This easy spinach quiche recipe is the perfect easy brunch recipe that is ready in under 60 minutes. We use a store-bought crust and pack it with veggies. It’s a healthy breakfast that is so creamy and flavorful.
Easy Spinach Quiche Recipe
This easy quiche recipe truly is — EASY! We love it because it pairs a store-bought crust with a deliciously veggie-packed filling. You’ll absolutely love the flavor. Oh, and of course, CHEESE! We’ll walk you through how to make this quiche, how to put your own spin on it, and what to serve with it to flesh out the ultimate brunch. Let’s do it, shall we?!
- Pre-made pie crust
- Eggs
- 2% milk (or whole milk)
- Greek yogurt
- Fresh spinach
- Shredded gruyere cheese
- Minced white onion
- Minced garlic cloves
- Salt
- Olive oil
Don’t have gruyere cheese on hand? This quiche would be oh so delicious with a 1:1 substitution for:
- Swiss cheese
- Provolone
- Goat cheese
- Feta
- Cheddar cheese
Spinach –> This is a spinach quiche after all, but if you’re looking to swap it out, we recommend 1:1 kale or sautéed mushrooms.
Milk –> Don’t have 2% on hand? Feel free to swap 1:1 for whole milk or heavy cream.
Onion –> This spinach quiche calls for white onion, but feel free to sub for a sweet onion or shallots.
Add meat –> Looking to add a meat to this quiche? We recommend 1/4 cup chopped bacon or ground breakfast sausage.
Using a store-bought crust in this quiche recipe is absolutely clutch! Not only is it a major time saver, it provides a deliciously flake-y surrounding for your veggie-packed quiche.
Simply use any store-bought pie crust for this recipe. Just make sure it’s fully thawed before you start making this recipe!
You absolutely can! Feel free to sub in your go-to homemade pie crust, and follow the rest of the recipe as instructed.
How to Make Easy Spinach Quiche
This easy spinach quiche comes together in 6 easy steps. We’ll walk you through it:
Preheat the oven to 400ºF.
Then, unroll your pre-made pie crust. Place the crust into a 9-inch circular pie pan and pinch the edges of the pie crust so that it holds its shape. This will keep the crust from falling into the filling.
Use a fork to prick the bottom of the pie crust 5-7 times to avoid bubbling during the bake time.
Place the crust into the oven and bake for 10 minutes. Check on the pie crust every few minutes and if the pie crust begins to bubble, prick the bubble with a fork. Then, remove crust from the oven and set aside.
Sauté onions & garlic: Heat a large skillet over medium/high heat, and add olive oil. When olive oil is fragrant, add the onions to the pan and sprinkle with salt. Sauté the onions for 3-5 minutes or until translucent. Then, add garlic to the pan and sauté the garlic with the onions for an additional minute.
Add fresh spinach: Next, turn the heat to medium/low and add half of the fresh spinach to the pan and toss the chopped spinach with the onions and oil. When the spinach has wilted, add the rest of the spinach to the pan. Sprinkle a bit more salt over the spinach and sauté for an additional 3-5 minutes or until there is no liquid in the bottom of the pan. Then, remove the entire skillet from the heat.
Time to make the egg mixture: In a large bowl, whisk the eggs and milk together until combined. Add the Greek yogurt to the egg mixture and whisk until the egg mixture has thickened.
Don’t forget the cheese: Lastly, add 1 cup of gruyère cheese to the egg mixture and stir everything together.
Place the partially cooked pie crust in the pie plate on top of a baking sheet. Then, layer your quiche filling as follows:
- Sprinkle the last 1/2 cup of the shredded Gruyere cheese on top of the pie crust.
- Then, spread the spinach mixture over the gruyere cheese.
- Finally, pour the egg and cheese mixture on top of the spinach.
Bake the quiche for 20 minutes and then check to see if the pie crust is browning. If the crust is browning, cover the edges (not the middle) of the quiche with tin foil to avoid burning, and then bake for an additional 20-25 minutes or until fully cooked in the center.
Remove from oven and let rest for 5-10 minutes before slicing and serving. Pepper to. taste, and ENJOY with any of your favorite brunch sides.
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To store this quiche, first allow it to fully cool. And then store in an air-tight container in the fridge for up to 3 days. Feel free to simply keep the quiche in the dish you baked it in, and cover with aluminum foil or plastic wrap for storage to avoid dirtying another dish.
If you’re hoping to store this quiche for a longer period of time, freeze it! Make sure it’s tightly wrapped to avoid freezer burn, and freeze for up to 3 months.
More of our Favorite…
Healthy Recipes with Eggs
- Fajita Breakfast Burritos
- Naan Breakfast Burritos
- Sheet Pan Sweet Potato Hash
- The Best Breakfast Frittata
- Salmon and Eggs Scramble
- ALL Egg Recipes
- 9-inch pre-made pie crust, thawed
- 2 tablespoons olive oil
- 1/2 large white onion, minced
- 5 cloves garlic, minced
- 10-oz. fresh spinach, roughly chopped
- 1/2 teaspoon salt, divided
- 4 large eggs
- 3/4 cup 2% milk (or whole milk)
- 1/4 cup Greek yogurt
- 1.5 cups shredded gruyere cheese, separated
- Preheat the oven to 400ºF.
- Next, unroll the pre-made pie crust. Place the crust into a 9-inch circular pie pan and pinch the edges of the pie crust so that it holds its shape.
- Use a fork to prick the bottom of the pie crust 5-7 times to avoid bubbling during the bake time.
- Place the crust into the oven and bake for 10 minutes. Check on the pie crust every few minutes and if the pie crust begins to bubble, prick the bubble with a fork. Then, remove crust from the oven and set aside.
- Prepare the quiche filling. Heat a large skillet over medium/high heat. Add olive oil. When olive oil is fragrant, add the onions to the pan and sprinkle with 1/8 teaspoon of salt. Sauté the onions for 3-5 minutes or until translucent. Add garlic to the pan and sauté the garlic with the onions for an additional 1 minute.
- Next, turn the heat to medium/low and add half of the fresh spinach to the pan and toss the spinach with the onions and oil. When the spinach has wilted add the rest of the spinach to the pan. Sprinkle 1/8 teaspoon of salt over the spinach and sauté the spinach for an additional 3-5 minutes or until there is no liquid in the bottom of the pan. Remove the skillet from the heat.
- In a large bowl, whisk the eggs and milk together until combined. Add the Greek yogurt to the egg mixture and whisk until the egg mixture has thickened.
- Lastly, add 1 cup of gruyere cheese to the egg mixture and stir everything together.
- Place the partially cooked pie crust on top of a baking sheet. Sprinkle the last 1/2 cup of the shredded Gruyere cheese on top of the pie crust. Then, spread the spinach mixture over the gruyere cheese and pour the egg and cheese mixture on top of the spinach.
- Bake the quiche for 20 minutes and then check to see if the pie crust is browning. If the crust is browning, cover the edges (not the middle) of the quiche with tin foil to avoid burning, and then bake for an additional 20-25 minutes or until fully cooked in the center.
- Remove from oven and let rest for 5-10 minutes before slicing and serving.
