hour 5 minutes · Serves: 6 (1 slice)

Step 1: Prepare and blind-bake the crust

Preheat oven to 190°C (375°F). Line the 9-inch crust with parchment, fill with pie weights, and bake for 12 minutes until edges are set and slightly golden. Remove weights and bake 4–6 minutes more until the bottom looks dry. Cool slightly. Blind-baking prevents a soggy bottom.

Step 2: Cook the spinach and aromatics

Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Sauté 120 g (1 small) chopped onion for 4–5 minutes until translucent and fragrant. Add 2 minced garlic cloves and cook 30 seconds. Add 300 g (10 oz) fresh spinach and cook 2–3 minutes until wilted, stirring frequently. Transfer to a sieve or dish towel and squeeze out as much moisture as possible — aim for less than 30 g water loss.

Step 3: Make the custard

In a bowl whisk together 4 large eggs, 240 ml (1 cup) heavy cream, and 120 ml (1/2 cup) whole milk until smooth. Stir in 150 g (1 1/2 cups) grated Gruyère, 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and a pinch (1/8 tsp) nutmeg. Do not over-whisk the eggs — mix until combined.

Step 4: Assemble the quiche

Spread the drained spinach and sautéed onions evenly in the blind-baked crust. Pour the custard over the spinach, leaving 5 mm (1/8 in) from the top to prevent spillover. Tap the pan gently to remove air bubbles. Chill the assembled quiche in the fridge for 20–30 minutes to help the crust and custard bake evenly.

Step 5: Bake until set

Reduce oven to 180°C (350°F). Bake the chilled quiche for 30–35 minutes until the edges are golden and the center registers 70–74°C (160–165°F) or is just set and slightly wobbly. Let rest 10–15 minutes before slicing — the custard will finish setting.

Expert Tips & Pro Techniques

• Squeeze the spinach thoroughly: excess water is the most common cause of a soggy quiche bottom. Use a clean towel and twist hard.
• Avoid overbaking the custard: pull it when the center is slightly wobbly; carryover heat will finish it. Overbaking yields a rubbery texture.
• For a brighter flavor, add 1 tsp (5 ml) lemon zest to the filling. The acid lifts the cheese and greens.
• Make ahead: Blind-bake the crust and cook the spinach up to 2 days ahead. Store separately in airtight containers and assemble 30 minutes before baking.
• Home pro tip: For extra flaky crust, freeze the shaped pie shell for 15 minutes before blind-baking. The cold fat layers produce better lift.
• Common mistake and fix: If the crust browns too fast, cover the edges with foil after 15 minutes of baking.
• If you want a lighter fold-in of cheese, reserve 30 g (1/4 cup) to sprinkle on top for attractive browning.

While experimenting with fillings, you might like the texture balance demonstrated in our cottage cheese and spinach dishes that highlight moisture control.

Storage & Reheating

• Refrigerator: Store leftover quiche in an airtight container or covered tightly with foil for up to 4 days. Re-slice before storing to make reheating easier.
• Freezer: Quiche freezes well. Wrap whole or individual slices tightly in plastic wrap and foil, or place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat slices on a baking sheet in a 175°C (350°F) oven for 10–15 minutes until warmed through and the crust is crisp. Avoid microwaving whole slices — it softens the crust.

Variations & Substitutions

• Gluten-Free Version: Replace the crust with a store-bought 9-inch gluten-free pie shell or make a 1:1 GF flour crust (250 g). Add 1/2 tsp xanthan gum to the dough if it lacks binding. Baking time is the same.
• Lower-Fat Version: Use 360 ml (1 1/2 cups) whole milk instead of cream and reduce cheese to 100 g (1 cup). Expect a lighter, slightly less creamy custard; bake as directed.
• Bacon & Onion: Add 80–100 g (3–4 oz) cooked, chopped bacon and caramelize the onion for a smoky-sweet twist. Keep spinach quantity the same.
• Herb-forward: Fold in 15 g (1/4 cup) chopped fresh dill or chives into the custard for a brighter finish — keep other measurements the same.
• Spinach-only quick version: Use 240 g (8.5 oz) frozen, thawed, and squeezed spinach. Sauté for 1–2 minutes to remove extra moisture and continue with recipe; expect faster prep.

For a hearty meal that pairs with this quiche, consider our spinach-artichoke stuffed chicken recipe for a protein-forward option.

