Spinach and Cheese Quiche

 

Why Make This Recipe

This spinach and cheese quiche is a rich, flavorful dish packed with fresh greens and gooey cheeses. It’s perfect for brunch, a light dinner, or meal prep. Simple to make, it combines creamy textures and savory flavors for a satisfying meal that everyone will love!

 

How to Make Spinach and Cheese Quiche 

Ingredients :

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 5 cups fresh spinach, chopped
• 4 large eggs
• 1 cup milk
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
  

 

Directions :

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion until soft, then add garlic and spinach. Cook until spinach wilts. Season lightly with salt and pepper.
3. In a bowl, whisk eggs, milk, and cream until smooth.
4. Add cooked spinach, mozzarella, and Parmesan to the egg mixture. Stir to combine.
5. Pour into a greased or pre-baked pie crust (if using a store-bought crust, check if pre-baking is needed).
6. Bake 35–40 minutes until center is set and top is golden.
7. Cool 5–10 minutes before slicing.
   

 

 

How to Serve Spinach and Cheese Quiche

Serve warm or at room temperature. Pair with a side salad, roasted vegetables, or crusty bread. Top with extra Parmesan or a drizzle of olive oil for added flavor.

How to Store Spinach and Cheese Quiche

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. Freeze slices wrapped tightly in plastic wrap for up to 2 months.

Tips to Make Spinach and Cheese Quiche

• Squeeze excess moisture from cooked spinach to avoid a soggy quiche.
• Use a pre-baked crust for a crispier texture (blind bake at 375°F for 10 minutes before adding filling).
• Let the quiche rest before slicing—it holds its shape better.

Variation

• Swap mozzarella and Parmesan for cheddar, Gouda, or feta.
• Add cooked bacon, ham, or mushrooms for extra protein.
• Make it crustless by greasing the pan well and baking directly in it.

FAQs

Can I use frozen spinach?
Yes! Thaw and drain thoroughly before cooking to remove excess water.

What can I substitute for heavy cream?
Use half-and-half or whole milk, but the filling will be lighter.

Can I make this ahead of time?
Yes! Bake and refrigerate overnight. Reheat before serving.