Cheese & Spinach Quiche

I’ve experimented with countless savory spinach tarts and pies, but this cheese and spinach quiche has truly won me over. The combination is not only delicious but also nutrient-rich, whether you use fresh or frozen spinach, and whether you opt for salty feta, cheddar or creamy mozzarella.

This recipe is incredibly easy to make and turns out perfect every time. And once you get comfortable with the dough, the possibilities for delicious variations are endless! Enjoy it with a fresh salad and garlic yogurt sauce.

Enjoy this delicious cheese & spinach quiche recipe below!

Cheese & Spinach Quiche

Elena-Greta Apostol

This is a delicious savory and creamy spinach quiche with a buttery, flaky crust, rich cheese filling, and a hint of green onion.

Perfect for brunch, lunch, or a light dinner, this delicious dish pairs beautifully with a fresh salad or your favorite sauce. Enjoy warm or chilled for a satisfying, make-ahead meal!

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Pastry

Cuisine International

Servings 6 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the dough:

• 230 g flour
• A pinch of salt
• A pinch of sugar
• 130 g butter (cold, cubed)
• 1 egg

For the filling:

• 4 eggs
• 200 ml cooking cream
• 150 g cheese (crumbled or grated; Gruyère, cheddar, or Swiss cheese, or feta work great)
• 200 g spinach (fresh or frozen )
• 1 bunch green onions or scallions
• salt to taste
• pepper to taste

Instructions

 

• Knead a soft dough from the dough ingredients. If the dough is too dry, a tablespoon of cold water may help. Chill for 30 minutes.
• Roll out the dough on a clean surface until you get a thin sheet of approx. 5 mm (1/5 of an inch).
• Transfer the rolled-out dough into a greased or parchment-lined tart pan or pie dish. Prick the base with a fork. You can also place parchment paper and baking weights (or dried beans) on the dough to prevent puffing.
• Pre-bake the dough for 10 minutes at 180 °C/356 °F.
• Remove the partially baked crust from the oven and place the spinach and chopped green onion/scallions on top.
• Mix the eggs, cream, seasonings, and cheese in a bowl.
• Pour the egg mixture over the spinach.
• If you're using frozen spinach, it should be thawed and squeezed dry to avoid excess moisture. Fresh spinach can be lightly sauteed or wilted before adding to prevent wateriness.
• Bake for 45 minutes at 180°C/356°F or until the filling has a firm consistency and a golden crust. Make sure to check at 35 minutes to prevent overcooking.
• Allow to cool for 10-15 minutes before slicing and enjoy with salad or your favorite sauce.
• It can be refrigerated for up to 3 days.

Notes

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.