If you’ve ever craved a dish that’s both comforting and elegant, this Spinach and Cheese Quiche Recipe is like a little slice of heaven right on your plate. It combines tender sautéed spinach and aromatic onions with a rich, cheesy custard that bakes up perfectly fluffy and golden. Whether for a weekend brunch, a light lunch, or a cozy dinner, this quiche balances fresh greens and melty cheeses flawlessly, making it one of those recipes you’ll want to keep close for whenever you need a crowd-pleaser with heart and flavor.
Ingredients You’ll Need
The simplicity of this Spinach and Cheese Quiche Recipe lies in its accessible ingredients that each bring something special to the table. From the fragrant garlic to the creamy cheeses, every element works together to create a dish bursting with vibrant color, lush texture, and irresistible taste.
- 2 tablespoons olive oil: Adds a subtle, fruity richness that softens the onions beautifully.
- 1 medium yellow onion, diced: Brings sweetness and depth when sautéed until tender.
- 4 cloves garlic, minced: Provides a wonderful aroma and sharp flavor punch.
- 6 cups packed fresh spinach, roughly chopped: The star green that wilts into a tender, nutrient-packed layer.
- 8 large eggs: The essential custard base that binds everything with silky texture.
- â…“ cup heavy cream (or milk, or canned coconut milk for dairy-free): Enriches the custard for a smooth, luxurious mouthfeel.
- ½ teaspoon sea salt: Enhances all the natural flavors in the quiche.
- ½ teaspoon black pepper: Adds just the right hint of warmth and spice.
- ½ teaspoon baking powder (optional, for a fluffier quiche): Helps the quiche rise slightly for a lighter bite.
- 1 cup shredded Swiss cheese: Offers a nutty, creamy dimension that melts perfectly.
- 1 cup shredded cheddar cheese: Adds tangy sharpness and golden color on top.
How to Make Spinach and Cheese Quiche Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large skillet over medium heat. Toss in the diced yellow onion and sauté for about 5 to 6 minutes until they turn soft and translucent. Then stir in the minced garlic, cooking just one more minute until you can smell that warm garlic fragrance filling the kitchen. Finally, add the roughly chopped spinach and cook until it wilts down, which should take around 2 minutes. This step is crucial since it brings out the spinach’s flavor and reduces its volume so your quiche won’t be watery later.
Step 2: Whisk Eggs and Combine Ingredients
In a spacious bowl, whisk together the eggs with heavy cream – or your choice of milk or coconut milk if you prefer dairy-free options. Season the mixture with sea salt, black pepper, and the optional baking powder for fluffiness. Once blended, fold in the sautéed spinach mixture along with the shredded Swiss and cheddar cheeses. This combination gives you a rich, creamy filling that bakes into a tantalizingly soft center contrasted by melted cheesy pockets.
Step 3: Bake the Quiche
Transfer the filling into a 9-inch pie pan or any suitable baking dish. Pop it into the oven preheated to 350°F (177°C). Bake for 30 to 35 minutes, patiently waiting for the quiche to set and develop a beautiful golden-brown top. You’ll know it’s done when a knife inserted near the center comes out clean and the edges have pulled slightly away from the pan.
How to Serve Spinach and Cheese Quiche Recipe
Garnishes
A garnish can elevate your quiche in both appearance and flavor. Freshly chopped chives or parsley sprinkled over the top add a pop of green and bright herbal notes. If you enjoy a little contrast, a light drizzle of balsamic glaze can enhance the savory richness wonderfully.
Side Dishes
This Spinach and Cheese Quiche Recipe pairs beautifully with a variety of sides. A crisp mixed greens salad dressed simply with lemon vinaigrette complements the creamy quiche perfectly. Roasted cherry tomatoes or a bowl of fresh fruit also balance richness while adding sweetness and vibrancy to your meal.
Creative Ways to Present
Looking to impress your guests? Serve the quiche sliced into wedges on rustic wooden boards accompanied by bowls of colorful roasted vegetables or a bright tomato salsa. You can also offer individual mini-quiches baked in muffin tins for a fun, bite-sized presentation that’s perfect for brunch parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover quiche, let it cool completely before wrapping it tightly in plastic wrap or transferring to an airtight container. Store in the refrigerator for up to 3 days. When ready to enjoy, slices can be eaten cold or gently warmed to bring back some softness.
Freezing
To freeze your spinach and cheese quiche, wrap whole or individual portions tightly in foil and place them in a freezer-safe bag. Frozen quiche stays delicious for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat quiche slices in a 350°F (177°C) oven for 10 to 15 minutes or until warmed through and the crust regains its crispness. Alternatively, a quick microwave zap works well if you’re in a hurry, but the texture is at its best when baked gently.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh. Just be sure to thaw it fully and squeeze out excess moisture before sautéing to avoid soggy quiche filling.
Is it necessary to use two types of cheese?
While this recipe shines with Swiss and cheddar for a balance of creaminess and sharpness, feel free to experiment with your favorite cheeses like Gruyère or mozzarella for different flavors.
Can I make this quiche dairy-free?
Absolutely! Swap the heavy cream for canned coconut milk and use dairy-free cheese alternatives. The spinach and egg base remains deliciously satisfying without dairy.
Why add baking powder?
Baking powder is optional but helps the quiche rise slightly, giving it a lighter, fluffier texture that’s a nice change from very dense quiches.
How do I know when the quiche is fully cooked?
Look for a golden-brown crust and set filling. The center should no longer be runny, and a knife inserted should come out clean or with just a few moist crumbs.
Final Thoughts
This Spinach and Cheese Quiche Recipe is a true keeper, effortlessly combining simple ingredients into a dish that feels both homey and special. It’s perfect for sharing with family or impressing guests with your culinary skills without complicated steps. I can’t wait for you to try it and add your own spin on it!
Print
Spinach and Cheese Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and savory spinach quiche packed with sautéed onions, garlic, fresh spinach, and a blend of Swiss and cheddar cheeses, all baked to golden perfection in a flaky crustless quiche base. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups packed fresh spinach, roughly chopped
Egg Mixture
- 8 large eggs
- â…“ cup heavy cream (or milk, or canned coconut milk for dairy-free)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional, for a fluffier quiche)
Cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5-6 minutes until softened. Then add minced garlic and cook for 1 minute until fragrant. Add the fresh chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and set aside.
- Whisk Eggs and Combine: In a large bowl, whisk together the eggs, heavy cream (or milk/coconut milk), sea salt, black pepper, and baking powder if you are using it for a fluffier texture. Stir in the cooked spinach and onion mixture along with the shredded Swiss and cheddar cheeses, combining everything evenly.
- Bake: Pour the combined mixture into a 9-inch pie pan or baking dish. Preheat your oven to 350°F (177°C). Bake the quiche for 30-35 minutes, or until the center is set and the top is lightly golden brown. Let it cool slightly before slicing and serving.
Notes
- You can substitute heavy cream with milk or canned coconut milk for a dairy-free alternative.
- Adding ½ teaspoon of baking powder helps make the quiche fluffier but is optional.
- Serve warm or at room temperature for best flavor.
- This quiche is crustless, making it a lower-carb option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
