Spinach Quiche (From a Lorraine Chef)

This French Spinach Quiche is an easy healthy dinner made with a simple pie crust filled with garlicky spinach and creamy egg filling. This quiche recipe has a dairy-free and low-carb option if you are after something even healthier.

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There’s no secret that, as a French person from the Lorrain region, I have a love and passion for quiche recipes and omelettes! Crustless zucchini pie, quiche Lorraine, quiche Florentine all these delicious healthy dinner ideas are popular French dinners that I have been eating as a kid.

This is my recipe for making the best spinach quiche ever! Quiches are classic French tarts made with a pastry crust and filled with savory custard, cheese, and vegetables.

The classic Quiche Lorraine is made with lardons and bacon, while the Quiche Florentine has spinach and mushrooms. It’s a delicious meal that can be enjoyed for lunch, dinner, or breakfast, warm or cold.

Ingredients and Substitutions

For the spinach quiche filling you will need:

• Baby Spinach – You can use baby spinach leaves, fresh spinach, or frozen spinach. I prefer the former because it’s sweeter, milder, and finer.
• Onions – While you can use yellow or red onions, I prefer to use yellow onions in this recipe.
• Garlic – Fresh crushed garlic cloves or garlic powder.
• Olive Oil – I like to use extra-virgin olive oil.
• Salt and Pepper to taste.
• Eggs – I use large free-range eggs. Check out my Air Fryer Hard Boiled Eggs.
• Milk of Choice – Any dairy-free milk like almond milk work really well.
• Heavy Cream – Cream or more milk. The more cream, the thicker the custard.
• Parsley – Italian or flat parsley.
• Gruyere Cheese – this is my favorite cheese for quiches. It delivers the best flavor but, feel free to use any other hard grated cheese you love like Emmental, cheddar, mozzarella, or parmesan.

Like for any quiche, you need to make a quiche crust. A quiche crust is very easy to make, and you have many options based on your health goals.

You can make a:

• 3-Ingredient Pie Crust – this is the most classic quiche crust made of flour, butter, and water. This recipe is perfect for a classic quiche recipe and easy to make dairy-free using dairy-free butter.
• Keto Quiche Crust – this almond flour pie crust is perfect for anyone on a low-carb diet looking for a quiche with fewer carbs and gluten-free.
• Coconut flour pie crust – this is another grain-free, gluten-free crust option that also decreases the carbs of the recipe.
• You can also use a store-bought crust of your choice.

How To Make Spinach Quiche

1. First, make the 3-ingredient pie crust, keto pie crust, or buy a crust from your grocery store.
2. Preheat the oven to 350°F (180°C). Grease a 10″ pie pan with oil or butter. Fill the prepared 10-inch quiche pan with the quiche crust recipe you choose to make.
3. Prick the crust all over its bottom using a fork and cover the bottom with pie weights or dry beans to prevent the crust from puffing up.
4. Prebake the crust at 350°F (180°C) for about 15 minutes until light golden color forms.
5. Meanwhile, in an non-stick large skillet warm olive oil and cook the onion until fragrant and light in color.
6. Now, add the garlic and spinach leaves and cover for 1 to 2 minutes on low-medium heat until the spinach reduces in size and wilt.
7. Remove the lid and stir to cook the spinach until wilted and the liquid at the bottom of the pan has evaporated. If some liquid remains at the bottom, it’s fine, but don’t add this into the quiche or the crust will soften too much.
8. Use a slotted spoon to transfer the cooked spinach into the pre-baked crust.
9. In a mixing bowl, beat eggs with milk, heavy cream, parsley, salt, and pepper.
10. Pour the egg mixture over the spinach onto the pie crust.
11. Sprinkle the freshly grated cheese on top of the spinach egg mixture.
12. Place the quiche in the center rack of the oven and bake for 15 to 25 minutes at 350°F (180°C) until the egg mixture is set and the cheese is bubbly and melted.

Serving Suggestion

Remove the quiche from the oven and cool down 5 minutes before slicing. Slice and serve hot with a green salad on the side or some of the toppings below:

• Black Pepper
• Salt
• Chili Flakes
• Fresh chopped herbs like Italian parsley
• Hot Sauce

Storage Instructions

This spinach quiche recipe can be stored for up to 3 days refrigerated. You can wrap the cold quiche in its pie pan with plastic wrap, then pop in the fridge and slice when needed.

This quiche can be served cold in summer, but most of the time people prefer to rewarm quiche. To keep the crust crispy and not soggy, it’s better to reheat the quiche in:

• Oven at 350°F (180°C) on a baking sheet until warm in the middle and the crust is crispy.
• Air Fryer. Place the quiche slice directly on the air fryer basket and air fry at 300°F (150°C) for 5 minutes until warm and crispy.

Allergy Swaps

Below I listed some swaps you can make to adapt this quiche recipe to your food allergies:

• Gluten-Free – Use my almond flour pie crust and make the filling from this recipe. All the filling ingredients are gluten-free.
• Dairy-Free – Use dairy-free milk as a swap for dairy milk and heavy cream, and pick your favorite dairy-free cheese.
• Keto Option – This spinach quiche filling is keto-friendly as spinach is very low in carbs. To make a low-carb crust, use my keto quiche crust recipe.

Frequently Asked Questions

More Pie And Quiche Recipes

If you like healthy quiches and pies for brunch, you’ll love these: