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This easy Spinach & Cheese Quiche has a light, fluffy filling made with cheddar, spinach, eggs, and evaporated milk. With five simple ingredients and an unbaked pie crust, it works for breakfast, brunch, lunch, or dinner.
Quiche feels special enough for brunch, but this version does not require a long ingredient list or complicated pastry work. If you would rather add meat, try my Ham and Cheese Quiche, or find more ways to turn morning favorites into an evening meal in my breakfast for dinner ideas.
Why you’ll love this easy quiche recipe!
I love using a premade pie crust here because it saves time without making the quiche feel any less special. I have also served this as breakfast for dinner, and my family loves it!
The filling comes together in one bowl, and the unbaked crust means there is no blind-baking step to plan around.
- Only five ingredients: A pie shell, evaporated milk, cheddar, spinach, and eggs are all you need.
- Quick to assemble: Mix the filling in one bowl, pour it into the crust, and bake.
- Convenient shortcuts: Frozen chopped spinach and a store-bought pie shell keep prep simple.
- No blind-baking: The filling goes directly into the unbaked crust.
- Works for any meal: Serve it for breakfast, brunch, lunch, or an easy meatless dinner.
Table of Contents
What Is Spinach Quiche?
Spinach quiche is a savory egg custard baked in a pastry crust with spinach and cheese. The crust makes it different from a frittata, which is typically crustless and cooked in a skillet before it finishes in the oven.
This simple version uses evaporated milk in place of heavy cream and cheddar for plenty of cheesy flavor. Frozen chopped spinach makes it easy to keep the ingredients on hand, as long as the spinach is thawed and drained well before it goes into the filling.
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Pie shell – Use an unbaked store-bought pie shell to save time, or make an easy homemade pie crust. This recipe does not require prebaking the crust.
- Evaporated milk – This unsweetened canned milk makes the egg filling creamy without heavy cream. Do not substitute sweetened condensed milk.
- Cheddar cheese – Shredded cheddar gives the filling plenty of cheesy flavor and melts evenly through the custard.
- Frozen chopped spinach – Thaw the 10-ounce package and squeeze out as much water as possible so the quiche sets properly.
- Eggs – Three eggs hold the filling together and help it bake up light and fluffy.
Variations
- Change the cheese: I have made this with a shredded Mexican cheese blend and with feta, and both variations were delicious.
- Use fresh spinach: Replace the frozen spinach with 3 cups of fresh baby spinach.
- Add vegetables: Add up to 1 cup of chopped mushrooms, tomatoes, or peppers.
- Make the crust from scratch: Swap the refrigerated shell for my homemade pie crust.
How to Make Spinach and Cheese Quiche
- Prepare the crust: Preheat the oven to 350ºF. Place the unbaked pie shell in a pie dish if needed.
- Start the filling: Add the evaporated milk, shredded cheddar, and eggs to a large bowl. Stir until the eggs are evenly blended.
- Add the spinach: Stir the thawed, well-drained spinach into the egg and cheese mixture until evenly distributed.
- Fill and bake: Pour the filling into the unbaked pie shell. Bake for 50 to 60 minutes, until the center is just set and the crust is lightly browned. Let the quiche rest for 10 minutes before slicing.
Kasey’s Tips
- Squeeze the spinach thoroughly: Frozen spinach holds a surprising amount of water. Press it until very little liquid remains so the filling is not watery.
- Use evaporated milk: Evaporated milk is unsweetened. Sweetened condensed milk will not work in this savory recipe.
- Do not overbake: Remove the quiche once the center is set and no longer looks wet. Overbaking can make the eggs dry or rubbery.
- Let it rest before cutting: A 10-minute rest gives the filling time to firm up and makes the slices neater.
- Use a premade crust to save time: It keeps prep easy, and the filling goes right into the unbaked shell.
How to Store
To Store: Let the quiche cool, then cover it tightly or transfer slices to an airtight container. Refrigerate within 2 hours and keep for 3 to 5 days.
To Freeze: Wrap the cooled quiche or individual slices tightly and place them in a freezer-safe container. Freeze for 2 to 3 months, then thaw overnight in the refrigerator.
To Reheat: Warm individual slices in the microwave in short intervals until heated through. For several slices, cover the quiche loosely and warm it in a low oven until hot.
Serving Suggestions
Spinach and cheese quiche can be served on its own or paired with something fresh, sweet, or savory. Here are a few easy ideas:
- Fruit salad. Serve it with an easy fruit salad for a fresh brunch side.
- Soup. Pair a slice with butternut squash soup for lunch or dinner.
- As part of a brunch spread. Add it to the table with muffins, cinnamon rolls, pancakes, or more ideas from my collection of brunch recipes.
- For dinner. Serve the quiche with a simple green salad or roasted vegetables for an easy breakfast-for-dinner meal.
Frequently Asked Questions
Yes. Thaw the spinach completely, then squeeze out as much water as possible before adding it to the filling. Excess water can keep the center from setting properly.
No. Evaporated milk is unsweetened, while sweetened condensed milk contains added sugar. Use evaporated milk for this savory quiche.
No. For this recipe, pour the filling directly into the unbaked pie shell and bake them together.
Yes. Replace the frozen spinach with 3 cups of fresh baby spinach.
Yes. Wrap the cooled quiche or individual slices tightly and freeze for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
More Savory Breakfast and Brunch Recipes
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Easy Fruit Salad
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Spinach & Cheese Quiche
Ingredients
- 1 pie shell, unbaked
- 1 cup evaporated milk
- 1 cup shredded cheddar cheese
- 1 10 oz package frozen, chopped spinach
- 3 eggs
Instructions
- Preheat oven to 350 degrees F.
- Mix all ingredients together until light and fluffy.
- Pour into pie shell.
- Bake for 50-60 minutes until just set in center and crust is light brown.
- Let sit for 10 minutes to cool before serving.
I love this lighter take on a classic. Still fluffy and comforting but with a healthier spin. Such a great way to pack in spinach without sacrificing flavour.
Looks so fluffy and delicious.
Looks delicious and so healthy! 🥬
Simple, healthy, and absolutely irresistible!
My house smelled so good while this was baking.
Sounds delicious…I will have to try this!
Oh that looks REALLY good! And it looks so EASY to make! Thanks for the recipe and idea 🙂
I love spinach and cheese quiche! I haven’t made one in forever, so now you’ve inspired me to do just that! 😉
OMG, this looks soooo good and so simple!
I cannot wait to try this. Thank you!!
Thanks, Lorie! I hope you enjoy it!
Ooooo — I LURVE spinach/cheese quiche. So changing my week’s meal plan to include this. YUM.
Yay Rachel! Let me know how it turns out!