Spinach Quiche — Easy, Creamy 9-inch Quiche
This spinach quiche is rich, silky, and bright with sautéed spinach and nutty cheese. After testing this recipe 8 times and refining the custard ratio, I landed on a 9-inch quiche that bakes up creamy without weeping. The filling is balanced so the crust stays crisp. I developed this version while teaching weekend brunch classes and it consistently succeeds for home cooks. Use the short crust or store-bought pastry to save time. Ready to learn the simple techniques that keep the custard smooth and the crust flaky? Let’s get started.
Why This Recipe Works
- The 1:1 ratio of heavy cream to milk plus four eggs creates a custard that is rich yet not rubbery.
- Partially blind-baking the crust prevents a soggy bottom by sealing the dough before filling.
- Squeezing cooked spinach removes excess water that would thin the custard and make the quiche runny.
- Gruyère adds savory depth while a touch of nutmeg lifts the dairy flavors without overpowering them.
- Chilling the dough briefly relaxes gluten so the crust stays tender instead of tough.
Ingredients Breakdown
- All-purpose flour (250 g / 2 cups): Forms the crust. Use a light scoop and level. Too much flour makes a dry crust.
- Unsalted butter, cold (140 g / 10 tablespoons): Cold, cubed butter creates flaky layers. Do not substitute melted butter.
- Salt (1 tsp / 5 g): Balances flavor. If using Morton’s kosher, halve the amount compared with Diamond Crystal.
- Ice water (45–60 ml / 3–4 tbsp): Hydrates the dough. Add gradually — you may not need the full amount.
- Fresh spinach (300 g / 10 oz): Cooked down, it contributes color and vegetal flavor. Frozen spinach can be used, but thaw and squeeze thoroughly.
- Olive oil or butter for sautéing (15 ml / 1 tbsp): Helps cook aromatics and wilt spinach.
- Yellow onion or 2 shallots (100 g / 1 small onion): Adds sweet savory base. Cook until soft and fragrant.
- Eggs, large (4 — about 200 g without shells): The structure of the custard.
- Heavy cream (240 ml / 1 cup) and whole milk (240 ml / 1 cup): Together they make a silky custard. Replacing heavy cream with all milk will reduce richness and may alter set time.
- Gruyère or sharp cheddar, grated (150 g / 1.5 cups): Melts into the custard and adds savory depth. Parmesan can be mixed in for more umami.
- Freshly ground black pepper (to taste) and fine sea salt (about 1 tsp total for filling): Season carefully; cheese adds salt.
- Freshly grated nutmeg (a pinch): Traditional in custards; adds warmth.
- Optional: pinch of cayenne or 1 tbsp chopped fresh herbs (chives, dill, or parsley).
Substitutions with impact warnings:
- Frozen spinach: OK in a pinch, but must be fully thawed and squeezed. Excess water will make the quiche watery.
- Greek yogurt for heavy cream: You can, but the filling will be tangier and less silky.
- Store-bought pie crust: Saves time. Blind-bake as instructed to avoid sogginess.
Essential Equipment
- 9-inch (23 cm) tart pan with removable bottom — the volume fits this pan; an 8-inch will overflow.
- Rolling pin (or substitute: a clean wine bottle).
- Food processor (optional) — speeds up dough making, but you can use a pastry cutter or fingertips.
- Pie weights or dried beans for blind-baking.
- Instant-read thermometer — for checking custard doneness (74°C / 165°F).
- Mixing bowls and whisk.
- 10-inch skillet for sautéing spinach and onions.
Step-by-Step Instructions
Prep Time: 20 minutes | Cook Time: 45 minutes (plus blind-bake) | Inactive Time: 30 minutes chilling dough | Total Time: 1 hour 5 minutes active, 30 minutes inactive | Servings: 8 (1 slice each)
Step 1: Make the crust
Combine 250 g (2 cups) all-purpose flour and 1 tsp (5 g) fine salt in a bowl. Cut in 140 g (10 tbsp) cold, cubed unsalted butter until pea-sized pieces remain (about 8–10 quick pulses in a food processor). Add 45–60 ml (3–4 tbsp) ice water until dough holds when pinched. Form a disk, wrap, and chill 30 minutes. Do not overwork the dough — that develops gluten and makes the crust tough.
