Learn how to make this show-stopping quiche at home, made with fresh spinach and baked in a ready-made frozen pie crust. Using a pre-made frozen pie crust is convenient and saves on time! This savory and mouthwatering quiche is perfect for Sunday brunch or family gatherings, and it reheats well so you can enjoy it as a snack the next day.
My husband and I quickly fell in love with quiches after our honeymoon trip to Paris. The egg custard filling with a variety of savory morsels like ham, bacon and aromatics – paired with a delicious delicate crust – is just heavenly. With two little ones in the house, it’s hard to find time to recreate our favorite spinach quiche all from scratch. We’ve found that a pre-made frozen pie crust works beautifully with this recipe, and significantly cuts down on prep time – a win-win!
With this quiche, you can put all your effort into making the most flavorful and savory filling – made with fresh spinach, mushrooms, a creamy egg custard and fragrant aromatics!
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Ingredients & Notes
Frozen pie crust – You will need a 9 inch, deep dish pie crust. It’s the perfect size to fit a generous amount of filling.
Eggs and milk – Combined, make the egg custard.
Spinach – I use fresh spinach, pre-washed and stemmed for quick cooking.
Mushrooms – Baby Bella or brown button mushrooms are my favorite to use, use precut mushrooms for easy prep.
Cheese – Using mozzarella and mild cheddar makes for a savory combo!
Aromatics – Sauted onion and garlic add a fragrant umami flavor in the quiche.
Butter – You’ll need a bit of salted butter, adding richess and enhancing the savory flavor.
Instructions
1). Sauté the mushroom, butter, aromatics, and spinach. Cooked until the moisture is evaporated.
2). In a large mixing bowl, add the eggs, milk, cheese and whisk together.
3). Spread the cooked filling evenly into the thawed pie crust.
4). Pour in the egg custard mixture over the filling in the pie crust. Bake for about 45 minutes at 350 degrees Fahrenheit.
Pro Tips
- Place the pie crust on a baking sheet for an easier and less messier transfer to the oven!
- Substitute your favorite easy melt cheeses in this quiche. A variety of cheeses work like parmesan, gruyere, mozzarella, and swiss.
- Keeps well in the fridge for 3-4 days covered.
- To reheat, microwave sliced portions 45 seconds to 1 minute.
- Make sure to let the quiche set before digging in, cutting into it too early will make the filling collapse and spread.
Frequently Asked Questions
Quiche will go well with brunch items like roasted potatoes, yogurt, and fruit salad.
You may make the filling first, then fill the pie with the egg mixture, and set it in the fridge to bake it in the morning.
Yes, you can fully cook the quiche the day prior, and reheat the quiche in the oven at 350 degrees Fahrenheit for about 20 minutes, or until it is warmed through.
You will need to saute the veggies like spinach and mushrooms to cook them through, and drain as much of the water out as possible, before adding the egg custard to the veggies and crust.
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Fresh Spinach Quiche with Frozen Pie Crust
Ingredients
- 1 deep dish, frozen pie crust, 9 inch
- 4 large eggs
- 1 cup milk
- 1 cup cheddar and mozzarella cheese ½ cup of each cheese
- 8 ounces fresh spinach 1 bunch
- 8 ounces mushroom, sliced
- ¼ cup butter
- ½ cup chopped onions
- 3 cloves minced garlic
- ½ teaspoon kosher salt
- pepper to taste
Instructions
- Thaw the frozen pie crust for 15 to 20 minutes, while you prep the filling.
- Preheat oven to 350 degrees Fahrenheit.
- Heat a medium saute pan with about 1 tablespoon of oil on medium heat.
- Add sliced mushrooms and sauté until cooked and the moisture is evaporated, about 10 minutes.
- Add the butter and cook until it melts, then add the onions and garlic and saute until soft and fragrant, about 5 minutes.
- Add the spinach, salt and pepper and cook until the spinach is wilted and water evaporates, about 10 minutes. Set aside.
- In a large mixing bowl add the eggs, milk and cheese and whisk it until thoroughly combined.
- Place the pie crust on a baking sheet.
- Spread the cooked filling evenly into the pie crust. Pour the egg custard mixture over the filling in the pie crust.
- Carefully transfer the baking sheet with pie crust onto the middle rack of the oven. Bake for about 45 minutes at 350 degrees Fahrenheit.
- Let the quiche set for at least 15 to 20 minutes before cutting into it
Notes
- Place the pie crust on a baking sheet for an easier and less messier transfer to the oven.
- Substitute your favorite easy melt cheeses in this quiche. A variety of cheeses work like parmesan, gruyere, mozzarella, and swiss.
- Keeps in fridge for 3-4 days covered.
- To reheat, microwave sliced potions 45 seconds to 1 minute.
- Make sure to let the quiche set before digging in, cutting into it too early will make the filling collapse and spread.