How to Make a Spinach Quiche

This tremendously luscious Spinach Quiche recipe is one of the simplest and most bendy French recipes you are likely to hit upon. It provides you with many options to experiment with the ingredients in order to some up with numerous cool variations in its taste and flavor. The velvety spinach in this recipe is not particularly exotic ingredient, but it nicely merges with the other ingredients to provide you with a great tasting quiche.

This Spinach Quiche is not only easy and tasty but, substantially adaptable, providing you with wide range of options to make it according to your taste and requirement. For example, you can prepare it with frozen or fresh spinach (any variety), bacon or ham, various types or cheeses etc.

Prep time: 30 min
Bake time: 45 to 50 min
Total time: 75 to 80 min
Yield: 6 servings
Utensils: Large skillet, mixing bowl, wooden ladle, large spoon, oven, baking tray

Refrigerated ready pie crust: 1, about 9-inch
Butter, softened at room temperature: ¼ cup
Onion, finely chopped: 1 large
All-purpose flour: 2 tablespoons
Half and half (mixture of milk & light cream): ½ cup
Sour cream, whipped: ½ cup
Salt: ¼ teaspoon
Dash white pepper
Eggs, nicely beaten and foamy: 4
Ground nutmeg: 1/8 teaspoon
Package frozen spinach, thawed and drained: 9 oz
Shredded havarti cheese: ½ cup
Shredded colby cheese: ½ cup
Grated parmesan cheese: ¼ cup


  • 1

    Preheat your oven to 350 °F (176.66 °C).

  • 2

    Put the ready pie crust on a baking tray and set aside.

  • 3

    Place the butter in the center of a large non-sticking skillet and melt it on your stove’s medium heat.

  • 4

    Once the butter oil is warm, add in the chopped onion and stir fry for few minutes until lightly tender or light golden from edges.

  • 5

    Mix in the flour and continue stirring for 3 to 5 more minutes until it forms a bubble mixture with the onion slices.

  • 6

    Stir in the half-and-half and continue cooking for 5 more minutes or until the mixture is thicken and rich, stirring constantly but gently.

  • 7

    Remove the skillet from heat and set on your kitchen’s counter top.

  • 8

    In a large bowl, mix together the whipped sour cream and beaten eggs.

  • 9

    Dust the egg-cream mixture with some salt, ground black pepper and powdered nutmeg.

  • 10

    Stir to dissolve the salt and add in the previously prepared onion mixture.

  • 11

    Now, top the mixture with the thawed and drained frozen spinach, shredded Colby cheese and Havarti cheese.

  • 12

    Pour the spinach-cheese mixture in to the crust and spread it with help of the back side of a large spoon or wooden ladle.

  • 13

    Scatter the shredded parmesan cheese all over the pie crust’s mixture and place in preheat oven.

  • 14

    Now bake it for 45 to 50 minutes until the filling is bulbous, lightly browned and set.

  • 15

    Remove from oven and shift into the cooling rack until lightly warm.

  • 16

    Serve and enjoy!

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