Spinach Quiche Recipe is perfect for your next breakfast or brunch gathering. This quiche crust is a cornmeal crust and bakes beautifully in cast iron. You can also make this into a crustless quiche.
Easy Spinach Quiche Recipe
On our farm, it always seemed like there wasn’t enough time in the day. My mom would often make homemade quiche, because it was quick and used ingredients we had on hand. The quiche was beautiful in one of the vintage pie dishes she had collected over the years. But I love to make my quiche in a cast iron two-handle skillet. And, if you love the quiche baked in cast iron you’re gonna love a homemade Peach pie, Apple Pie, or Blueberry Pie baked in cast iron. The two-handle Lodge Cast Iron pan is the best!
Looking for other easy make ahead breakfast or brunch recipes? You’ll love my Brioche French Toast, Tater Tot Breakfast Casserole, and Blueberry Banana Pancakes.
We always plant a large vegetable garden and try to plant a wide variety of heirloom tomatoes. I love the unique taste each different tomato brings and the colors are incredible too! We love adding slices of heirloom tomatoes to Buttermilk Fried Chicken sandwiches and Best Marinade for Chicken. And cut them up and add on top of your Chicken Fajitas. Now, doesn’t that sound delicious?!
How to make the best quiche:
1. Use fresh ingredients. Make this a vegetarian quiche by just adding vegetables.
2. In a large glass measuring cup, combine the milk and cream. Add the eggs, salt, pepper, and garlic powder and beat well with a fork or small whisk. Pour the mixture into the crust.
3. Bake for 60 minutes, until the eggs are set and the top is golden brown. Let cool for 15 to 20 minutes before slicing.
PRO TIPS:
•Everyone’s oven is different. Use an oven thermometer to properly measure the temperature.
•Crack eggs into a glass measuring cup, THEN pour them into your mixing bowl. If you get a bad egg, it will be easier to get rid of it using this method.
• Keep tomatoes on the counter, NOT in the refrigerator. The refrigerator ruins the flavors of tomatoes.
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Spinach Quiche
Ingredients
Quiche Crust
- 1 ½ cups all-purpose flour
- 1 ½ cups yellow cornmeal
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- ⅔ cup lard
- 4 tablespoons unsalted butter, cold
- 5 to 6 tablespoons ice water
Spinach Quiche
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 2 teaspoons honey
- salt and black pepper to taste
- 1 ½ cups fresh spinach
- 4 slices cooked bacon, chopped
- 4 slices honey ham, chopped
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- 5 large eggs
- 1 teaspoon garlic powder
- 2 to 3 heirloom tomatoes, sliced
Instructions
Quiche Crust
- Combine the flour, cornmeal, salt, and sugar in a medium bowl. Stir to combine. Cut in the lard and butter using a pastry cutter or two forks. Add the water, 1 tablespoon at a time, until the crust holds together when squeezed in your hand.
- Transfer the crust to a large Ziploc bag and refrigerate for 1-2 hours.
Spinach Quiche
- Heat the oil and butter in a saute pan over low to medium heat. Add the onion to the pan, stirring occasionally with a wooden spoon. Cook over low to medium heat for 15 to 20 minutes. Add the honey and season with salt and pepper. Turn the heat off and set aside.
- Preheat the oven to 425 degrees F.
- To finish the crust, press the cornmeal mixture into a 10-inch cast iron skillet with your hands. Gently poke holes in the bottom with a fork. Bake for 12 to 14 minutes. Let cool for 10 minutes.
- Reduce the the oven temperature to 375 degrees F.
- To finish the filling, place the spinach, bacon, ham, cheese, and caramelized onions into the crust. Set aside.
- In a large glass measuring cup, combine the milk and cream. Add the eggs, salt, pepper, and garlic powder and beat well with a fork or small whisk. Pour the mixture into the crust. Gently place the tomato slices in a circular pattern on the top of the quiche.
- Bake for 60 minutes, until the eggs are set and the top is golden brown. Let cool for 15 to 20 minutes before slicing.
Nutrition
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Princess Quinn says
This is one of my most favorite pies. I’d love to just have a bite right now. I love that it’s quite easy to prepare.
Heather says
What a gorgeous quiche! I am definitely adding this to my recipes for when guests come to stay.
Jessica Robinson says
Thanks Heather!
georgia boanoro says
I love quiches and especially spinach quiches, here in Brussels they are everywhere. I’ll try your recipe since it looks delicious, however I will buy the already prepared crust.
Jessica Robinson says
Thanks so much Georgia!
Peachy says
I love Spinach Quiche because it’s healthy and delicious! Will try out your recipe next week.
vicky hallnewman says
This is lovely, I think it would be just as nice with or without the meat in it. I am going to give it a try.
Ewa says
This looks so delicious!! I am going to try it this week! I am a huge spinach fan so this recipe sounds perfect to me!
Monidipa Dutta says
The recipe looks great and healthy and a perfectly delicious. I would love to try it!
Hang Around The World says
Thank you for this delicious recipe, I really like all this food. Thank you for sharing it! Going to cook it one of these days, you inspired me 🙂 – Paolo
Katie Walsh Beck says
Quiche is one of my favorites! It is endlessly adaptable and always delicious. I love the big slices of heirloom tomatoes on this one. Tomatoes are always a win when they are in season 🙂
Jessica Robinson says
Thanks so much Katie!
Rosey says
I have had quiche. I have not had a frittata. I think spinach goes perfectly with either though!
Jessica Robinson says
This Quiche is so darn good!
Cristina Ioana says
I love quiche and I often buy it from the supermarket. But I will give it a go making this recipe because it looks amazing.
Jessica Robinson says
Hi Cristina! It’s super easy to make!
Ivan Jose says
I love spinach! I add it a lot in pastas or I make sauteed spinach as a side dish. Thanks for giving me another idea on how to prepare it.
D'ondra M Howard says
Quiche is one of those foods that is a little out of my comfort zone. I may give it a try in the future because yours looks pretty good.
Jessica Robinson says
Thanks so much D’ondra!! Glad you’re loving my recipes.