- Dish type
- Pies and tarts
- Spinach quiche
A quick and easy quiche made with Gruyere cheese and spinach. It's great for a light dinner served with a salad.
Illinois, United States
13 people made this
- 1 tablespoon unsalted butter
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 150g grated Gruyere cheese
- 280g frozen chopped spinach, thawed and squeezed dry
- 1 (23cm) unbaked pastry case
- 2 large eggs, lightly beaten
- 350ml milk
- salt and freshly ground black pepper, to taste
- 1 pinch ground nutmeg
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat the oven to 190 C / Gas 5.
- Melt butter in a frying pan over medium heat. Saute onion until tender, about 5 minutes. Add garlic and saute for 1 minute. Set aside and let cool.
- Sprinkle onion mixture, cheese and spinach over the bottom of pastry case. Beat eggs with milk; season with salt, pepper and nutmeg. Gently pour egg mixture into pastry.
- Bake quiche in the preheated oven until set and nicely browned, 40 to 45 minutes. Remove from oven and let stand 10 minutes before serving.
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Crustless Spinach and Cheese Quiche
This Crustless Spinach and Cheese Quiche is a good, lower-carb option for breakfast or brunch.
This is a lighter option for those of you who might be craving quiche. There is no crust at all in this quiche! The filling is baked directly into the pie plate, and it cooks up just like regular quiche but without the crust. You’ll end up with slices of delicious quiche that come out of the pie plate as cleanly as a piece of pie. Spinach and egg with a mixture of cheeses… this is a delicious combination of flavors.
Cheesy Spinach And Bacon Quiche
This classic brunch dish is cheesy, delicious, and super easy to make.
If there’s a quintessential brunch dish it is without question a quiche. This lovely pie filled with eggs, cheese, and vegetables is a timeless classic. The egg and cheese combination is the perfect backdrop for a wide variety of fillings. While it’s super convenient to just pick one up at the grocery store, it’s actually pretty easy to make one right in your own kitchen. Not only that, it will be wonderfully fresh.
A quiche needs just a handful of main ingredients: eggs, cheese, milk, and a sturdy crust. The first ingredient speaks for itself, you gotta have eggs. Now for the dairy: cheese is a must, and pretty much any cheese works, so choose something that goes with the “theme” of your quiche. Next comes the milk. Half-and-half or heavy cream is essential, too, and adds so much silky richness to the eggy filling. An added bonus to our quiche mixture: bacon and just lightly caramelized onion. They make this dish extra savory and amazing.
As with any pie (or in this case, quiche), the crust can make all the difference. You can use a storebought pie crust or make your own, and, just so you know, a scratch-made crust is also super easy to make and any extra dough may be frozen to use later. Check out our recipe for a No Fuss Pie Crust.
So, you’ve got a brunch with friends coming up and you want to make one item. Go ahead and have someone else bring the cinnamon rolls and fresh fruit while you whip up this easy cheesy spinach quiche. If you’re a rookie cook looking to tackle some classic dishes, then a quiche is a great place to start. It can be made ahead of time and reheated for later, it’s often a crowd pleaser, and it’s great on the spot training for your culinary skills. A cheesy spinach and bacon quiche is a great way to share a great meal with good friends.
Reviews ( 8 )
One of the best quiche recipes I have tried, I do add like 5-6 finely chopped mushrooms to the onion and garlic sauté. Great recipe. A must try if you've never had quiche before.
Any Swiss cheese would work.
Use swiss, co-jack or cheddar. Any cheese you like will work.
I made 2 9 inch pies - 1 package of jiffy pie crust mix and 1/4 water and 1/2 cup of flour and 1/8th teaspoon of nutmeg for the 2 pie crusts..Rolled out dough and put in dough for both pie plates and used a fork to tap around the crust so no air holes and firmly pressed pie crust into the pie plates. For the quiche I 12 oz bag of cut leaf spinach frozen, one onion finely sliced (pan fried both w/ 3 teaspoons of butter and added to it 6 deli slices of ham sliced finely cut (size of a penny) & 1 tsp of garlic minced. Put cooked spinach pan aside when onions are soft. Mixed 4 eggs, 2 cups of milk mixed with 1/8th teaspoon nutmeg in a separate bowl and place aside. Split evenly the spinach pan into the 2 pie crusts making sure it is evenly spread. The cheese, I used Walmart Fiesta blend it has monterey jack, Cheddar, queso quesadilla and asadero cheese. I used 1 1/2 cups split between the two pie plates. Then I grabbed the egg mixture and evenly poured.Baked at 375 degrees for 45 minutes
This was a pretty good recipe but I made the following changes. I used leftover fresh spinach from the day before, and used half milk/half heavy cream and Jarlsburg cheese. I did this because it is what I had on hand and wanted to use up. My crust was homemade. one stick of butter crumbled with one cup of flour and 2 tbl of water. I rolled it, put it in quiche pan and froze it for 30 min. Then pre-baked it for 7 min at 375 before I added the rest of the ingredients. All my ingredients were purchased at Costco. This is a good make ahead recipe with ingredients readily available anywhere in the country at any time of year, or a good recipe to use up some leftovers as I did.
