Baby Spinach and Cheddar Quiche
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Baby Spinach and Cheddar Quiche

This easy baby spinach and cheddar quiche recipe is an incredibly fluffy and delicious way to have breakfast in pie form!

I’ve been buying pie crusts in packs of two from the grocery store whenever I need one.

That way I always have one hanging out in case I feel like making a quiche or pie on a whim.

The mood just so happened to strike on Labor Day, when I was up early with my son and saw a half-used bag of baby spinach in the fridge.

I put this quiche together pretty quickly, and let me tell you – it ROCKED!

2 plates with slices of baby spinach and cheddar quiche

The texture was just perfect, and everyone loved it.

Fresh nutmeg is a great flavor with greens, and the garlic and shallot were just enough to amp up the flavor while still keeping it simple.

And, of course, you know I had to throw in a bunch of cheese.

It was light and fluffy and delicious, and I can definitely see mixing up the filling ingredients to include other veggies or meat, too.

Overhead view of a full baby spinach and cheddar quiche

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Recipe for Baby Spinach and Cheddar Quiche

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2 plates with slices of baby spinach and cheddar quiche

Baby Spinach and Cheddar Quiche

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 Servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This easy baby spinach and cheddar quiche recipe is an incredibly fluffy and delicious way to have breakfast in pie form!


Units Scale
  • Store-bought frozen deep-dish pie shell
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon shallot, minced
  • 4 ounces baby spinach
  • Freshly grated nutmeg, to taste
  • Kosher salt and freshly cracked black pepper, to taste
  • 5 large eggs
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside.
  2. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat.
  3. While the spinach mixture is cooling, beat eggs and milk in a large bowl. Stir in cheese.
  4. Place spinach mixture in the bottom of the pie crust, spreading it out in an even layer. Pour egg mixture on top and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before diving in. Enjoy!


  • Serving Size: 1 slice
  • Calories: 276
  • Sugar: 1.5 g
  • Sodium: 314.8 mg
  • Fat: 18.9 g
  • Saturated Fat: 7.2 g
  • Carbohydrates: 17.4 g
  • Fiber: 0.9 g
  • Protein: 9.3 g
  • Cholesterol: 132.1 mg

Keywords: baby spinach quiche, easy quiche recipe, spinach cheddar quiche

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Shelley

    My housemates and I wanted to make mini quiches, so we made our own crust, used a cup to cut into circles, placed them in cupcake tins, then doubled this recipe and poured in the filling (made about 36). They were so delicious and a hit with our house! Thanks for the recipe!

  • Beth (OMG! Yummy)

    I stopped making quiche years ago because of lactose intolerance but with so many wonderful lactose free dairy products available now, I need to put this back in the rotation!

    • BigFlavorsFromATinyKitchen

      Thanks so much, Kristen! Quiche is my husband’s favorite, so it’s always a welcome menu addition 🙂

  • Marie

    We are out of town at a condo. I needed s good basic recipe. Had company, made this quiche and it was delicious! I cooked my spinach with sweet onion and threw in almost a cup of small cubes of baked ham. I had a bag of grated mixed cheeses. I also sliced grape tomatoes in half and made a circle all around the pie crust before baking, which added a bit of color snd zing. The milk to egg ratio was perfect. I love making quiche, and always hunt in the fridge to see what I have that I can add. So good. Thanks for the excellent recipe.

    • Ashley

      I’m so glad that this worked out for you, Marie!! It’s such a great way to use up odds and ends that are hanging out in the fridge/pantry. I appreciate the thoughtful review!

  • Diane

    Very nice! Used my Mom ‘s pie crust recipe, as I always do, and thought it would rise more with all the eggs, but flavor was a hit!

    • Ashley

      Thanks for the review, Diane! And I love that you used a family recipe for the crust. I often make one that my aunts all made when I was growing up. It’s not difficult to make pie crust but sometimes a shortcut from the store makes it more doable, depending on the day.

    • Ashley

      Hi Karen – thanks for asking! I went in and added nutrition information for this recipe. The calculation there is for 2% milk and 1 slice being 1/8th of the quiche. For my family, we definitely eat more than that an I tend to use whole milk, but that should give you a good estimate. Let me know what you think if you try it out!

  • Judy M

    Really delicious!

    I didn’t have a crust, and it worked out beautifully crust free.

    I can’t have dairy, and it worked out well with coconut milk and dairy free cheese.

    I had a lot of coconut milk and spinach left over from a recipe. Most recipes call for frozen spinach, and I didn’t know what to do. So having your recipe was terrific.

    Thank you ever so much! This will go on regular rotation. I love that we will have leftovers for a second meal

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