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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 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


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


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!


See my full post for substitutions and tips!


  • 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
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