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    Home » Recipes » Recipes

    Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    Modified: Feb 28, 2025 · Published: Mar 17, 2023 by Ashley

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    Jump to Recipe·Print Recipe· 4.9 from 9 reviews
    Baby spinach and cheddar quiche - 2 images of ingredients and the final baked product.

    Fresh spinach and cheddar cheese team up in this easy, fluffy baby spinach and cheddar quiche recipe using homemade or store-bought pie crust!

    Close-up of slices of spinach and cheddar quiche on plates with forks.

    I came up with this recipe many years ago when I was trying to figure out how to use up half a bag of baby spinach that was hanging out in my fridge.

    This quiche was the result of that experiment, and it's one that has been on heavy rotation ever since. And it's been a big hit with Big Flavors readers, too!

    I'll often serve this spinach and cheddar quiche with a quick salad that utilizes pantry staples to go alongside.

    This cucumber & cannellini bean salad with dill, this quick chickpea salad with lemon-dill vinaigrette, or this creamy cucumber, avocado, chickpea, & sun-dried tomato salad are all great choices!

    Jump To:

    • 🧡 Why we love this recipe
    • 📝 Ingredients
    • 🥧 Ingredient spotlight: store-bought pie crust
    • 🥣 Substitutions
    • ✅ How to make this recipe
    • 📌 Tips
    • ❓ Frequently asked questions
    • 💡 What to serve with
    • 🔪 Equipment
    • 📖 Recipe

    🧡 Why we love this recipe

    • Most spinach quiche recipes call for frozen spinach, but this one uses fresh.
    • This quiche is light and fluffy.
    • It can be made with a homemade pie crust or a store-bought. This homemade pie crust recipe is my favorite, but I often go with a store-bought one.
    • There's no need to pre-bake the pie crust! I usually pull one out of the freezer and let it thaw while I sauté the spinach filling.
    • Quiche freezes beautifully! You can freeze a full quiche or individual slices for later enjoyment.
    Ingredients ready to make a baby spinach and cheddar quiche.

    📝 Ingredients

    Here's everything you need to make this fresh spinach quiche (see recipe card below for ingredient amounts and full directions):

    • Deep dish pie crust - I often buy these as a 2-pack from the freezer section of the grocery store
    • Olive oil
    • Garlic
    • Shallot
    • Baby spinach
    • Freshly grated nutmeg (or a pinch of ground nutmeg)
    • Kosher salt
    • Freshly cracked black pepper, to taste
    • Large eggs
    • Milk
    • Cheddar cheese - you can buy pre-shredded or shred your own
    Eggs cracked into a bowl with milk alongside.
    Whisking milk and eggs together in a bowl.
    Pouring shredded cheddar into a bowl of eggs and milk for quiche.

    🥧 Ingredient spotlight: store-bought pie crust

    This recipe uses a pre-made pie crust. There are a few different options when buying these from the store.

    Frozen, pre-made pie crusts can be found in the frozen food aisle. In the stores I've been to, they're usually near the frozen whipped topping, berries, and cans of frozen juice.

    If your store has a section with frozen pies and puff pastry, the pie crusts may be there also.

    You can usually find both standard and deep-dish frozen pie crusts, so be sure to get the right size for the recipe you're making.

    A bonus about this type of pie crust is that a disposable baking dish is already included, so you don't even need to own a pie plate in order to bake with them.

    Another benefit of these pre-formed pie crusts is that they're already rolled out and shaped into the pie pan. The edges of the crust are crimped beautifully for you, saving you from having to do it yourself.

    I tend to keep frozen pie crusts on hand in my freezer so I always have one handy if I'm in the mood to bake a pie or quiche.

    Apples, sugar, and cinnamon in a pie crust.
    Dutch Apple Pie
    Rhubarb custard filling being poured into a pie crust.
    Rhubarb Custard Pie

    You can also often find refrigerated pie dough at the grocery store. It's usually in the dairy/egg department near the cans of refrigerated biscuits, croissants, etc.

