Spinach and Cheese Quiche
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Next time you’re hosting brunch, make this deliciously savory Spinach and Cheese Quiche recipe. Not only is it easy (preferable, even!) to make ahead, it’s also customizable to suit your preferred cheesy tastes. Between the buttery pastry crust and the decadent, cheese-laced custard, this yummy meal is always a show-stopper.
When I need a solid make-ahead option for brunch, lunch, or a light dinner, I almost always turn to one of my favorite quiche recipes. Whether it’s classic Quiche Lorraine, this easy spinach and cheese quiche, or kid-friendly pizza quiche, this beloved French egg dish always satisfies. No matter what flavor you go for, it feels decadent, but it’s also packed with protein for real staying power. Plus, all it needs is a light salad on the side to make it a complete meal!
I originally published this recipe in 2018 and have since updated it with new photos, improved instructions, and extra success tips.
Why You’ll Love Cheesy Spinach Quiche
- Making a new recipe is always something of a gamble, and when it calls for nearly a whole carton of eggs, the stakes seem high! Luckily, my accompanying YouTube video recipe has amassed over 4.6 million views and more than 59,000 likes. Making it a recipe trusted by millions of home cooks.
- With my from-scratch recipe, I’ll show you how to make everything from the buttery, flaky crust to the perfect wobbly center. There’s also plenty of room to experiment with your own fillings, making it entirely customizable to your preferences and needs.
- I LOVE hosting weekend brunch, but I’ve never been much of a morning person. That’s why this spinach and blue cheese quiche is so clutch. It’s designed as a make-ahead meal and it never fails to impress. So, I still get to sleep in, even when the onus of the party falls on my shoulders.
How to Make Spinach and Cheese Quiche
Watch the full video recipe to learn how to make the BEST Spinach Cheese Quiche.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
- Homemade Quiche Crust – My easy DIY can be made ahead of time and thawed and tastes better than anything you can find in the frozen aisle of the grocery store. That said, feel free to swap in the crust of your choice.
- Fresh Spinach – Baby spinach is the easiest, as it requires no prep. Mature spinach should be trimmed of any woody stems. Frozen spinach can also be used, just thaw completely and squeeze very well before adding.
- Yellow Onion & Red Onion – I always have some of both on hand, so I like to give them equal treatment. Feel free to use just yellow or red onions if needed. Shallots also work!
- Crushed Garlic – Optional, but delicious if you’re a garlic-lover. Feel free to use refrigerated garlic paste to keep prep to a minimum.
- Large Eggs – If you’re using liquid eggs, aim for a scant ¼ cup per large egg.
- Heavy Cream – Heavy cream will make the most decadent custard filling. You can replace heavy cream with half-and-half or use a mix of milk and cream for a lighter option.
- Gruyere Cheese – Spinach gruyere quiche is my go-to. Gruyère gives a classic nutty flavor and melts beautifully, but you can substitute with Emmental, Swiss, mozzarella, cheddar, or feta.
- Blue Cheese – There are many varieties to choose from, but I usually reach for gorgonzola. The dolce variety is soft and not as intense while picante is sharp-tasting and crumbly.
- Ground Nutmeg – If possible, grate it fresh for the best taste.
- Olive Oil & Butter – I like to use a mix of both. Just your normal cooking oil is perfect.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Best Types of Cheese for Quiche
Cheese is what gives this spinach quiche its signature creamy, savory richness. The best cheeses for quiche are those that melt smoothly, complement the other ingredients, and add just the right amount of flavor without overpowering the custard. Here are some of my favorites:
- Gruyère is my gold standard for quiche. It melts beautifully into the egg mixture and delivers a nutty, slightly sweet flavor that pairs especially well with spinach.
- Swiss cheese is a close alternative, offering a similarly mild, nutty profile with excellent meltability. It’s a great option if you’re looking for something a bit more budget-friendly or easier to find at most grocery stores.
- For a sharper, more pronounced flavor, make a white cheddar or sharp cheddar cheese and spinach quiche. These work well if you want a more robust, savory custard, though they’re best balanced with milder cheeses like mozzarella or Monterey Jack to keep the texture smooth.
- Goat cheese and spinach quiche is another delightful option. Its tangy, creamy texture adds brightness and contrast to the richness of the eggs and cheese. For a more grown-up option, the zippy, bold flavor of blue cheese is my preferred addition.
- Finally, feta cheese brings a salty, briny punch. Spinach feta quiche is fantastic, particularly with the addition of sun-dried tomatoes!
