Fancy a savory, creamy quiche that’s both comforting and elegant? You’re in the right place! Spinach quiche is the ultimate versatile dish—perfect for brunch, lunch, or a cozy dinner. We’ve gathered 17 deliciously creamy recipes that are sure to impress. From classic to creative twists, there’s a quiche here for every home cook. Let’s dive into these mouthwatering options and find your new favorite!
Bacon Spinach Quiche with Cheddar
Elegantly bridging the gap between brunch sophistication and comforting familiarity, this Bacon Spinach Quiche with Cheddar transforms humble ingredients into a showstopping centerpiece. Its golden, flaky crust cradles a velvety custard punctuated by smoky bacon, tender greens, and sharp cheese, offering a harmonious balance of textures and flavors in every slice. Perfect for holiday gatherings or a leisurely weekend meal, this quiche promises to impress with its rustic charm and refined taste.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust, thawed
– 8 slices thick-cut applewood-smoked bacon, chopped
– 1 cup fresh baby spinach leaves, packed
– 1 1/2 cups shredded sharp white cheddar cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Gently unroll the thawed pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. In a large skillet over medium heat, cook the chopped thick-cut applewood-smoked bacon for 8-10 minutes until crispy and browned, stirring occasionally.
4. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of the rendered bacon fat in the skillet.
5. Add the packed fresh baby spinach leaves to the skillet with the reserved bacon fat and sauté for 1-2 minutes until just wilted, then remove from heat.
6. In a large mixing bowl, whisk together the 4 large farm-fresh eggs, 1 cup heavy cream, and 1/2 cup whole milk until smooth and fully combined.
7. Stir in the 1 1/2 cups shredded sharp white cheddar cheese, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon finely ground black pepper.
8. Fold the crispy bacon and wilted spinach into the egg mixture until evenly distributed.
9. Carefully pour the filling into the prepared pie crust, ensuring it spreads evenly.
10. Place the quiche on a baking sheet and bake at 375°F for 40-45 minutes, or until the center is set and the top is golden brown with slight puffing.
11. Remove from oven and let cool on a wire rack for 15-20 minutes before slicing to allow the custard to set properly.
Buttery and crisp, the pastry shell gives way to a luxuriously creamy interior where the salty bacon and earthy spinach meld with the tangy cheddar. For a beautiful presentation, garnish each slice with a sprinkle of fresh chives or serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Crustless Spinach and Feta Quiche
Elegant yet approachable, this crustless spinach and feta quiche transforms simple, wholesome ingredients into a sophisticated brunch centerpiece or effortless weeknight dinner. Its creamy, custard-like interior, punctuated by savory feta and tender greens, bakes to golden perfection without the fuss of a pastry crust. Perfect for entertaining or quiet mornings, it’s a dish that feels both indulgent and nourishing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 5 ounces fresh baby spinach leaves
– 6 large farm-fresh eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1/8 teaspoon freshly grated nutmeg
– 4 ounces crumbled feta cheese
– 1/2 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish with the rich extra virgin olive oil.
2. Heat the remaining olive oil in a large skillet over medium heat, then add the finely diced yellow onion and cook for 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the fresh baby spinach leaves to the skillet in batches, wilting each addition for 2–3 minutes until all spinach is just wilted and bright green.
5. Transfer the spinach mixture to a colander and press gently with a spoon to remove excess liquid, which prevents a soggy quiche.
6. In a large mixing bowl, whisk together the 6 large farm-fresh eggs until smooth and pale yellow.
7. Gradually whisk in the whole milk and heavy cream until fully incorporated and the mixture is homogenous.
8. Season the egg mixture with the kosher salt, finely ground black pepper, and freshly grated nutmeg, whisking to combine.
9. Evenly spread the drained spinach mixture across the bottom of the prepared pie dish.
10. Sprinkle the crumbled feta cheese and shredded Gruyère cheese over the spinach layer.
11. Slowly pour the egg custard mixture over the fillings, ensuring it seeps into all crevices.
12. Gently tap the dish on the counter to release any air bubbles for an even bake.
13. Bake in the preheated oven for 40–45 minutes, until the center is set and the top is puffed and golden brown.
14. Remove from the oven and let the quiche rest for 10 minutes to allow it to firm up for cleaner slicing.
15. Slice and serve warm or at room temperature.
Rich and velvety in texture, each bite offers a harmonious balance of creamy egg custard, salty feta, and earthy spinach. The subtle nutmeg adds a warm, aromatic note that complements the savory cheeses beautifully. For a vibrant presentation, garnish with fresh herbs like dill or chives, or serve alongside a crisp arugula salad dressed with lemon vinaigrette.
Caramelized Onion and Spinach Quiche
Delightfully savory and sophisticated, this Caramelized Onion and Spinach Quiche transforms humble ingredients into an elegant centerpiece. With its golden, flaky crust and rich custard filling, it’s perfect for a leisurely weekend brunch or a refined dinner party. The sweet depth of slowly caramelized onions and the fresh, earthy notes of spinach create a harmonious balance that’s both comforting and impressive.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust, thawed
– 2 tablespoons rich unsalted butter
– 2 large yellow onions, thinly sliced into half-moons
– 1 teaspoon granulated sugar
– 4 cups fresh baby spinach leaves, washed and dried
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Gently unroll the thawed pie crust and press it into a 9-inch pie dish, trimming any excess overhang.
