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Creamy Spinach Quiche Recipe Easy Homemade Flaky Golden Crust

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A rich and indulgent creamy spinach quiche with a flaky golden crust, perfect for brunch or any occasion. This recipe combines fresh spinach, sharp cheddar, and Parmesan in a buttery crust for a comforting and delicious meal.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 6–8 tbsp ice water
  • 10 oz (280g) fresh spinach, washed and chopped (or frozen, well-drained)
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter option)
  • 3 large eggs, room temperature
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ½ cup (50g) grated Parmesan cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp fresh nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the crust: In a large bowl or food processor, combine the flour and salt. Add the cold butter cubes and cut or pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until the dough comes together but isn’t sticky. Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  2. Prepare the filling: While the dough chills, heat a skillet over medium heat. Add a splash of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Toss in the garlic and chopped spinach, cooking until wilted and most moisture evaporates (about 5-7 minutes). Remove from heat and let cool slightly.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch (30cm) circle. Transfer it carefully to your pie dish, gently pressing it into the edges. Trim any excess dough, leaving about a half-inch overhang to fold under if you want a thicker crust edge. Prick the bottom lightly with a fork.
  5. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8-10 minutes until the crust is just starting to turn golden.
  6. Mix the custard: In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth.
  7. Assemble the quiche: Spread the spinach mixture evenly over the baked crust. Sprinkle the cheddar and Parmesan cheeses on top. Pour the egg and cream mixture gently over the filling, allowing it to settle.
  8. Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
  9. Cool and serve: Let the quiche cool for at least 10 minutes before slicing.

Notes

Keep butter cold for a flaky crust. Blind bake crust to prevent sogginess. Drain spinach well to avoid watery filling. Use room temperature eggs for smooth custard. Let quiche rest before slicing for best texture. Tent with foil if crust browns too fast.

Nutrition

Keywords: spinach quiche, creamy quiche, flaky crust, brunch recipe, homemade quiche, easy quiche, savory pie

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