As the totally underrated and unassuming cornerstone of any brunch spread, quiche is such a versatile dish. With a perfectly balanced base of milk (or milk and cream) and eggs, a good quiche recipe can be an endless drawing board for your favorite add-ins. I spent many, many hours in the kitchen fine-tuning my quiche recipe for you (and me!) to have fun adding different meats, seafood, cheeses, herbs, and vegetables to the mix. Today’s recipe is one of my most beloved iterations. Cheesy and rich, yet light and delicate, each bite of this cheesy spinach quiche literally melts in your mouth. It’s no surprise this version has become a family favorite, always occupying a coveted space on the brunch table, next to a batch of cinnamon rolls!
Here’s Why You Will Love This Cheesy Spinach Quiche
Rich, creamy, and savory custard-like filling is baked in a buttery, flaky pie crust. Flavored with garlicky peppered spinach and mushrooms. Extra cheesy thanks to plenty of cheddar and parmesan cheeses—or use your favorite type of cheese instead. The perfect way to start the day, but also enjoyable for lunch or dinner. Makes great leftovers! An obvious choice for your menu of Mother’s Day recipes and Easter brunch recipes. Sure to impress all who are lucky enough to try a slice (or two!).
Start With My Perfect Pie Crust
I always turn to my homemade pie crust when making quiche. (Or any pie, really!) The crust recipe uses a combination of butter and shortening and creates the most buttery, flaky pie crust. Of course, you can use my all-butter pie crust instead if you’d like. The recipe yields two pie crusts, so you can freeze the other one to use at a later time. Browse my pie recipes to find a pie that uses only one pie crust, like pumpkin pie or blueberry crumble pie. Or if you’re hosting a crowd, use the second crust to make another quiche. I trust you won’t mind finding another way to use that second crust. Store-bought crust also works in a pinch, but if you have the time, I encourage you to give homemade a try. It’s easier than you think and really takes the quiche to the next level.
Cheesy Spinach Quiche Ingredients
Like my classic quiche recipe, the base of today’s spinach version includes milk and eggs. You could, instead, use a combination of milk and cream for a richer texture. Here’s everything you need: A few notes:
Spinach: You can use fresh or frozen here. Frozen is convenient, but holds a lot of extra water. Be sure to blot out as much excess water as you can. If you use fresh spinach, use about 3 cups—either cooked down or simply add it fresh. See how I make cooked-down fresh spinach in this goat cheese spinach & sun-dried tomato quiche and this breakfast strata. Cheese: Use 1 cup total (grated) of your favorite cheeses. I typically reach for cheddar and mozzarella, plus an additional 1/3 cup of grated parmesan cheese. Feta cheese, goat cheese, or Swiss cheese are also popular options. Mushrooms: As detailed in the recipe below, be sure to cook them down first to rid some moisture.
And if you love today’s flavors, try making this as mini quiche or even crustless vegetable quiche. You could also use these add-ins to make an easy frittata or breakfast egg muffins. After the crust has par-baked, you’ll add the fillings and bake it.
Here’s What to Serve With Cheesy Spinach Quiche:
The night before, I prepare the pie crust and sauté the mushrooms. I also either thaw the frozen spinach or cook down the fresh spinach. The next morning, I simply need to par-bake my crust, mix together the filling, and bake. If you want to save even more time, par-bake your crust the night before, too. You can also prepare the entire spinach quiche ahead of time. See recipe Notes for more details and decide which method will work best for your schedule.
Cinnamon rolls or no-yeast cinnamon rolls Banana bread or banana muffins Coffee cake Jumbo blueberry muffins Any flavor of scones Cream cheese French toast casserole or whole wheat pancakes A Dutch baby piled high with all your favorite sweet toppings Strawberry bacon salad makes a wonderful side for brunch or dinner, too.
