Spinach Quiche: A Savory, Creamy Delight

This Spinach Quiche is a delicious, savory dish perfect for breakfast, brunch, or even a light dinner. The creamy filling, made with cream cheese, eggs, and grated cheeses, is balanced with the earthy flavor of spinach and the crunch of green onions. Nestled in a flaky, buttery pie crust, this quiche is sure to become a crowd favorite. Serve it warm with a side salad for a complete meal!

The secret to making the perfect quiche lies in the balance of ingredients—eggs, cream cheese, and cheese create the creamy filling, while the spinach and onions add flavor and texture. It’s also versatile: you can add in your favorite vegetables or switch up the cheese for a unique twist!

Ingredients:

• 1/2 recipe all-butter, extra-flaky pie crust (or 1 sheet of puff pastry as an alternative)
• 1 (3-ounce) package cream cheese, room temperature
• 1/3 cup half and half or milk
• 3 large eggs
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar (Gruyère works well, too)
• 1/4 cup grated Parmesan
• 4 to 6 green onions, thinly sliced (or 1/2 cup finely diced red or white onion or shallots)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How to Make Spinach Quiche:

1. Prepare the Crust: Roll out your pie crust (or use puff pastry) and press it into a 9-inch round pie dish or removable-bottom tart pan. You can par-bake the crust if you like, but it’s not necessary.
2. Mix the Filling: Preheat your oven to 425°F. In a medium bowl, beat the cream cheese until smooth. Gradually beat in the half and half (or milk) and eggs, mixing until well combined.
3. Add the Remaining Ingredients: Stir in the grated cheddar, Parmesan, green onions (or other onions), and the thawed and drained spinach. Season with salt and pepper and mix everything together.
4. Assemble and Bake: Pour the mixture into your prepared crust, spreading it evenly. Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and the filling is set.
5. Cool and Serve: Let the quiche cool for about 10 minutes before serving. This allows the filling to set and makes it easier to slice.

Variations

• Meat Lover’s Quiche: Add cooked bacon, sausage, or ham to the filling for a heartier version of this dish.
• Vegetarian Quiche: Replace the spinach with a combination of sautéed mushrooms, bell peppers, and zucchini for a vegetable-packed quiche.
• Cheese Variations: Experiment with different cheeses like feta, mozzarella, or goat cheese for a unique flavor.

Common Questions About This Recipe:

Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used in place of frozen. Just sauté it first to reduce moisture and prevent the quiche from becoming soggy.

Can I make this quiche ahead of time?
Definitely! This quiche stores well in the fridge for up to 2-3 days. You can also freeze it for up to a month and reheat it when you’re ready to serve.

Can I add other vegetables or meats?
Of course! Feel free to add in mushrooms, bell peppers, or cooked bacon for extra flavor and texture.

Can I use a different type of cheese?
Yes! Gruyère, Swiss, or even mozzarella would work beautifully in this quiche. The key is to choose a cheese that melts well.

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