    Refrigerated pie dough is usually sold in pre-rolled sheets, so you'll need to fit them into a pie plate at home.

    The dough sheets are rolled up and sealed in a bag, then tucked into a box, which is nice because they don't take up too much room in your refrigerator.

    Of course, if you have time and are so inclined, you can make your own pie crust. My go-to pie crust recipe is this standard pastry recipe. The buttery all-purpose crust in this pie recipe is also delicious, as is this whole wheat pie crust.

    You can even make your own pie crusts in advance and freeze them for later use. There are some great tips for this in Teeny's Tour of Pie, a cookbook that I reviewed years ago with lots of great recipes.

    Whatever route you take, pie crusts are a versatile item to use in the kitchen. They're used in many sweet and savory dishes.

    Some of our favorite recipes that use a pie crust are:

    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Bourbon Bacon Pecan Pie with a Whole Wheat Crust
    • Chocolate Cream Pie with Orange Zested Whipped Cream
    • Classic Dutch Apple Pie
    • Coconut Cream Pie
    • Mediterranean Quiche Duo
    • Perfect Pumpkin Pie
    • Rhubarb Custard Pie
    • Spinach, Green Onion, and Smoked Gouda Quiche

    Overhead view of a baby spinach and cheddar quiche with a slice taken out of it.

    🥣 Substitutions

    For this quiche recipe, feel free to get creative with what veggies and cheese you use. Asparagus, mushrooms, Swiss cheese, and smoked gouda are all great options.

    Feel free to add some meat into the mix! Ham, sausage, and bacon are all great additions. Just make sure you cook the meat first before adding it into the egg mixture.

    If you're using bacon, you can use the drippings instead of the oil in the recipe. Cook the bacon in the pan first, then remove it and leave 2 tablespoons of the drippings in the pan.

    Use those drippings to cook any veggies you plan to add, then add the cooked bacon back in and proceed with the rest of the recipe as written.

    I've had readers tell me that they've had success with plant-based milk in this recipe also. I haven't personally tried it but am thrilled that it worked well for them!

    Adding sautéed spinach to an uncooked pie crust.
    Spread sautéed spinach in an even layer.
    Pouring an egg mixture over sautéed spinach in a pie shell to make quiche.
    Pour egg mixture over top.
    Unbaked spinach and cheddar quiche on a baking sheet ready for the oven.
    Use a baking sheet to catch any spills.

    ✅ How to make this recipe

    Making this spinach and cheese quiche is super simple. A little upfront prep is required, and then it bakes in the oven while you carry on with your day.

    1. Preheat oven to 350°F. Place your prepared pie crust on a baking sheet and set aside.
    2. Sauté garlic and shallot until soft.
    3. Add spinach, season, and cook until it wilts down.
    4. Beat eggs and milk together in a large bowl, then stir in your shredded cheese.
    5. Spread cooked spinach in an even layer in the pie crust. Pour egg mixture over top and bake.
    6. Let stand a few minutes before slicing and enjoy!

    See recipe card below for full instructions.

    Overhead view of a slice of spinach and cheddar quiche on a plate next to the pie plate.

    📌 Tips

    When baking pies I recommend placing a baking sheet underneath the pie plate.

    This serves a few purposes - it adds stability when transferring the pie to and from the oven. It also catches any spills that may occur, preventing things from overflowing and burning onto the bottom of your oven.

    Often the baking sheet is still completely clean when the pie is done baking, and you can just put it away after it cools off.

    I use this same method when baking things in a muffin tin as well. I'd rather potentially dirty one more pan than have to scrub my oven.

    For pies, a quarter sheet pan is usually large enough. If you're baking 2 at once, I recommend a half sheet pan.

    Fork grabbing a piece of spinach and cheddar quiche.

