Okay, so quiche. Seriously, is there anything it CAN’T do? I mean, you can throw practically anything into a flaky crust with some eggs and cheese, and BAM! Instant deliciousness. But if I had to pick a favorite, it’s gotta be this Cheesy Spinach Quiche. It’s a total crowd-pleaser, perfect for brunch with the girls, a light dinner with a salad, or honestly, just because you feel like it!
My family? They go nuts for it! I remember one Easter, I made like, three of these Cheesy Spinach Quiches, and they were GONE in an hour. Seriously, GONE. So, trust me, if you’re looking for something easy, impressive, and totally yummy, this Cheesy Spinach Quiche is your new best friend.
Why You’ll Love This Cheesy Spinach Quiche
Quick and Easy
Seriously, this isn’t one of those recipes that takes ALL day. You can whip it up pretty quickly!
Packed with Flavor
Spinach, mushrooms, and CHEESE? Come on! It’s a flavor explosion in every single bite.
Perfect for Any Occasion
Brunch? Lunch? Dinner? Midnight snack? This cheesy spinach quiche works for EVERYTHING.
Vegetarian-Friendly
Yep, it’s totally vegetarian! So all your veggie-loving friends can dig in without worry.
Ingredients for Your Cheesy Spinach Quiche
Alright, let’s talk ingredients! Here’s what you’ll need to make this magical Cheesy Spinach Quiche happen. Don’t skimp – good ingredients make ALL the difference!
- 1 unbaked flaky pie crust (store-bought is totally fine, I won’t judge!) Or, if you’re feeling fancy, go for an all-butter pie crust.
- 10 ounces (283g) frozen spinach, thawed and squeezed DRY. Seriously, get all the water out; nobody likes a soggy quiche!
- 2 teaspoons olive oil.
- 8 ounces (227g) sliced mushrooms. I like cremini, but whatever you have on hand works!
- 2 garlic cloves, minced.
- 4 large eggs.
- 1 cup (240ml) whole milk.
- 1/3 cup (25g) freshly grated or shredded parmesan cheese.
- 1 cup (113g) freshly shredded cheddar cheese.
- 1/4 teaspoon salt.
- 1/4 teaspoon pepper.
How to Make Cheesy Spinach Quiche: Step-by-Step Instructions
Okay, friend, ready to get cooking? Here’s the lowdown on how to make this amazing Cheesy Spinach Quiche, step by glorious step. Don’t worry, I’ll walk you through it!
Preparing the Crust
First things first: the crust! Now, if you’re using store-bought, just unroll it and fit it into your pie dish. Easy peasy. BUT, if you’re making your own (go you!), make sure you chill that dough! I usually do it the night before. Roll it out, fit it in the dish, crimp the edges, and then CHILL IT AGAIN for at least 30 minutes. Par-bake it at 375°F (190°C) with pie weights for about 15 minutes, then without for another 7-8 minutes. This keeps the bottom nice and crispy!
Sautéing the Vegetables
Next up: veggies! Heat up your olive oil in a skillet over medium-high heat. Throw in those sliced mushrooms and minced garlic. Sauté them until all the moisture evaporates – about 6-7 minutes. You want them to be nice and slightly browned, not soggy. A pinch of salt and pepper here is key!
Assembling the Cheesy Spinach Quiche
Alright, now for the fun part – assembly! Squeeze ALL the water out of that spinach. Seriously, squeeze it like you mean it! Then, spread the spinach evenly in your par-baked crust. Top with the sautéed mushrooms and garlic, then sprinkle on that yummy cheddar cheese. In a separate bowl, whisk together your eggs, milk, parmesan cheese, salt, and pepper. Pour that mixture over everything in the crust. Try to get it even!
Baking the Cheesy Spinach Quiche
Pop that beauty into a 350°F (177°C) oven and bake for 50-60 minutes. Keep an eye on it! If the crust starts to get too brown, just shield the edges with some foil. You’ll know it’s done when the center is *almost* set – a little jiggly is okay. It’ll firm up as it cools. Trust me on this one!
Cooling and Serving
Once it’s out of the oven, let it cool for at least 15 minutes before slicing. I know, it’s hard to wait, but it’s worth it! You can even let it cool completely if you want. This Cheesy Spinach Quiche is amazing warm or cold. Store any leftovers in the fridge, covered tightly, for up to 4 days. Enjoy!
Tips for the Best Cheesy Spinach Quiche
Want to take your cheesy spinach quiche from good to AMAZING? Of course, you do! Here are my top tips for quiche perfection. Trust me, these little things make a HUGE difference!
Choosing the Right Crust
Okay, crust time! Store-bought is convenient, sure, but a homemade all-butter crust? Game changer! Either way, make sure it’s flaky and can hold its shape.
Getting Rid of Excess Moisture
Seriously, I can’t stress this enough: SQUEEZE that spinach! Soggy quiche is a NO-GO. Get all that extra water out; your quiche will thank you!
Don’t Overbake
Overbaked quiche? Dry and sad. You want the center *almost* set. A little jiggle is perfect. It’ll firm up as it cools, promise!
