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Creamy Spinach Quiche Recipe Easy Homemade Flaky Golden Crust

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A delicious and easy-to-make creamy spinach quiche with a flaky golden crust, perfect for brunch, dinner, or potlucks. This recipe balances tender spinach, rich creaminess, and a buttery crust for a comforting and crowd-pleasing dish.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, washed and roughly chopped (or frozen, thawed and drained)
  • 4 large eggs, room temperature
  • 1 cup cottage cheese (small-curd preferred)
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded sharp cheddar or Gruyère cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt, to taste

Instructions

  1. Make the crust: In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add cold, cubed butter and blend with fingers or pastry cutter until mixture resembles coarse crumbs with pea-sized bits, about 5 minutes.
  2. Add ice water: Drizzle 3 tablespoons ice water over mixture and gently mix with a fork. Add more water, 1 tablespoon at a time, until dough just comes together when pressed (6-8 tablespoons total typical). Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  3. Prepare the filling: Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add spinach and cook until wilted, 2-3 minutes. Remove from heat and let cool slightly.
  4. Preheat oven to 375°F (190°C).
  5. Roll out dough: On lightly floured surface, roll chilled dough into 12-inch circle. Transfer to 9-inch pie dish, pressing into edges without stretching. Trim excess dough leaving 1/2 inch overhang. Fold edges under and crimp decoratively.
  6. Blind bake crust: Prick bottom of dough with fork. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
  7. Mix filling: In bowl, whisk 4 large eggs, 1 cup cottage cheese, 1/2 cup heavy cream, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg until smooth. Stir in sautéed spinach and onions plus 1 cup shredded cheese. Add salt to taste.
  8. Assemble and bake: Pour filling into pre-baked crust, smooth top. Bake at 375°F (190°C) for 35-40 minutes until set and top is golden. Knife inserted should come out clean.
  9. Cool and serve: Let quiche cool for 10 minutes before slicing.

Notes

Chill dough for at least 30 minutes to ensure a flaky crust. Drain cooked spinach well to avoid soggy filling. Blind bake crust before adding filling to keep it crisp. Tent with foil if crust browns too quickly. For gluten-free, substitute almond flour. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: spinach quiche, creamy quiche, flaky crust, brunch recipe, easy quiche, homemade quiche, savory pie

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