    ❓ Frequently asked questions

    How do you reheat quiche?

    When reheating quiche, you can pop it in the oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual slices, or reheat them with an air fryer.

    Can you freeze cooked quiche?

    Absolutely! It freezes beautifully. You can freeze it whole or as individual slices. You'll likely need to add an additional 10-20 minutes to the baking time to get it warm all the way through.

    Can I use frozen spinach in this quiche recipe?

    Yes! You'll want to thaw your spinach and squeeze out any excess moisture before adding it to your pie shell. Since it won't have been seasoned when was cooked, I'd add some salt and pepper, nutmeg, and a little garlic powder to the spinach if you don't want to sauté it as instructed in the recipe.

    I don't have whole nutmeg. Can I use ground?

    Yes! Use a pinch, or about ⅛ teaspoon if using already ground nutmeg.

    💡 What to serve with

    Quiche can be a full meal in itself. If you're looking for some ideas on what to serve with your quiche, here are a few suggestions:

    • Calabrese potato salad with green beans + tomatoes
    • Caramelized cumin-roasted carrots
    • Creamy cucumber, avocado, chickpea, & sun-dried tomato salad
    • Cucumber & cannellini bean salad with dill
    • Honey balsamic roasted carrots
    • Quick chickpea salad with lemon-dill vinaigrette

    A simple green salad is always great with quiche, too. Or fresh fruit. Frozen hashbrowns, homefries, or tater tots are other easy options. It doesn't need to be fancy!

    Overhead view of spinach and cheddar quiche with forks.

    🔪 Equipment

    • Oven and stovetop
    • Baking sheet
    • Pie plate (if your pie crust didn't already come in one)
    • Large non-stick skillet
    • Cutting board
    • Chef's knife
    • Wooden spoon or silicone spatula
    • Microplane or grater (if using whole nutmeg)
    • Measuring cups
    • Measuring spoons
    • Large bowl
    • Whisk

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    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Close-up of slices of spinach and cheddar quiche on plates with forks.

    Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
    • 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
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Fresh spinach and cheddar cheese team up in this easy, fluffy baby spinach and cheddar quiche recipe using homemade or store-bought pie crust!


    Ingredients

    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
    • ¾ cup milk
    • 1 cup shredded cheddar cheese

    Instructions

    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!

    Equipment

    Image of whole nutmeg

    whole nutmeg

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    Image of whisk

    whisk

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    Image of half sheet pan

    half sheet pan

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    Notes

    See my full post for substitutions and tips!

    Nutrition

    • 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

    Did you make this recipe?

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    Recipe Card powered byTasty Recipes
    Baby Spinach and Cheddar Quiche

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    Reader Interactions

    Comments

    1. Joanne

      September 04, 2013 at 9:32 pm

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

      Reply
      • Dino

        September 05, 2013 at 5:55 pm

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

        Reply
    2. Shelley

      October 14, 2013 at 9:47 am

      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!

      Reply
      • Ashley

        October 14, 2013 at 1:14 pm

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

        Reply
    3. Beth (OMG! Yummy)

      March 10, 2016 at 10:09 am

      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!

      Reply
      • Kris

        December 23, 2020 at 4:59 pm

        I'm making this now for our Christmas Eve brunch! Directions on reheating?!

        Looks delicious! Thank you!

        Reply
        • Ashley

          December 24, 2020 at 1:35 am

          Hi Kris! I’d say pop it into the oven at 350 for 10-15 minutes and you should be good to go. I usually microwave single slices of leftover quiche. If you have an air fryer that’s large enough you could also use that. I hope you enjoy it - Merry Christmas!

          Reply
      • Judy M

        November 01, 2022 at 12:02 pm

        It worked really well with coconut milk and cashew cheddar cheese!

        Reply
        • Ashley

          November 01, 2022 at 12:26 pm

          Did the coconut milk make it taste coconutty?

