Spinach Quiche

Having a few good quiche recipes in your back pocket is always a good idea, and this cheesy spinach quiche never disappoints. It starts with a store-bought crust (or you can make your own using this flaky perfect pie crust recipe!) and the rest is as easy as sautéing some aromatics and then whisking everything together in a big bowl. After a visit to the oven, this quiche comes out golden and bubbly. Toss together a fresh fruit salad, make some candied bacon or breakfast potatoes, and brunch is served!

Do you need to blind-bake the crust before adding the filling?

No. This recipe uses an easy method: baking the quiche on a preheated sheet pan. The hot pan works like a pizza stone, helping the bottom crust cook faster and crisp up, so there’s no need to blind-bake it before adding the filling.

Is milk or heavy cream better for quiche?

This recipe uses a mix of the two—also known as half-and-half—for the perfect custardy quiche texture. It also includes a little sour cream, which adds tang and helps create a rich, creamy filling. Milk alone won’t give you the same velvety result as half-and-half or a combination of milk and heavy cream. If you don’t have half-and-half on hand, you can use one of these half-and-half substitutions.

Can you use Greek yogurt instead of sour cream?

Absolutely. Plain full-fat Greek yogurt is a great substitute for the sour cream in this quiche.

Can you use fresh spinach for spinach quiche?

Yes, you can. You'll need to start with about 1 1/2 pounds of fresh spinach. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients.

Why is my spinach quiche watery?

Spinach holds a lot of water, which can make quiche watery if it isn’t fully thawed and squeezed dry first. Let frozen spinach thaw overnight in the refrigerator, or use the defrost setting on the microwave to speed things up. Then transfer it to a colander and squeeze it by the handful until as much liquid as possible has drained away.

How long does spinach quiche last in the fridge?

This quiche will keep for up to 3 days in the refrigerator, covered tightly. Let it come to room temperature before serving, or reheat it, loosely covered with foil, in a 350-degree Fahrenheit oven for 15 to 20 minutes or until warmed through.