Make this easy Spinach Quiche Recipe for a quick, budget-friendly meal. Perfect for busy families, it’s simple to prep and works for breakfast, lunch, or dinner.
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Simple Spinach Quiche Recipe Tips
I came up with this spinach quiche because we are always on the go. I needed something easy to make that everyone would eat, and that was filling. After lots of recipe testing, this one checks all the boxes. I’m sharing my list of top tips so you can make the best quiche ever, too.
1. Pre-bake the crust. Don’t skip this step. It helps keep the crust from getting soggy during baking.
2. Don’t overfill the crust. Leave a little room at the top as the quiche will rise a little bit while it is in the oven.
3. Put the quiche on a baking sheet. This makes it easier to get the quiche in and out of the oven and catches any inadvertent spills.
4. Let it rest before slicing. You’ll be tempted to skip this step, but don’t! It’ll set and give you clean slices when you cut it.
5. To help keep the crust flat, use pie weights or dried beans on parchment paper.
Ingredients & Estimated Cost
Here is everything you need to make this quiche, along with a few substitution recommendations and tips.
- Deep-dish pie crust (9-inch – $2.50): A homemade pie crust or store-bought pie crusts will work.
- Eggs (6 large – $1.50): Room temperature eggs work best.
- Plain Greek Yogurt (½cup – $0.55): Use this recipe to make your own Greek Yogurt, and it will save you even more on your grocery bill.
- Cremini mushrooms (4 ounces – $1.25): Add your favorite fresh vegetables like a sweet onion, bell peppers, asparagus, or tomatoes.
- Fresh spinach(1 cup – $0.75): Frozen spinach will work, as long as you let the spinach thaw and squeeze it dry, to avoid extra moisture in the quiche.
- Cheddar cheese (1 cup – $1.75): Swiss cheese, Gruyère, mozzarella, or Colby Jack would all work as alternatives.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How To Make Spinach Mushroom Quiche:
Bake the crust, whisk the ingredients together, pour into the pie crust, and bake. Let me show you how.
- Allow the frozen store-bought pie crust to come to room temperature according to the package instructions.
- Pierce the crust with a fork a few times, then bake for 15 minutes.
- Whisk the eggs and ½ cup of plain Greek yogurt in a medium bowl.
- Whisk in the mushrooms, spinach, and ¾ cup of cheese.
- Pour the egg mixture into the pie crust and sprinkle with the remaining cheese.
- Bake the quiche in the oven for forty-five to fifty minutes.
- Let the quiche cool on a wire rack for 30-45 minutes before serving.
Spinach Quiche with Fresh Spinach Recipe FAQs:
Yes, just let it cool after baking, then cover tightly and refrigerate for up to 3 days before reheating.
Check the center. It should be slightly jiggly but not overly wet.
It could result from not mixing the correct amount of Greek Yogurt, which helps make the quiche creamy. If there is not enough yogurt, the quiche will be dry. If there is too much, it will not fully set.
In my testing of this recipe, I have found that the perfect amount of Greek Yogurt is ½ cup.
This is typically the result of too much liquid in the spinach. Be sure to drain it well to avoid excess liquid in the quiche.
Make this Vanilla Candied Bacon, Kodiak French Toast Sticks, fresh fruit, a simple side salad, or Homemade Drinkable Yogurts.
Easy Spinach Quiche
Recipe Cost 8.30 Serving Cost 1.38Equipment
- whisk
- mixing bowl
- measuring cups
- mixing spoon
- wire rack
Ingredients
- 1 9-inch deep-dish pie crust fresh or frozen
- 6 large eggs
- ½ cup plain Greek yogurt
- 4 ounces cremini mushrooms chopped
- 1 cup fresh spinach roughly chopped
- 1 cup shredded aged cheddar cheese divided
Instructions
PREP OVEN RACK:
- Move the oven rack to the middle position.
- Preheat oven to 350 degrees F.
PREP AND BAKE CRUST:
- If you’re using a frozen crust, allow it to thaw according to the box instructions.
- Use a fork to pierce the crust.
- Bake the crust for 15 minutes.
MAKE FILLING:
- Whisk together 6 large eggs and ½ cup of plain Greek yogurt.
- Stir in chopped mushrooms, spinach, and ¾ cup of the cheese.
- Pour the filling into the pie crust, and sprinkle the remaining cheese.
BAKE:
- Bake for 45-50 minutes or until the center is slightly jiggly but not wet.
TO FINISH:
- Allow the quiche to cool on a wire rack until warm, about 30-45 minutes.
- Slice and serve.
Notes
Recipe Tips
- To help keep the crust flat, use pie weights or dried beans on parchment paper.
- Pre-bake the crust.
- Don’t overfill the crust.
- Put the quiche on a baking sheet while baking.
- Let it rest before slicing.
Storage Tips
STORE: The quiche will stay fresh for up to 5 days in the refrigerator in an airtight container. FREEZE:- Cool completely: Let the quiche cool completely to room temperature before freezing. This will help prevent the crust from becoming soggy.
- Wrap tightly: Wrap the quiche tightly in plastic wrap, then aluminum foil. This will help prevent freezer burn.
- Freeze for up to 3 months: Label the quiche with the date and freeze for up to 3 months.
- Thaw in the refrigerator: The best way to thaw quiche is in the refrigerator overnight. This will help the quiche thaw evenly and prevent the crust from becoming soggy.
- Thaw on the counter: If you’re short on time, you can thaw the quiche on the counter. However, this may make the crust a little bit soggy.
- Thaw in the microwave: You can also thaw the quiche in the microwave. However, this is the riskiest method, as it can easily overcook the quiche. If you thaw the quiche in the microwave, do it on a low power setting and check it frequently.
- Preheat oven to 350 degrees F (175 degrees C).
- Unwrap the quiche: Remove the quiche from the plastic wrap and aluminum foil.
- Place quiche on a baking sheet: Place the quiche on a baking sheet and bake for 20-30 minutes or until heated through.
- Let stand for 5 minutes before serving: Let the quiche stand for 5 minutes before slicing and serving.
Nutrition
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