- NOTE: Since these last 3 options don’t melt as smoothly as other cheeses, they’re best used in combination with a meltier cheese like Gruyère or mozzarella for the perfect balance of texture and flavor.
For the best results, consider using a blend of cheeses to achieve the ideal combination of creaminess, melt, and flavor in every bite.
Optional Variations & Dietary Adaptations
One of the best things about this recipe for spinach and cheese quiche is how flexible it is! You can easily tweak it based on what you have on hand, your flavor preferences, or your dietary needs.
- Switch up the veggies: This spinach cheese quiche works well with sautéed mushrooms, caramelized leeks, roasted red peppers, or sun-dried tomatoes. Just make sure to cook off excess moisture to avoid a watery filling.
- Add a protein boost: For a heartier version, mix in cooked bacon, diced ham, chredded chicken or crumbled sausage.
- Lighten it up: For a lighter version, swap the heavy cream for half-and-half or use a combination of whole milk and a splash of cream. You can also reduce the amount of cheese slightly or choose a lower-fat cheese while still keeping it plenty flavorful.
- Dial the flavor up or down: If you love bold flavors, lean into the blue cheese, especially a sharper variety like gorgonzola piccante. Prefer something milder? Reduce or omit the blue cheese and stick with melty, neutral cheeses like mozzarella or Swiss.
- 👉A quick note on mix-ins: No matter how you customize your quiche, keep the total amount of add-ins moderate. Overloading the filling can prevent the custard from setting properly, so aim for balance, you want every slice to hold together while still being packed with flavor.
Expert Tips & Tricks
- Add the cold water gradually to the crust, just a tablespoon at a time, pulsing the dough until it starts to come together when you press it between your fingers. You want it to hold its shape, but not feel sticky. You may not end up needing all the water.
- It’s important not to overwork the dough. Just mix it until it comes together, any more than that can develop too much gluten, making the crust tough and dense instead of nice and flaky. Small, visible pieces of butter in the dough are ideal, as they’ll help with lamination (i.e. creating lovely, tender flakiness) when baked.
- Be sure to really drain and squeeze out as much moisture from the spinach (or other veggies) as possible after cooking. Extra liquid can make the quiche watery and prevent it from setting up properly.
- Blind baking the crust is key to keeping it crisp. Bake it with some weights until the edges are set, then remove the weights and bake a bit longer until the base looks dry and lightly golden before adding the filling.
How to Serve Quiche
Spinach cheese quiche makes a wonderful dish for brunch, lunch, or even a light dinner. Serve rewarmed slices straight from the oven, so you get the perfect texture and clean edges.
Quiche’s rich flavors play nicely with lighter, fresher accompaniments. For brunch, pair slices of the quiche with fresh fruit salad and some crispy potato fritters on the side. A glass of strawberry iced tea or strawberry lemonade adds the perfect amount of pucker to cut through the richness.
For a light lunch or early supper, spinach gruyere quiche is perfect with a simple green salad or classic Caesar salad. A cup of creamy tomato soup or a side of garlic mushrooms would also make tasty pairings. And don’t forget the wine! A crisp white or even a light red would be a lovely complement.
Storage & Reheating
- Refrigeration: Store any leftover cheese and spinach quiche covered in the refrigerator for up to 4 days.
- Freezing: Quiche can also be frozen for up to 2 months. Cool the quiche completely, then wrap it tightly and freeze it whole or in individual slices.
- Reheating: If needed, thaw the quiche overnight in the refrigerator. Then, reheat slices in a 325°F (160°C) oven for 10-15 minutes, or until warmed through. This will help keep the crust nice and crisp. Microwaving is not recommended, as the crust becomes soggy and the filling can get rubbery.
More Quiche Recipes
Spinach and cheese Quiche Recipe
Equipment
Ingredients
For the crust:
- Homemade quiche crust fresh or frozen
For the filing:
- 14 oz (400 g) Fresh spinach
- 1 Yellow onion chopped
- 1 Red onion chopped
- 2 cloves Garlic crushed (optional)
- 3 Eggs large
- 1 cup (240 ml) Heavy cream
- 7 oz (200 g) Gruyere cheese
- 3 oz (90 g) Blue cheese such as gorgonzola (cubed) – read notes
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Nutmeg
- 1 tablespoon Olive oil for cooking
- 1 tablespoon Butter for cooking
Instructions
- Prepare the crust: Prepare your Homemade Quiche Crust or use a store-bought crust. Roll into an 11–12 inch (28–30 cm) circle, fit into a 9-inch (23 cm) tart pan, trim and prick the base, then freeze for 20–30 minutes. Blind bake as instructed in the crust recipe.
