Simple Spinach, Cheese and Onion Quiche Recipe

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 04/17/23
Spinach, Cheese and Onion Quiche

 Elaine Lemm

Prep: 2 mins
Cook: 25 mins
Total: 27 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
382 Calories
26g Fat
30g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 382
% Daily Value*
Total Fat 26g 33%
Saturated Fat 12g 61%
Cholesterol 130mg 43%
Sodium 392mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 8g
Vitamin C 6mg 29%
Calcium 92mg 7%
Iron 2mg 11%
Potassium 284mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spinach quiche recipe may be simple and quick to make but the result is the lightest and tastiest quiche you can imagine. These delights are thanks to the lovely combination of fresh spinach, good strong cheddar cheese and soft melting shallots cooked in butter and wrapped into a light creamy custard. If you don't have shallots, use a regular yellow onion instead.

Fresh, vibrant green spinach is best to use but if you can't find any then, by all means, use frozen. Defrost the spinach well and squeeze super hard in a tea towel, or use a potato ricer if you have one to get super-dry leaves. Cook the defrosted spinach as stated in the recipe but you will not have to squeeze again.

The custard here uses a half cream and half milk mixture, but if you wish to switch this out you can use all cream which results in a heavier but very tasty custard, all milk and it will be even lighter but still with good flavour.

Serve the quiche with a green garden salad and steamed baby new potatoes, and for an extra special treat, try serving with duck fat fries, they work so well together.

Ingredients

  • 1/4 cup unsalted butter

  • 1 cup banana shallots, chopped

  • 3 cups baby spinach

  • 1/2 cup heavy cream

  • 1/2 cup milk

  • 4 large eggs

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup shredded mature cheddar cheese

  • 1 (9-inch) pie crust

Steps to Make It

  1. Gather the ingredients. Heat the oven to 375F.

    spinach quiche ingredients
    Elaine Lemm

  2. In a heavy skillet, melt ½ butter over medium heat and add shallots and cook for 5 minutes until they are soft and melting but not browned. Remove from the pan and put to one side to cool completely.

    cooking the onions
    Elaine Lemm 

  3. In the same skillet, over medium heat melt the remaining butter, add the spinach and cook for two minutes until the leaves wilt if using fresh, or warmed through if using defrosted. Put to one side to cool completely.

    wilted spinach
     Elaine Lemm

  4. In a large jug, whisk together the cream, milk, and eggs with a good pinch of salt and pepper. This light whisking will help create a light texture to the custard.

    custard mix
     Elaine Lemm

  5. Add the spinach and stir gently, add the onions and stir again. Put one tablespoon of the Cheddar to the side and add the remaining to the custard and stir. Adding all the filling ingredients to the custard this way makes for a lighter quiche and distributes them evenly. Carefully pour into your prepared pie crust.

    add the remaining ingredients
     Elaine Lemm

  6. Sprinkle with the remaining cheese and bake in the preheated oven until the custard is firm to the touch about 25 minutes. The custard will puff up as it cooks but will settle back again once you take it out of the oven.

    Cooked spinach quiche
     Elaine Lemm

Recipe Alternatives.

You can use this basic custard filling and add just about any cooked vegetable, bacon or ham, you are restricted only by your imagination


Consider drained artichoke hearts or cooked asparagus, cut into 1" lengths. Switch out the cheese and try soft goat cheese, perhaps with basil and a sprinkling of Parmesan on the top.

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