Step 2: Preheat oven and roll out dough
Heat oven to 190°C (375°F). On a lightly floured surface, roll dough to a 12-inch (30 cm) circle and press into a 9-inch tart pan. Trim the edge and chill 10 minutes. Prick the bottom lightly with a fork. Chill keeps the butter cold for a flakier bake.
Step 3: Blind-bake the crust
Line crust with parchment and fill with pie weights or dried beans. Bake at 190°C (375°F) for 15 minutes. Remove weights and parchment and bake 5 more minutes until the surface looks set and slightly pale golden. Let cool slightly. This seals the crust and prevents a soggy bottom.
Step 4: Sauté the aromatics and spinach
Heat 15 ml (1 tbsp) olive oil or butter in a skillet over medium heat. Cook 100 g (1 small) diced yellow onion for 4–5 minutes until translucent and fragrant. Add 300 g (10 oz) fresh spinach in batches and cook until wilted, 2–3 minutes. Transfer to a bowl and squeeze out excess liquid firmly — remove as much moisture as possible, about 2–3 tablespoons. Overly wet spinach will thin the custard.
Step 5: Mix the custard
Whisk together 4 large eggs, 240 ml (1 cup) heavy cream, and 240 ml (1 cup) whole milk in a bowl until smooth. Stir in 150 g (1.5 cups) grated Gruyère, a pinch of freshly grated nutmeg, ¾ tsp (4 g) salt, and ¼ tsp (1 g) black pepper. The grated cheese helps the custard set evenly.
Step 6: Assemble and bake
Scatter the squeezed spinach and cooked onions evenly in the blind-baked crust. Pour the custard over, filling nearly to the rim. Bake at 180°C (350°F) for 30–40 minutes until the edges are set and the center still has a slight jiggle. Internal temperature should reach 74°C (165°F). Let cool 10–15 minutes before slicing to allow the custard to finish setting.
Step 7: Rest, slice, and serve
Resting 10–15 minutes makes clean slices. Use a sharp, thin knife for best results. Serve warm or at room temperature.
Expert Tips & Pro Techniques
- Common mistake: not squeezing spinach enough. Excess water makes a runny quiche. Use a clean kitchen towel or strong hands and squeeze until almost dry.
- Avoid overbaking. The center should jiggle slightly; carryover heat finishes it. Overcooked custard is rubbery.
- Make-ahead: Blind-bake the crust and refrigerate up to 24 hours. Prepare the filling and store separately; assemble and bake up to 4 hours before serving.
- Pro trick for extra-flaky crust: Freeze the shaped crust for 10 minutes before blind-baking. Cold butter layers hold better in the oven.
- Even browning: Rotate the quiche halfway through baking if your oven has hot spots.
- Speed option: Use pre-shredded cheese for less prep time, but freshly grated cheese melts more evenly because it contains less anti-caking agent.
Storage & Reheating
- Refrigerator: Cool completely, then store in an airtight container or wrapped in foil for up to 4 days.
- Freezer: Quiche freezes well. Wrap whole quiche tightly in plastic, then foil, or freeze single slices in freezer bags for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat at 175°C (350°F) for 10–15 minutes until warmed through. For a slice from frozen, bake at 175°C (350°F) for 25–30 minutes. Avoid the microwave if you want to keep the crust crisp.
Variations & Substitutions
- Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend (such as Bob’s Red Mill) and add ½ tsp xanthan gum. Blind-bake as directed; baking time may increase by 3–5 minutes.
- Dairy-Light Version: Use 300 ml (1¼ cups) whole milk plus 180 ml (¾ cup) half-and-half instead of heavy cream. The quiche will be less rich but still creamy; bake the same time.
- Make it vegan (egg-free): Use a chickpea flour and silken tofu custard (200 g chickpea flour whisked with 500 ml water, 300 g silken tofu, 2 tbsp nutritional yeast, and seasonings). Expect different texture; bake until set and slightly firm, about 40–50 minutes.
- Add protein: For a ham and spinach quiche, fold in 150 g (5 oz) diced cooked ham. Keep cheese and liquid the same; bake as directed.
- Seasonal twist: Swap spinach for 300 g (10 oz) roasted asparagus or wilted Swiss chard. Reduce moisture by roasting or squeezing.
