Easy Weeknight Spinach and Cheese Quiche
Spinach and cheese quiche is one of those dishes that looks like you spent hours in the kitchen, but the reality is much simpler. It bakes up rich and creamy with a crisp, buttery crust and a filling packed with wilted spinach and sharp, nutty cheese.
Make it for a quick dinner tonight and save the leftovers for lunch tomorrow. It’s just as good cold as it is warm, which makes it a real workhorse for busy weeks.
Why This Quiche Works
The custard gets its silky texture from a mix of whole eggs and heavy cream, cut with just enough milk so it never feels heavy. The spinach stays tender and the cheese browns into those golden, bubbly spots on top.
I keep coming back to this version because it’s reliable every single time. You don’t even need to mess with homemade pastry dough; a good frozen crust works beautifully as long as you blind-bake it first.
That blind-bake is the whole secret. It sets the crust so the bottom stays crisp and flaky, never soggy, even under all that custard.
Ingredients
- 1 (9-inch) frozen deep-dish pie crust: no need to thaw, blind-baking does the work
- 4 large eggs: the base of the custard
- 1 cup heavy cream: for a rich, smooth set
- 1/2 cup whole milk: lightens the custard just enough
- 1/2 tsp salt: fine sea salt or kosher
- 1/4 tsp black pepper: freshly ground
- 1/8 tsp freshly grated nutmeg: optional, but it rounds out the cheese
- 10 oz frozen chopped spinach: thawed and squeezed bone-dry
- 1 cup shredded sharp cheddar cheese: gives it that deep savory bite
- 1/2 cup shredded Gruyère cheese: for the nutty, melty layer
Variations / Substitutions
- Swap the greens: use an equal amount of sautéed kale or Swiss chard instead of spinach. Wilt and squeeze them just as dry.
- Change up the cheese: fontina, gouda, or a mild mozzarella all melt beautifully. For a tangier quiche, try crumbled feta and add a handful of chopped fresh dill.
- Make it dairy-free: this one is tricky with custard, but a firm silken tofu blended with a little plant milk and nutritional yeast can stand in for the egg-cream mix. The texture will be softer and less rich.
- Add a kick: a pinch of cayenne or a few grinds of smoked paprika in the custard works well with the spinach and cheese.
If you enjoy this quiche, try my Mushroom and Swiss Quiche next.
How to Make Spinach and Cheese Quiche
Step 1: Blind-Bake the Crust
Preheat your oven to 375°F (190°C). Place the frozen pie crust on a rimmed baking sheet and line it with a piece of parchment paper, pressing it gently into the corners. Fill the parchment with pie weights, dried beans, or uncooked rice, enough to cover the bottom and come up the sides a bit.
Bake the weighted crust for 15 minutes. The edges will look dry and just start to color. Remove the parchment and weights, then use a fork to lightly prick the bottom of the crust a few times to release steam. Slide it back into the oven for another 8 to 10 minutes, until the bottom looks dry and set but not deeply browned. The crust will finish browning once the filling goes in, so don’t overdo it now.
Step 2: Mix the Custard
In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 tsp salt, 1/4 tsp pepper, and the nutmeg until smooth and a little frothy. This takes about 30 seconds. Make sure the spinach is as dry as possible, then pull it apart with your fingers and fold it into the egg mixture along with both shredded cheeses.
The mixture will look thick and crowded with greens and cheese. That’s exactly how it should be. Stir just until everything is evenly distributed so you don’t break down the spinach any further.
Step 3: Fill and Bake the Quiche
Pour the custard into the pre-baked crust and spread it into an even layer with a spatula. It will mound up a bit in the center, and that is fine. Slide the baking sheet back into the oven, still at 375°F (190°C).
Bake for 35 to 40 minutes. You’re looking for the edges to puff up and turn deeply golden, while the very center still has a slight jiggle when you give the pan a gentle nudge. If the crust edges darken too fast before the quiche is set, tent them loosely with strips of foil. The residual heat will carry the center to a soft, custardy finish after you pull it out.
Step 4: Cool and Slice the Quiche
Move the quiche to a wire rack and let it cool for at least 10 minutes before you slice. This short rest helps the custard firm up so you get clean wedges and not a puddle.
Slice it into 6 wedges and serve warm, or let it cool completely and enjoy it at room temperature. Either way, the crust stays crisp and the filling holds its shape.
Tips for the Best Quiche
- Squeeze the spinach completely dry: wrap the thawed spinach in a clean kitchen towel and wring it over the sink until no more water drips out. Extra moisture is the fastest way to a watery quiche.
- Use any melting cheese you have: a mix of cheddar and gruyère is what I reach for, but fontina, gouda, or even provolone all do the job. The key is a cheese that gets soft and slightly stringy.
- Check for doneness at the right spot: insert a paring knife 1 inch from the edge of the quiche. It should come out clean. The center will still look a little wobbly, and that’s what you want.
- Cool before cutting, really: slicing too soon lets the custard run, even if it’s fully baked. Ten minutes on the rack makes a noticeable difference.
Storing Leftovers
- Refrigerate: cover leftover quiche tightly and store in the fridge for up to 4 days. A plate wrapped in plastic works fine.
- Reheating: warm individual slices on a baking sheet in a 300°F (150°C) oven for 10 to 12 minutes, or until heated through. The crust recrisps and the custard softens gently.
- Serve cold: this quiche is genuinely good straight from the fridge. The flavors settle and the texture becomes denser, almost like a savory cheesecake.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
You can. Sauté 8 oz of fresh spinach in a skillet with a little oil until it wilts, then squeeze it bone-dry and chop it roughly before adding it to the custard.
Can I make this quiche without a crust?
Yes. Grease a 9-inch pie dish well and pour the custard straight in. Bake at the same temperature but check for doneness a few minutes early, it may cook slightly faster without the crust as insulation. The finished dish will be closer to a frittata.
Can I add bacon or ham?
Absolutely. Cook 4 strips of bacon until crisp, crumble them, and fold the bits into the custard along with the cheese and spinach. For ham, dice about 1/2 cup and add it raw, the quiche’s bake time is enough to warm it through.
Can I use all milk instead of heavy cream?
You can, but the quiche will be noticeably less rich and the custard may set a bit softer. If you need to lighten it, replace half the heavy cream with whole milk and keep at least 1/2 cup of full-fat dairy in the mix.
Spinach and Cheese Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Line the frozen crust with parchment and fill with pie weights. Bake 15 minutes. Remove weights and parchment, prick bottom with a fork, then bake another 8 to 10 minutes until dry and set.
- In a large bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth. Fold in the squeezed spinach, cheddar, and Gruyère.
- Pour the mixture into the crust and spread even. Bake for 35 to 40 minutes, until edges are puffed and golden and the center jiggles slightly.
- Cool on a wire rack for 10 minutes, then slice and serve warm or at room temperature.
