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!

A pie crust baked with spinach and cheese.

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!

A baking dish with a baked crust filled with spinach and cheese.

Ingredients Needed for Spinach and Parmesan Quiche

You will need the following ingredients for our recipe: (*full recipe card below!)

  • 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 slice of baked quiche loaded with spinach and cheese on a white plate.

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.

A white pie dish with a baked quiche filled with spinach and cheese.

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Yield: 8 to 10 servings

Spinach and Parmesan Quiche

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

  1. Preheat oven to 350 degrees F (180 C).
  2. 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.
  3. Stir and cook the spinach until it wilts about 2 minutes. Remove from heat and set aside.
  4. 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.
  5. 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.
  6. 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).
  7. Slowly pour the spinach mixture into the frozen pie crust.
  8. Place the pie dish into the oven directly on the center rack.
  9. 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.
  10. Remove and set aside to cool down before serving. Best served warm or at room temperature.
  11. 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 Servings

Serving Size:

1 serving

Amount Per Serving: Calories: 251Total Fat: 17.8gSaturated Fat: 4.6gCarbohydrates: 18.9gFiber: 7.5gSugar: 2.5gProtein: 11.3g

Did you make this recipe?

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Welcome! From Anna and Liz

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