Need to use up a bunch of spinach? This fresh spinach quiche recipe is the perfect solution! It’s packed with three kinds of cheese – you won’t even notice how many greens you’re sneaking in!
This fresh spinach quiche recipe was probably the very first vegetarian recipe that made its way into my regular rotation.
I first made this spinach quiche about four years ago on a whim and I’ve continued to go back to it again and again.
I used to think I didn’t like quiche, spinach quiche or any quiche, very much, but I’ve realized that I just don’t like quiche recipes that are mostly egg.
I much prefer a recipe with 2-3 eggs.
Also, lots of cheese.
This spinach quiche has three different kinds of cheese – cream cheese, cheddar and parmesan.
Basically there is no better way to use up a bunch of fresh spinach.
Our CSA has been going crazy with spinach all summer long, so I’ve been making this fresh spinach quiche over and over again. It’s amazing warm from the oven, but it’s also fantastic as leftovers.
And what more can you ask from a dish than that?
- 1 pie crust
- 1 large bunch or bag fresh spinach around 5-6 cups
- 1/3 cup cream cheese room temperature (about 3 ounces)
- 1/3 cup half and half
- 3 eggs
- 1/2 cup grated cheddar
- 1/4 cup grated Parmesan
- 4 green onions sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 425°F.
Wash and chop the spinach, removing tough stems. Sautee in a pan over medium heat for about three minutes, or until spinach is wilted. Squeeze as much water out as possible (I put it in a colander and press it with a spatula).
Be honest, you didn't let the cream cheese soften first. No worries, just microwave it for about 15-20 seconds.
Beat it with the half and half and eggs until smooth-ish then mix in remaining ingredients, including drained spinach. Pour mixture into prepared crust. Bake until filling is set, 25-30 minutes.
Cool 10-15 minutes before serving.