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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.

Slice of Spinach Quiche on a plate with salad in the background

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Origins of This Classic Spinach Quiche

Otherwise known as Quiche Florentine, this quiche was first created in 19th century France.

You might wonder why it carries the name of an Italian city if its origins are in France.

A quick look at history tells us the original term may have originated in 16th century France under the reign of King Henry II. His wife, Catherine de Medici, was a daughter of the Medici family of Florence. Her love of spinach dishes simmered in butter became known as “à la Florentine.”

Today, Florentine dishes have become popular and spinach quiches often are called Quiche Florentine when spinach is the dominant ingredient.

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
Side view of whole, unbaked Spinach Quiche

When to Serve Quiche

We are such huge fans of quiche. Our Easy Bacon, Cheese, and Spinach Quiche is a perennial favorite with bakers and readers.

I love to serve quiche for afternoon tea, for brunch, holiday mornings (there is almost always a quiche ready during the Christmas holidays), or even light dinners.

Served with simple side greens, quiche becomes a delicious and easy meal.

Quiche Recipes We Love

Spinach Quiche ingredients on a marble background.

Classic Spinach Quiche 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.

  • Frozen deep dish pie crust
  • Milk and heavy cream
  • Large eggs
  • Salt
  • Nutmeg
  • Red pepper flakes (optional)
  • Unsalted butter
  • Shallots
  • Frozen chopped spinach
  • Shredded cheese (Gruyère, swiss, white cheddar, asiago, etc.) My preference is Gruyère.

Spinach Quiche Ingredient Notes

Pastry: I’m using a frozen, deep-dish pie crust here, but you can also substitute a refrigerator pie crust as well. Simply roll it out and crimp the edges before proceeding with the recipe.

Shredded Cheese: You can use whichever shredded cheese you prefer or that is easy to find. My preference is shredded Gruyère for flavor but any kind of swiss cheese will have a similar flavor.

Red Pepper Flakes: While not usually found in classic spinach quiche recipes, I love the added hint of flavor it gives. If you’re not a fan, skipping it will not alter the recipe at all.

Equipment Needed to Make Quiche

One of the things I love about using a frozen pie crust is that it’s already in a pan! But if you’re using your own pastry or a refrigerated pastry, you’ll need a 9-inch pie plate, preferably a deep dish.

You’ll also need:

  • Small saute pan (for the shallots)
  • Mixing bowl
  • Whisk or egg beater

How to Make This Spinach Quiche

Preheat oven to 425°F. Line a baking sheet with foil for early cleanup.

Step 1: 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.

Step 2: 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; set aside.

Step 3: Whisk the milk and eggs

In a medium bowl whisk milk, cream, eggs, salt, nutmeg, and red pepper flakes (if using). Set aside.

Step 4: Bake the Spinach Quiche

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.

Layering cooked shallots and scattering shredded cheese in an unbaked Spinach Quiche
Layering spinach and pouring egg custard into an unbaked Spinach Quiche
Unbaked Spinach Quiche in Pastry Shell

Can this Spinach Quiche Be Made Ahead?

Absolutely! 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 Spinach Quiche, cool the baked quiche completely and then wrap securely in plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

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Slice of Spinach Quiche with Salad
Slice of Spinach Quiche on a plate with salad in the background

Easy Classic Spinach Quiche

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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.

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

  1. Preheat oven to 425°F. Line a baking sheet with foil for early cleanup.
  2. Heat butter in a small skillet and cook shallots until they are soft; about 6 to 7 minutes. Set aside to cool.
  3. 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.
  4. In a medium bowl whisk milk, cream, eggs, salt, nutmeg, and red pepper flakes (if using). Set aside.
  5. 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.
  6. 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.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 167mgSodium: 527mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 14g

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