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Learn how to make an easy spinach quiche recipe that is delicious and beautiful. It’s perfect for any spring time brunch or for Mother’s Day or Easter too!


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Foolproof Tiramisu

Serves 8

Fits a Quiche Pan 8 in x 1 ¾” (20,3 cm x 4,5 cm) removable bottom is best. I like this one (This link goes to Amazon where I am an affiliate partner)

For Crust:
1 ¼ cups (150 g) flour
1/2 tsp (2.5 ml) salt
½ cup (150 g) cold unsalted butter, cubed
1 egg
2 tbsp (30 ml) ice water

For Filling:
1 tbsp (15 g) butter
½ cup (75 g) yellow onion, diced
good Pinch of salt
crackled pepper to taste
10 eggs
1 cup (240 ml) heavy cream
1 tsp (5 ml) salt
Cracked pepper to taste
1/8 tsp (1.75 ml) cayenne pepper for spice or 1/8 tsp (1.75 ml) nutmeg for a more mellow flavor
½ cup (60 g) Gruyere cheese, shredded
1 6 0z (170 g) bag baby spinach


TIP#1: Upgrade from a tart pan to a deep dish Quiche pan. It will send this meal over the top! So elegant and delicious. Make sure it’s a removable bottom pan.

TIP#2: If you don’t have a tart pan or a food processor buy a ready made deep dish pie crust, this will work too. Crimp the edges decoratively to look “homemade”

To make the crust:

Combine flour and salt in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.

Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and roll into a ball on a floured surface.

TIP#3: Don’t Blind Bake
Roll the dough out right away and fit into the bottom of the pan, letting the sides flop over. Fit the bottom and sides, and then using back of palm fit into corners. Cut excess off the top so that dough is flush.

TIP#4: Place pan in the freezer for at least 20 mins, longer is fine too. Dough should not bend to the touch.

Meanwhile prepare the filling. Melt the butter in a sautee pan. Add onion and sautee until soft. Season with a good pinch of salt and pepper. And spinach and cook until wilted and reduced in size to about 1 cup.

Crack 10 eggs in a large bowl, whisk together, add the heavy cream and whisk. Then add salt, pepper and cayenne. Whisk to combine.

Remove spinach mixture from the pan and give it a rough chop, add to the egg mixture. Add the cheese and mix to combine.

Remove tart pan from freezer and place on a rimmed cookie sheet. Pour filling on top. Place in a 350 degree F oven for 45-50 mins or until golden brown and set (Quiche should not wiggle)

Allow to cool slightly and serve with a tossed green salad.

NOTE: This can be baked the day before. Allow to cool completely cover with foil and pop in fridge over night. To Reheat keep quiche covered with foil and reheat in a 300 degree F oven for 20 mins. Remove foil and bake 5 mins more. Enjoy!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
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  1. What a 'quiche' it is ! I exactly followed your recipe and technique. It works very well even I did it for the first time. Thank you very much for sharing this recipe and also your 'secret technique'

  2. Lots of great tips. I would love to stay with this video but the background music is super annoying and makes it hard to listen/hear you. Please eliminate the music.

  3. Wow. I commented three years ago and finally made it today. Soooo pleased I didn't have to blind bake. It's an amazing recipe. I added diced tomato and bacon. We had it for dinner tonight with my sister coming over. The crust stayed level with the pan too! Easy to slice and so easy to eat. Now, I need my chickens to keep laying loads of eggs, as this is an easy summer dish 😊 thanks so much. Didn't need water or all the egg for the crust either. Guess our butter may be a little different.

  4. Wonderful recipe but terrible pan. I bought the one you suggested from Amazon and it leaks when you pour in the filling. I suggest people create the dish over foil and a baking pan to avoid problems the way is shown here.

  5. Sorry, but I've been making Quiche' almost every week for 10 years now…the Milk (Cream) makes almost NO DIFFERENCE in the taste, 1% Fat works just fine, seasoning of your ingredients and the eggs is where your flavor comes from…you can also make Quiche without milk too. Average 3 egg Quiche with 1 cup of Whole Milk and 4 Oz. of Cheese is about 800 Cal. for a WHOLE 9" diameter Quiche using a "quality" frozen pie crust…do the math.

  6. Hi Beth, I only have 10" quiche pan. Will there be enough filling or can I add another egg to recipe to make it full enough? . Thanks

  7. Please beth tell me if my gaz is on gaz not electric what degré I use ans how many minutes

  8. My daughter loves quiche but the store-bought ones are always expensive. I thought those took a lot of prep time and were hard to cook. You have encouraged me to make it ourselves instead. Thanks!

  9. Hi Beth. I’ve never made quiche before and would like to make this recipe but I want to know if I could make it into small size quiche and freeze them? This is big and knowing my husband he is not going to wants some so basically I would have to eat it all by myself. I have small tart pans that I bought a while back so let me know if I could do that and how many can I make with this recipe. Thanks in advance.

  10. I made this quiche for a family brunch this morning and it was a huge hit!! Everyone loved it and I got so many compliments. Will definitely be making this again.


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