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    Home > Blog > Breakfast & Brunch > Spinach Quiche

    Spinach Quiche

    by Jenny Park · Published: Jun 28, 2011 · Modified: Aug 27, 2020

    Jump to Recipe
    We love this Spinach Quiche recipe. It's really simple and delicious, and perfect for weekends. It re-heats perfectly!
    A recipe for a Spinach Quiche with red bell peppers.
    A whole sliced spinach quiche on a plate.

    I love the simplicity of dishes like quiche; especially when you use a great store bought dough. This is one of my favorite quiches, mainly because anything with spinach and goat cheese is fine by me! What’s YOUR favorite kind of quiche?
    xx Jenny

    If you’re looking for some more easy breakfast recipe, you will love these: 

    A close up of pesto scrambled eggs with bacon over toast on a wooden cutting board.
    Pesto Scrambled Eggs and Bacon
    A close up of baked egg boats with a ramekin of pepper and a knife.
    Baked Egg Boats
    Twice baked breakfast potatoes on a platter.
    Twice Baked Breakfast Potatoes
    A quiche pan.

    This quiche / tart pan is a must have for any kitchen. We love this Non-Stick Tart Pan and Quiche Pan with Removable Bottom, it cleans up really easily!

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    A close up on a spinach quiche with red bell peppers.

    Spinach Quiche

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    We love this Spinach Quiche recipe. It's really simple and delicious, and perfect for weekends. It re-heats perfectly!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 40 mins
    Cool Time: 10 mins
    Servings: 8

      INGREDIENTS  

    • 1 store bought pie dough, rolled 12 inches in diameter and ¼ inch thick

    filling

    • 3 whole eggs
    • 2 egg whites
    • ⅔ cup whole milk
    • ⅓ cup cream
    • 1 tablespoon thyme, minced
    • ½ cup fontina cheese, shredded
    • 1 cup sautéed spinach, excess liquid removed and chopped
    • ½ red bell pepper, thinly sliced
    • 2 ounces goat cheese, crumbled and divided
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 425°F.
    • Form rolled out pie dough into a quiche/tart dish and place in the refrigerator to chill.
    • Place the eggs, egg whites, milk, and cream into a mixing bowl and whisk together.
    • Stir the thyme and fontina into the egg mixture, season with salt and pepper and set aside.
    • Remove the quiche shell from the refrigerator and fill with an even layer of spinach, followed by the sliced bell pepper.
    • Pour the egg mixture over the layered vegetables and top with a sprinkle of goat cheese.
    • Bake the quiche in the oven for 20 minutes. Reduce the heat to 375°F and continue to bake for an additional 20 minutes or until set in the center and golden brown.
    • Allow to cool for 7 to 10 minutes before slicing and serving.

      NOTES  

    • *Makes one 10 inch quiche
    Serving: 1g Calories: 231kcal Carbohydrates: 13g Protein: 9g Fat: 16g Saturated Fat: 8g Cholesterol: 90mg Sodium: 242mg Potassium: 184mg Fiber: 1g Sugar: 2g Vitamin A: 2977IU Vitamin C: 12mg Calcium: 127mg Iron: 2mg
    CUISINE: American
    KEYWORD: quiche
    COURSE: Breakfast, brunch
    DIET : Vegetarian

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    June 28, 2011 / 10 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    June 28, 2011 / 10 Comments

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    1. Katie Farinella

      January 26, 2017 at 6:59 pm

      Jenny, would you suggest I follow the same recipe for a 11″ pie dish? Thanks!!

      Reply
      • Jenny Park

        January 27, 2017 at 6:38 pm

        Yep! Shouldn’t make much of a difference! :)

        Reply
    2. Claire

      February 10, 2015 at 5:22 pm

      5 stars
      Yummy! I made this for a brunch and it was a hit. I didn’t have goat cheese so I used feta. It was delicious but I hope to use goat next time to try that out, too.

      Reply
    3. Katie

      May 10, 2014 at 2:34 pm

      Do you think I can make this the night before and then pop it in the oven in the morning?

      Reply
      • Jenny Park

        May 10, 2014 at 4:58 pm

        Totally! You can even bake it the night before and warm it up in the oven the following day, if you have a time crunch issue!

        Reply
    4. Jessica

      March 20, 2014 at 9:33 pm

      What would I need to change on this to make it without crust? I LOVE quiche, but I don’t always have the foresight to make or buy dough

      Reply
      • Jenny Park

        March 21, 2014 at 10:15 am

        You can turn this into a frittata! Just pour the mixture into a nonstick pan and place it in a 350-375F until it’s cooked through. Good luck!

        Reply
    5. John From Raleigh

      November 04, 2013 at 4:10 pm

      Wow, I have never made a quiche without par-baking the crust. I will have to try it one time. Lately I have been adding balsamic roasted onions. I will have to try the red peppers.

      Reply
    6. Sujata Kumar

      April 05, 2012 at 1:14 pm

      Me too, like the goat cheese and spinach combination and quiches are a big favorite at home. Shall definitely try this recipe.

      Reply
    7. Beth Michelle

      September 12, 2011 at 6:53 am

      Pretty much anything with goat cheese in it is right up my ally and this quiche looks way to good not to try!

      Reply

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