3. Line the crust with parchment paper and fill with pie weights or dried beans, then blind bake for 15 minutes until lightly golden. (Tip: Blind baking prevents a soggy bottom.)
4. Remove the weights and parchment, and set the crust aside to cool slightly.
5. In a large skillet over medium-low heat, melt the unsalted butter.
6. Add the thinly sliced onions and sprinkle with the granulated sugar; cook, stirring occasionally, for 25–30 minutes until deeply golden brown and caramelized. (Tip: Low, slow cooking develops the onions’ natural sweetness without burning.)
7. Stir in the fresh baby spinach and cook for 2–3 minutes just until wilted, then remove from heat.
8. In a medium bowl, whisk together the farm-fresh eggs, heavy cream, fine sea salt, finely ground black pepper, and freshly grated nutmeg until smooth.
9. Spread the caramelized onion and spinach mixture evenly over the bottom of the pre-baked crust.
10. Sprinkle the shredded Gruyère cheese over the onion-spinach layer.
11. Carefully pour the egg-cream mixture over the filling, ensuring it’s evenly distributed.
12. Bake at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is puffed and golden brown. (Tip: Insert a knife into the center; it should come out clean when done.)
13. Let the quiche cool on a wire rack for at least 10 minutes before slicing.
Yielded from the oven, this quiche boasts a creamy, velvety interior punctuated by sweet, tender onions and vibrant spinach, all encased in a crisp, buttery crust. Serve it warm or at room temperature, perhaps with a simple arugula salad dressed in lemon vinaigrette to complement its rich flavors.
Spinach Mushroom Quiche with Gruyere
Wrapped in a flaky, golden crust, this Spinach Mushroom Quiche with Gruyère emerges as a sophisticated yet comforting centerpiece, perfect for holiday brunches or elegant weekend gatherings. Its savory filling marries earthy mushrooms with vibrant spinach, all enveloped in a creamy custard enriched with nutty Gruyère cheese, creating a dish that feels both indulgent and wholesome. With each slice revealing layers of flavor and texture, it’s a timeless recipe that promises to impress guests and satisfy cravings alike.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 tablespoons unsalted butter, cold and cubed
– 8 ounces cremini mushrooms, sliced thinly
– 2 cups fresh baby spinach leaves, washed and patted dry
– 4 large farm-fresh eggs, at room temperature
– 1 cup heavy cream, rich and full-fat
– 1 cup Gruyère cheese, freshly grated
– 1/2 teaspoon kosher salt, finely ground
– 1/4 teaspoon freshly ground black pepper, aromatic and coarse
– 1/4 teaspoon ground nutmeg, freshly grated for warmth
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. Press the thawed pie crust firmly into a 9-inch pie dish, trimming any excess edges with a sharp knife.
3. In a large skillet over medium heat, melt the cold, cubed unsalted butter until it foams lightly, about 1 minute.
4. Add the thinly sliced cremini mushrooms and sauté, stirring occasionally, until they release their moisture and turn golden brown, approximately 8-10 minutes.
5. Stir in the washed and patted-dry baby spinach leaves, cooking just until wilted, about 2 minutes, then remove the skillet from heat to cool slightly.
6. In a medium mixing bowl, whisk together the room-temperature farm-fresh eggs and rich heavy cream until smooth and fully combined.
7. Fold in the freshly grated Gruyère cheese, finely ground kosher salt, aromatic coarse black pepper, and freshly grated ground nutmeg into the egg mixture.
8. Spread the cooled mushroom and spinach mixture evenly over the bottom of the pie crust in the dish.
9. Pour the egg and cheese custard mixture over the vegetables, ensuring it distributes uniformly without overflowing.
10. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is puffed and golden brown.
11. Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing to allow the custard to firm up.
12. Serve warm or at room temperature, garnished with extra Gruyère if desired.
Meticulously crafted, this quiche boasts a silky, custard-like interior that contrasts beautifully with the crisp, buttery crust and tender vegetable bites. Its rich, savory notes from the Gruyère and earthy mushrooms are balanced by the subtle sweetness of spinach, making it a versatile dish that pairs wonderfully with a light arugula salad or roasted potatoes for a complete meal. For a creative twist, try serving individual slices topped with a dollop of crème fraîche and a sprinkle of fresh chives to elevate its elegant profile.
Spinach Quiche with Parmesan Crust
Fusing the earthy depth of fresh spinach with the nutty richness of aged Parmesan, this elegant quiche transforms a simple brunch staple into a celebration-worthy centerpiece. Encased in a savory, buttery crust that shatters delicately with each forkful, it offers a perfect harmony of creamy custard and vibrant greens, ideal for a leisurely holiday morning or a sophisticated light supper. Its golden, domed presentation promises both visual appeal and deeply satisfying comfort.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ¼ cups all-purpose flour, plus extra for dusting
– ½ cup cold unsalted butter, cut into small cubes
– ½ cup finely grated aged Parmesan cheese, plus 2 tablespoons for topping
– 3-4 tablespoons ice-cold water
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 5 ounces fresh baby spinach leaves, thoroughly washed
– 4 large farm-fresh eggs
– 1 cup heavy cream
– ½ teaspoon kosher salt
– ¼ teaspoon finely ground black pepper
– ⅛ teaspoon freshly grated nutmeg
Instructions
1. In a large mixing bowl, combine 1 ¼ cups all-purpose flour and ½ cup cold cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Stir in ½ cup finely grated aged Parmesan cheese until evenly distributed.
