Creamy Spinach Quiche Recipe Easy Homemade Flaky Golden Crust

Let me tell you, the scent of buttery, flaky crust mingling with warm, creamy spinach and melted cheese is enough to make anyone’s mouth water. The first time I baked this creamy spinach quiche with flaky golden crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make a similar quiche, but this version is my own spin, perfected after many rainy weekends spent experimenting in the kitchen.

You know what’s funny? My family couldn’t stop sneaking slices off the cooling rack (and honestly, I can’t blame them). This quiche quickly became a staple for our Sunday brunches and potlucks, a pure, nostalgic comfort that feels like a warm hug on a plate. Honestly, it’s dangerously easy to make but somehow manages to feel fancy enough for guests. Whether you’re looking for a sweet treat for the kids or a savory highlight to brighten up your Pinterest cookie board, this creamy spinach quiche with flaky golden crust fits the bill.

I’ve tested this recipe time and time again—in the name of research, of course—and it’s become a go-to for family gatherings and gifting. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this creamy spinach quiche with flaky golden crust has earned its stripes as a crowd-pleaser. Here’s why I think you’ll love making (and eating) it:

• Quick & Easy: Ready in under an hour, perfect for busy weeknights or last-minute brunch plans.
• Simple Ingredients: No fancy trips to specialty stores; you likely have everything already in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s brunch, a cozy dinner, or a potluck, this quiche fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the creamy filling and buttery crust.
• Unbelievably Delicious: The combo of tender spinach, rich creaminess, and a flaky golden crust makes it next-level comfort food.

What sets this quiche apart is the careful balance of flavors and textures. I blend cottage cheese with cream to get that ultra-smooth texture that’s not too dense or runny. The crust is lovingly flaky thanks to a little chilling time and a pinch of patience. It’s not just another spinach quiche—it’s my best version, the one I wish I’d discovered years ago.

And honestly? This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food that’s a little healthier, way faster, but with all the soul-soothing satisfaction you want. Perfect for impressing guests without stress or turning a simple meal into something memorable.

What Ingredients You Will Need

This creamy spinach quiche recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few if needed.

• For the Crust:
  • 1 ¼ cups all-purpose flour (I prefer King Arthur for best texture)
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed (adds richness and flakiness)
  • 3-4 tablespoons ice water
• For the Filling:
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, washed and roughly chopped (or use frozen, thawed and drained)
  • 4 large eggs, room temperature
  • 1 cup cottage cheese (look for small-curd for best smoothness)
  • ½ cup heavy cream or half-and-half (use dairy-free milk for lactose-free option)
  • 1 cup shredded sharp cheddar or Gruyère cheese (adds depth and gooeyness)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg (optional, but it adds a lovely warmth)
  • Salt, to taste

If you want to make it gluten-free, almond flour can replace the all-purpose flour in the crust with great results. For a dairy-free version, swap the butter and cream with coconut oil and coconut milk or a plant-based alternative.

Equipment Needed

• 9-inch (23 cm) pie dish or tart pan – a glass or ceramic dish works best for even baking
• Mixing bowls – at least two, one for dough and one for filling
• Rolling pin – if you don’t have one, a clean wine bottle can work in a pinch
• Skillet or sauté pan – for cooking the spinach and onions
• Whisk or fork – to blend the eggs and cream smoothly
• Measuring cups and spoons – accurate measurements make all the difference here
• Fork – for docking the crust before baking

I’ve tried making this crust by hand and with a food processor. The processor is faster, but the hand method gives you more control for a perfect flaky texture. If you’re on a budget, a sturdy wooden spoon and your hands will do just fine!

Preparation Method

1. Make the crust: In a large bowl, combine 1 ¼ cups all-purpose flour and ½ teaspoon salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs with pea-sized bits. This usually takes about 5 minutes.
2. Add ice water: Drizzle 3 tablespoons of ice water over the mixture and gently mix with a fork. Add more water, 1 tablespoon at a time, until the dough just comes together when pressed. Don’t overwork it—about 6-8 tablespoons total is typical. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. This step is key for that flaky crust!
3. Prepare the filling: While the dough chills, heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, another 2-3 minutes. Remove from heat and let cool slightly.
4. Preheat oven: Set your oven to 375°F (190°C).
5. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer it gently to your pie dish, pressing it into the edges without stretching. Trim excess dough, leaving about ½ inch overhang. Fold the edges under and crimp with a fork or fingers for a decorative touch.
6. Blind bake the crust: Prick the bottom of the dough with a fork to prevent bubbling. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. This keeps the crust crisp under the creamy filling.
7. Mix the filling: In a bowl, whisk together 4 large eggs, 1 cup cottage cheese, ½ cup heavy cream, ½ teaspoon black pepper, and ¼ teaspoon nutmeg until smooth. Stir in the sautéed spinach and onions along with 1 cup shredded cheese. Taste and add salt as needed.
8. Assemble and bake: Pour the filling into the pre-baked crust, smoothing the top with a spatula. Bake at 375°F (190°C) for 35-40 minutes, or until the quiche is set and the top is just golden. A knife inserted into the center should come out clean.
9. Cool and serve: Let the quiche cool for 10 minutes before slicing. This rest time helps it set and makes cutting cleaner.

