Description
This Creamy Spinach and Cheese Quiche is a delicious, protein-rich breakfast, brunch, or light dinner recipe. Made with fresh spinach, eggs, cream, and a blend of cheeses, it’s fluffy, creamy, and packed with savory flavor. Since it’s crustless, it’s naturally low in carbohydrates and easy to prepare, making it a favorite for meal prep, holiday brunches, and healthy family meals.
Ingredients
- 8 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Butter or cooking spray for greasing the pan
Instructions
Step 1
Preheat oven to 350°F (175°C).
Grease a 9-inch round baking dish or pie pan.
Step 2
Heat olive oil in a skillet.
Sauté onion for 3–4 minutes until softened.
Add garlic and spinach, cooking until spinach wilts.
Allow the mixture to cool slightly.
Step 3
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, paprika, and Italian seasoning.
Step 4
Stir in mozzarella, cheddar, Parmesan, and the cooked spinach mixture.
Mix until evenly combined.
Step 5
Pour into the prepared baking dish.
Bake for 35–45 minutes, or until the center is set and the top is golden brown.
Step 6
Let rest for 10 minutes before slicing.
Serve warm.
Tips
- Fresh spinach gives the best flavor, but frozen spinach works if thawed and squeezed dry.
- For extra flavor, add cooked bacon, ham, mushrooms, or feta cheese.
- Avoid overbaking to keep the quiche creamy.
Nutrition (Approximate Per Slice)
- Calories: 310
- Protein: 18g
- Carbohydrates: 5g
- Fat: 24g
- Fiber: 1g
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much moisture as possible before adding it.
Can I make this ahead?
Yes. Bake it up to 2 days in advance and refrigerate. Reheat gently before serving.
Can I freeze it?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What cheeses work best?
Mozzarella, cheddar, Swiss, Gruyère, feta, and Parmesan all work well, either alone or in combination.
Why is my quiche watery?
Excess moisture from spinach or overmixing the custard can cause a watery texture. Be sure to drain spinach thoroughly and bake until the center is just set.
Can I add meat?
Absolutely. Cooked bacon, sausage, diced ham, or shredded chicken make excellent additions.
