How to Make a Sautéed Spinach and Cheese Quiche
Written by MasterClass
Last updated: Mar 13, 2025 • 2 min read
Learn how to make a delicious, brunch-worthy spinach quiche at home.
Learn From the Best
What Is Spinach Quiche?
A quiche is a timeless savory egg custard most often associated with French cuisine. Quiche is made of eggs, an indulgent amount of dairy, and any number of filling combinations. One of the most classic filling combinations is sautéed spinach and cheese. You can fill a spinach quiche with fresh mushrooms, veggies, and various cheeses, including Gruyère cheese, feta cheese, parmesan cheese, cheddar cheese, goat cheese, Swiss cheese, or mozzarella cheese. Although there are crustless spinach quiches, most quiches have a flaky, deep-dish pie crust.
3 Tips for Making a Spinach Quiche
Follow these tips to make the best quiche at home:
- 1. Make the crust ahead of time. You can use a store-bought frozen pie crust or make homemade crust. If you choose to go the from-scratch route, consider making the pie crust the day before so you'll have less work to do when you make the quiche. Additionally, most pie crust recipes call for a period of rest in the refrigerator.
- 2. Blind bake the crust. Blind-baking is the process of baking a pie shell or crust without the filling. The blind-bake, above all, ensures a crisp crust. When an egg custard hits an unbaked shortcrust dough, the liquid does what you’d expect: It seeps all the way down to the bottom of the pan and ruins all hope of buttery flakes.
- 3. Pre-cook the ingredients. When you cook fresh vegetables, like fresh spinach, zucchini, artichokes, or mushrooms, the water they contain evaporates. If the vegetables cook in the quiche, they may release their liquid into the custard, resulting in a watery quiche. Pre-cooking the vegetables prevents this.
Spinach Quiche Brunch Recipe
makes
prep time
15 mintotal time
1 hr 15 mincook time
1 hrIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Place pie crust in a metal or glass pie plate for the pre-bake, then place it into the oven. You can put the pie plate on top of a baking sheet for easy transfer.
- 3
In a sauté pan over medium-high heat, warm the olive oil until it’s barely shimmering.
- 4
Add the shallots and sauté until translucent, about 6 minutes.
- 5
Add the spinach and sauté until wilted, about 2 minutes more.
- 6
Season to taste with salt, black pepper, and red pepper (if using).
- 7
Remove the spinach mixture from heat and transfer it to a large bowl.
- 8
Whisk the eggs, milk, cream, and salt in a large bowl until frothy and well-combined.
- 9
Add one teaspoon of salt and a few grinds of black pepper.
- 10
Sprinkle ½ of the cheese over the bottom of the cooled, blind-baked pie crust, then add the spinach mixture in an even layer.
- 11
Pour the egg mixture over the quiche filling, and top with the remaining cheese.
- 12
Bake until the quiche is golden brown all over and the custard is set—you’re looking for a very light wobble, not ripples—about 40 to 50 minutes.
- 13
If the edges of the crust start getting away from you, pop some aluminum foil over the singed bits and carry on.
- 14
Let cool to room temperature before serving.
- 15
Cover leftovers with plastic wrap, refrigerate and reheat in a low oven (250 degrees Fahrenheit).
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, and more.