3. Gradually add 3-4 tablespoons of ice-cold water, one tablespoon at a time, mixing gently with a fork just until the dough begins to clump together. Tip: Handle the dough minimally to keep the butter cold, which ensures a flaky crust.
4. Turn the dough out onto a lightly floured surface and gently press it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
5. Preheat your oven to 375°F (190°C).
6. On a floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess overhang and crimp the edges decoratively.
7. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust is lightly golden and set. Set aside to cool slightly.
8. While the crust bakes, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
9. Add 5 ounces of fresh baby spinach leaves to the skillet. Cook for 2-3 minutes, stirring constantly, until the spinach is just wilted and bright green. Transfer the mixture to a colander to drain any excess liquid, then spread it evenly over the bottom of the pre-baked crust. Tip: Squeezing out excess moisture from the spinach prevents a soggy quiche bottom.
10. In a medium bowl, whisk together 4 large farm-fresh eggs, 1 cup heavy cream, ½ teaspoon kosher salt, ¼ teaspoon finely ground black pepper, and ⅛ teaspoon freshly grated nutmeg until smooth and fully combined.
11. Slowly pour the egg mixture over the spinach and onion in the crust. Sprinkle the remaining 2 tablespoons of finely grated aged Parmesan cheese evenly over the top.
12. Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is puffed and golden brown. Tip: The quiche is done when a knife inserted near the center comes out clean. Allow it to cool on a wire rack for 10-15 minutes before slicing.
Silky and rich, the custard yields to a tender bite, punctuated by the subtle sweetness of caramelized onions and the fresh, mineral notes of spinach. Serve warm slices alongside a crisp arugula salad dressed with lemon vinaigrette, or enjoy at room temperature for a delightful picnic addition that showcases its perfectly balanced, savory depth.
Spinach and Artichoke Quiche
Nestled between brunch classics and elegant dinner options, this Spinach and Artichoke Quiche offers a harmonious blend of creamy, savory, and earthy flavors, all encased in a perfectly flaky, golden-brown crust. It’s a versatile centerpiece that feels both celebratory and comforting, ideal for holiday gatherings or a leisurely weekend morning. The combination of tender greens and tangy artichokes creates a sophisticated yet deeply satisfying dish that will impress any table.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust, thawed
– 1 tablespoon rich unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 5 ounces fresh baby spinach leaves
– 1 (14-ounce) can artichoke hearts, drained and roughly chopped
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup shredded Gruyère cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Gently unroll the thawed pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. In a large skillet over medium heat, melt the rich unsalted butter until it foams slightly.
4. Add the finely diced yellow onion and cook, stirring occasionally, for about 5 minutes until translucent and fragrant.
5. Stir in the minced fresh garlic and cook for 1 more minute, just until aromatic to avoid burning.
6. Add the fresh baby spinach leaves in batches, wilting each addition before adding more, which takes about 3-4 minutes total.
7. Remove the skillet from heat and fold in the drained, roughly chopped artichoke hearts.
8. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until fully combined and slightly frothy.
9. Stir in the freshly grated Parmesan cheese, shredded Gruyère cheese, freshly grated nutmeg, kosher salt, and finely ground black pepper.
10. Tip: For the flakiest crust, pre-bake it blind for 10 minutes before adding the filling to prevent sogginess.
11. Evenly spread the spinach and artichoke mixture into the bottom of the pie crust.
12. Carefully pour the egg and cream mixture over the vegetables, ensuring it seeps into all the crevices.
13. Tip: Gently tap the pie dish on the counter to release any air bubbles for a smoother texture.
14. Place the quiche on the center rack of the preheated oven and bake for 45 minutes, or until the center is set and the top is golden brown.
15. Tip: Check for doneness by inserting a knife near the center; it should come out clean with no liquid egg mixture.
16. Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing to allow it to set properly.
17. Wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘W’.
With its creamy, custard-like interior punctuated by the tender bite of spinach and artichokes, this quiche delivers a luxurious mouthfeel that’s both rich and balanced. The flaky, buttery crust provides a perfect textural contrast, making each slice a delight. For a creative twist, serve it warm alongside a crisp arugula salad dressed with a lemon vinaigrette to cut through the richness, or present it at room temperature as part of an elegant brunch buffet.
Mini Spinach Quiche Bites
On this festive December day, as the crisp winter air beckons for cozy gatherings, allow me to present an elegant yet effortless appetizer that marries sophistication with simplicity. These Mini Spinach Quiche Bites, with their golden, flaky crusts and vibrant, savory fillings, are the epitome of holiday entertaining—offering a burst of flavor in every delicate, single-serving morsel.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 sheets of frozen puff pastry, thawed but still cool to the touch
– 1 tablespoon of rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 5 ounces of fresh baby spinach leaves, roughly chopped
– 4 large farm-fresh eggs
– 1 cup of heavy cream, velvety and smooth
– 1 cup of sharp white cheddar cheese, freshly grated
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of freshly grated nutmeg
– 1/2 teaspoon of kosher salt
Instructions
1. Preheat your oven to 375°F and lightly grease two 12-cup mini muffin tins with cooking spray or butter.
2. On a lightly floured surface, roll out each thawed puff pastry sheet to a 12-inch square, then use a 3-inch round cutter to stamp out 24 circles, re-rolling scraps as needed.
