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

Spinach Quiche

Teri & Jenny
We love this Spinach Quiche recipe. It's really simple and delicious, and perfect for weekends. It re-heats perfectly!
5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Cool Time 10 mins
Course Breakfast, brunch
Cuisine American
Servings 8
Calories 231 kcal


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


  • 3 whole eggs
  • 2 egg whites
  • cup whole milk
  • 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


  • 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.


  • *Makes one 10 inch quiche


Serving: 1gCalories: 231kcalCarbohydrates: 13gProtein: 9gFat: 16gSaturated Fat: 8gCholesterol: 90mgSodium: 242mgPotassium: 184mgFiber: 1gSugar: 2gVitamin A: 2977IUVitamin C: 12mgCalcium: 127mgIron: 2mg
Keyword quiche
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