          Reply
    4. Kristen (amindfullmom)

      January 23, 2017 at 9:05 am

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

      Reply
      • BigFlavorsFromATinyKitchen

        January 27, 2017 at 9:49 am

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

        Reply
    5. Marie

      May 12, 2021 at 6:48 pm

      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.

      Reply
      • Ashley

        May 19, 2021 at 3:24 pm

        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!

        Reply
    6. allison pelham

      August 27, 2021 at 6:26 pm

      Definitely a keeper!

      Reply
      • Ashley

        August 28, 2021 at 10:27 am

        I'm so glad to hear this was a hit, Allison! It's one of our favorites 🙂

        Reply
    7. Diane

      February 03, 2022 at 7:19 pm

      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!

      Reply
      • Ashley

        February 04, 2022 at 1:42 pm

        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.

        Reply
    8. Karen Wagner

      September 26, 2022 at 1:16 pm

      This looks so good. Any idea of the calorie count for one serving? I'd love to try it.

      Reply
      • Ashley

        October 07, 2022 at 11:25 am

        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!

        Reply
    9. Judy M

      November 01, 2022 at 12:06 pm

      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

      Reply
      • Ashley

        November 01, 2022 at 12:25 pm

        Thank you so much for the feedback, Judy! I’m so glad it worked out with your substitutions. We make this recipe a lot!!

        Reply
    10. Nancy Doyle

      May 14, 2023 at 9:10 pm

      I just made quiche with this recipe today, and had to come and say how good it was. I've been making quiche for many years, but tried this recipe because I wanted to use fresh spinach without the quiche becoming soggy. This recipe did that trick - and because there were more eggs and less liquid, the crust was less soggy and more flaky, and tasted a lot better. I added a few sundried tomatoes, and used a sharp cheddar cheese called Farmer, which had a more intense flavor. This was so good I will keep using it, and trying other things in it. Thank you!

      Reply
      • Ashley

        May 14, 2023 at 10:23 pm

        Thank you so much for the kind review, Nancy!! I’m so glad you enjoyed this recipe, and that you found one that works for you with fresh spinach. I enjoy Farmer cheese also. Your additions sound delicious!

        Reply
    11. Elizabeth

      August 04, 2023 at 10:51 am

      I have made this several times and my husband and I loved it. The first couple of times we were out of nutmeg. It was still delicious. The last time I made this, I added 1/8 teaspoon of dried nutmeg. That took things to a whole new level. Fabulous!

      Reply
    12. Maria

      October 16, 2023 at 11:20 pm

      I’ve made this five times now, exactly as written every time and it is so delicious. Every person I’ve served it to has raved! Highly recommend!! This is a keeper recipe for sure! Thank you!

      Reply
      • Ashley

        October 17, 2023 at 11:40 am

        Thank you SO much for the lovely comment! I'm so glad it has been such a hit for you and the people you've served it to. Glad my recipe has found a home in your kitchen

        Reply
    13. Lucy

      September 13, 2024 at 3:16 pm

      Wondering do you have to pre bake crust for quiche?

      Reply
      • Ashley

        September 13, 2024 at 3:19 pm

        No need to pre-bake! Super easy 🙂

        Reply
    14. Cyndi

      November 11, 2024 at 7:28 pm

      This was my first spinach quiche. Like another reviewer, I had half a bag of fresh baby spinach that I wanted to use up and most of a carton of Eggbeaters. Instead of using milk, I used half and half. Other than those 2 substitutions, I followed the recipe. It was the best quiche I’ve ever made! My husband agreed. Definitely a keeper! Thank you!

      Reply
      • Ashley

        November 11, 2024 at 8:47 pm

        I'm so glad this was such a hit for you and your husband, Cyndi! It's one of my family's very favorite recipes, too.
        I'd love it if you'd add a star rating to your comment on the recipe - it helps other people find my recipes when they're searching online and means a lot to my small business.

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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