3. Gently press each pastry circle into the prepared muffin cups, ensuring they reach up the sides to form a neat cup.
4. In a medium skillet over medium heat, warm the extra virgin olive oil until shimmering, about 1 minute.
5. Add the finely diced yellow onion and sauté until translucent and fragrant, approximately 4-5 minutes, stirring occasionally.
6. Stir in the minced garlic and cook for just 30 seconds until aromatic, being careful not to let it burn.
7. Add the roughly chopped baby spinach to the skillet and cook until wilted and any excess liquid has evaporated, about 2-3 minutes, then remove from heat and let cool slightly.
8. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until fully combined and slightly frothy.
9. Fold in the freshly grated sharp white cheddar cheese, finely ground black pepper, freshly grated nutmeg, and kosher salt until evenly distributed.
10. Stir the cooled spinach mixture into the egg mixture until well incorporated.
11. Evenly divide the filling among the pastry-lined muffin cups, filling each about three-quarters full to allow for rising.
12. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set with a slight jiggle in the center.
13. Let the quiche bites cool in the tins for 5 minutes before carefully transferring them to a wire rack to cool completely, which helps prevent sogginess.
Upon serving, these bites reveal a delightful contrast: the buttery, crisp puff pastry gives way to a creamy, velvety interior studded with tender spinach and sharp cheddar. For a festive touch, garnish with a sprinkle of fresh herbs or serve alongside a tangy aioli for dipping, making them an irresistible centerpiece at any holiday table.
Spinach and Ricotta Quiche
Beneath a golden, flaky crust lies a harmonious blend of creamy ricotta and vibrant spinach, creating a quiche that’s both elegant and comforting—perfect for brunch gatherings or a sophisticated weeknight dinner. This Spinach and Ricotta Quiche marries the earthy notes of fresh greens with the luxurious texture of cheese, all encased in a buttery pastry shell. It’s a dish that promises to impress with its balanced flavors and beautiful presentation, making it a standout addition to any table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 cups fresh baby spinach leaves, washed and dried
– 1 cup whole-milk ricotta cheese, creamy and smooth
– 4 large farm-fresh eggs, lightly beaten
– 1/2 cup heavy cream, rich and velvety
– 1/4 cup grated Parmesan cheese, aged and nutty
– 1/4 teaspoon freshly grated nutmeg, warm and aromatic
– 1/2 teaspoon kosher salt, coarse and pure
– 1/4 teaspoon finely ground black pepper, freshly milled
– 1 tablespoon unsalted butter, cold and high-quality
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking.
2. Place the store-bought pie crust into a 9-inch pie dish, pressing it gently against the sides and trimming any excess edges.
3. In a large skillet over medium heat, melt 1 tablespoon of cold, high-quality unsalted butter until it sizzles lightly.
4. Add 2 cups of fresh baby spinach leaves to the skillet, stirring constantly until they wilt completely, about 2-3 minutes, to remove excess moisture.
5. Transfer the wilted spinach to a cutting board, chop it finely, and let it cool to room temperature to prevent the eggs from curdling.
6. In a medium mixing bowl, combine 1 cup of creamy whole-milk ricotta cheese, 4 lightly beaten large farm-fresh eggs, and 1/2 cup of rich heavy cream, whisking until smooth.
7. Stir in 1/4 cup of aged, nutty grated Parmesan cheese, 1/4 teaspoon of warm, freshly grated nutmeg, 1/2 teaspoon of coarse kosher salt, and 1/4 teaspoon of freshly milled black pepper.
8. Fold the cooled, chopped spinach into the mixture until evenly distributed, being careful not to overmix to maintain a light texture.
9. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
10. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown, checking with a toothpick that comes out clean.
11. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing to allow the filling to firm up.
12. Serve warm or at room temperature, garnished with extra Parmesan if desired.
Resulting in a quiche with a custardy, velvety interior that contrasts beautifully with the crisp, flaky crust, each bite offers a subtle earthiness from the spinach and a creamy richness from the ricotta. For a creative twist, pair it with a simple arugula salad dressed in lemon vinaigrette to balance the flavors, or serve it alongside roasted tomatoes for a burst of acidity that enhances the dish’s elegance.
Spinach Quiche with Hash Brown Crust
Yielded from the union of a crispy hash brown base and a velvety spinach filling, this quiche transforms humble ingredients into an elegant brunch centerpiece. The golden crust provides a satisfying crunch that contrasts beautifully with the creamy, herbaceous interior, making it both visually stunning and deeply comforting. Perfect for holiday gatherings or leisurely weekend mornings, it’s a dish that feels special yet approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen shredded hash browns, thawed and squeezed dry
– 3 tablespoons unsalted butter, melted and slightly cooled
– 1 teaspoon kosher salt, divided
– 1 tablespoon extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 5 ounces fresh baby spinach, washed and dried
– 4 large farm-fresh eggs
– 1 cup heavy cream
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 1 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 400°F and lightly grease a 9-inch pie dish.
