Simple Spinach Quiche Recipe: Ready in 45 Minutes

 This simple spinach quiche recipe delivers a creamy, flavorful dish in just 45 minutes using pantry staples. With foolproof steps for perfect crust-to-filling ratio and no soggy bottoms, it's ideal for beginner cooks and perfect for brunch, potlucks, or weeknight dinners.

Why This Simple Spinach Quiche Recipe Works

Many home cooks struggle with quiche that turns out watery, bland, or with a burnt crust. This recipe solves those problems with three key techniques: properly wilting the spinach to remove excess moisture, using the right egg-to-cream ratio for perfect texture, and blind-baking the crust just enough to prevent sogginess. As a French-trained chef specializing in European cuisine, I've refined this approach through years of testing to deliver consistent results.

Gathering Your Ingredients

What makes this recipe truly simple is that it uses common pantry ingredients with no specialty items required. Here's exactly what you'll need for a standard 9-inch quiche:

Ingredient	Amount	Why It Matters
9-inch pie crust	1 pre-made or homemade	Saves time while delivering flaky results
Fresh spinach	5 oz (140g)	More flavor and less water than frozen
Eggs	3 large	Provides structure and richness
Heavy cream	1 cup	Creates creamy texture without being heavy
Shredded Gruyère	½ cup	Nutty flavor that complements spinach perfectly
Garlic	1 clove, minced	Essential flavor enhancer
Salt and pepper	To taste	Brings all flavors together

Equipment You'll Need

Keep your kitchen tools simple with just these essentials:

9-inch pie dish or quiche pan
Mixing bowls
Fork or whisk
Colander
Paper towels
Aluminum foil or pie weights

Step-by-Step Instructions

1. Prepare the Crust (5 minutes)

Preheat your oven to 375°F (190°C). Place your pie crust in the dish, pressing gently into the edges. Prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes until the edges are golden. Remove weights and let cool slightly.

2. Cook the Spinach (8 minutes)

While the crust bakes, wilt the spinach. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted (about 3-4 minutes). Transfer to a colander, press with paper towels to remove excess moisture, and let cool.

Food Safety Tip
According to the FDA, cooked egg dishes like quiche should reach an internal temperature of 160°F (71°C) to ensure food safety. Use an instant-read thermometer to verify before serving.

3. Make the Filling (5 minutes)

In a mixing bowl, whisk together eggs, cream, salt, and pepper until well combined. The ideal ratio of 1 cup cream to 3 eggs creates the perfect custard texture without being too dense or runny.

4. Assemble and Bake (25 minutes)

Spread the cooled spinach evenly over the pre-baked crust. Sprinkle with Gruyère cheese. Pour the egg mixture over the top. Bake at 375°F (190°C) for 25-30 minutes, until the center is set but still slightly jiggly. A properly cooked quiche will have a golden top and register 160°F internally.

Common Mistakes to Avoid

Even simple recipes can go wrong. Here are the top three pitfalls I see home cooks encounter with spinach quiche:

Skipping the spinach moisture removal: Waterlogged spinach makes a soggy quiche. Always press out excess liquid after cooking.
Overbaking the crust: Blind bake just until golden - overbaking leads to a burnt crust before the filling sets.
Using frozen spinach without thawing: If substituting frozen spinach, thaw completely and squeeze out every bit of water using a clean kitchen towel.

Storage and Reheating Tips

Leftover quiche keeps well for meal prep. According to FoodSafety.gov, cooked quiche can be refrigerated for 3-4 days or frozen for up to 2 months. For best results when reheating:

Refrigerated: Cover with foil and warm at 325°F for 15-20 minutes
Frozen: Thaw overnight in refrigerator before reheating
Individual slices: Microwave for 60-90 seconds covered with a damp paper towel

Easy Variations for Different Diets

This basic recipe adapts beautifully to various dietary needs:

Gluten-free: Use a gluten-free pie crust or make a crustless version by greasing the pan well
Dairy-free: Substitute coconut cream for heavy cream and omit cheese (add 2 tbsp nutritional yeast for flavor)
Lower calorie: Replace half the cream with whole milk and reduce cheese to ¼ cup
Protein boost: Add ½ cup cooked, crumbled bacon or diced ham with the spinach

Serving Suggestions

While quiche stands beautifully on its own, these pairings elevate your meal:

A simple green salad with vinaigrette
Fresh fruit salad
Tomato soup for a comforting meal
Sparkling water with lemon for brunch

For entertaining, cut into small squares and serve as appetizers - this simple spinach quiche recipe scales perfectly for crowds.

Why Quiche Endures: A Brief Culinary History

Quiche originated in the Lorraine region of France, with the word deriving from the German "kuchen" (cake). What began as a peasant food in the 16th century evolved into the elegant dish we know today. According to the Oxford Companion to Food, quiche became popular in America after the 1920s when French chefs introduced it to U.S. audiences. The beauty of this simple spinach quiche recipe lies in its adaptability while honoring traditional techniques.

Frequently Asked Questions

Can I make this quiche ahead of time?
Absolutely! Prepare the quiche completely, then refrigerate for up to 24 hours before reheating. For best texture, warm in a 325°F oven for 15-20 minutes rather than microwaving.

Why does my quiche sometimes sink after baking?
This happens when the eggs are overbeaten or the quiche is baked at too high a temperature. Gentle mixing and baking at 375°F creates stable air bubbles that maintain structure as it cools.

Can I use frozen spinach instead of fresh?
Yes, but you must thoroughly thaw and squeeze out all excess moisture. One 10-ounce package of frozen spinach (thawed and drained) equals about 1½ cups, which works perfectly in this recipe.

How do I know when the quiche is done baking?
The center should be set but still have a slight jiggle. Insert a knife about 1 inch from the center - it should come out clean. The internal temperature should reach 160°F for food safety.

Can I make mini quiches with this recipe?
Definitely! Divide the mixture among a greased muffin tin. Bake at 375°F for 18-22 minutes. This simple spinach quiche recipe adapts perfectly to individual portions.