Beth’s Foolproof Spinach Quiche Recipe

If you’ve ever wondered how to make spinach quiche from scratch, my foolproof quiche recipe is as easy as it gets! It uses simple ingredients you probably already have on hand, and it works with either my homemade crust or store-bought crust.

It’s rich and flavorful and holds its shape! (no watery, runny quiche here!) this one keeps its structure thanks to a few of my foolproof tips! It’s a go-to brunch recipe at our house, for any special occasion. For another fantastic brunch recipe try my Egg Souffle Recipe.

@ slices of Spinach Quiche on a plate with salad


More Easy Quiche Recipes!

Recipe Pairings:

Can I use Fresh Spinach instead of Frozen in Quiche?

  • Personally, I like to use fresh spinach even more than frozen, because I find the flavor is more pronounced and the quiche doesn’t get watery or soggy the way it can with frozen spinach.
  • I add the spinach right after sauteing the onions. It will look like a lot of spinach, but not to worry it cooks down quickly.
  • If you have leftover spinach try my Artichoke Spinach Chicken Bake or my Spinach Ravioli and Sauteed Veggies


Ingredients on a table including spinach, eggs, cream, cheese and onions

Chop Fresh Spinach After It’s Cooked

Cooked spinach is a lot easier to chop than fresh spinach. You can cook the fresh spinach down until it’s wilted, allow it to cool, and then chop it. It will be more bite-sized this way and evenly distributed throughout the quiche as well.  

Cooked Spinach on a Cutting Board, chopped with onions and a knife

Homemade vs. Store-bought Crust

  • There are two ways to go for the crust depending upon how much time and effort you want to put in.
  • Personally, I’m a big fan of homemade quiche crust. Not only is the flavor better and the texture flakier, but it also allows you the ability to pick your own quiche pan.

Homemade dough on parchment paper on a cutting board

Use a Deep Dish Pan

  • I like a deep dish quiche pan, as opposed to regular tart tins because the deep dish allows for more generous slices.
  • My favorite pan is this 9.5 deep dish removable bottom pan
  • And when you see how beautiful this quiche is to slice, you’ll want a nice deep quiche!
  • I also like to use tins that have removable bottoms because it makes removing the quiche so much easier! 

Deep Dish Quiche Pan with Removable Bottom

Store-Bought Crust

  • Store-Bought quiche crust allows for greater convenience, but you’re limited in the depth of the store-bought tin. Look for a crust that is labeled “deep dish” and pick the deepest one you can find. 
  • Another drawback with store-bought crusts is that they can easily crack when frozen and then you need to thaw them to reshape them. Once thawed you can patch them back together again. But it’s just another consideration. 

Is Blind Baking Necessary for Quiche?

  • I know this can be controversial, but personally, I don’t blind-bake the quiche crust.
  • I find if you freeze your tin with your dough fitted, before adding the filling and baking, it will remain crisp and keep its shape.
  • Even with the best-chilled quiche dough, I find blind baking can be hit or miss. Sometimes it can still shrink, slide down the tin and make for a lopsided crust!
  • Since I especially love the pretty fluted design of the deep dish quiche pan, I don’t take any chances for slippage. So I’ve found the best way to preserve its fluting is not to blind bake the crust. 

Spinach Quiche on a cake stand with slices cut and a salad bowl

Tips for a Beautifully Formed Crust

There are a few tips to getting a beautiful crust on a quiche.

  • Roll out your dough on a circular board if you have it, it will help you get the right shape that won’t be lopsided when you fit it into the tin.
  • If the dough has become too warm and fragile place it in the freezer for a few minutes to firm back up.
  • After fitting the dough into the tin, “fist bump” your hand around the edges to make sure it snugly fits into the tin. This will assure the pretty fluting detail. 
  • Place the tin in the freezer, after the dough has been fitted. Freeze the tin for at least 10-15 minutes to firm up the dough before it hits the hot oven. This will prevent the dough from shrinking before the custard sets.
  • After freezing the tin and dough be sure to trim the edges so that they are flush with the top of the tin. This will allow for a prettier crust once your quiche is baked. 

Quiche dough being fitted into a tart with

Filling the Quiche

It’s best to place your tin on a sheet pan, this will make it easier to place in and out of the oven. I line the pan with foil in case the quiche leaks anywhere before setting. It will make it easier to clean up than having to scrape off the baked-on egg. 

Quiche filled in a tin on a baking sheet before baking

Can I Use Milk Instead of Heavy Cream?

