Spinach and Parmesan Quiche
Spinach and Parmesan Quiche is a delicious dish loaded with fresh spinach, onions, eggs, and Parmesan cheese. It is baked into a pie crust until it turns golden brown. This spinach quiche is perfect for breakfast, brunch, or potluck gatherings. It’s a delightful addition to any table!
Quiches for breakfast, brunch, or potluck
Most recipes for quiches are made with simple ingredients, like eggs, cheeses, and cream. We prefer ours loaded with vegetables, like our Mushroom and Sundried Quiche, and Spinach and Kale Quiche.
Not only are quiches very practical, but also convenient to have and even keep them frozen.
But, if you are hosting a holiday, or attending a potluck lunch or dinner, quiches are perfect! Plus, it makes an ideal dish for the meatless weeknights!
Ingredients Needed for Spinach and Parmesan Quiche
For this recipe, you will need the following ingredients listed. Also, all ingredients and directions are located in the printable recipe card on the bottom. Plus, for your convenience with US customary measurements, we recommend using this chart to convert measurements for common ingredients!
- olive oil
- onion
- fresh spinach
- garlic powder
- red pepper flakes
- 3 eggs
- Half & Half
- Parmesan cheese
- mozzarella
- 1 Frozen pie shell,(Do not thaw)
How to make it
For the most part, quiches require a quick whisk of eggs, some cream, and a mixture of cheeses. But, for this recipe, we decided to blend our mixture with spinach and onions; then pour it into a frozen pie crust, and bake!
A Few Tips…
- Remember, the more vegetables you add, the healthier they will be, containing less fat and fewer calories than ones loaded with most cheeses.
- If you have been following 2SR, then you know we love to save time by using frozen pie crusts.
- We like to keep these pie crusts in the freezer all year long. They come in handy especially when you need to whip up something quick for dinner, or even a dessert.
Storing and Freezing
- You can store any leftovers in a sealed container (or wrap them with clear wrap) and place it in your refrigerator. It will stay fresh for up to 3 days.
- Quiches freeze beautifully and for up to 1 month. Any longer, you may want to make a fresh one.
More Tasty Recipes You’ll Love!
- Mushroom and Sundried Tomato Quiche
- Spinach and Cheese Squares
- Asparagus Gruyere Swiss Tart
- Crustless Spinach and Cheese Quiche (GF)
- Spinach and Kale Quiche
- Sauteed Spinach with Garlic-Ginger & Peppers
- Easy Knorr Spinach Dip
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Spinach and Parmesan Quiche
Spinach and Parmesan Quiche is made with fresh spinach, onions, eggs, Parmesan cheese, mozzarella, and cream. Then it is baked into a pie crust until golden brown. So Yummy! Our spinach quiche will make a wonderful addition to your breakfast or brunch table.
Ingredients
- 1 Tbsp. olive oil
- 1 small onion - chopped
- 6 to 8-ounce bag fresh spinach, rinsed
- 1/8 tsp. garlic powder
- Dash of crushed red pepper flakes
- 3 eggs
- 1 cup half & half
- ยฝ tsp. salt
- ยฝ cup grated Parmesan cheese
- ยพ cup shredded mozzarella
- Black pepper, to taste
- 1 Frozen pie shell,(Do not thaw)
Instructions
- Preheat oven to 350 degrees F (180 C).
- In a medium-size skillet, heat olive oil and add chopped onion. Sauté onion for about 3 to 4 minutes, until translucent and softened. Add in the garlic powder, dash of crushed red pepper flakes, and fresh spinach.
- Stir and cook the spinach until it wilts about 2 minutes. Remove from heat and set aside.
- In a medium mixing bowl, whisk eggs with half and half, Parmesan cheese, and salt. Transfer the spinach mixture into the egg mixture and stir in shredded mozzarella, until well combined. Add fresh cracked black pepper to taste. Set aside.
- Remove 1 frozen pie shell from the package and let it sit for 1 minute. Then gently flip it over, and try to loosen the frozen crust by gently pushing off around the rim to remove it from the silver foil dish. Save the foil dish for reheating leftovers another day.
- Place the frozen pie crust directly into your baking pie dish. (This makes a better overall presentation, but if you prefer, you can bake it in the foil pan it comes in).
- Slowly pour the spinach mixture into the frozen pie crust.
- Place the pie dish into the oven directly on the center rack.
- Bake for 35 to 45 minutes. The center of the quiche should be firm when you shake it and the top and crust should be golden brown. The quiche will inflate like a souffle, but then it will flatten out as it cools.
- Remove and set aside to cool down before serving. Best served warm or at room temperature.
- Yields: 8 to 10 servings
Notes
Storing and Freezing:
- You can store any leftovers in a sealed container (or wrap them with clear wrap) and place it in your refrigerator. It will stay fresh for up to 3 days.
- Quiches freeze beautifully and for up to 1 month. Any longer, you may want to make a fresh one.
Nutrition Information:
Yield:
10 ServingsServing Size:
1 servingAmount Per Serving: Calories: 251Total Fat: 17.8gSaturated Fat: 4.6gCarbohydrates: 18.9gFiber: 7.5gSugar: 2.5gProtein: 11.3g
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Wow, does that quiche look good. I haven’t had a quiche in forever. I love eggs, though, and love spinach, so this looks good to me.
Glad to hear, Jeff! ENJOY!! ๐
Thank you Cheri!
I love quiche, perfect for any meal any time of day. Spinach and Parmesan is a wonderful combo and your crust looks perfect.
A satisfying meal without being rich and heavy. Perfect for serving at a Sunday brunch.
This Is one of the lightest-airy quiches we have ever made. Hope you will try this recipe soon!
Have a great week Karen!
We love a quiche or frittata for dinner on occasion. A simple side salad and we're good! This one sounds wonderful with all of those great flavors, Ladies!
We love frittatas too, and we agree with serving a side salad – it's perfect!
Have a great day!! ๐
I made the Parmesan spinach quiche and its delicious
Thank you so much, Michelle!! Have a wonderful holiday! ๐