Spinach Quiche Recipe with Flaky Pastry Crust

This easy spinach quiche recipe is an ideal brunch option that comes together in under an hour. Using a store-bought crust keeps things simple, while a flavorful, veggie-packed filling with cheese makes every bite creamy and satisfying. It’s perfect for a relaxed weekend breakfast, a potluck, or make-ahead meal prep.

Easy Spinach Quiche Recipe

This quiche is straightforward and forgiving: a ready-made crust, sautéed vegetables, eggs, a touch of Greek yogurt for creaminess, and plenty of cheese. Below you’ll find the ingredient list, simple step-by-step instructions, useful swaps, and storage tips so you can customize and enjoy this quiche any day of the week.

Ingredients You Need

• 9-inch pre-made pie crust (thawed)
• 4 large eggs
• 3/4 cup 2% milk (or whole milk)
• 1/4 cup Greek yogurt
• 10 oz fresh spinach, roughly chopped
• 1.5 cups shredded Gruyère cheese, divided
• 1/2 large white onion, minced
• 5 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 2 tablespoons olive oil

Ingredient Add-Ins & Swaps

Spinach is the star here, but you can substitute equal amounts of kale (sautéed first) or a mix of sautéed mushrooms for a different texture and flavor.

Milk — swap 1:1 with whole milk or heavy cream for a richer custard.

Onion — sweet onion or shallots work well if you prefer a milder, sweeter onion flavor.

Add meat — stir in 1/4 cup cooked, crumbled bacon or cooked breakfast sausage for extra savory depth.

Store-Bought Crust for the Win

A store-bought crust keeps prep fast and delivers a flaky edge that pairs perfectly with the creamy filling. Use any ready-made pie crust, but be sure it is fully thawed before rolling into the pan. If you prefer a homemade crust, substitute your favorite recipe and proceed with the same baking steps.

Pro tip: Watch the crust edges while baking. If they brown too quickly, tent the edges with foil to prevent burning while the center finishes cooking.

How to Make Easy Spinach Quiche

This recipe comes together in a few straightforward stages. Follow these steps for a reliably delicious quiche.

Preheat & Prep Crust

Preheat the oven to 400°F (about 200°C). Unroll the pre-made pie crust into a 9-inch pie pan and press the edges so the crust holds its shape. Prick the bottom of the crust 5–7 times with a fork to prevent bubbling during baking.

Partially Bake Crust

Bake the crust for 10 minutes. If small bubbles appear, quickly prick them with a fork. Remove the crust from the oven and set aside while you prepare the filling.

Prepare Quiche Filling

Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot and fragrant, add the minced onion and a pinch (about 1/8 teaspoon) of salt. Sauté until the onion is translucent, about 3–5 minutes, then add the garlic and cook for one more minute.

Reduce the heat to medium-low. Add half the spinach and toss until wilted, then add the remaining spinach. Sprinkle another 1/8 teaspoon of salt and continue cooking until there is no excess liquid in the pan, about 3–5 minutes. Remove from heat.

In a large bowl, whisk together the eggs and milk until combined. Whisk in the Greek yogurt until the mixture is smooth and slightly thickened. Stir in 1 cup of the shredded Gruyère cheese.

Layer & Assemble

Place the partially baked crust on a baking sheet. Sprinkle the remaining 1/2 cup shredded Gruyère over the bottom of the crust. Spread the sautéed spinach and onion mixture evenly over the cheese, then pour the egg-milk-cheese mixture over the top.

Bake

Bake the quiche at 400°F for 20 minutes, then check the crust. If the edges are browning too quickly, tent them with foil (avoid covering the center). Continue baking for another 20–25 minutes, until the center is set and no longer jiggly.

Rest & Serve

Remove the quiche from the oven and let it rest for 5–10 minutes before slicing. Season with freshly ground black pepper to taste and serve warm or at room temperature alongside a light salad or roasted potatoes for a complete brunch.

Storage

Allow the quiche to cool completely, then cover tightly and store in the refrigerator for up to 3 days. You can keep it in the baking dish and wrap with plastic wrap or foil to minimize cleanup.

Reheating: Cover and bake at 350°F for 15–20 minutes, or until the quiche reaches an internal temperature of 165°F and is warmed through.

Freezing Instructions

To freeze, wrap the cooled quiche tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months.

Reheating from frozen: Bake covered at 350°F for about 30 minutes, or until heated through and the internal temperature reaches 165°F.