This spinach quiche has been a weekend favorite in my kitchen for years, the kind of dish that fills the house with warm, inviting aromas and draws everyone to the table. I first learned this version during a rainy spring when my fridge was full of pantry staples and frozen greens. The result was unexpectedly bright and comforting: a custard that sets silky and a filling that balances the mellow onion, the roasted garlic perfume, and the nutty, melted cheese.

What sticks with me about this preparation is how forgiving it is. It works when you are in a hurry, when you want to impress guests, and when you need something that reheats cleanly for weekday lunches. The texture is key: a flaky pre-baked crust holds a custard that is just set in the center and golden on top, with spinach folded throughout so every bite feels balanced. This recipe is also wonderfully adaptable; swap cheeses, add herbs, or make it crustless for a lighter option.

Ingredients

• Frozen deep dish pie crust (9 inch): A ready-made shell saves time and yields a crisp, flaky edge. Look for a high-quality brand with butter listed first for the best flavor.
• Olive oil or butter (1 tablespoon): Use butter for richness or mild olive oil if you prefer a slightly lighter finish; either helps soften the aromatics in the pan.
• Yellow onion (1/2 cup chopped): Use a medium sweet yellow onion and sauté until translucent to bring out sweetness that balances the egg custard.
• Garlic (2 cloves, minced): Adds a gentle savory lift. Mince just before sautéing so it releases bright aroma without burning.
• Half and half (1 1/4 cups): Gives a rich, silky custard. For a lighter result use whole milk, or for extra richness use heavy cream.
• Eggs (4 large) plus 1 large egg yolk: The eggs are the structure of the filling. Extra yolk improves creaminess and color in the finished custard.
• Kosher salt and black pepper: Season carefully; salt enhances the cheese and spinach while pepper and crushed red pepper give a subtle kick.
• Crushed red pepper (1/4 teaspoon): Adds a faint warmth that keeps the flavor lively without making it spicy.
• Frozen chopped spinach (10 ounces, thawed and squeezed dry): Frozen spinach is convenient and concentrated in flavor; squeeze out excess water to prevent a soggy filling.
• Gruyere cheese (1 cup shredded): Melts beautifully and brings a nutty complexity. Sharp cheddar is a fine substitute for a bolder, tangier result.

Instructions

Pre-bake the crust: Preheat oven to 375 degrees F. Place the unwrapped frozen pie crust in its pan on a baking sheet and heat 2 to 3 minutes to loosen the crust slightly. Remove, use a fork to gently prick the bottom and sides all over to prevent large air pockets, then return to the oven and bake 12 more minutes until it begins to take on a faint golden edge. Remove and set aside while you lower the oven temp. Pre-baking prevents a soggy bottom once the wet custard is added. Lower oven temperature: Reduce the oven setting to 325 degrees F. Baking the custard at a gentle temperature encourages even cooking so the center sets without overbrowning the crust. Sauté the aromatics: In a small skillet warm 1 tablespoon olive oil or butter over medium-high heat. Add the chopped onion and cook 3 to 5 minutes until soft and translucent. Stir in the minced garlic and cook about 1 minute until fragrant. Remove from heat and let cool slightly so the hot fat does not scramble the eggs when mixed. Whisk the custard: In a medium bowl whisk together 1 1/4 cups half and half, 4 large eggs, 1 large egg yolk, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper until smooth and slightly frothy. Whisking aerates the custard a little and helps an even set. Assemble the filling: Spread the cooled sautéed onion and garlic in an even layer in the pre-baked crust. Sprinkle 1 cup shredded Gruyere cheese over the onions. Distribute the squeezed dry chopped spinach evenly on top. Slowly pour the egg and cream mixture over the assembled layers, moving the pie pan gently so the custard settles between ingredients. Bake and rest: Place the pie pan on the baking sheet and bake at 325 degrees F for 50 to 65 minutes. The quiche is done when the center no longer jiggles like liquid but has a slight give and the crust is golden. If the crust darkens too quickly tent with aluminum foil. Remove and cool until warm before slicing so the custard finishes setting.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to four days. For meal prep, slice portions and layer between parchment so they lift easily. To freeze, wrap the whole quiche or individual slices tightly in plastic wrap and place in a freezer-safe bag for up to three months. Reheat from frozen in a 350 degrees F oven until heated through, or thaw overnight in the refrigerator and reheat at 300 degrees F for 20 to 25 minutes to avoid drying out the custard.

Ingredient Substitutions

For a different flavor profile, swap Gruyere for sharp cheddar or Fontina; each yields a distinct melt and tang. If you do not have half and half, use a combination of whole milk and heavy cream (3/4 cup milk plus 1/2 cup cream) to achieve similar richness. For a gluten-free option, use a store-bought gluten-free pie shell or omit the crust and bake as a crustless quiche, reducing the bake time slightly and watching for a faster set.

Serving Suggestions

Serve slices with a crisp green salad dressed in a lemon vinaigrette to cut the richness. For brunch, pair with roasted cherry tomatoes and a light fruit salad. Garnish with thinly sliced scallions or a sprinkle of fresh dill for a bright finish. For a heartier dinner, serve alongside roasted new potatoes and a simple Dijon mustard sauce.

Cultural Background

The custard tart has roots in French cooking, with quiche becoming a staple of both rustic and refined kitchens. Classic versions like the Lorraine contain bacon and cream, while vegetable-forward variations highlight seasonal produce. This spinach version reflects a long tradition of adapting the basic egg and cream mixture to local ingredients and preferences, making it an enduring favorite across brunch tables worldwide.

Seasonal Adaptations

Spring welcomes fresh baby spinach and herbs like chives and tarragon for a lighter, brighter quiche. In autumn swap spinach for sautéed kale or chard and stir in roasted squash cubes. For holiday brunches, add a tablespoon of Dijon mustard to the custard for depth and scatter toasted walnuts on top for crunch before serving.

Meal Prep Tips

Assemble the filling the day before and keep the custard mixture chilled in the refrigerator. Par-bake the crust ahead of time and store it covered. On the day of serving, assemble and bake so the quiche comes out fresh and warm. Use shallow, oven-safe containers for individual portions to reheat quickly at work or school lunches.

This spinach quiche is one of those recipes that grows on you; simple to make yet full of character. Once you get comfortable with the timing and moisture control, you will find yourself returning to the formula again and again, tweaking cheeses and herbs to suit the season and your mood. Enjoy the ritual of serving it warm and sharing the leftovers with friends.