Fresh Spinach Quiche Recipe

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.

fresh spinach quiche

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?

spinach quiche recipe 


spinach quiche

spinach quiche
4.89 from 9 votes

Spinach Quiche

This fresh spinach quiche recipe is the perfect solution when you need to use up fresh spinach! It's packed with three kinds of cheese - you won't even notice how many greens you're sneaking in.

Course Breakfast, Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
cooling time 30 minutes
Total Time 45 minutes
Servings 1 9-inch pan
Author Janssen Bradshaw


  • 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


  1. Preheat oven to 425°F.
  2. 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).
  3. Be honest, you didn't let the cream cheese soften first. No worries, just microwave it for about 15-20 seconds.
  4. 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.
  5. Cool 10-15 minutes before serving.

Recipe Notes

This fresh spinach quiche recipe is the perfect solution when you need to use up fresh spinach! It's packed with three kinds of cheese - you won't even notice how many greens you're sneaking in.

(adapted from Smitten Kitchen)

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  1. 5 stars
    I'll have to try that pie crust as I lost my rolling pin (I have no idea how that happened) and am currently rolling out crusts with a kids-sized rolling pin from one of those toy kits. A no-roll crust sounds pretty good right about now!

  2. 5 stars
    This looks and sounds fantastic! I love that it calls for fresh spinach, too. I don't know what it is about frozen spinach, but I am just not a fan.

  3. 5 stars
    Vegetarian recipe! Onto it in a flash, until I read the ingredients — do you think it'll still be as good without the 3 cheeses, eggs, and half and half? (sad face).

  4. 5 stars
    I made both the crust and the quiche for dinner tonight and it was hand down the best quiche I have ever had!

  5. 5 stars
    I made this tonight and my quiche hating husband loved it. But I added a special ingredient, so I believe that is why. I used a frozen, deep dish pie crust. I omitted the green onions and instead used 1/4 cup Goya Sofrito (my special ingredient). Their frozen Sofrito is my favorite kind. Just thaw it in the fridge and you can use it in so many different recipes. It has an amazing flavor and made this quiche so good that we had no leftovers. Toss it into the bowl of ingredients and add the spinach last. I cooked it for 26 minutes and it was cooked perfectly and the crust was just starting to turn brown. It was perfect! Great recipe!

  6. 5 stars
    So glad to find a good recipe that uses fresh instead of frozen spinach! This came out perfectly cooked in the center with a golden crust at 25 min.

  7. 4 stars
    This was wonderful! I will definitely make this again. I didn’t have green onions so I substituted with 1/4 cup of a minced yellow onion and added 1/4 cup of salsa. To reduce the fat content, I used evaporated milk instead of half and half. I am so pleased with the results. Thank you for submitting this recipe!
    PS I TOTALLY agree with your t-shirt 📚.

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