Cheesy Spinach Quiche
We love a good quiche, especially one as fresh as this cheesy spinach quiche recipe. If you normally pick up yours from the grocery store, you’ve got to give this scratch-made version a try. You might be surprised at just how easy it is to make a homemade pie crust, just flour, salt, sugar, butter, and ice water – that’s it, just five ingredients! Once this comes together, the rest is just scrambled eggs and cheese (and, of course, a few extra ingredients for deliciousness). There’s something so light and flaky, creamy and flavorful about a homemade quiche. It’s super easy to do, and this is how we do it.
Once we’ve made the dough and chilled it for a half hour, we roll it out and bake it for under 10 minutes in a process called “parbaking” – where a bread or dough is partially baked first, then finished later. For this quiche, in particular, the parbaking process is important for keeping the crust from becoming too soggy once the liquid ingredients are poured into the crust. We’ve also parboiled our spinach, it’s a great way to retain that bright green color. And cheese is a must! So we’ve gone with a three-cheese blend here of mozzarella, Monterey Jack, and sharp cheddar. We love the creamy, salty, cheesy bite this blend adds to the quiche.
The quiche bakes in the oven and comes out a beautiful golden color, with a nut-colored crust and a gooey cheesy topping flecked with green from the spinach. We let this cool and set up a bit because a mushy quiche is the worst! The finished product is a flavorful delight and one that is perfect for a weekend brunch. It’s a recipe that is surprisingly easy to do, just a little time and patience are required, and there’re no extraordinary ingredients so it’s truly accessible to cooks of any level. Fresh and scratch-made are often some of the best tasting foods, so give this recipe a try and enjoy the fruits of your labor!
Let me tell you a few things about this cheesy spinach mushroom quiche situation:
1.) This quiche is soo versatile! It goes great alongside a salad or soup for lunch/dinner. Serve it as a main course for a brunch. You could even make it into appetizers with store-bought mini quiche shells for a party.
2.) Save time by making it ahead! All the components of this quiche can be made ahead of time and refrigerated. Use a homemade crust (recipe provided) or a store-bought shell, it’s totally up to you. Sauté the onions, garlic, and mushrooms and keep them in a Tupperware container in the refrigerator. Make the egg mixture and store as well. Defrost your spinach overnight. Assemble the quiche and bake it right before eating. Did you know this quiche can also be baked and stored in the freezer? Any leftovers can be refrigerated for up to 4 days. Or freeze for up to 2 months.
3.) There are so so many variations! Get creative – swap the cheeses for your favorites! Add other veggies. Make broccoli and cheddar cheese quiche? Mmm Hmm, maybe I will too! Add turkey-bacon bits? So many choices!
Lets do this thing. Let’s call it brunch. Let’s call it dinner. Let’s stuff our quiche greedily with 3 different cheeses. Let’s sauté onions. And garlic. And mushrooms. Let’s let the quiche making begin!
But first, let’s make the buttermilk crust:
This is my ABSOLUTE favorite pie crust recipe. I’m sharing it with you because we’re friends. The best of both worlds – combining shortening and butter. This makes the ultimate flaky, tender, buttery pie crust. It’s nothing new – tons of people do it this way. And it’s the way I like my crust! I also use buttermilk in the crust instead of water. And as always you can sub a 1/2 teaspoon of vinegar + 1/4 cup milk and let it sit for 5 minutes to make buttermilk.
I need you to remember one word – COLD.
Everything – butter, shortening, buttermilk. COLD. COLD. COLD. Cah-peesh?