2. In a medium bowl, combine the thawed hash browns, melted butter, and ½ teaspoon of the kosher salt until evenly coated.
3. Press the hash brown mixture firmly into the bottom and up the sides of the prepared pie dish to form an even crust.
4. Bake the crust for 25 minutes, or until golden brown and crisp at the edges.
5. While the crust bakes, heat the extra virgin olive oil in a large skillet over medium heat.
6. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the fresh baby spinach in batches, wilting each addition before adding more, until all spinach is just wilted, about 3–4 minutes total.
9. Transfer the spinach mixture to a colander and press gently with a spoon to remove excess liquid; let cool slightly.
10. In a large bowl, whisk together the farm-fresh eggs, heavy cream, remaining ½ teaspoon kosher salt, freshly ground black pepper, and freshly grated nutmeg until smooth.
11. Stir the cooled spinach mixture and shredded Gruyère cheese into the egg mixture until well combined.
12. Pour the filling into the baked hash brown crust, spreading it evenly with a spatula.
13. Reduce the oven temperature to 375°F and bake the quiche for 35–40 minutes, until the center is set and the top is lightly golden.
14. Let the quiche cool in the dish on a wire rack for 10 minutes before slicing and serving.
Oozing with creamy richness and punctuated by the savory depth of Gruyère, each slice offers a delightful textural play between the crisp crust and tender filling. For a vibrant presentation, garnish with a sprinkle of fresh herbs or serve alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Spinach and Swiss Cheese Quiche
Perfect for a festive brunch or elegant light supper, this Spinach and Swiss Cheese Quiche marries the earthy depth of fresh greens with the nutty, creamy richness of a classic Alpine cheese. Encased in a flaky, buttery crust, it emerges from the oven as a golden, savory masterpiece that feels both comforting and sophisticated.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 store-bought or homemade pie crust, chilled
- 1 tablespoon rich unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 5 ounces fresh baby spinach leaves
- 4 large farm-fresh eggs
- 1 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 cup shredded Swiss cheese, preferably Gruyère
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chilled pie crust into a 9-inch pie dish, gently pressing it into the edges and trimming any excess overhang.
- Line the crust with parchment paper and fill with pie weights or dried beans, then blind bake for 15 minutes to set the shape and prevent sogginess.
- Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes until lightly golden.
- While the crust bakes, melt the unsalted butter in a large skillet over medium heat.
- Add the finely diced yellow onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
- Stir in the minced fresh garlic and cook for 1 minute until fragrant.
- Add the fresh baby spinach leaves in batches, wilting each addition before adding more, for about 3-4 minutes total until fully wilted and any liquid has evaporated.
- Transfer the spinach mixture to a plate to cool slightly.
- In a large mixing bowl, whisk together the farm-fresh eggs, heavy cream, fine sea salt, freshly ground black pepper, and freshly grated nutmeg until smooth and well combined.
- Stir the shredded Swiss cheese and the cooled spinach mixture into the egg custard.
- Pour the filling into the pre-baked pie crust, spreading it evenly.
- Bake the quiche on the middle oven rack for 45 minutes, or until the center is set and the top is puffed and golden brown.
- Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
Golden and inviting, the quiche offers a delightful contrast between the crisp, flaky crust and the tender, creamy filling. Each slice reveals a harmonious blend of savory, nutty cheese and sweet, earthy spinach, elevated by a hint of warm nutmeg. For a beautiful presentation, serve it warm alongside a simple arugula salad dressed with a lemon vinaigrette to cut through the richness.
Spinach and Sausage Quiche
Just as the winter chill settles in, a warm, savory quiche emerges as the ultimate comfort food—perfect for holiday gatherings or cozy weekend brunches. Spinach and sausage quiche marries earthy greens with hearty pork in a buttery, flaky crust, creating a dish that’s both elegant and deeply satisfying. With its golden-brown top and creamy interior, it’s a showstopper that’s surprisingly simple to prepare.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought or homemade pie crust, chilled
– 8 ounces Italian sausage, casings removed
– 1 cup fresh baby spinach leaves, roughly chopped
– 1/2 cup shredded Gruyère cheese, aged and nutty
– 4 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1/4 teaspoon freshly grated nutmeg, aromatic
– 1/2 teaspoon kosher salt, coarse
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat.
2. Press the chilled pie crust into a 9-inch pie dish, trimming any excess edges, and prick the bottom with a fork to prevent bubbling.
3. In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles, until browned and no longer pink, about 5-7 minutes.
4. Add the roughly chopped baby spinach leaves to the skillet and sauté until wilted, about 2 minutes, then remove from heat and let cool slightly.
5. In a medium bowl, whisk together the farm-fresh eggs, rich heavy cream, aromatic freshly grated nutmeg, coarse kosher salt, and finely ground black pepper until smooth.
