Spinach Swiss Quiche is simple to prepare using a premade frozen pie crust. Packed with spinach, Swiss and Parmesan cheeses, a creamy egg custard, and a touch of onion for pleasant crunch, this quiche is dense, savory, and different from the lighter, classic French-style quiche. Read on for tips and step-by-step instructions.
This Spinach Swiss Quiche is one of my mom’s beloved recipes and always felt like a special treat.
It’s an ideal dish for brunch or lunch and is excellent served hot, at room temperature, or cold.
Traditional French quiches emphasize an airy egg custard and use modest amounts of filling so the custard remains the star. This recipe takes a different approach: it’s intentionally overstuffed with filling so each bite is rich with spinach and cheese, while just enough custard holds everything together for a creamy, satisfying texture.
The abundance of spinach helps balance the richness from cream, butter, and cheese, so the finished quiche never feels overly heavy.
While this quiche isn’t “light and fluffy,” it strikes a perfect balance of density and creaminess. Try it and see—you may find it becomes a favorite.
For convenience I use a high-quality premade frozen pie crust. There’s no need to blind bake the crust for this recipe, which shortens prep time and keeps the method straightforward. Using a deep-dish crust is recommended for best results.
Cheesy, savory, and crowd-pleasing—this quiche is easy to prepare and reliably delicious. Mangia bene!
If you enjoy spinach, you might also like other recipes that highlight it, such as stuffed shells with spinach and beef, creamed spinach, baked crab and spinach dip, lasagna al forno, lentil soup, baked ziti, and the traditional Torta Pasqualina Easter pie.
Main Ingredient Notes
To make this easy spinach quiche you’ll need the following key components:
- Crust: A premade frozen deep-dish pie crust keeps this recipe quick. If you only have regular shallow crusts, use two and divide the filling between them. There’s no need to blind bake the crust.
- Spinach: Frozen chopped spinach is convenient—thaw and squeeze out excess liquid. Fresh spinach can be used but should be briefly blanched and well-drained.
- Onion: Small diced yellow onion added raw to the filling gives a subtle crunchy bite. Omit if you prefer no onion.
- Swiss Cheese: Emmental-style Swiss lends a distinctive nutty flavor. Alternatives include gruyère, cheddar, fontina, gouda, mozzarella, or Monterey Jack.
- Parmesan Cheese: Grated Parmesan (Parmigiano-Reggiano) adds savory depth. Pecorino Romano can substitute for a saltier finish.
- Heavy Cream, Eggs, Butter: Eggs bind the filling while cream and melted butter create a rich, silky custard.
How to Make Spinach Swiss Quiche
- Prep and gather ingredients. Thaw the frozen spinach and squeeze out as much liquid as possible. Remove the pie crust from the freezer about 20 minutes before starting and place a rack in the lower third of a 350°F oven. (No blind baking required.)
- In a bowl, combine the thoroughly drained spinach, shredded Swiss cheese, diced onion, and grated Parmesan. Mix and set aside.
- In a separate bowl whisk the eggs, heavy cream, melted butter, and black pepper until blended.
- Pour the egg mixture into the spinach mixture and stir until everything is well incorporated. The filling should be thick, not soupy.
- Transfer the filling into the thawed pie crust, spreading it evenly with a spoon or small spatula.
- Bake on the lower third rack at 350°F for about 50–60 minutes, depending on your oven. Test doneness with a toothpick or skewer—if it comes out clean, the quiche is done. If the crust browns too quickly, tent with foil.
- Allow the quiche to cool for 15–20 minutes to set before slicing and serving.
If you prefer a crustless version, place the filling in a greased pie pan or muffin tins and bake. A crustless quiche will bake faster—begin checking for doneness around 30 minutes.
Frequently Asked Questions
No. Thaw the frozen crust and use it as directed—blind baking is not necessary for this recipe.
No. Frozen spinach has been blanched before freezing. Thaw it and squeeze out excess liquid. If using fresh spinach, briefly cook and drain it first.
No. A quiche has a crust and a richer cream-based custard, while a frittata is crustless and is usually made with mostly eggs and a small amount of milk.
All are possible. Heavy cream yields the richest custard, half-and-half is in between, and whole milk makes a lighter quiche. This recipe uses heavy cream, but you can substitute half with whole milk if you prefer a lighter result.
Variation idea: stir in crumbled cooked bacon or crispy prosciutto for a smokier, more indulgent version.
Make Ahead, Leftovers, and Freezing
You can make the quiche 1–2 days ahead. Cool it to room temperature, wrap tightly, and refrigerate. Reheat covered with foil in a 325°F oven for about 15 minutes or until warmed through.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To freeze, wrap the cooled quiche in plastic wrap and foil, thaw in the refrigerator for 24 hours, then reheat as above.
Top Tips for Spinach Swiss Quiche
- Crust: Use a deep-dish premade frozen pie crust for best results. If using shallower crusts, split the filling between two.
- Spinach: Thoroughly squeeze thawed spinach to remove excess water. If using fresh, blanch briefly and drain well.
- Cheese: Shred block cheese yourself for the best texture and flavor—pre-shredded cheeses often include anti-caking agents.
- Substitutions: Swiss can be swapped with gruyère, cheddar, fontina, gouda, mozzarella, or Monterey Jack.
- Serving: Serve with a simple mixed green salad or a biscuit for a satisfying brunch or lunch.
I hope you enjoy this recipe. If you try it, please share your experience in the comments—I’d love to hear how it turned out.
Easy Spinach Swiss Quiche with Frozen Pie Crust
Ingredients
- 20 ounces frozen chopped spinach, thawed and completely squeezed dry
- 8 ounces Swiss cheese, shredded
- 1/2 cup small diced yellow onion
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 4 large eggs, beaten
- 1/2 cup heavy cream
- 4 Tbsp melted butter, cooled slightly
- 1/8 tsp ground black pepper
- 1 deep-dish (9″ or 9 5/8″) premade frozen pie crust
Instructions
- Prep and gather ingredients. Thaw and drain the spinach and let the pie crust sit out about 20 minutes. Preheat the oven to 350°F and place a rack in the lower third. (No convection.)
- Combine drained spinach, shredded Swiss, diced onion, and grated Parmesan in a bowl and mix well.
- Whisk the eggs, heavy cream, melted butter, and black pepper in a separate bowl until combined.
- Pour the egg mixture into the spinach mixture and stir until fully incorporated—the filling should be thick, not watery.
- Transfer the filling to the thawed crust and spread evenly.
- Bake at 350°F for 50–60 minutes, testing doneness with a toothpick or skewer. If the skewer comes out clean, remove the quiche from the oven. Tent with foil if the crust browns too fast.
- Allow the quiche to cool for 15–20 minutes to set before slicing. Buon appetito!
Notes
- Use a deep-dish premade frozen crust for best results. If using shallow crusts, split the filling between two pans.
- No blind baking required.
- Drain thawed spinach thoroughly to prevent a watery quiche; squeezing by hand or using cheesecloth works well.
- If starting with fresh spinach, blanch and drain well—about 3 lbs fresh yields the cooked volume needed.
- Shred block cheese yourself for the best texture.
- Because this recipe includes plenty of cheese, additional salt is usually unnecessary.
- You can make the quiche 1–2 days ahead. Refrigerate wrapped after cooling. Reheat covered at 325°F until warmed through.
- Store leftovers refrigerated up to 5 days or freeze up to 3 months. Thaw overnight in the fridge before reheating.