  • Let’s face it, quiche is not diet food and while you can reduce the calorie count by using milk instead of cream, what you will lose in structure, just isn’t worth it in my opinion.
  • It’s the heavy cream that really allows for a firmly set quiche that will be the envy of all your guests and have the most delicious and decadent texture (and won’t turn into a wobbly mess). 

Heavy Cream in a tall decanteur and milk in the background

Making Ahead and Freezing Tips:

  • You can make this quiche a day ahead of serving and in fact, I think it’s even when made a day ahead since it gives the quiche time to set up in the refrigerator.
  • If freezing. Allow the quiche to cool completely and then either wrap the entire quiche in wax paper and then foil, or slice the quiche into individual slices and wrap individually.
  • To reheat remove the wax paper and rewrap in the aluminum foil and reheat at 350F for 25-30 minutes or until warmed through. The oven method will preserve the flakey crust.
  • Alternatively, you can also reheat in the microwave at 1:00 increments until warmed through. 

More Spring Recipes! 

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Slice of Spinach Quiche on a Plate with Salad

Beth's Foolproof Spinach Quiche Recipe

Yield: serves 8
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes

If you don't have a killer quiche recipe in your current recipe arsenal, today is your lucky day.  Here is my Foolproof Spinach Quiche Recipe that gets rave reviews every single time.


Quiche Dough:

  • 1 ¼ cups (150 g) flour
  • 1/2 tsp (2.5 ml) salt
  • ½ cup (120 g) cold unsalted butter, cubed
  • 1 egg
  • 2 tbsp (30 ml) ice water

Quiche Filling:

  • 1 tbsp (15 g) butter
  • ½ cup (75 g) yellow onion, diced
  • good Pinch of salt
  • crackled pepper to taste
  • 10 eggs
  • 1 cup (240 ml) heavy cream
  • 1 tsp (5 ml) salt
  • Cracked pepper to taste
  • 1/8 tsp (1.75 ml) cayenne pepper for spice or 1/8 tsp (1.75 ml) nutmeg for a more mellow flavor
  • ½ cup (60 g) Gruyere cheese, shredded
  • 1 6 0z (170 g) bag baby spinach


  1. To make the crust:
  2. Combine flour and salt in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
  3. Combine eggs with ice water, add to a food processor, pulsing until a dough forms. Remove dough and roll into a ball on a floured surface.
  4. Roll the dough out right away and fit into the bottom of a 9.5" removable bottom tart tin, letting the sides flop over. Fit the bottom and sides, and then using the back of your palm to fit into all the crevices. Cut the excess off the top so that the dough is flush.
  5. Place the pan in the freezer for at least 20 mins, longer is fine too. The dough should be almost frozen and not bend to the touch.
  6. Meanwhile, prepare the filling. Melt the butter in a sauté pan. Add onion and sauté until soft. Season with a good pinch of salt and pepper. And spinach and cook until wilted and reduced in size to about 1 cup.
  7. Crack 10 eggs in a large bowl, whisk together, add the heavy cream, and whisk. Then add salt, pepper, and cayenne. Whisk to combine.
  8. Remove the spinach mixture from the pan and give it a rough chop, add to the egg mixture. Add the cheese and mix to combine.
  9. Remove tart pan from freezer and place on a rimmed cookie sheet.
  10. Pour filling on top.
  11. Bake at 350F (175C) for 45-50 mins or until golden brown and set (Quiche should not wiggle)
  12. Allow to cool slightly and serve with a tossed green salad.


  • This can be baked the day before.
  • Allow to cool completely cover with foil and pop in the fridge overnight.
  • To Reheat keep quiche covered with foil and reheat at 300F (150C) for 20 mins.
  • Remove foil and bake 5 mins more. Enjoy!

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 264mgSodium: 147mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 10g
Brownie cake scooped into a mug with ice cream

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  1. Hi Beth

    I made this quiche last Sat for a small group of ladies. (Just 4 of us). It was wonderful, creamy and so yummy. I served it with slices of juicy ripe cantaloupe on the side. The only problem I had was it took WAY longer to bake. Just couldn’t get rid of the “jiggle” in the middle. My oven usually takes an additional 5 minutes for most recipes, but this time I think it took 25 minutes. I ended up putting a piece of foil over top, covering it loosely, so the top would not brown too much.

    It was so good though, that I will be making again for special occasions…

  2. I bought this quiche pan but every single time the quiche filling leaks out all over. So I tried covering the bottom and sides with tin foil and then I just get this whole layer of baked egg on the bottom. How in the world do you use this pan without it leaking?