6. Sprinkle half of the aged, nutty shredded Gruyère cheese evenly over the bottom of the pie crust.
7. Spread the cooled sausage and spinach mixture over the cheese layer in the pie crust.
8. Pour the egg and cream mixture over the sausage and spinach, ensuring it’s evenly distributed.
9. Top with the remaining shredded Gruyère cheese.
10. Place the pie dish on the preheated baking sheet in the oven and bake for 45 minutes, or until the center is set and the top is golden brown.
11. Remove from the oven and let the quiche cool on a wire rack for 10 minutes before slicing.
Elegantly silky and richly flavored, this quiche boasts a custard-like texture that melts in your mouth, with the savory sausage and earthy spinach providing a delightful contrast. Serve it warm with a crisp green salad for a balanced meal, or slice it into wedges for a festive holiday buffet—it’s versatile enough to shine at any occasion.
Spinach Quiche with Herbed Cream
Vividly capturing the essence of a leisurely weekend brunch, this Spinach Quiche with Herbed Cream presents a harmonious blend of earthy greens and luxurious dairy. Its golden, flaky crust cradles a velvety custard, elevated by a dollop of airy, fragrant cream that promises to transform any morning into a special occasion.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 1 store-bought refrigerated pie crust, thawed
- 1 tablespoon rich unsalted butter
- 1 small yellow onion, finely diced
- 5 ounces fresh baby spinach leaves
- 4 large farm-fresh eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the thawed pie crust and gently press it into a 9-inch pie dish, crimping the edges decoratively. Tip: For a flakier crust, chill the lined dish in the refrigerator for 10 minutes before baking.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake the crust for 15 minutes, then carefully remove the weights and parchment.
- Bake the empty crust for another 5 minutes until it appears dry and just beginning to color. Set aside to cool slightly.
- In a large skillet over medium heat, melt the unsalted butter.
- Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and soft.
- Add the fresh baby spinach leaves and cook, stirring frequently, for 2-3 minutes until just wilted. Transfer this mixture to a plate to cool.
- In a large mixing bowl, whisk together the farm-fresh eggs, heavy cream, and whole milk until completely smooth and homogenous.
- Whisk in the finely ground black pepper and freshly grated nutmeg.
- Stir the cooled spinach-onion mixture and the shredded Gruyère cheese into the egg custard.
- Pour the filling into the pre-baked pie crust. Tip: To prevent spills, place the filled dish on a rimmed baking sheet before transferring to the oven.
- Bake at 375°F (190°C) for 35-40 minutes. The quiche is done when the center is set and a knife inserted comes out clean, and the top is a deep, golden brown.
- Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes. Tip: This resting time allows the custard to finish setting, making for cleaner slices.
- While the quiche rests, prepare the herbed cream by stirring together the sour cream, finely chopped fresh chives, and finely chopped fresh dill in a small bowl.
Just as delightful warm or at room temperature, the quiche boasts a contrast of the crisp, buttery crust against the impossibly tender, savory filling. The accompanying herbed cream adds a bright, tangy note that cuts through the richness beautifully. For a stunning presentation, serve each wedge with a generous swirl of the cream and a simple side of peppery arugula salad.
Spinach and Roasted Red Pepper Quiche
Brimming with vibrant colors and sophisticated flavors, this Spinach and Roasted Red Pepper Quiche transforms simple ingredients into an elegant centerpiece. Its flaky, buttery crust cradles a velvety custard punctuated by earthy spinach and sweet, smoky peppers, creating a dish that’s as visually stunning as it is delicious. Perfect for a leisurely weekend brunch or a light yet impressive dinner, it promises to delight both the palate and the eye.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought or homemade pie crust, chilled
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 5 ounces fresh baby spinach leaves
– 1 cup jarred roasted red peppers, drained and chopped
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup shredded Gruyère cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Gently press the chilled pie crust into a 9-inch pie dish, trimming any excess overhang.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes, then carefully remove the weights and parchment.
5. Bake the empty crust for another 5 minutes until it looks dry and set, then set it aside to cool slightly. Tip: This step prevents a soggy bottom.
6. Heat the extra virgin olive oil in a large skillet over medium heat.
7. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Add the fresh baby spinach leaves and cook for 2-3 minutes, stirring constantly, until just wilted.
10. Transfer the spinach mixture to a colander and press gently with a spoon to remove excess liquid. Tip: Removing moisture ensures the quiche filling sets properly.
11. In a large mixing bowl, whisk together the farm-fresh eggs, heavy cream, and whole milk until completely smooth and homogenous.
12. Whisk in the shredded Gruyère cheese, kosher salt, finely ground black pepper, and freshly grated nutmeg.
13. Stir in the chopped roasted red peppers and the cooked spinach-onion mixture until evenly distributed.
14. Pour the filling into the pre-baked pie crust, spreading it evenly with a spatula.
15. Place the quiche on a baking sheet and bake at 375°F for 40-45 minutes. Tip: The quiche is done when the center is just set and a knife inserted comes out clean, and the top is golden brown.
16. Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing.
Kaleidoscopic in its presentation, each slice reveals a beautiful mosaic of green spinach and crimson peppers suspended in a rich, creamy custard. The flaky crust provides a delightful textural contrast to the tender, savory filling, while the nutmeg adds a whisper of warmth that complements the smoky sweetness of the peppers. For a stunning brunch spread, serve it slightly warm alongside a simple arugula salad dressed with lemon vinaigrette.
