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–+ servings
The finished mushroom spinach quiche on a tabletop.
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Easy Spinach Quiche

This easy spinach quiche is perfect for busy families. It's a budget-friendly meal that comes together quickly and works perfectly for breakfast, lunch, or dinner.
Prep Time10 minutes
Cook Time50 minutes
Cooling Time45 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Keyword: quiche, spinach
Servings: 6 people
Calories: 332kcal
Author: Jess Jankowski
Cost: $8.30

Equipment

  • 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
US Customary - Metric

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

  1. To help keep the crust flat, use pie weights or dried beans on parchment paper.
  2. Pre-bake the crust.
  3. Don’t overfill the crust.
  4. Put the quiche on a baking sheet while baking.
  5. 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:
  1. Cool completely: Let the quiche cool completely to room temperature before freezing. This will help prevent the crust from becoming soggy.
  2. Wrap tightly: Wrap the quiche tightly in plastic wrap, then aluminum foil. This will help prevent freezer burn.
  3. Freeze for up to 3 months: Label the quiche with the date and freeze for up to 3 months.
THAW:
  1. 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.
  2. 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.
  3. 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.
REHEAT:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Unwrap the quiche: Remove the quiche from the plastic wrap and aluminum foil.
  3. Place quiche on a baking sheet: Place the quiche on a baking sheet and bake for 20-30 minutes or until heated through.
  4. Let stand for 5 minutes before serving: Let the quiche stand for 5 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 332kcal | Carbohydrates: 20g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 330mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 896IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg