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Golden baked spinach, onion, and cheddar quiche in a fluted pie dish with a browned flaky pastry crust

Vegetarian Dinners

Spinach-Onion Cheddar Quiche with Flaky Crust

A deeply savory, sliceable brunch quiche with jammy onion, plenty of spinach, sharp cheddar, and a crisp bottom crust.

Developed for DishGal · Updated 2026-08-23

Prep20 min
Cook70 min
Total90 min
Cost$1.78

Directions

  1. Blind-bake the crust

    Heat the oven to 400°F with a rack in the lower third. Fit the crust into a 9-inch deep-dish pie plate, prick the base lightly, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes; remove the parchment and weights, then bake 5 minutes more. Reduce the oven to 350°F.

  2. Concentrate the onion

    Meanwhile, warm olive oil in a large skillet over medium. Add onion and 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring often, until soft and golden at the edges.

  3. Dry the spinach

    Add spinach by handfuls and cook until wilted, 2 to 3 minutes. Transfer to a plate to cool slightly, then squeeze firmly in a clean towel. Chop; you should have about 1 packed cup. Removing water prevents a loose custard and soggy crust.

  4. Mix the custard

    Whisk eggs, milk, cream, Dijon, nutmeg, black pepper, and the remaining 1/4 teaspoon salt until no streaks remain. Toss 1 1/4 cups cheddar with the flour, then scatter it, the onion, and spinach evenly in the warm crust.

  5. Fill without flooding

    Set the pie plate on a rimmed sheet pan. Slowly pour in the custard, pausing so it settles around the filling. Sprinkle the remaining 1/4 cup cheddar over the top.

  6. Bake and cool

    Bake at 350°F for 38 to 45 minutes, until the edges are set and the center moves as one gentle wobble. The center must reach 160°F. Cool on a rack for at least 20 minutes before slicing so the custard finishes setting.

Why this works

Why it worksBlind-baking sets the pastry before the liquid filling arrives, keeping the bottom flaky.
Why it worksSqueezing the cooked spinach removes the water that otherwise dilutes the egg custard.
Why it worksA small amount of flour on the cheese helps suspend the filling and gives clean, tender slices.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Swaps & notes

Easy swaps

  • Replace cheddar with Gruyère, Swiss, or a half-and-half blend.
  • Use 10 ounces thawed frozen spinach; squeeze it very dry and skip the wilting step.
  • For a lighter filling, replace the cream with more whole milk; the texture will be slightly less plush.

Cook notes

  • A standard shallow pie plate may not hold all the custard; stop 1/4 inch below the rim and bake any extra in a greased ramekin.
  • Put the sheet pan under the pie plate before filling so you do not carry a sloshing quiche across the kitchen.
  • If the crust rim browns too quickly, shield only the rim with strips of foil for the final 15 minutes.

Storage

Cool completely, cover, and refrigerate for up to 4 days. Reheat individual slices on a sheet pan at 325°F for 12 to 15 minutes, until hot throughout; avoid high heat, which can toughen the eggs. Freeze cooled slices tightly wrapped for up to 2 months and thaw overnight before reheating.

Questions

Can I bake the quiche the night before?

Yes. Cool it completely, refrigerate, and reheat uncovered at 325°F for about 20 minutes. A whole chilled quiche needs longer than individual slices.

Why is my quiche watery?

The usual causes are damp spinach, underbaking, or slicing while hot. Squeeze the greens hard, confirm 160°F in the center, and cool for 20 minutes.

Can I make it crustless?

Yes. Grease a 9-inch deep pie plate, omit the crust and blind-bake step, and begin checking the filling after 30 minutes at 350°F.

Spinach-Onion Cheddar Quiche with Flaky Crust
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1. Blind-bake the crustHeat the oven to 400°F with a rack in the lower third. Fit the crust into a 9-inch deep-dish pie plate, prick the base lightly, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes; remove the parchment and weights, then bake 5 minutes more. Reduce the oven to 350°F.
2. Concentrate the onionMeanwhile, warm olive oil in a large skillet over medium. Add onion and 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring often, until soft and golden at the edges.
3. Dry the spinachAdd spinach by handfuls and cook until wilted, 2 to 3 minutes. Transfer to a plate to cool slightly, then squeeze firmly in a clean towel. Chop; you should have about 1 packed cup. Removing water prevents a loose custard and soggy crust.
4. Mix the custardWhisk eggs, milk, cream, Dijon, nutmeg, black pepper, and the remaining 1/4 teaspoon salt until no streaks remain. Toss 1 1/4 cups cheddar with the flour, then scatter it, the onion, and spinach evenly in the warm crust.
5. Fill without floodingSet the pie plate on a rimmed sheet pan. Slowly pour in the custard, pausing so it settles around the filling. Sprinkle the remaining 1/4 cup cheddar over the top.
6. Bake and coolBake at 350°F for 38 to 45 minutes, until the edges are set and the center moves as one gentle wobble. The center must reach 160°F. Cool on a rack for at least 20 minutes before slicing so the custard finishes setting.