Main Dish Recipes

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 it 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 

If you liked this fresh spinach quiche recipe, you might also enjoy:

Spinach Quiche

(adapted from Smitten Kitchen)
Course Breakfast, Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
cooling time 30 minutes
Total Time 45 minutes
Servings 1 9-inch pan
Author Janssen Bradshaw

Ingredients

  • 1 pie crust See the one I always use linked below
  • 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

Instructions

  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.

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5 Comments

  • Reply Saskia April 10, 2012 at 1:48 pm

    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!

  • Reply Packrat April 11, 2012 at 4:39 am

    Interesting that this calls for cream cheese. Will have to try this. Thanks! (Btw, I love quiche.)

  • Reply emandtrev April 11, 2012 at 1:25 pm

    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.

  • Reply Miriam April 11, 2012 at 3:15 pm

    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).

  • Reply Shelly April 11, 2012 at 11:25 pm

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

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