Combine the flour, salt, and sugar. Break the butter down into the flour using a potato masher, pastry cutter, or fork. Fingers work well too! When adding the buttermilk, make a hole in the center of the flour mixture. Do NOT add all the buttermilk at once. Depending on the water content of your butter, you may need more or less buttermilk than the next person. Start with about half. Work your way up. When the dough starts to hold and starts to clump, stop adding the buttermilk.
Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Wrap with plastic wrap and refrigerate for at least an hour. 2 hours for a shiny gold star.
Saute the onions and mushroom for 8 minutes before adding the garlic. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Same with the frozen spinach. Defrost according to package directions. Strain water through a fine mesh strainer. Remove excess water by squeezing spinach into a kitchen towel.
In a separate bowl, combine the eggs, half and half, parmesan, salt and pepper. Whisk until the eggs are completely incorporated with other ingredients.
Roll out the crust and lay it in the pie dish. I used a 9 inch pie plate. Bake the crust for 8 minutes. If your crust starts to bubble up in some places use a fork to pierce the dough and remove the air. You shouldn’t have this issue if you laid the dough flat into the pie dish cavity. Fill the baked crust with the spinach mixture, followed by the mushroom mixture and then the cheese. Oh the cheese! Pour the egg mixture over the top. Sprinkle fresh cracked pepper on top, if you please.
Cheesy Spinach and Mushroom Quiche Recipe – 6 Points
My BFF, Janice, makes an amazing breakfast quiche recipe that her whole family loves, so, inspired by her, I created my own version. And wow, is it GOOD!
This Cheesy Spinach and Mushroom Quiche recipe is sooooo easy, and the end result is a beautiful, ridiculously delicious, mouthwatering treat. Though quiche is typically considered a breakfast food, it makes a wonderful dinner or lunch too.
Though I chose spinach and mushrooms to use, you can really use any kind of vegetable you want. Also, I used a premade whole wheat pie shell for this, which I bought at Whole Foods, and it is excellent. However, I couldn’t find a good, low calorie premade pie shell, so this recipe came out a little higher in Points than I originally wanted.
If you are crafty enough to make your own low calorie pie shell from scratch, then A. you are awesome, and B. It might shave off another Point or so, or allow for larger servings. Either way, it’s an incredibly healthy quiche that is still way lower in Weight Watchers Points than traditional quiche recipes.
The Quiche Crust
- Begin by rolling out the dough until it will cover the edge of the 9-inch pie pan and then freeze for 30 minutes.
- Once the crust is chilled cover it with parchment paper and pie weights, to blind bake (pre-bake) at 400 degrees, until the edges of the crust start to turn brown.
- Remove the parchment paper and prick the bottom of the crust with your fork and then bake for an additional 6-8 minutes.
- Allow the crust to cool completely before filling with your egg mixture.
- 1 tube (8 ounces) of refrigerated crescent rolls
- 1 large red bell pepper, chopped
- 1 tablespoon of olive oil
- 1 garlic clove, minced
- 5 eggs, lightly beaten
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of frozen chopped spinach, thawed and squeezed dry
- 1/4 cup of half-and-half cream
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of minced fresh parsley
- 1 tablespoon of minced fresh basil or 1 teaspoon of dried basil
- Dash pepper
- Separate crescent dough into eight triangles place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust seal seams. Set aside.
- In a small skillet, sauté red bell pepper in oil until tender. Add garlic cook 1 minute longer. Remove from the heat.
- In another small bowl, combine the remaining ingredients stir in the bell pepper mixture. Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Bonus. Looking for other spinach recipes? Try this spinach salad. It has strawberries and a honey balsamic vinaigrette. Or consider making a spinach and feta cheese strata dish. A strata is a bread-based casserole made with eggs and milk or cream—it’s delicious.
Prepare the Quiche
Heat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 10-inch (26-centimeter) round pan or a 9- x 13-inch (20- x 30-centimeter) baking pan with Gefen Easy Baking Parchment Paper.
Place one phyllo sheet in the pan. Grease it well with butter or cooking spray. Cover with another phyllo sheet and repeat with remaining sheets.
For the filling, sauté onion in olive oil until golden, about 10 minutes.
Add garlic and spinach leaves. Season with salt and pepper and stir gently while cooking, about five minutes, or until spinach loses its volume.
Transfer mixture to a strainer to drain the excess liquid, then transfer to a bowl. Add remaining filling ingredients and mix well.
Pour spinach mixture onto phyllo base. Sprinkle with feta cubes and sundried tomatoes. Bake about 40 minutes or until golden.