If the crust starts to brown too quickly, tent the quiche with foil halfway through baking. You want that golden crust without burning it!

Cooking Tips & Techniques

One trick I learned the hard way is to never skip chilling your dough. It’s tempting to rush, but that little wait makes the crust flaky instead of tough. Also, make sure to drain cooked spinach well to avoid a soggy quiche. I usually press it in a clean kitchen towel to squeeze out extra moisture.

When whisking your eggs and dairy, blend just enough to combine—overmixing can create a rubbery texture. And don’t rush the blind baking; it’s the secret to keeping the crust crisp below all that creamy filling.

If you’re multitasking, prepare the filling while the crust chills or bakes to save time. And if you want a deeper golden color on top, try a quick broil for 1-2 minutes at the end, but watch it like a hawk!

Variations & Adaptations

This creamy spinach quiche recipe is a blank canvas for your favorite flavors and dietary needs. Here are a few ideas I’ve tried (and loved):

• Mushroom & Swiss: Swap spinach for sautéed mushrooms and use Swiss cheese for a nutty twist.
• Vegan version: Use tofu blended with nutritional yeast and unsweetened plant milk to replace eggs and dairy. Dairy-free cheese works well here.
• Seasonal veggies: In summer, fresh cherry tomatoes and basil add brightness. In fall, roasted butternut squash chunks bring sweetness.

You can also swap the all-purpose flour in the crust for gluten-free blends or use a pre-made gluten-free crust. For a lower-fat option, substitute half the cream with milk and use reduced-fat cheese.

Serving & Storage Suggestions

This quiche is best served warm or at room temperature. It makes a perfect centerpiece for brunch with fresh fruit and a light salad. I love pairing it with a crisp white wine or a sparkling lemonade for non-alcoholic fun.

Leftovers keep well in the fridge, wrapped tightly, for 3-4 days. For longer storage, freeze slices in airtight containers for up to 2 months. Reheat gently in a 350°F (175°C) oven for 10-15 minutes to keep that flaky crust crisp.

Flavors actually deepen after a day in the fridge, so if you can wait, the next-day quiche tastes even better!

Nutritional Information & Benefits

Per serving (assuming 6 servings): approximately 320 calories, 22g fat, 18g protein, and 12g carbohydrates. This creamy spinach quiche packs protein from eggs and cottage cheese, plus iron and fiber from fresh spinach. It’s a satisfying low-carb option if you enjoy it in moderation.

This recipe is gluten-free adaptable and can be made dairy-free with simple swaps. It’s a wholesome choice that balances comfort and nutrition—a personal favorite for feeding my family without guilt.

Conclusion

In all honesty, this creamy spinach quiche with flaky golden crust is one of those recipes that earns a permanent spot in your recipe box. It’s easy, forgiving, and absolutely delicious—perfect for customizing to your taste or dietary needs. I love how it brings everyone around the table, sharing smiles and second helpings.

Give it a try and make it your own! I’d love to hear how you tweak it or what add-ins you discover. Please drop a comment or share your photos—I’m always eager to see your versions of this classic. Happy cooking, and here’s to many cozy meals ahead!

FAQs about Creamy Spinach Quiche

Can I use frozen spinach instead of fresh?

Yes! Just make sure to thaw and squeeze out all the excess water to prevent a soggy filling.

How do I prevent the crust from getting soggy?

Blind bake the crust before adding the filling and don’t skip chilling the dough. Also, drain cooked spinach well.

Can I make this quiche ahead of time?

Absolutely! It tastes great warm or at room temperature and even better the next day after resting in the fridge.

Is this recipe gluten-free?

You can make it gluten-free by substituting the crust flour with a gluten-free blend or using a store-bought gluten-free crust.

How do I store leftover quiche?

Keep leftovers wrapped in the fridge up to 4 days or freeze slices for up to 2 months. Reheat in the oven to maintain crust crispness.

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