Eggs are an inexpensive, high-quality source of protein, and quiche is one of the most versatile ways to prepare them. This easy spinach quiche delivers a satisfying breakfast or brunch with minimal fuss. It tastes elegant but relies on simple pantry ingredients, and you can choose to make it crustless or use a gluten-free crust if you prefer.
Quiche feels fancy, yet it’s essentially a baked egg and cheese dish with seasonal or frozen vegetables folded in. Prep takes only a few minutes, and the oven does the rest. I often make this on weekends when we want something green and filling, and it reheats well for weekday breakfasts.
Easy Spinach Quiche
This spinach quiche is a great option for a wholesome breakfast, brunch, or light dinner. You can make it crustless to keep it lower in carbs and quicker to prepare, or use a gluten-free pie crust for a traditional presentation. The recipe is flexible — feel free to swap cheeses or add cooked ham, mushrooms, or other greens.
- Author: Elise
Ingredients
- 8 eggs
- 1 1/2 cups shredded cheese (sharp cheddar recommended)
- 1/2 onion, chopped
- 2 tablespoons olive oil or butter
- 1 (10 oz) package frozen spinach, thawed and drained
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Thaw the frozen spinach and squeeze or press out as much moisture as possible. Set aside.
- In a skillet, sauté the chopped onion in olive oil or butter over medium heat until translucent. Add the drained spinach and cook briefly until any remaining moisture evaporates; season with a little salt and pepper.
- Crack the eggs into a large mixing bowl and beat well. Stir in the shredded cheese and mix until combined.
- Fold the sautéed spinach and onion into the egg-and-cheese mixture. Pour everything into a buttered 9-inch pie plate.
- If you prefer a crust, roll out and fit a prepared crust into the pie plate; prick the bottom several times with a fork before adding the filling.
- Bake for about 30 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for a few minutes before slicing.
Enjoy warm or at room temperature.
Notes and Tips
Here are a few suggestions to help you get the best results and adapt the quiche to your taste and dietary needs:
- Crustless vs. crust: Crustless quiche saves time and reduces carbs. For a gluten-free crust, use a trusted gluten-free pie crust recipe or a store-bought gluten-free crust and blind-bake it briefly if you prefer a crisper base.
- Cheese choices: Sharp cheddar provides a classic flavor, but Swiss, Gruyère, or a blend of cheeses also work well. Use a firmer cheese if you want a nutty flavor; softer cheeses will make a creamier texture.
- Spinach handling: Fully drain the thawed spinach by squeezing it in a clean towel or pressing it in a fine-mesh sieve. Excess moisture can make the quiche watery and affect baking time.
- Additional add-ins: Cooked bacon, diced ham, sautéed mushrooms, bell peppers, or different leafy greens can be folded in. Make sure any vegetables are pre-cooked and well-drained.
- Storage and reheating: Store leftovers covered in the refrigerator for up to 3–4 days. Reheat slices in a low oven (about 325°F / 160°C) or in a skillet over low heat to keep the texture pleasant. Quiche also freezes well: wrap individual slices and thaw in the refrigerator overnight before reheating.
- Serving ideas: Serve alongside a simple salad, roasted tomatoes, or fresh fruit for a balanced meal. A dollop of plain yogurt or a spoonful of chutney can add brightness.