Easy Classic Spinach Quiche
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This easy Classic Spinach Quiche, in the tradition of Quiche Florentine, is a soft and custardy quiche that’s simple to make, utterly delicious, and perfect for brunch or tea.
For a heartier variation with bacon and cheese, see my Spinach and Bacon Quiche."
What to Love About Spinach Quiche
- Thawing the pastry is not necessary
- Requires simple ingredients you may already have on hand
- Soft and delicious custard texture with beautiful, simple flavors
- Easy to make now or for later
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Ingredients
Here is a list of the ingredients you’ll need to make this easy quiche recipe. Specific measurements are in the recipe card at the bottom of this post.
- Pie Crust: Use either a frozen deep-dish pie crust or a refrigerated pie crust fitted into a pie plate.
- Custard: Large eggs, milk, and heavy cream
- Seasonings: Salt, ground nutmeg, and optionally, red pepper flakes for a hint of spiciness.
- Vegetables: Frozen, chopped spinach and finely minced shallots
- Shredded cheese: (Gruyère, swiss, white cheddar, asiago, etc.) My preference is Gruyère.
How to Make Spinach Quiche
Preheat oven to 425°F. Line a baking sheet with foil for early cleanup.
- Saute the Shallots: Heat butter in a small skillet and cook shallots until they are soft, about 6 to 7 minutes. Set aside to cool.
- Drain and Squeeze the Spinach: Add frozen spinach to a strainer and run hot water over it. Let drain and then squeeze the remaining moisture from the spinach. Be patient, you want the spinach as dry as possible. Break up any clumps with your fingers and set them aside.
- Whisk the milk and eggs: In a medium bowl, whisk milk, cream, eggs, salt, nutmeg, and red pepper flakes (if using). Set aside.
Layering the Quiche
- Step 1: Spread the cooked and cooled shallots over the bottom of the pie crust.
- Step 2: Sprinkle the shredded cheese over the shallots.
- Step 3: Top the cheese with the drained and squeezed spinach.
- Step 4: Carefully pour the egg custard over the spinach.
- Step 5: Bake the quiche in the preheated oven for 15 minutes. Reduce the temperature to 325°F and bake for an additional 35-40 minutes. Let Cool 10 minutes before slicing and serving.
When to Serve Quiche
Quiche is endlessly versatile. It's perfect for brunch, holiday mornings (there's almost always one on our Christmas table), afternoon tea, or even a light dinner with a simple side salad.
I love serving quiche for afternoon tea, for brunch, holiday mornings (there is almost always a quiche ready during the Christmas holidays), or even as a light dinner.
Serving Suggestions
Quiche pairs beautifully with both light sides and heartier additions, depending on the occasion. Here are a few ideas:
- Fresh greens - A simple mixed-green or arugula salad with a vinaigrette balances the richness of the quiche.
- Fruit - Fresh berries, melon, or a small fruit salad add color and freshness.
- Bread or pastries - Croissants, muffins, or a crusty baguette make it feel like a café-style brunch.
- Soup - A light vegetable or tomato soup pairs nicely for lunch or dinner.
- Tea or coffee - Classic for brunch or afternoon tea service.
Origins of This Classic Spinach Quiche
Though quiche is a French classic, dishes labeled "Florentine" trace back to Catherine de Medici, the 16th-century queen of France and a daughter of the Medici family of Florence. Known for her love of spinach, she popularized spinach-based dishes that became known as "à la Florentine." That's why a simple spinach quiche is often called Quiche Florentine today.
Recipe FAQs
Yes. Cook fresh spinach first, then drain and squeeze out as much liquid as possible before adding it to the filling. I like to use about twice the volume of fresh spinach since it wilts down when cooked.
Gruyère is classic, but Swiss, Fontina, Cheddar, or Asiago all work well. Use what you enjoy or have on hand.
Be sure to squeeze excess liquid from the spinach, avoid overfilling the crust, and let the quiche rest for 10 minutes before slicing, allowing it to set fully.
Yes. Bake, cool, cover, and refrigerate up to 2 days. Reheat at 325°F until warmed through. You can also freeze it (well wrapped) for up to 3 months. Thaw in the refrigerator overnight before reheating the next day.
They're essentially the same! "Quiche Florentine" is the French name for quiche made with spinach as the main filling.
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Easy Classic Spinach Quiche
Ingredients
- Store-bought frozen deep dish pie crust
- 1 cup milk
- 1/4 cup heavy cream
- 4 eggs slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- pinch of red pepper flakes optional
- 1 tablespoon butter
- 1/2 cup thinly sliced shallots
- 1 cup frozen chopped spinach thawed and squeezed
- 1 cup shredded cheese Gruyère, cheddar, swiss, asiago, etc.
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil for early cleanup.
- Heat butter in a small skillet and cook shallots until they are soft; about 6 to 7 minutes. Set aside to cool.
- Add frozen spinach to a strainer and run hot water over it. Let drain and then squeeze the remaining moisture from the spinach. Be patient, you want the spinach as dry as possible. Break up any clumps with your fingers; set aside.
- In a medium bowl whisk milk, cream, eggs, salt, nutmeg, and red pepper flakes (if using). Set aside.
- Set the frozen pie crust on the prepared baking sheet. Spread the cooked shallots over the bottom of the pie crust. Then sprinkle the shredded cheese over the top. Finally, scatter the spinach leaves. Carefully pour the egg and milk mixture over the top.
- Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue baking for 35 to 40 minutes more, or until the center is set and the top is beginning to brown. If the edges of the crust brown too quickly, you can cover the edges with foil. Cool 10 minutes before cutting into wedges.
Notes
Cheese:
Use your favorite shredded cheese, but shredded Gruyère is especially wonderful in this classic quiche.Making Ahead:
This quiche can be made up to a day ahead and refrigerated. To reheat, cover the quiche with foil and bake in a preheated 325-degree oven for 30 to 40 minutes, or until hot in the center. To freeze the cooked quiche, wrap carefully in plastic wrap followed by a layer of foil. It can be frozen for up to 3 months. To reheat, remove the quiche from the freezer at least 1 day before serving, cover with foil and reheat in a 325 degree preheated oven until hot in the center. See our Make-Ahead Quiche for more ideas.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.