  3. I can’t wait to try this recipe. One question: Are you sure that blind baking the crust isn’t necessary?

  4. Regarding quiche dough – 1/2 cup butter is 113 grams not 150. Usually flour is twice the weight of the butter. Is your recipe correct?

    I love your site and really enjoyed your time in France. Also love your garden in California. Thanks for sharing with us.

    1. So glad you enjoyed the French trip and the garden too :). So for the last 10 years, I’ve been publishing recipes online I’ve always used this metric conversion table since I haven’t had people complain about measurements being off, I’ve assumed it’s fairly accurate. But you did point out it was written as 150g when it should really be 120g according to the table. So thanks for pointing that out! If you feel more comfortable going with 113g you certainly could try that, I don’t think the 7gs will make a big difference. Hope you enjoy it!

    1. Hi Donna,

      Sure you can absolutely freeze the quiche. Just make sure to allow it to cool completely first. THen re-heat in a 350F oven with foil on it for 35-40 minutes then over cover for about 10 minutes. Hope you enjoy!

  5. Absolutely perfect recipe Beth! It’s been years since I’ve made a quiche. A perfect summer supper with a simple fresh salad , glass of icy rose and this gorgeous quiche- couldn’t be easier or more delicious😀

  6. Cannot wait to make this! Quick question for you though… Can I make the crust ahead of time and freeze it overnight? If I do this, do I need to thaw it before I add the egg mixture? Thank you for your inspiration Beth!!

    1. No problem if you press the dough into the tin, you can absolutely freeze it overnight, and pour the egg in the next day. No need to thaw first. Hope you enjoy!

  7. I did it for Easter and we love it! I substituted spinach for swiss chard. I had been doing a couple of recipes from you and I had not fail on anyone. You are the best!

  8. I have a tart pan, but I look forward to making this recipe still! I will probably reduce the recipe by 1 egg to account for the shallowness. Also could I prepare the dough 1-2 days in advanced and leave it in the freezer, or would that be too long?

    1. Sure you could absolutely freeze the dough a few days ahead and then thaw it in the fridge overnight. Or it will last in the fridge for at least 3-4 days. Enjoy!

  9. Foolproof? Nope, not hardly. 45 min and counting, watery inside. Measured all ingredients using a scale. Oven is dead on 350.

    Most quiche recipes I’ve tried use more cheese. Could that be the case here? Meaning 1/2 c is really 225 gm? i.e. pre-shredded weight?

    1. Hmm I’m not sure how you got 225g for the cheese? I use this metric conversion where it stats 1/2 cup is 60g. So if you have been using another converter, I would stick to the one listed in the recipe card because that could be creating your issues?

    1. Can you please state the size of the deep dish removal quiche pan used in this recipe “foolproof spinach quiche”

  10. Hi Beth, I just found your site and am enjoying going through your recipes to see which ones I am interested in making. I do have a question regarding the quiche recipe. Will the recipe work without a crust. I prefer to make crust-less quiches. It is a personal preference. I realize that the presentation would be different. It would have to be served from the casserole/dish it was baked in. Looking forward to hearing from you.

    Thank you, Linda M

    1. So glad you found me too! Sure I think that would be fine to use this recipe for a crustless quiche. It makes such a firm custard that you should be OK. Hope you enjoy!

  11. Been following your blog for a long time and have made several of your recipes — they never disappoint!

    Made this for a company gathering and it got rave reviews. Thanks so much for all your content!

    1. YAY! So glad it was a hit! This one is also my father’s favorite! He was just asking me about it last night ha! So glad you enjoyed it!

  12. Am going to try this recipe this weekend. I just bought a tinned quiche/tart pan. Do I need to butter/flour it before I place the crust into it?

    1. Great! I hope you enjoy it 🙂 I find there’s no need to butter/flour the pan if it’s non stick, but if it’s not treated then I would prefer a little baking spray, I think that works better 🙂 Enjoy!

  13. Gosh I just adore you and I love all your recipes and gardening .. I hope I could achieve what you do on a daily basis , thank you so much for your wonderful videos on how to prepare all of your wonderful dishes !

    1. ‘Aww thanks for your sweet comment Heather 🙂 I’m so glad you enjoy it all. It certainly is a passion of mine that I enjoy sharing with the world 🙂

    2. Isn’t Beth the sweetest? We were looking for a Madeline cookie recipe when we found her. My 14 yr. old grandaughter Chloe and I made Beth’s recipe and everyone loved them. Chloe made more to share with her French class. My 87 yr.old dad likes Madelines cause they’re soft and easy to eat.