Spinach and Smoked Gouda Quiche
Delightfully bridging the gap between rustic comfort and refined elegance, this Spinach and Smoked Gouda Quiche offers a savory centerpiece perfect for any gathering. With its flaky, buttery crust and a rich, creamy filling punctuated by the gentle smokiness of Gouda and the earthy freshness of spinach, it’s a dish that feels both celebratory and effortlessly approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought or homemade pie crust, chilled and ready to roll
– 1 tablespoon of rich unsalted butter
– 1 small yellow onion, finely diced
– 2 cups of fresh baby spinach leaves, thoroughly washed and patted dry
– 4 large farm-fresh eggs
– 1 cup of heavy cream, at room temperature
– 1 cup of shredded smoked Gouda cheese, with its distinctively smooth and smoky notes
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of freshly grated nutmeg
– 1/4 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Roll out the chilled pie crust to fit a 9-inch pie dish, gently pressing it into the bottom and sides; trim any excess dough from the edges.
3. In a medium skillet over medium heat, melt the rich unsalted butter until it foams slightly.
4. Add the finely diced yellow onion and sauté for 5–7 minutes, until it turns translucent and softens.
5. Stir in the fresh baby spinach leaves and cook for 2–3 minutes, just until wilted; remove from heat and let cool slightly.
6. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until fully combined and smooth.
7. Fold in the shredded smoked Gouda cheese, finely ground black pepper, freshly grated nutmeg, and fine sea salt.
8. Gently mix in the cooled spinach and onion mixture until evenly distributed.
9. Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
10. Bake in the preheated oven for 40–45 minutes, until the top is golden brown and the center is set, with no jiggle when gently shaken.
11. Remove from the oven and let the quiche cool on a wire rack for at least 15 minutes before slicing.
12. Serve warm or at room temperature, garnished with extra fresh herbs if desired.
Golden and aromatic straight from the oven, this quiche boasts a custardy interior that melts on the tongue, contrasted by the crisp, flaky crust. For a creative twist, pair it with a simple arugula salad dressed in lemon vinaigrette to balance the richness, or serve it as part of a brunch buffet alongside fresh fruit and artisanal breads.
Spinach Quiche with Puff Pastry
A sophisticated yet approachable dish, this Spinach Quiche with Puff Pastry transforms humble ingredients into an elegant centerpiece. With its flaky, buttery crust and creamy, herbaceous filling, it’s perfect for brunch gatherings or a leisurely weekend meal. The combination of tender spinach and rich cheeses creates a harmonious balance that feels both indulgent and wholesome.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 sheet of frozen puff pastry, thawed until pliable
- 1 tablespoon of rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves of garlic, minced
- 5 ounces of fresh baby spinach leaves
- 4 large farm-fresh eggs
- 1 cup of heavy cream
- 1/2 cup of grated Gruyère cheese
- 1/4 cup of grated Parmesan cheese
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of finely ground black pepper
- 1/4 teaspoon of freshly grated nutmeg
Instructions
- Preheat your oven to 400°F and lightly grease a 9-inch pie dish.
- Unfold the thawed puff pastry sheet and gently press it into the prepared pie dish, trimming any excess edges with a sharp knife.
- Prick the bottom of the pastry all over with a fork to prevent puffing during baking.
- Line the pastry with parchment paper and fill with pie weights or dried beans, then blind bake for 15 minutes until lightly golden.
- While the crust bakes, heat the extra virgin olive oil in a large skillet over medium heat.
- Sauté the finely diced yellow onion for 5-7 minutes until translucent and fragrant.
- Add the minced garlic and cook for 1 minute more, stirring constantly to avoid burning.
- Tip: For deeper flavor, cook the onions slowly until they begin to caramelize.
- Gradually add the fresh baby spinach leaves to the skillet, wilting them in batches until all are tender and bright green, about 3-4 minutes total.
- Remove the skillet from heat and let the spinach mixture cool slightly.
- In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until smooth and fully combined.
- Stir in the grated Gruyère cheese, grated Parmesan cheese, kosher salt, finely ground black pepper, and freshly grated nutmeg.
- Fold the cooled spinach mixture into the egg and cheese mixture until evenly distributed.
- Tip: For a silkier texture, ensure all ingredients are at room temperature before mixing.
- Remove the parchment and weights from the pre-baked puff pastry crust.
- Pour the filling into the warm crust, spreading it evenly with a spatula.
- Reduce the oven temperature to 375°F and bake the quiche for 30-35 minutes.
- Tip: The quiche is done when the center is set and the top is golden brown, with no liquid jiggle when gently shaken.
- Let the quiche cool on a wire rack for at least 10 minutes before slicing.
Flaky layers of puff pastry give way to a velvety, herb-infused custard punctuated by tender spinach and savory cheeses. Serve warm slices alongside a crisp arugula salad dressed in lemon vinaigrette, or enjoy at room temperature for a portable picnic delight. Its elegant simplicity makes it a versatile dish that shines whether presented on a brunch buffet or as the star of a cozy dinner table.
