Mornings, right? They just zip by too fast sometimes, and you need something delicious on the table for brunch that doesn’t steal all afternoon! I totally get it. When I need a breakfast savior, I always swing back to my trusty, never-fail Simple Spinach Quiche. Honestly, this is the recipe I grab when I want that classic, creamy French egg pie flavor but only have about five minutes to actually *touch* the ingredients. The secret weapon? We are absolutely cheating by using a store-bought, pre-baked crust. Don’t judge me—it saves so much rolling and chilling time! This little number is proof that the best Quiche Recipes don’t have to be complicated. I swear, this quiche has saved my sanity more times than I can count when unexpected guests pop over for brunch!
Why This Simple Spinach Quiche is Among the Best Quiche Recipes
I have a whole drawer full of complicated baked goods recipes, but when it comes to a weeknight breakfast or a last-minute brunch, this little spinach quiche steals the show. Why? Because it’s just pure efficiency wrapped up in creamy, cheesy goodness. You’ll want to keep this one handy!
It’s one of the most reliable Quiche Recipes out there because the cleanup is practically non-existent. Here’s the quick rundown on why I lean on this recipe so heavily:
- Speed is king: Seriously, we are talking 10 minutes of prep time. It’s faster than making pancakes, I promise!
- The Crust Cheat: Using a pre-made crust means no fussing with butter temperature or trying to get the dough nice and thin. Just press it in and go.
- Perfect for Leftovers: It holds up beautifully, which means instant lunch the next day.
- Simple Ingredients: You probably have the eggs, milk, and spices already in the fridge. No emergency grocery runs needed!
Essential Ingredients for Your Spinach Quiche Recipes
When you’re keeping things simple, the quality of those few ingredients really shines through. For this speedy spinach quiche, we aren’t using a million things, so we want what we use to be the best fit! I’ve listed everything out below. Pay special attention to those egg sizes—using medium eggs here can throw off the custard balance, and we don’t want that weird rubbery texture!
Here’s what you’ll need to round up before you start sprinkling:
- One perfect 9-inch unbaked pie crust. Yes, the frozen kind works wonders until you have time for my real pastry recipe!
- One cup of fresh spinach. Make sure it’s finely chopped, not tearing or just leaving big leaves floating around. They need to hide nicely!
- Half a cup of Swiss cheese, shredded.
- Three large eggs—this is the custard heart of the quiche.
- One cup of whole milk.
- Just a tiny pinch: 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
You can check out my favorite brunch bake ideas for other ways to use these core players. Trust me on the large eggs; they make the custard structure firm but creamy.
Ingredient Notes and Smart Substitutions for Quiche Recipes
Since this is such a pared-down recipe, swaps are super easy to manage if you’re missing one thing. If you don’t have Swiss cheese on hand, go straight for Gruyere! It melts like heaven and adds a nutty depth that is just glorious in these Quiche Recipes. Also, if you want a seriously rich filling, swap out the milk for half-and-half.
My biggest tip for cheese selection, no matter what you use, is to shred it yourself if you can. Pre-shredded cheeses are often coated with anti-caking agents that stop them from getting that smooth, gooey melt we are looking for in a perfect quiche.
Step-by-Step Instructions for Perfect Spinach Quiche Recipes
Okay, let’s get this in the oven! Since we are using a pre-made crust, this moves along so fast you almost think you forgot a step. But nope, that’s the beauty of these speedy quiche recipes. First things first: get that oven preheating right away to 375 degrees F (that’s 190 degrees C). We need that heat ready to go!
Next, start building those layers in your unbaked pie crust. Sprinkle that chopped spinach evenly across the bottom—try to get good coverage without piling it too high. Then, scatter the shredded Swiss cheese right over the top of the greens. They’ll nestle down beautifully when we add the custard.
Now for the wet stuff! Grab a medium bowl—no need to bring out the fancy mixer for this. Just whisk your three large eggs together. Slowly pour in that cup of milk while you whisk, and season it perfectly with the salt and pepper. You just want it combined until it looks like one pale yellow liquid. No huge air bubbles needed here!
This is the critical part: slowly pour that liquid egg mixture over the spinach and cheese you laid in the crust. Go slow so you don’t wash all the cheese right out to the edges! Pop that whole thing into your hot oven. It needs about 35 to 40 minutes. Keep an eye on it, especially after the 30-minute mark!
Baking Tips for Fluffy Quiche Recipes
When you think it’s done, test it! We aren’t just looking for a clean toothpick (though that helps). You want to insert a thin knife gently near the center, and it should come out clean—no wet batter clinging on, please! If you see steam rising when you touch the center, it’s probably done. Don’t be tempted to leave it in longer just to brown the top, though. Overbaking is what turns a lovely, creamy custard into a rubbery egg brick. Seriously, pull it out right when it sets!
One crucial final step that separates the good quiches from the greats: Let it cool for 10 minutes once it’s out. This allows that beautiful custard to firm up so it doesn’t weep all over your plate when you slice it.
Tips for Success When Making Any Quiche Recipes
Even though this is a super simple quiche, I’ve learned a few tricks over the years that make *any* quiche turn out better. Dealing with a soggy bottom crust is the kiss of death, isn’t it? To fight that, I often bake the crust empty for about 8 minutes before adding any of the filling. It’s a quick pre-bake that sets the base beautifully and keeps everything dry underneath.
Another thing that matters in all quiche recipes is the temperature of your liquid ingredients. If your eggs and milk are too cold right out of the fridge, they won’t incorporate into the custard smoothly. I always try to pull the milk and eggs out about 20 minutes beforehand so they are closer to room temperature. Mixing room-temp ingredients ensures a silky, uniform custard that bakes perfectly evenly. It’s one of those little details that makes a huge difference in the final texture!
