Spinach Quiche Recipe — Easy, Creamy 9-inch Quiche

Warm, silky custard and bright green spinach combine in a flaky shell that’s perfect for breakfast, lunch, or a light dinner.

Scale

1 ready 9-inch pie crust or 250 g (2 cups) all-purpose flour + 170 g (3/4 cup) cold butter for homemade
300 g (10 oz) fresh spinach, cooked down to 1–1 1/2 cups
3 large eggs (about 150 g total)
120 ml (1/2 cup) heavy cream
120 ml (1/2 cup) whole milk
100 g (1 cup) grated Gruyère or cheddar cheese
1 small onion (100 g), minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Pinch of nutmeg or 1/2 tsp Dijon mustard
Optional: 120 g (4 oz) cooked bacon or ham, or 120 g (4 oz) sautéed mushrooms

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Make or fit the crust: If using store-bought, fit it into a 9-inch pan and trim excess. For homemade, combine 250 g (2 cups) all-purpose flour and 1/2 tsp salt, then cut in 170 g (3/4 cup) cold unsalted butter until pea-sized; add 60–90 ml (1/4–3/8 cup) ice water until it holds. Chill 30 minutes if time allows.
Blind-bake the crust: Preheat oven to 190°C (375°F). Line with parchment and fill with weights. Bake for 12–15 minutes until edges are set, then bake an additional 3–5 minutes until dry.
Cook the filling base: Heat 1 tbsp (15 ml) olive oil or 30 g (2 tbsp) butter in a skillet. Sauté the minced onion for 4–5 minutes. Add spinach and cook until wilted. Drain excess moisture.
Whisk the custard: In a bowl, whisk together eggs, heavy cream, and milk. Add salt, pepper, nutmeg, cheese, and spinach mixture. Stir until combined but don’t overmix.
Assemble and bake: Pour the custard into the blind-baked crust. Bake at 180°C (350°F) for 30–35 minutes or until set.
Rest and serve: Let rest for 15 minutes before slicing. Serve warm or at room temperature.

For a gluten-free version, use a 1:1 gluten-free flour blend. Store in the fridge for up to 4 days.