Spinach Quiche

Everybody should have a few good quiche recipes in their back pocket, and this one is a keeper! Spinach quiche is always a hit at Easter brunch alongside fresh fruit salad, candied bacon, and these garlicky breakfast potatoes, but guess what? It's also great for dinner! The beauty of quiche is that it looks fancy, but it's so darn easy.

This recipe starts with a store-bought pie crust (you can make your own using this flaky perfect pie crust recipe) and the rest is as easy as sautéing some aromatics and then whisking everything together in a big bowl. After a visit to the oven, this quiche comes out golden, bubbly, and ready to be devoured. Check out the quick tips below and you'll learn to make a perfect spinach quiche every time.

What's the best cheese to use for quiche?

It depends on the type of quiche! This recipe calls for a winning combination of sharp cheddar and parmesan which adds a big, punchy bite.

Is milk or heavy cream better for quiche?

This recipe actually calls for a mixture of the two, also known as half-and-half, for the perfect custardy quiche texture! There's some sour cream in the recipe, too, to help thicken things up and add tang. Milk by itself won't yield the same creamy, velvety result that you'll get from mixing in some heavy cream or using half-and-half. If you don't have half-and-half on hand, try using one of these half-and-half substitutions.

Can you fresh spinach for spinach quiche?

You can use fresh spinach in this recipe and cook it down, but it's easiest to use thawed frozen spinach and squeeze the heck out of it to get rid of all the extra moisture. If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients.

Why is my spinach quiche watery?

If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water. Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up. One great trick is to put the thawed spinach in a colander, then squeeze it by the handful until all the water trickles away. (It's also a great way to get out some penned-up aggression!)

Should you sauté veggies before adding them to quiche?

Yes! You'll need to give the peppers and onions a head start by sautéing them in butter before adding them to the quiche. Doing this also imparts more flavor!

Why is the bottom of my quiche soggy?

There are two easy ways to make sure that the crust of your quiche is nice and crispy on the bottom. This recipe uses an easy method of baking the quiche on a preheated cookie sheet. The hot sheet works like a pizza stone, helping the bottom of the quiche cook faster and crispier. You can also par-bake or blind bake the crust, which is simply baking the crust for a few minutes before adding the egg filling.

How long does spinach quiche last in the fridge?

This quiche will stay good for up to three days, covered tightly and stored in the refrigerator. Let the quiche come to room temperature before serving, or, if you prefer it hot, reheat the quiche, loosely covered with foil, in 350-degree oven for 15 to 20 minutes or until it is warmed through.