Photo: John Autry; Styling: Cindy Barr
Total Time
2 Hours 36 Mins
10 servings (serving size: 1 wedge)

We like the creamy, custardy consistency of this quiche when it's baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.

How to Make It

Step 1

To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

Step 2

Preheat oven to 350°.

Step 3

Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

Step 4

To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

Step 5

Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Very Flavorful

October 28, 2017
We had this at our last Cooking Light group and it was delicious. My daughter made it. She did you a Pillsbury All-Ready Pie crust instead of making from scratch.

Goatroper's Review

January 04, 2014
My wife and I both enjoyed this Quiche and I will make it again. However, I had some doubt about the serving size calories. Ten (10) servings does not add up when one examines the contents unless the crust is far beyond a commercial deep pie crust. Add up the Fillings and one deep crust unit and I come up with eight (8) not ten (10) servings at 205 calories. Yes a man does most of the cooking around our house. I like to cook but I do not like complex recipes requiring small increments (dash of this and dash of that) that will take me days to assemble and don't store well and will be used once a year.

MeganS1's Review

October 11, 2010
This recipe results in a very good quiche! I would not have known it was a light recipe. I added a tbpn. of bacon bits and should have reduced the salt a little. Can't wait to make it again, perhaps with some more spinach or a different type of cheese for a new twist.

CherCooks411's Review

July 09, 2011
Simple, elegant, and absolutely delicious, this savory quiche would work well for breakfast, lunch, or dinner. Caveat: the serving size is miniscule. I sliced mine into sixths rather than tenths (nearly doubling the calories per serving). Would make for guests.

JennaElisa22's Review

July 11, 2012

MissEm86's Review

June 28, 2014
Delicious! Made as a frittata instead of a quiche - at the end, add the milk and cheese mix to the skillet, cover and cook 3 minutes, then broil 3 minutes. Huge time saver and still kept the creamy texture. Will definitely make again!

lehelms's Review

October 30, 2012

JaninBaltimore's Review

January 23, 2013
This quiche is very tasty - I used about 1/4 teaspoon of nutmeg instead of dash and used frozen deep dish pie crust (Marie Calendar's)

satyrswoman's Review

July 27, 2010
rich and creamy! definite keeper. but i'll use it as a side dish.

jlee07's Review

October 02, 2012
We loved this recipe. I made this for dinner and it was definitely a hit. When I made the dough I found it to be really crumbly and didn't come together - I had to add 1 extra tbsp of milk and it came together perfectly. I also added some sauteed mushrooms and green onions to the mix. I'm not sure if it was because I added more but I had to increase the cook time by 20 minutes. I served it with a garden salad with a light salad dressing. We will be adding this to our dinner rotation.