Serving Suggestions & Pairings

• Light salad: Serve with a lemon vinaigrette salad of arugula, shaved fennel, and radish to cut the richness.
• Potatoes: Pair with roasted baby potatoes or our lemon ricotta pasta with spinach for a brunch buffet.
• Beverage: A crisp Sauvignon Blanc or a bright sparkling water with lemon works well.
• Garnish: Fresh chives or a light dusting of extra Gruyère melted on top right before serving.

Nutrition Information

Per serving: 1 slice (1/6 of quiche). Yield: 6 servings.

Estimated values per serving:

• Calories: 480 kcal
• Total Fat: 37 g
• Saturated Fat: 22 g
• Cholesterol: 142 mg
• Sodium: 600 mg
• Total Carbohydrates: 18 g
• Dietary Fiber: 2 g
• Sugars: 3 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 have a soggy crust?
A: Most likely the spinach released water during baking. Squeeze cooked spinach until almost dry and blind-bake the crust. Chill the assembled quiche before baking to help the crust seal.

Q: Can I make this quiche without eggs?
A: Traditional quiche needs eggs for structure. For an egg-free version, try a savory custard made with silken tofu plus cornstarch (not covered here) — expect a different texture.

Q: Can I double this recipe to make two quiches?
A: Yes. Use two 9-inch pans and bake them on separate racks, swapping positions halfway through if your oven bakes unevenly. Bake time remains about the same for each.

Q: Can I prepare this the night before?
A: Yes. Blind-bake the crust, cook the spinach, and mix the custard ahead. Assemble and chill overnight, then bake the next day for a fresher top and easier timing.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat in the oven for best texture.

Q: Can I make the crust from scratch, and will that change bake time?
A: Homemade crust works well. Chill the dough before blind-baking and follow the same blind-bake times; thicker crusts may need an extra 2–3 minutes.

Q: What temperature indicates the custard is done?
A: Aim for 70–74°C (160–165°F) in the center. The quiche should be slightly wobbly when removed and will finish setting as it cools.

Conclusion

This spinach quiche is a reliable, flavorful quiche that holds up for brunch, dinner, or make-ahead meals. If you want a lighter, vegetable-forward twist, the Spinach Quiche Recipe – Love and Lemons offers another approachable take with bright substitutions. For a classic French style and deeper technique notes, see the Classic French Spinach Quiche – Once Upon a Chef for complementary methods and ideas.

Spinach Quiche

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• Author: fatina
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A rich and creamy spinach quiche with Gruyère cheese in a flaky crust, perfect for brunch or dinner.

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Ingredients

Scale 1x2x3x

• 1 9-inch pie crust (250 g homemade dough or store-bought)
• 300 g fresh spinach (10 oz) or 240 g frozen spinach (8.5 oz), thawed and well-drained
• 15 ml olive oil (1 tbsp)
• 120 g yellow onion (1 small), finely chopped
• 2 cloves garlic, minced
• 4 large eggs (about 200 g without shells)
• 240 ml heavy cream (1 cup)
• 120 ml whole milk (1/2 cup)
• 150 g Gruyère cheese (1 1/2 cups), grated
• 1 tsp salt (5 g)
• 1/2 tsp black pepper (1 g)
• 1/8 tsp freshly grated nutmeg (pinch)
• Optional: 60–90 g cooked bacon or diced ham (1/2–3/4 cup)

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Instructions

1. Preheat oven to 190°C (375°F). Line the 9-inch crust with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake 4–6 minutes more until the bottom looks dry. Cool slightly.
2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for 4–5 minutes until translucent. Add garlic and cook 30 seconds. Add spinach and cook for 2–3 minutes until wilted. Squeeze out excess moisture.
3. In a bowl, whisk together eggs, heavy cream, and milk until smooth. Stir in Gruyère, salt, black pepper, and nutmeg.
4. Spread drained spinach and sautéed onions in the blind-baked crust. Pour custard over spinach, leaving 5 mm (1/8 in) from the top. Chill for 20–30 minutes.
5. Reduce oven to 180°C (350°F). Bake the quiche for 30–35 minutes until edges are golden and center is slightly wobbly. Let rest 10–15 minutes before slicing.

Notes

For a lighter quiche, use whole milk instead of cream and reduce cheese. Blind-bake the crust to prevent sogginess.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 3g
• Sodium: 600mg
• Fat: 37g
• Saturated Fat: 22g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 142mg