Cheesy Spinach Quiche Variations
Okay, so you’ve mastered the basic Cheesy Spinach Quiche? Awesome! Now let’s get a little crazy and mix things up. The possibilities are endless, seriously! Here are a few of my favorite ways to jazz up this already amazing recipe. Get creative and have fun with it!
Add Different Vegetables
Why stop at spinach and mushrooms? Roasted red peppers, caramelized onions, or even some chopped asparagus would be AMAZING in this quiche. Go wild!
Spice It Up
Want a little kick? A pinch of red pepper flakes adds a subtle heat that complements the cheese and spinach perfectly. Trust me on this one!
Use Different Cheeses
Cheddar and parmesan are classics, but don’t be afraid to experiment! Gruyere, feta, or even a little goat cheese would be delicious in this cheesy spinach quiche.
FAQ About Making Cheesy Spinach Quiche
Got questions about making this Cheesy Spinach Quiche? I got you! Here are some of the most common questions I get asked, so you can bake with confidence. Let’s get those quiche questions answered!
Can I use fresh spinach instead of frozen in this Cheesy Spinach Quiche?
Totally! Just make sure you cook it down first to get rid of excess water. Sauté it until it wilts, then squeeze out as much moisture as humanly possible. You’ll probably need about a pound of fresh spinach to end up with the same amount as 10 ounces of frozen.
How do I prevent the crust from getting soggy in my Cheesy Spinach Quiche?
Ah, the dreaded soggy bottom! Par-baking the crust is KEY. Also, make sure you REALLY squeeze all the water out of that spinach. And don’t overfill the quiche! Too much liquid will make the crust soggy no matter what you do.
Can I make this Cheesy Spinach Quiche ahead of time?
You sure can! It’s actually great for meal prep. Just bake it completely, let it cool, then wrap it tightly and store it in the fridge for up to 3 days. Reheat it in the oven at 350°F (177°C) until warmed through. It tastes just as good, promise!
Storing Your Cheesy Spinach Quiche
Got leftovers? Lucky you! This Cheesy Spinach Quiche keeps great. Just wrap it up tight and pop it in the fridge. It’ll stay good for about 3-4 days. To reheat, just nuke it for a minute or two, or warm it up in the oven for a few minutes. Still delicious!
Nutritional Information for Cheesy Spinach Quiche
Okay, so here’s the deal: figuring out the exact nutrition info for this Cheesy Spinach Quiche? Tricky! It really depends on what kind of crust you use, the cheese, all that jazz. So, I can’t give you an exact breakdown, but just keep in mind that the nutritional content can vary based on the specific ingredients and brands you choose. Just sayin’!
Enjoy Your Delicious Cheesy Spinach Quiche!
Alright, my friend, that’s it! You’re officially ready to make the most amazing Cheesy Spinach Quiche EVER. Seriously, give it a try! And hey, if you do, leave a comment below and let me know how it turned out. Bonus points if you snap a pic and share it on Insta! Happy baking!
Print
Devastatingly Delicious Cheesy Spinach Quiche in 1 Hour
- Prep Time: 45 minutes
- Cook Time: 1 hour 28 minutes
- Total Time: 2 hours 13 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory quiche filled with spinach, mushrooms, and plenty of cheese.
Ingredients
- 1 unbaked flaky pie crust or all-butter pie crust
- 10 ounces (283g) frozen spinach
- 2 teaspoons olive oil
- 8 ounces (227g) sliced mushrooms
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup (240ml) whole milk
- 1/3 cup (25g) freshly grated or shredded parmesan cheese
- 1 cup (113g) freshly shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare pie crust: make pie dough the night before and chill for at least 2 hours before rolling and par-baking.
- Roll out one disc of chilled dough on a floured surface to a 12-inch (30cm) circle. Fit into a 9-inch (23cm) pie dish, smooth, fold excess dough to form a rim, and crimp edges. Chill for at least 30 minutes or up to 5 days, covered.
- Preheat oven to 375°F (190°C).
- Par-bake: line crust with parchment and pie weights or dried beans. Bake until edges start to brown, 15–16 minutes. Remove weights and parchment, prick bottom with a fork, and bake until bottom begins to brown, 7–8 minutes. Remove and set aside.
- Reduce oven temperature to 350°F (177°C).
- If frozen spinach is not thawed, microwave per package directions. Drain in a colander.
- Heat oil in a large skillet over medium-high. Add mushrooms, garlic, and a pinch of salt and pepper. Sauté until moisture evaporates, about 6–7 minutes.
- Whisk eggs, milk, parmesan cheese, and 1/4 teaspoon each salt and pepper until combined.
- Squeeze excess water from spinach. Arrange spinach in par-baked crust, top with mushrooms and cheddar cheese, and pour egg mixture over.
- Bake until center is just about set, 50–60 minutes, shielding crust edges if needed. Cool for 15 minutes before slicing or let cool completely.
- Cover tightly and refrigerate for up to 4 days.
Notes
- For best results, use a high-quality pie crust.
- Adjust baking time as needed based on your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
