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Looking for filling egg breakfast ideas to kick off your mornings with? Add this easy Spinach Quiche to the list! Make it with your favorite pie crust, and enjoy it as a special breakfast or brunch.
Easy Homemade Spinach Quiche
Pie for breakfast is the way to go. But, quiche isn’t pie, you say? Tomato tomahto! Whatever you want to call this homemade Spinach Quiche is fine. At the end of the day, it’s a super quick breakfast dish that the whole family will adore.
This flaky, buttery quiche came into existence because of a very glamorous reason: After making Stuffed Cannelloni the other day, I was left with a couple of cups of spinach and a bit of crumbled feta. I was also running low on whipping cream and the eggs were two days from expiration. Since I can’t bear to throw away food, I had to use them up. And, when I have a few leftover ingredients, I almost always blend them together and make a savory pie – meat, spinach, chicken, veggie, etc… add a few eggs, make a crust, and voila! A spinach and feta quiche is born.
What is a Quiche?
Quiche is basically a breakfast pie. It has its origins in France, and consists of a pastry crust that is filled with custard made from eggs and milk/whipping cream. Bacon, spinach, chicken, onions, and more, are all welcome add-ins to this yummy breakfast!
Recipe Ingredients
So, what do you need in order to make a quiche? Round up the following ingredients:
- Pie Crust: You can use a pre-made crust from the store, or a Homemade Pie Crust.
- Spinach: I used 1 bag (8-ounces) fresh baby spinach, cooked.
- Cheese: I used shredded mozzarella and feta (crumbled), but gruyere or cheddar cheese can also be used.
- Eggs: To bind the custard/filling of the quiche together.
- Cream: I used heavy whipping cream for rich flavor.
- Seasoning: Salt and pepper to taste.
How to Make Spinach Quiche
I think quiche makes a great weekend breakfast/brunch option, because it does take about an hour and a half total to complete. But, it will be the bright spot of your weekend, and something to look forward to during the week!
- Preheat Oven to 375: You will need to make your pie crust first (store-bought or homemade, it’s up to you). Take the chilled pie dough, roll it out and press it into the bottom of a 10-inch flan dish. Prick it with a fork all around, and put it in the oven for 10 minutes.
- Beat the Eggs and Cream: Lightly whisk the eggs in a mixing bowl and add in the whipping cream, beat well.
- Combine Spinach & Cheese: In a separate bowl blend together the spinach and your cheeses. Stir the spinach mixture into the eggs, season with salt and pepper, and pour the egg mixture into the prepared crust.
- Bake the Quiche: Put the pie in the oven for 50 to 60 minutes, or until the filling is set. Allow it to cool for a bit before serving.
Tips for Success
Pretty straightforward, no? Here are some extra tips that will help you bake the perfect spinach-feta quiche:
- Don’t Skip Pre-Baking the Crust: Baking the crust twice will ensure that you get a flaky and slightly crispy crust. If you skip baking it for the first 10 minutes, the quiche may turn out soggy.
- Make Sure to Spread Out the Spinach: It may clump together within the custard if you don’t, so make sure to evenly distribute it throughout the crust.
- Let the Quiche Cool Before Serving: This will allow for it to set a little bit more, which makes for easier serving and fewer burned tongues.
Serving Suggestions
Wondering what to serve with your freshly baked quiche? I’ve got a few suggestions:
- Yogurt: I served this quiche with plain yogurt (you can use sour cream) and the flan dish was emptied within minutes.
- Muffins: Pick your favorite kind – personally, I like to make Blueberry Lemon Muffins.
- Salad: Quiche can be enjoyed for lunch too! Keep your meal healthy and hearty with an easy green salad.
How to Store and Reheat Leftovers
- Leftover quiche can be refrigerated in an airtight container for 2-3 days.
- Reheat it in the oven until it is warmed through (anywhere from 5-15 minutes, you’ll want to keep an eye on it so it doesn’t get burned).
Can I Freeze Spinach Quiche?
- You can freeze quiche in slices in an airtight container for 2 to 3 months.
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Spinach Quiche
Ingredients
- 1 pie crust,, store-bought or homemade, (If frozen, thaw before using)
- 5 large eggs
- 1/2 cup heavy whipping cream
- 8 to 10 ounces fresh baby spinach,, cooked
- 1/2 cup feta cheese,, crumbled
- 1 cup shredded mozzarella
- ¾ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 375˚F
- You will need to make your pie crust first. Please see how to make the perfect pie crust HERE.You can also use store-bought pie crust.
- Take the chilled dough, roll it out and press it into the bottom of a 10-inch flan dish.
- Prick it with a fork all around, and put it in the oven for 10 minutes.
- Lightly whisk the eggs in a mixing bowl and add in the whipping cream, beat well.
- In a separate bowl blend together the cooked spinach and your cheeses.
- Stir the spinach mixture into the eggs; season with salt, pepper and nutmeg, and pour the egg mixture into the prepared crust.
- Put the pie in the oven for 50 to 60 minutes, or until the filling is set.
- Allow it to cool for about 10 to 15 minutes before serving. You can also serve it cold.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Vegetarian Recipes to Try
Looking for more healthy, filling vegetarian recipes to try?
- Vegetarian Moussaka with Portabella Mushrooms
- Better Than Chipotle Sofritas
- Easy Garlic Broccolini
- Creamy Vegetable Casserole
- Garlic Butter Roasted Parsnips
Congratulation for TOP 9 !
Thank You!
I hate to waste food too. Even the littlest scrap of leftovers finds a new home in some dish I’m making.
Love the combination of spinach and feta!
Kristi
Can hardly wait to see pics of your Christmas Dinner, especially sarma and pogaฤa!!! And love your spinach pie ^_^
I’m looking forward to showcasing some of my traditional Macedonian food! ๐
Do you really say tomahto? Because I’m guessing that was pooetic license you were using, but I can’t tell inflection over the internet, and really, I’ve never met anyone who says tomahto! It ruins the whole basis for the song, you know? Same with potahto. I mean, I suppose it’s enough that everyone understands what it means, but to a literalist, well, I’ve just got some issues with that song.
But I have no issues with this pie. Wow; that is a genius use of leftovers, by all means.
hehehe I don’t say tomahto ๐ I had an English professor in college, he was 73 years old, he said tomahto, potahto, and ab-dough-men for abdomen. ๐ Apart from him, no, I’ve never met anyone else that talks that way.
I’m glad you like my pie!
I’m a great fan of spinach and ricotta cannelloni, as well as Greek spanakopita (?) so I’d be sure to love this. Thanks for the recipe!
Great idea!! I’ve never have thought of making Spinach Pie like that up to now ๐ I usualy make that as Banitsa :))… Thanks for sharing, Kate!!!!
I adore Banitsa! It is very similar to this!
I love leftovers a la quiche!! (AKA empty the fridge quiche!) Great photos, well done on using up what is in the fridge. This looks fantastic!
Yes, that’s the name, ’empty the fridge quiche’…Brilliant! ๐
This is quiche season for me – take the leftovers and bring them together in a new savory way. Grand, tasty recipe!
Oh I love this! It’s got a bit of everything. Good pie crust with the fork trick. Crafty delicious use of leftovers. Ooey goey cheese. And green stuff to make it healthy. Wonderful creation!
This looks delicious. Great post. I thoroughly enjoy spinach pie.
Maralyn
Thank you, Maralyn!