Spinach and Leek Quiche
Glistening with golden-brown perfection, this spinach and leek quiche emerges as a sophisticated yet comforting centerpiece, blending the earthy sweetness of tender leeks with the vibrant freshness of spinach in a creamy, custard-like filling, all cradled within a flaky, buttery crust that promises to elevate any brunch or light supper to an occasion worth savoring.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pre-made 9-inch pie crust, chilled and flaky
– 2 tablespoons unsalted butter, rich and creamy
– 2 medium leeks, white and light green parts only, thinly sliced and rinsed well
– 4 cups fresh baby spinach leaves, packed and vibrant green
– 4 large farm-fresh eggs, at room temperature
– 1 cup heavy cream, velvety and smooth
– 1/2 cup whole milk, fresh and cold
– 1 cup shredded Gruyère cheese, nutty and finely grated
– 1/4 teaspoon freshly grated nutmeg, aromatic and warm
– 1/2 teaspoon kosher salt, coarse and balanced
– 1/4 teaspoon finely ground black pepper, freshly cracked
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up, which helps ensure a crisp bottom crust.
2. In a large skillet over medium heat, melt the unsalted butter until it foams slightly, about 1 minute.
3. Add the thinly sliced leeks and sauté, stirring occasionally, until they become soft and translucent, about 5–7 minutes, being careful not to let them brown.
4. Stir in the fresh baby spinach and cook just until wilted, about 2–3 minutes, then remove the skillet from the heat and let the mixture cool slightly.
5. In a medium mixing bowl, whisk together the farm-fresh eggs, heavy cream, and whole milk until fully combined and smooth, about 1 minute.
6. Fold in the shredded Gruyère cheese, freshly grated nutmeg, kosher salt, and finely ground black pepper until evenly distributed.
7. Gently mix the cooled leek and spinach mixture into the egg base, ensuring it’s well incorporated without overmixing.
8. Pour the filling into the chilled pie crust, spreading it evenly with a spatula, and place the quiche on the preheated baking sheet.
9. Bake for 40–45 minutes, or until the center is set and the top is golden brown, checking at 35 minutes to avoid overbaking.
10. Remove from the oven and let the quiche cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
11. Serve warm or at room temperature, garnished with extra cracked pepper if desired.
Captivating in its simplicity, this quiche offers a silky, tender texture that melts on the palate, with the nutty Gruyère and aromatic nutmelding harmoniously with the sweet leeks and fresh spinach. For a creative twist, pair it with a crisp arugula salad dressed in lemon vinaigrette, or slice it into elegant wedges for a portable picnic delight that showcases its refined, savory depth.
Spinach Quiche with Almond Flour Crust
Beyond the ordinary breakfast fare, this elegant spinach quiche with an almond flour crust offers a sophisticated yet approachable centerpiece for any brunch gathering. Its golden, nutty crust cradles a velvety filling of vibrant greens and rich dairy, creating a dish that feels both indulgent and wholesome. Perfect for holiday mornings or leisurely weekend meals, it promises to impress with minimal fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 1 ½ cups finely ground almond flour
- ¼ cup cold unsalted butter, cubed
- 1 large farm-fresh egg, lightly beaten
- ¼ teaspoon fine sea salt
- 6 large farm-fresh eggs
- 1 cup heavy cream
- ½ cup whole milk
- 4 ounces sharp white cheddar cheese, freshly grated
- 5 ounces fresh baby spinach leaves, thoroughly washed
- ½ cup sweet yellow onion, finely diced
- 2 tablespoons rich extra virgin olive oil
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon finely ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine 1 ½ cups finely ground almond flour and ¼ teaspoon fine sea salt.
- Add ¼ cup cold unsalted butter, cubed, and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Stir in 1 large farm-fresh egg, lightly beaten, until the dough just comes together.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Prick the bottom of the crust all over with a fork, then bake for 10 minutes, or until lightly golden. Remove and let cool slightly.
- While the crust bakes, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
- Add ½ cup sweet yellow onion, finely diced, and sauté for 5 minutes, or until softened and translucent.
- Add 5 ounces fresh baby spinach leaves and cook for 2–3 minutes, stirring constantly, until just wilted. Transfer to a plate to cool.
- In a large bowl, whisk together 6 large farm-fresh eggs, 1 cup heavy cream, and ½ cup whole milk until smooth and well combined.
- Stir in 4 ounces sharp white cheddar cheese, freshly grated, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon finely ground black pepper.
- Gently fold the cooled spinach and onion mixture into the egg mixture. Tip: Ensure the spinach is cooled to prevent the eggs from curdling.
- Pour the filling into the pre-baked crust, spreading it evenly.
- Bake the quiche at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
- Let the quiche cool on a wire rack for at least 10 minutes before slicing.
Delightfully creamy and packed with flavor, this quiche boasts a tender, custard-like interior contrasted by the crisp, nutty almond crust. Serve it warm with a side of mixed greens dressed in a light vinaigrette, or enjoy it at room temperature for a portable picnic treat that elevates any occasion.
Summary
Deliciously versatile, these 20 creamy spinach quiche recipes offer something for every home cook—from easy weeknight dinners to impressive brunch centerpieces. We hope you find a new favorite! Give one a try this weekend, leave a comment below with your top pick, and don’t forget to share this roundup on Pinterest to inspire fellow food lovers. Happy baking!