Serving Suggestions & Pairings
- Serve with a simple green salad dressed with lemon vinaigrette to cut the richness.
- Pair with roasted fingerling potatoes or our [Garlic Roasted Potatoes] for a hearty brunch.
- Beverage: A crisp white wine (Sauvignon Blanc) or sparkling water with lemon complements the creaminess.
- Garnish with chopped chives or a light dusting of flaky sea salt.
Nutrition Information
Per serving (1 slice, recipe makes 8):
- Calories: 420 kcal
- Total Fat: 30 g
- Saturated Fat: 15 g
- Cholesterol: 185 mg
- Sodium: 520 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 15 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my quiche turn out watery?
A: Most often from excess moisture in the filling. Squeeze cooked spinach and drain any watery fillings. Blind-bake the crust to prevent sogginess.
Q: Can I make this without eggs?
A: Yes. Use a chickpea flour and tofu base for a vegan custard, but the texture will differ and baking time may increase to 40–50 minutes.
Q: Can I double this recipe?
A: You can double the filling, but bake in two 9-inch pans rather than one large pan. Doubling to a single larger pan will change baking times and risk under- or overbaking.
Q: Can I prepare this the night before?
A: Yes. Blind-bake the crust and store it separately. Prepare the filling and keep it covered in the fridge. Assemble and bake the next day for best texture.
Q: How long does this keep in the fridge?
A: Store covered in the fridge for up to 4 days. Reheat in the oven at 175°C (350°F) for best results.
Q: Why did my custard crack or become grainy?
A: Overbaking causes the custard to seize and become grainy. Pull the quiche when the center still jiggles; residual heat will finish setting.
Q: Can I use frozen spinach?
A: Yes, but thaw completely and squeeze out all water. Frozen spinach often contains more moisture and can make the quiche runny if not drained.
Conclusion
If you want a classic, reliable spinach quiche, this recipe gives a creamy custard and a crisp bottom every time. For more variations and inspiration, see Sally’s Baking Addiction spinach quiche and a traditional take at Vanilla Bean Cuisine Quiche Florentine.
Print
Spinach Quiche
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This rich, creamy spinach quiche features a balanced custard with sautéed spinach and nutty Gruyère cheese, perfect for brunch.
Ingredients
- 250 g (2 cups) all-purpose flour
- 140 g (10 tablespoons) unsalted butter, cold, cubed
- 1 tsp (5 g) salt
- 45–60 ml (3–4 tbsp) ice water
- 300 g (10 oz) fresh spinach
- 15 ml (1 tbsp) olive oil or butter for sautéing
- 100 g (1 small) yellow onion or 2 shallots
- 4 large eggs
- 240 ml (1 cup) heavy cream
- 240 ml (1 cup) whole milk
- 150 g (1.5 cups) grated Gruyère cheese
- Freshly ground black pepper (to taste)
- 1 tsp (4 g) fine sea salt (for filling)
- A pinch of freshly grated nutmeg
- Optional: pinch of cayenne or 1 tbsp chopped fresh herbs
Instructions
- Combine 250 g (2 cups) all-purpose flour and 1 tsp (5 g) salt in a bowl. Cut in 140 g (10 tbsp) cold, cubed unsalted butter until pea-sized pieces remain. Add 45–60 ml (3–4 tbsp) ice water until dough holds when pinched. Chilling 30 minutes.
- Preheat oven to 190°C (375°F) and roll out dough to a 12-inch circle. Press into a 9-inch tart pan and chill for 10 minutes.
- Blind-bake the crust by lining with parchment, filling with weights, and baking for 15 minutes. Remove weights and bake for another 5 minutes.
- Heat 15 ml (1 tbsp) olive oil in a skillet. Cook diced onion for 4–5 minutes, then add spinach in batches until wilted. Squeeze out excess liquid.
- Whisk together eggs, heavy cream, and whole milk in a bowl. Stir in grated Gruyère, nutmeg, salt, and pepper.
- Scatter squeezed spinach and cooked onions in the crust. Pour custard over and bake at 180°C (350°F) for 30–40 minutes.
- Rest for 10–15 minutes before slicing and serving warm or at room temperature.
Notes
Ensure to squeeze spinach thoroughly to avoid watery quiche. Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 185mg