Baked Spinach Quiche

Breakfast food isn’t just for the morning hours and in our house, we consider breakfast a “universal” meal – something that we can eat for breakfast, lunch, or dinner. Quiche is the perfect example of breakfast food that is just as good for brunch as it is for dinner. One thing that we love about a quiche is that it gives us a blank canvas for enhancing the basic recipe. We can add in all kinds of ingredients, like bacon, mushrooms, potatoes, and peppers. For this meal, we’ve decided to “go green” by filling our quiche with nutrient-rich and delicious spinach.

Frozen spinach is a great shortcut when it comes to serving vegetables, and we’ve made good use of it here. To the spinach, we’ve added sautéed onions and tomatoes and the three work beautifully in this dish. Of course, the filling is the most important part of a good quiche, so we’ve made ours with eggs and heavy cream, and some lovely Gruyere cheese for extra melty-creaminess. And for just a subtle warmth, we’ve added some cayenne into the egg mixture, enough to make things interesting without making the quiche too spicy. You can use a frozen pie crust or make one of your own from scratch, it just depends on how much time you have to prepare the recipe.

Spinach is a powerhouse leafy green and we’ve given it star-status in this quiche recipe. Spinach and eggs are natural companions, in a scramble, an omelet, or in a beautiful quiche like the one we’ve made here. Whether we’re hosting a brunch or just want to change up the usual dinner routine, our recipe here means we can sit down to enjoy an absolutely beautiful meal that we can serve for brunch or dinner!

Baked Spinach Quiche

1 hour to prepare serves 6-8


  • 1 9-inch pie crust
  • 6 large eggs
  • 2 (10 oz) packages frozen spinach, thawed and squeezed to remove excess water
  • ½ yellow onion, diced
  • 2 Roma tomatoes, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup Gruyere cheese, shredded
  • 1 tablespoon unsalted butter
  • 1 teaspoon cayenne
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper


  1. Preheat oven to 375°F. Place pie crust into baking dish. Set aside.
  2. Whisk eggs, heavy cream, salt, pepper, and cayenne in a medium-sized bowl. Set aside.
  3. Sauté onions in 1 tablespoon butter over medium-high heat. Once onions are softened, add diced tomatoes and garlic and stir until warmed through, about 1 minute.
  4. Squeeze spinach to remove any excess water. Add spinach to the pie dish. Top with sautéed onions and tomatoes.
  5. Stir cheese into egg mixture and pour over the top of the spinach until pie crust is filled.
  6. Bake for 40-45 minutes or until quiche is set in the center. Rest for 5-7 minutes before slicing to serve. Enjoy!

Recipe adapted from The Chunky Chef.

Whizzco for LPE