Baby Spinach and Cheddar Quiche

Baby Spinach and Cheddar Quiche

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! 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.

Baby Spinach and Cheddar Quiche

Baby Spinach and Cheddar Quiche
Ashley Covelli

Store-bought frozen deep dish pie shell
2 tablespoons extra-virgin 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

Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside.

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.

While the spinach mixture is cooling, beat eggs and milk in a large bowl. Stir in cheese.

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!

Big Flavors Rating: 5 Stars

  • I really need to start buying extra pie crusts…or making extra whenever I’m baking. This quiche looks awesome!

    • I can never say to no quiche. Ashley really nailed it this time, I highly recommend it!

  • 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!

    • So glad that worked out for you! Mini quiches are great, and this combination is perfect for them. Yum!!

  • 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!

  • NOthing beats a good, fluffy quiche and this one looks perfect

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