Easy Spinach Quiche Recipe: Ready in 45 Minutes

By Sophie Dubois
Easy Spinach Quiche Recipe: Ready in 45 Minutes

This easy spinach quiche recipe delivers a creamy, flavorful dish in just 45 minutes with 8 simple ingredients. Perfect for beginners, it requires no pre-baking and uses frozen spinach for convenience while maintaining authentic French quiche texture and flavor.

Why This Spinach Quiche Recipe Works for Busy Cooks

Creating a perfect quiche shouldn't require culinary school training. This streamlined spinach quiche recipe eliminates common pain points that frustrate home cooks. Unlike traditional methods requiring blind baking and fresh spinach preparation, our approach uses frozen spinach (thawed and squeezed) and skips the pre-baking step entirely. The result? A creamy, custard-like filling that sets perfectly every time without cracking or weeping.

Food science confirms that the 3:1 ratio of eggs to dairy creates the ideal custard structure. Our testing with the USDA Food Safety and Inspection Service guidelines ensures the quiche reaches the safe internal temperature of 160°F (71°C) while maintaining delicate texture.

Essential Tools You Already Own

No specialty equipment needed for this easy spinach quiche recipe. You'll only require:

  • 9-inch pie dish (glass or ceramic)
  • Mixing bowls (2)
  • Whisk
  • Colander
  • Wooden spoon
Traditional Quiche Method Our Simplified Approach
Requires pre-baking crust (blind baking) No pre-baking needed - saves 25 minutes
Fresh spinach requiring wilting and squeezing Frozen spinach (thawed) - consistent moisture control
Specialty ingredients like nutmeg Pantry staples only
30+ minute active preparation 15 minutes hands-on time

Simple Spinach Quiche Ingredients

This easy spinach quiche recipe uses accessible ingredients with smart substitutions:

  • 1 unbaked 9-inch pie crust (store-bought saves time)
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 3 large eggs
  • 1 cup heavy cream (or half-and-half for lighter version)
  • ½ cup whole milk
  • 1 cup shredded Gruyère cheese (substitute Swiss or sharp cheddar)
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
Easy spinach quiche fresh from oven

Step-by-Step: Making Perfect Spinach Quiche

Preparation (5 minutes)

  1. Preheat oven to 375°F (190°C)
  2. Place pie crust in dish without stretching
  3. Thoroughly squeeze thawed spinach using a clean kitchen towel

Mixing the Filling (7 minutes)

  1. Whisk eggs until uniform yellow color appears (indicates proper aeration)
  2. Gradually add cream and milk while whisking
  3. Mix in cheese, garlic powder, salt, and pepper
  4. Fold in spinach until evenly distributed

Baking Success (33 minutes)

  1. Pour filling into crust without overfilling (leave ¼-inch space)
  2. Bake 30-35 minutes until center jiggles slightly when shaken
  3. Cool 10 minutes before slicing (critical for proper setting)

Avoid These Common Spinach Quiche Mistakes

Our culinary testing revealed these pitfalls that ruin otherwise perfect quiches:

  • Wet spinach - Inadequate squeezing causes watery filling. Use a kitchen towel to extract maximum moisture.
  • Overbaking - Remove when center still has slight jiggle; residual heat completes cooking.
  • Cold ingredients - Bring eggs and dairy to room temperature for smoother custard.
  • Overfilling - Leave space for expansion during baking.

When This Easy Spinach Quiche Recipe Shines

This simplified approach works best for:

  • Weekend brunches with minimal preparation time
  • Meal prepping (holds well for 3 days refrigerated)
  • Crowd-pleasing vegetarian main course
  • Beginner cooks building confidence with egg dishes

Limitations to note: For special occasions requiring ultra-refined presentation, traditional methods with homemade crust and fresh spinach may be preferable. This recipe prioritizes reliability over gourmet presentation.

Serving and Storage Tips

Slice with a sharp knife dipped in hot water for clean cuts. Serve with mixed greens for balanced meal. Leftovers keep refrigerated for 3 days. Reheat individual slices at 325°F (163°C) for 12-15 minutes until warmed through. Freezing whole quiche is not recommended as custard texture deteriorates.

Frequently Asked Questions

Can I make this spinach quiche recipe without dairy?

Yes, substitute coconut cream for heavy cream and unsweetened almond milk for dairy milk. Use nutritional yeast instead of cheese for similar savory notes. The texture will be slightly less creamy but still delicious.

Why did my spinach quiche turn out watery?

Watery quiche usually results from insufficiently squeezed spinach or underbaked custard. Thaw frozen spinach completely then squeeze using a clean kitchen towel until no moisture remains. Ensure internal temperature reaches 160°F (71°C) using an instant-read thermometer.

How do I prevent a soggy bottom crust?

Brush the unbaked crust with beaten egg white and bake 5 minutes before adding filling. This creates a moisture barrier. Alternatively, place pie dish directly on oven rack rather than a baking sheet for better bottom heat circulation.

Can I prepare this easy spinach quiche ahead of time?

Yes, assemble the quiche through step 7, cover tightly, and refrigerate up to 24 hours before baking. Add 5-7 minutes to baking time if going straight from refrigerator to oven. Do not bake and reheat later as texture suffers.

Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.