Description
This easy quiche recipe features a flaky pie crust filled with a savory mixture of eggs, milk, spinach, melty cheese, and green onions. Perfect for breakfast, brunch, or a light dinner, it combines creamy texture with a hint of spice from optional hot sauce, baked to golden perfection.
Ingredients
Crust
- 1 refrigerated pie crust
Filling
- 10 ounces frozen chopped spinach (thawed)
- 5 large eggs
- 3/4 cup milk (1% or whole milk, or a combo of milk and cream for more richness)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon hot sauce (such as Tabasco) – optional
- 3/4 cup 1/4-inch-diced melty cheese (such as Gruyere or white cheddar, about 3 ounces)
- 2 green onions (finely chopped)
Instructions
- Preheat Oven and Prepare Spinach: Preheat the oven to 375 degrees F. Thaw frozen spinach in the microwave if not already thawed. Place spinach in a colander and squeeze out as much liquid as possible, then set aside.
- Blind Bake Pie Crust: If using a pre-formed pie crust in a disposable pan, place the crust on a baking sheet. Bake for 3 minutes, then remove from the oven and prick all over with a fork. Return to oven and bake until light golden, about 10 minutes. Reduce oven temperature to 350 degrees F. (Adjustments needed if using homemade dough or pie dough sheets.)
- Whisk Eggs and Seasoning: In a large mixing bowl, whisk together the eggs, milk, kosher salt, black pepper, nutmeg, and optional hot sauce until fully combined.
- Prepare Spinach and Cheese Layer: Squeeze and blot the spinach again to remove any excess moisture. Scatter the spinach evenly over the bottom of the blind-baked crust. Sprinkle the diced cheese and chopped green onions evenly on top of the spinach.
- Pour Egg Mixture: Carefully pour the egg mixture over the layered spinach, cheese, and onions in the pie crust.
- Bake Quiche: Bake the quiche on the baking sheet for 40 to 50 minutes, or until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set. If the crust browns too quickly, cover the edges with foil or a pie crust shield.
- Rest and Serve: Allow the quiche to rest for 5 to 10 minutes before slicing and serving for best texture and flavor.
Notes
- Squeeze the spinach well to avoid watery quiche filling.
- If using homemade pie dough, blind bake according to your recipe’s instructions.
- For richer quiche, use whole milk or a combination of milk and cream.
- Adjust seasoning and hot sauce to taste for preferred spice level.
- Protect crust edges with foil if browning too fast during baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