- Prepare filling: Sauté onions in butter and olive oil over medium heat for about 5 minutes until soft. Add garlic and spinach, cook until wilted. Transfer to a sieve and squeeze out excess liquid. Cool slightly.
- Mix custard: Whisk eggs, cream, salt, pepper, and nutmeg.
- Fill quiche: Spread spinach mixture over crust. Sprinkle Gruyère and blue cheese evenly. Pour custard over filling.
- Bake: Bake 30–35 minutes until edges are golden and the center is just slightly wobbly.
- Rest & serve: Cool 10–15 minutes before slicing for clean pieces.
Video
Notes
- Water in the crust: Add the cold water gradually, 1 tablespoon at a time, pulsing just until the dough starts to come together when pressed between your fingers. The dough should hold together but not feel sticky. You may not need all the water.
- Do not over-process the dough: Mix the dough just until it comes together. Over-processing or over-kneading develops too much gluten and warms the butter, which results in a tough, dense crust instead of a tender, flaky one. Small visible butter pieces in the dough are perfectly fine,they help create a flaky texture when baked.
- Spinach: After cooking, make sure to drain and squeeze out as much liquid as possible from the spinach. Excess moisture can make the quiche watery and prevent it from setting properly.
- Cheese choice: Gruyère gives a classic nutty flavor and melts beautifully, but you can substitute with Emmental, Swiss, mozzarella, cheddar, or feta. Blue cheese adds depth, but you can reduce or omit it if you prefer a milder taste.
- Substitutions: You can replace heavy cream with half-and-half or use a mix of milk and cream for a lighter quiche. Frozen spinach can also be used, just thaw completely and squeeze very well before adding.
- Other mix-ins: This quiche works well with additions like sautéed mushrooms, cooked bacon, ham, caramelized onions, leeks, sun-dried tomatoes, or roasted peppers. Keep total mix-ins moderate so the custard sets properly.
- Blind baking: Blind baking helps keep the crust crisp. Bake the crust with weights until the edges are set, then remove the weights and bake again until the base looks dry and lightly golden before adding the filling.
- Storage:
- Store leftover quiche covered in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes or until warmed through to keep the crust crisp.
- Quiche can also be frozen for up to 2 months. Cool completely, wrap tightly, and freeze whole or in slices. Thaw overnight in the refrigerator and reheat in the oven before serving.
Nutrition
FAQs
YES! Spinach releases a LOT of water as it cooks, which could break our custard if it’s added before cooking. Make sure to cook it down and squeeze out extra liquid before adding it to the custard mixture.
This recipe uses a combination of Gruyere and blue cheese for a nutty, slightly funky, perfectly grown-up flavor profile. That said, I wrote a whole section on the best cheeses for this spinach quiche recipe, so hop back up for more details!
Yes! You can easily make this quiche without a crust for a lighter, gluten-free option. Simply grease your baking dish well, pour in the filling, and bake as directed. The texture will be slightly softer and more custard-like, but still delicious and satisfying. For best results, let it cool slightly before slicing so it sets properly.
This is a great recipe and I appreciate the tips- super helpful.
But the photo for ingredients and substitutions says Butmeg. Made me cry harder than the onions did. Lol
The quiche came out great, so thanks! I know these recipe pages are a lot of work.
Haha oh no… butmeg strikes again 😂
Thank you for catching that, and for the kind words! I’ll fix it before it causes any more emotional damage. Glad the quiche turned out great
Great recipe. I made it for brunch and everyone enjoyed it.
My tart tray is not very deep so I couldn’t use the entire egg/ double cream filling. I also substituted Gruyère for another cheese that I had in hand. The result was still delicious. Thank you for the nice recipe.
What are the approximate measurements for each of the onions? Mine cut-up look like so much more than the video.
What would the times be if you used mini pans instead of one normal size one?
So good I’m cooking it for friends every week. I use other blue cheeses if I can’t get gorganzola and tastes just a good.
This recipe is truly delicious! I made it while I had friends in town visiting – it was such a hit, they requested it again for breakfast the next morning! My local supermarket doesn’t carry Gorgonzola so I omitted it and it still same came out tasty. The second go-round, I Added chopped up Sautéed sausage and it tasted even more amazing. Thanks so much for this awesome recipe!
Glad to hear that you and friends liked it 🙂