This easy, cheesy quiche is a great way to sneak some greens onto the brunch table!


  • 1 pie shell (frozen)
  • 1 tablespoon olive oil
  • 4 ounces baby spinach
  • 1 clove garlic
  • 4 eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ounces low moisture mozzarella cheese (shredded)
  • 2 ounces grated parmesan cheese


  1. Preheat the oven to 400° F. Arrange a rack to the lowest position in the oven.
  2. Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet. Transfer the baking sheet to the bottom rack of the preheated oven.
  3. Bake the pie shell for 12-14 minutes, until the bottom is slightly puffed. Remove from the oven and set aside.
  4. Reduce the oven to 350° F.
  5. Set a large skillet over medium-high heat. Pour in the olive oil. Once the oil is shimmering, add the spinach leaves. Cook, stirring frequently, for 3-4 minutes, or until the spinach is fully wilted. Remove the skillet from the heat and set aside.
  6. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
  7. Place the spinach and cheeses into the egg and milk mixture. Fold with a rubber spatula until the spinach and cheeses are evenly distributed.
  8. Pour the egg, spinach, and cheese mixture into the blind-baked pie shell. Cover the edges of the pie shells with pie guards or strips of aluminum foil.
  9. Transfer the baking sheet to the bottom rack of the preheated oven.
  10. Bake the quiche for 45-55 minutes, until the top is firm and golden brown.
  11. Remove the quiche from the oven. Allow to cool for at least 30 minutes at room temperature before slicing and serving.
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