Photo: Ryan Benyi; Styling: Stephana Bottom
Prep Time
15 Mins
Cook Time
45 Mins
Serves 8

Make an easy spinach and cheese quiche for breakfast or brunch using frozen chopped spinach and a frozen or refrigerated pie crust shell.

How to Make It

Step 1

Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.

Step 2

Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.

Step 3

Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.

Ratings & Reviews

angelac1964's Review

April 11, 2011
My husband and I love this recipe. It is so easy. I usually use a different kind of cheese usually cheddar or jack but any kind will work.

November 11, 2016
Use swiss, co-jack or cheddar.  Any cheese you like will work.

June 13, 2017
Any Swiss cheese would work.

skiisme's Review

November 06, 2010
Now I am a new cook, so take some of this with that in mind. In all it took me about 2 hours just to be able to get this into the oven. Then I had to cook it some more because it was still very runny inside. The Gruyere cheese was $12/lb so where they came up with the less than $1 per serving was crazy. All in all though it was declicious when it was finally done. Would love another chesse suggestion though.

cal1runner's Review

July 23, 2010
My mother and I really enjoyed this quiche. I used a few substitutes for it. I used fresh spinach instead of frozen and also added mushrooms. I did not have the kind of cheese they asked for so I used three cheeses, blue, cheddar, and mozzarella, which gave the quiche a really nice flavor. I definitely recommend this recipe.

SarahStarfish's Review

October 10, 2011

captainmommy's Review

January 20, 2013
This was a pretty good recipe but I made the following changes. I used leftover fresh spinach from the day before, and used half milk/half heavy cream and Jarlsburg cheese. I did this because it is what I had on hand and wanted to use up. My crust was stick of butter crumbled with one cup of flour and 2 tbl of water. I rolled it, put it in quiche pan and froze it for 30 min. Then pre-baked it for 7 min at 375 before I added the rest of the ingredients. All my ingredients were purchased at Costco. This is a good make ahead recipe with ingredients readily available anywhere in the country at any time of year, or a good recipe to use up some leftovers as I did.

answersfound's Review

February 09, 2013
I made 2 9 inch pies - 1 package of jiffy pie crust mix and 1/4 water and 1/2 cup of flour and 1/8th teaspoon of nutmeg for the 2 pie crusts..Rolled out dough and put in dough for both pie plates and used a fork to tap around the crust so no air holes and firmly pressed pie crust into the pie plates. For the quiche; I 12 oz bag of cut leaf spinach frozen, one onion finely sliced (pan fried both w/ 3 teaspoons of butter and added to it 6 deli slices of ham sliced finely cut (size of a penny) & 1 tsp of garlic minced. Put cooked spinach pan aside when onions are soft. Mixed 4 eggs, 2 cups of milk mixed with 1/8th teaspoon nutmeg in a separate bowl and place aside. Split evenly the spinach pan into the 2 pie crusts making sure it is evenly spread. The cheese, I used Walmart Fiesta blend it has monterey jack, Cheddar, queso quesadilla and asadero cheese. I used 1 1/2 cups split between the two pie plates. Then I grabbed the egg mixture and evenly poured.Baked at 375 degrees for 45 minutes