Storage and Reheating Instructions for Leftover Quiche Recipes
Now, as much as I dream about eating this whole thing in one sitting, sometimes you just can’t! Luckily, this delicious spinach quiche keeps really well. You can absolutely store leftovers wrapped tightly in plastic wrap or just placed in an airtight container in the fridge for up to three or maybe four days. It seems to taste just as good the next day, which is a huge win!
When you’re ready to eat a slice later, put down the microwave—trust me on this one! Microwaving heats the custard too fast and makes it spongy. The best way to reheat this in any of my quiche recipes is low and slow. Pop the slice onto a baking sheet covered in foil and reheat it in a 300-degree oven for about 10 to 15 minutes. It warms right through, and the crust gets that little bit of crispness back!
Serving Suggestions for Your Simple Spinach Quiche Recipes
Once this glorious, creamy quiche has rested for those vital 10 minutes, you have to decide what to serve it with! Since the quiche is rich with cheese and eggs, I always go for something light and bright on the side to balance things out. It’s perfect for brunch, but it hits the spot for a grown-up lunch, too.
I love pairing a slice with a simple green salad tossed in a zingy vinaigrette. If you’re serving it for breakfast, try a side of fresh, colorful fruit. You could make my avocado salad but skip the chicken and serve just the avocado chunks with some grapefruit segments for a fantastic contrast. Keep the sides fresh, and your simple spinach quiche will look like you spent hours making it!
Frequently Asked Questions About Quiche Recipes
I get so many questions about this little speedy quiche, which makes sense! Even simple quiche recipes can have little unknowns pop up. Here are the top three things I always hear whenever I share this one. Hopefully, this saves you an email!
Can I skip the pre-made crust?
Oh, you absolutely can! If you skip the crust, you’re technically making a frittata, but it’s still delicious. Just grease and flour your pie dish really well, pour in your filling, and bake it a little longer—maybe 45 to 50 minutes. Because there’s no crust insulating the bottom, you might need to place it on a baking sheet to catch any drips, just in case!
What other vegetables can I throw in here?
This base is perfect for experimenting! If you use watery vegetables like mushrooms or zucchini, you absolutely must sauté them first and drain off every drop of moisture before adding them to the crust. Spinach is fine raw because it wilts down during baking, but wet veggies will make your custard runny. Try sautéed onions or maybe some finely chopped bell peppers!
How do I know if my eggs are good enough for quiche recipes?
I always tell people: if you wouldn’t eat the egg cracked straight into a hot pan, don’t put it in your custard! A quick test is the float test. Put the egg in a bowl of water. If it sinks flat on its side, it’s super fresh. If it stands up on one end but the tip is still touching the water, it’s getting older but still totally fine for baking. If it floats completely, toss it!
Do I have to use Swiss cheese?
Nope! Swiss is classic, but feel free to substitute. Gruyere is my absolute favorite stand-in because it melts like a dream and has a deeper flavor. You could even do half Gruyere and half sharp white cheddar if you like a tangier profile. The key is to use a good melting cheese!
Estimated Nutritional Information for These Quiche Recipes
Now, I know some of you are watching what you eat, and I usually don’t sweat the exact numbers when I’m whipping up something like this simple spinach quiche—it’s comfort food, after all! But I did run the numbers for you, just so you have a general idea of what’s in a slice of this easy breakfast heaven.
This breakdown is based on using the standard whole milk and Swiss cheese, and it yields 6 generous servings. If you’re looking for lighter options, you can check out my notes on using low-fat milk or skipping the crust entirely, though that’s a whole different recipe!
Here are the rough estimates per slice:
- Calories: Around 280
- Fat: About 18 grams (Remember, some of that is healthy fat from the eggs and cheese!)
- Carbohydrates: Roughly 15 grams
- Protein: A solid 14 grams to keep you full until lunch!
But listen, this is super important: these numbers are just an *estimate*. If you use a fancy artisanal Swiss, or if you sneak in a few extra yolks, things change! The sodium is also going to jump around depending on how salty your specific crust or cheese happens to be. Consider this a fun guideline, not a strict nutritional mandate. When something tastes this good, I try not to look too closely at the whole fat column!
Share Your Simple Spinach Quiche Creations
I absolutely LOVE hearing from you all when you try out my go-to recipes! This simple spinach quiche is such a fantastic base, and I’m always so curious to see how you make it your own. Did you use sharp cheddar instead of Swiss? Did you try my half-and-half substitution for next-level creaminess?
Don’t be shy! If you made this and loved it, please scroll down and leave a rating. Five stars if it saved your Sunday morning, obviously! Your feedback really helps other folks decide to give this easy quiche a try.
Tell me about your experience in the comments below. Any little twists or additions you discover are gold to me—I’m always learning new things even from my own favorite recipes! And if you snapped a picture of your perfectly golden brown quiche ready for brunch, share it around on social media and tag me! It totally makes my day to see my kitchen adventures showing up on your tables.
Print
Simple Spinach Quiche
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A basic recipe for a savory spinach and cheese quiche using a pre-made crust.
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 cup fresh spinach, chopped
- 1/2 cup shredded Swiss cheese
- 3 large eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Sprinkle the chopped spinach and Swiss cheese evenly over the bottom of the unbaked pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until combined.
- Pour the egg mixture slowly over the spinach and cheese in the crust.
- Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- You can substitute Gruyere cheese for Swiss cheese for a different flavor.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 14
- Cholesterol: 110
Keywords: quiche, spinach, cheese, egg pie, breakfast, brunch, vegetarian