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A delicious spinach and cheddar quiche recipe. Our guests love having this for breakfast!

Whenever family or friends spend the night at our house, and we need a delicious breakfast to serve our guests the next morning, this delicious Spinach and Cheddar Quiche is often on the menu!

This spinach and cheddar quiche is the perfect blend of eggs, light cream, spinach, sautéed onion and sharp cheddar cheese, and it’s so popular with our guests, it has become one of my ‘signature’ breakfast dishes over the years.  Our guests have come to expect this quiche (and are disappointed if we don’t serve it) and our oldest daughter, Courtney, craves it when she hasn’t had this spinach and cheddar quiche in a while!

A delicious spinach and cheddar quiche recipe. Our guests love having this for breakfast!

Usually served along with our popular salami and cheddar quiche, this recipe uses the same basic quiche custard base recipe from The Fannie Farmer Cookbook.  We use frozen, chopped spinach that has been defrosted and well-drained.  You must be sure to get all of the liquid out of the spinach before baking, otherwise the quiche will turn out too soggy. (Simply drain the spinach very well, then wrap it in several layers of paper towel and squeeze it – you’ll be surprised at how much more water will come out of the spinach!)

If you’re serving this spinach and cheddar quiche for guests in the morning like we do, much of the prep can be done the night before.  Partially bake the crust and let it cool unfilled overnight.  You can also defrost and drain the spinach, and sauté the onions in advance.  Then mix the custard together in the morning, assemble, and bake.  Your guests will love having this spinach and cheddar quiche served warm out of the oven for breakfast!

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Spinach and Cheese Quiche - A Family Feast

Spinach and Cheddar Quiche

  • Prep Time: 1 hour
  • Cook Time: 45 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 servings
  • Category: brunch
  • Method: baking
  • Cuisine: French


Note: Begin defrosting the spinach for this recipe several hours (or even the day before if thawing in the refrigerator) before you are planning to bake this quiche so the spinach has time to drain well.


For the crust

  • 1 1/2 cups flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon sugar
  • 1 stick cold butter, cut into small pieces
  • 45 tablespoons ice water

For the filling

  • 1 10-ounce box frozen chopped spinach
  • 1/2 cup onion chopped
  • 1 tablespoon unsalted butter
  • 1 1/4 cups extra sharp white cheddar cheese, shredded
  • 4 eggs
  • 2 cups light cream
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • pinch cayenne pepper


To prepare the crust

  1. In the bowl of a food processor, mix flour, sugar and salt to combine. Add cold butter and pulse until butter is pea sized.
  2. Add 3 tablespoons of ice water and pulse to combine. Add 1 to 2 additional tablespoons of ice water one tablespoon at a time (pulsing after each addition) as needed just until the dough comes together. Do not over mix.
  3. Form the dough into a flat oval and wrap in plastic. Chill for at least 30 minutes.
  4. When you are ready to bake, preheat the oven to 450 degrees.
  5. Roll out the chilled dough to fit a deep dish pie plate and crimp the edges. (See How to Blind Bake a Pie Crust in our How-To’s section.)
  6. Partially bake the pie crust for 8-9 minutes, making sure you weigh the bottom of the crust down with pie weights or dried beans so that it does not puff up as you bake it. Allow to cool slightly.

To prepare the filling

  1. Defrost the spinach and drain well. You can let it sit overnight to defrost in the refrigerator or you can defrost it in the microwave. Either way, it is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
  2. After partially baking your pie crust, reduce the oven to 425 degrees.
  3. Place the onion in a small pan and sauté with the butter until the onions are soft and translucent. Cool slightly.
  4. Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust. Sprinkle the shredded cheese on top of the spinach and onions.
  5. In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard over the spinach and cheese.
  6. Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
  7. Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

Keywords: spinach and cheddar quiche

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  • Hillary wrote:

    I just made this and it is wonderful! Thank you for a great, yet simple recipe.

    • Martha wrote:

      You’re very welcome Hillary! (It’s one of our favorites and I’m very glad you enjoyed the recipe!)

  • Dawn wrote:

    Already made this recipe and it is so yummy. I am wondering if I am able to substitute milk instead of light cream in order to make it healthier.

    • Martha wrote:

      Definitely Dawn – It will be a little less creamy using milk but it will still be delicious! (We’ve swapped in milk many times ourselves…)

  • Caroline wrote:

    I have to say that I always refer to this recipe when my quiche cravings happen upon me!!! Especially the super-easy-no-hassle crust; together with the “oh-so-filling” filling recipe, this wonderful recipe never fails to come out of the oven smelling and tasting delicious, . My dinner table thanks you, my appetite thanks you, I thank you!!!

    Best regards,


    • Martha wrote:

      Thank you so much Caroline! We love this quiche recipe too!

  • Michelle at Faith, Trust & Pixie Dust wrote:

    I tried this for dinner & it was DELICIOUS! A big hit with the fam. Thanks so much for sharing.

    Warmly, Michelle

    • Martha wrote:

      Thanks so much Michelle!

  • Hayrelyn wrote:

    Making this tomorrow for a holiday brunch- looks delicious!

    • Martha wrote:

      Let us know how you like it!

  • Lulu wrote:

    Turned out sooo good..followed the recipe exactly!..yummy:)

    • Martha wrote:

      Thanks!! So glad you liked it Lulu!!

  • Silvia wrote:

    Hi, Martha & Jack.
    My name is Silvia, from Córdoba, Argentina.
    I love this receipe and my family too. This quiche´s his favourite quiche.
    I´m so sorry my english. Your site´s fabulous and adorable.
    Take care.

    • Martha Pesa wrote:

      Thank you so much Silvia! And we’re very glad you enjoyed the quiche recipe! Thank you for writing to us! Martha

  • Jennifer wrote:

    Possible to use fresh spinach if I don’t plan ahead and defrost the frozen spinach, and if so, how much do I use and should I chop the spinach?

    • Martha wrote:

      Hi Jennifer – Yes cooked fresh spinach that has been well drained will work. I’m not sure how much you will need to start but once cooked and drained you’ll need about a cup of spinach for the quiche. Hope the helps!

    • Roma wrote:

      I use only fresh spinach. I don’t cook or steam it. We like it much better than frozen, canned or even steamed. I use a cup to a cup & 1/2. Cut stems off and rough chop enjoy 🙂

      • Martha wrote:

        Thanks Roma!

  • Betty Caleb wrote:

    Can you bake an quiche in ready made pie shells

  • Betty Caleb wrote:

    Can uou bake an quiche with ready made pie crust?

    • Martha wrote:

      Hi Betty – Yes – definitely! Just follow the crust package directions to partially bake it before adding the quiche filling.

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