This spinach and cheese quiche is made with fresh baby spinach, garlic, diced red bell pepper and onion, and both cream cheese and Parmesan cheese. You’ll almost think you’re eating a creamy spinach dip!
Spinach quiche makes a delicious breakfast or brunch recipe and can even be served as a lunch or dinner entrée. This quiche recipe makes six large servings and is low in carbs as well (carbs are in the crust)!
Can I use frozen spinach to make this quiche?
You can use frozen spinach, but fresh spinach will give the best results. To substitute frozen for fresh, use two ten-ounce packages of frozen chopped spinach. Be sure to thaw it completely, then squeeze dry to remove the extra moisture.
- It’s not necessary, but it’s a good idea to roughly chop the fresh spinach before adding to the skillet.
- Once the spinach mixture is cooked, allow it to cool before adding the egg mixture. If it is too hot, the eggs will start to cook before you get them all mixed in!
- Be sure to allow the pie crust to come to room temperature before unrolling to avoid cracking or tearing the dough.
- Sprinkle the top of the quiche with shredded Parmesan and a dash of smoked paprika before baking. The Parmesan will bake into a nice golden crust.
- 16 oz. pkg. fresh baby spinach
- 1/2 pkg. refrigerated pie dough
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 3 oz. cream cheese
- 1/4 cup heavy cream
- 1/4 cup milk
- 6 eggs, lightly beaten
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup shredded Parmesan cheese
- dash smoked paprika
- Preheat oven to 375 degrees. Allow refrigerated pie dough to sit at room temperature for 15-20 minutes, then carefully unroll and place in a deep dish pie plate, fluting the edges.
- Heat the olive oil in a large skilled over medium high heat. Add the diced onion and peppers and saute for 4-5 minutes until soft. Add minced garlic and cook for 1 minute or until fragrant, careful not to burn.
- Add half the spinach to the skillet and cook and stir until wilted. Add remaining spinach and continue cooking until wilted.
- Reduce heat to low and add cream cheese, cooking and stirring until it melts. Stir in the milk and heavy cream, then remove from the heat and cool for 5 minutes.
- Lightly whisk eggs together with the salt, pepper, nutmeg, and cayenne pepper. Stir into the cooled spinach mixture and pour all into the prepared pie crust. Sprinkle with the Parmesan cheese and a dash of smoked paprika (if desired).
- Bake for 40-45 minutes or until set in the middle. Cool on a wire rack for 10 minutes before slicing into wedges to serve.
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Published November 17th, 2020 11:27 AM
can this be frozen after baking?
Would you bake off the pie shell first to prevent the bottom from getting too soggy with the egg mixture?