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Spinach Quiche That’s Perfect for Brunch

You know that warm, cozy feeling when you pull a fresh quiche out of the oven, and the whole kitchen fills with that rich, cheesy aroma? This spinach quiche reminds me exactly of lazy weekend mornings spent lounging in pajamas, sipping coffee, and nibbling on something comforting yet light. It’s flaky, savory, and packed with tender spinach and melty cheese—plus, it’s surprisingly easy to whip up! Whether you’re feeding family or impressing brunch guests, this recipe delivers that perfect mix of creamy, earthy, and buttery goodness. I can’t wait to share all my favorite little tips so your quiche always comes out just right.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Ingredients

For the Main Dish:

1 9-inch pie crust (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
6 cups fresh spinach, roughly chopped
4 large eggs
1 cup half-and-half or whole milk
1 cup shredded Gruyère or sharp cheddar cheese
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by preheating your oven to 375°F. Place your pie crust into a 9-inch tart or pie pan, gently pressing it into the edges. Use a fork to prick the bottom a few times—that keeps it from puffing up like a balloon.

Step 2:

In a skillet, heat the olive oil over medium heat. Toss in the chopped onion and garlic, cooking until they’re soft and sweet-smelling, about 4-5 minutes. Add the spinach and sauté just until it wilts down and any moisture evaporates—this step stops your quiche from becoming too soggy.

Step 3:

While the filling cools slightly, whisk together the eggs, half-and-half, nutmeg, salt, and pepper in a large bowl. You want a smooth custard that’s nicely seasoned.

Step 4:

Spread the spinach mixture evenly over the pie crust, then sprinkle the shredded cheese on top. Pour the egg custard gently over everything. Give the pan a little shake to settle the filling.

Step 5:

Bake the quiche on the middle rack for about 40 minutes, or until the custard is set in the middle and the crust is golden brown. If the edges brown too quickly, loosely cover with foil halfway through baking.

Step 6:

Once out of the oven, let the quiche rest for 10 minutes before slicing. This helps the filling firm up for nice, clean pieces.

Variations & Tips

Add cooked bacon or ham for a meaty twist.
Swap Gruyère for feta or goat cheese for tangier flavor.
Use kale or Swiss chard instead of spinach for a deeper green taste.
Blind bake the crust for 10 minutes to avoid sogginess if your pie pan isn’t non-stick.
If you like a creamier quiche, add ¼ cup grated Parmesan to the custard mix.
Ensure your spinach is well-drained or sautéed until dry to keep the crust crisp.

How I Like to Serve It

This quiche pairs perfectly with a simple mixed green salad dressed in lemon vinaigrette, brightening every bite. It’s a gorgeous brunch centerpiece for spring or summer weekends, especially when served alongside fresh fruit like berries or melon. For a cozy fall or winter brunch, add a side of roasted tomatoes or caramelized onions.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat gently in the oven to keep the crust flaky.
For a gluten-free option, try making the crust with almond flour or use a pre-made gluten-free crust.

Closing: This spinach quiche is one of those dependable, comforting dishes that always feels special—perfect for brunches that bring everyone back to the table.