Having people over for brunch? Impress your guests with this sensational spinach quiche recipe!
With its flaky golden crust and cheesy spinach custard filling, what’s not to love?
Quiche recipes are some of my favorites for an extra special for breakfast or brunch.
The flavor and texture combinations never disappoint, but also, they’re not at all difficult to make.
In fact, I don’t even bother making a pie crust from scratch or using fresh spinach, here.
Their store-bought, frozen counterparts work just as well.
So, are you in need of a remarkable homemade dish, but don’t want to slave away in the kitchen?
Then you have to give my spinach quiche recipe a try!
To be clear, this quiche is more than just a pie with spinach in it.
It all starts with the crust, which is baked to a crisp and flaky goodness. No soggy bottoms, here!
Then, there’s the custard. Made with the perfect ratio of milk and eggs, it’s creamy and fluffy as can be.
And the addition of feta crumbles and cheddar cheese makes it even richer and more flavorful!
Next up is the sauteed spinach and mushrooms, which balance out the richness of the custard well.
You’d think that’s it, but it’s not.
To finish off all this gloriousness is even more shredded cheddar on top.
When baked, the cheese turns all bubbly and ooey-gooey. And then as it cools, it forms a crisp golden outer crust.
I don’t know about you, but all that in one dish sounds freakin’ awesome to me!
How to Make Spinach Quiche
Preheat the oven and fit the crust into a pie pan.
While this recipe doesn’t require blind-baking the crust, I highly recommend it! Check out the instructions in the tips section.
2. Cook the spinach filling.
Melt some butter in a saucepan and add the onion and garlic. Stir for about 7 minutes, or until the onion bits become translucent.
Add in the spinach, mushrooms, feta, and cheddar. Season with salt and pepper.
3. Make the custard.
Whisk together the eggs and milk. Season with salt and pepper.
4. Assemble the quiche.
Spread the spinach filling evenly into the pie shell, and then pour the custard.
Bake it for 15 minutes, then sprinkle more cheddar on top. Continue baking it for 35 to 40 more minutes.
6. Serve it and enjoy!
Allow the quiche to cool for 10 minutes before you slice. Dig in!
Tips for the Best Quiche
This quiche is incredible on its own. But for a hearty meal, check out my post ‘what to serve with quiche‘.
Also, check out these tips to make sure your quiche is perfect every time:
- Use heavy cream instead of milk for an extra rich and fluffy custard.
- Use frozen spinach for convenience. But don’t forget to drain it! Otherwise, the liquid will make the custard watery and the crust soggy.
- If you prefer canned spinach, that’s fine too. But keep in mind it’s often a bit saltier than frozen so you won’t need to add extra.
- Cheese makes everything grater (get it?)! Get creative with different cheeses like gruyere, mozzarella, goat cheese, etc.
- Make it meaty with sliced ham or bacon crumbles!
- Spread the spinach filling and cheese evenly. Otherwise, there’ll be slices with too much or too little filling/topping.
- Blind-bake the crust so it stays nice and crisp. Bake a frozen crust for 2 to 3 minutes at 350 degrees Fahrenheit. Poke small holes all over it with a fork. Bake it for 12 more minutes. Poke more holes in case it gets puffy.
- Keep a close eye on the pie during the last 10 to 15 minutes of baking. If the crust edges are over-browning, cover them loosely with foil or a pie shield.
- Give the pie a little jiggle to test for doneness. The middle part should still jiggle a little bit. Don’t worry, it’ll continue to cook as it cools.
How to Store and Reheat
Another awesome thing about quiches is that they keep well. They’ll last 7 days in the fridge and months in the freezer!
So if you’re looking for a freezer-friendly, make-ahead breakfast, this spinach quiche won’t bring you down.
First, allow the quiche to cool completely.
Then, cover it tightly with plastic wrap or place it in an air-tight container. Refrigerate the quiche for up to a week.
Cover the pie with foil and reheat in the oven at 350 degrees Fahrenheit for 10 to 15 minutes.
For smaller or individual slices, reheat in the microwave for 30 seconds.
Or, just enjoy it cold! Either way, you can’t beat it for breakfast.
How to Freeze
Again, let the quiche cool completely first before storing it.
Double-wrap the quiche in plastic wrap and aluminum foil.
The foil will protect the quiche from freezer burn. The plastic wrap will keep the foil from sticking to the top of the quiche.
Place the wrapped quiche in a freezer-safe bag, squeeze out as much air as you can, and seal.
Label the bag accordingly, and then freeze it. Store it for up to 3 months.
Tip: you can either freeze the quiche as a whole, or slice it up first, and then wrap them individually.
I personally prefer the 2nd option, because it allows me to reheat a few slices at a time without having to take out the whole thing!
Transfer the quiche to the fridge a day before you plan on serving it.
Remove the wrappings, cover it with foil, and reheat it at 350 degrees Fahrenheit for 10 to 15 minutes.
Or, just reheat it straight from the freezer for 30 to 45 minutes at 350 degrees Fahrenheit.
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