An upgraded classic spinach quiche recipe with the best gluten-free pie crust, rich flavors, and a fluffy custard egg filling! This version is made with fresh spinach, fire roasted red peppers, and goat cheese.
Enjoy this recipe with a side of Chocolate Chip Spinach Muffins! Need extra spinach in your diet? Enjoy this for breakfast and spinach stuffed portobello mushrooms for dinner!
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: crust 12 minutes at 425 degrees F, then 50 to 60 minutes at 325 degrees F
- ⏳ Total Time: about 1 ½ hours, including a 10 minute rest
- 🍽️ Serving: 6
- ⚡ Calories: 288kcal per slice, per the recipe card
- 🥣 Ingredients: gluten-free pie crust, eggs, whole milk, gluten-free flour, salt, white pepper, nutmeg, spinach, fire roasted red peppers, goat cheese, onion and basil
- 🌶️ Flavor Profile: Savory and tangy with sweet roasted peppers and a fluffy custard
- ✋ Difficulty: Prebake, whisk, fill, bake
Quick Answer
Preheat the oven to 425 degrees F. Line a 9-inch pie plate with gluten-free pie crust, poke holes in the bottom, cover with foil and bake 8 minutes, then uncover and bake 4 more. Lower the oven to 325 degrees F. Whisk 5 eggs, 1 cup whole milk, 1 tablespoon gluten-free flour, ½ teaspoon salt, ⅛ teaspoon white pepper and a pinch of nutmeg, then stir in 1 cup chopped spinach, a drained, patted dry and diced 12 ounce jar of fire roasted red peppers, ½ cup goat cheese and ⅓ cup diced onion. Pour into the crust, cover the edges with a pie shield or foil, and bake 50 to 60 minutes until the middle is set. Rest 10 minutes. It serves 6.
Jump to:
- Quick Look
- Quick Answer
- Why This Spinach Quiche Sets Perfectly
- Why You'll Love This Spinach Quiche
- Key Ingredients
- Tips for Baking the Perfect Pie Crust
- How to Make Spinach Quiche
- Make Ahead, Freeze and Reheat
- More Healthy Quiche Recipes
- Spinach Quiche FAQs
- More Quiche and Frittata Recipes
- Spinach Quiche Recipe With Roasted Red Peppers and Goat Cheese
Spinach quiche, also called a quiche florentine is an Italian favorite dish. Florentine simply means it contains spinach and usually gruyere cheese but you can use any cheese and vegetables like mushrooms, onions, and zucchini.
We flavor ours with a blend of freshly chopped spinach, jar of drained roasted red peppers, and goat cheese which gives this spinach quiche bold flavors!
Why This Spinach Quiche Sets Perfectly
Click to see why it works
- Dry peppers, firm center. Draining and patting the roasted peppers dry keeps extra liquid out of the custard.
- A prebaked crust. Baking the crust first keeps the bottom from turning soggy.
- A lower oven for the filling. Baking at 325 degrees F sets the eggs gently into a fluffy custard.
- A spoonful of flour. It helps the filling hold together.
- A pie shield on the edges. It keeps the crust from burning during the long bake.
Why You'll Love This Spinach Quiche
- Simple to assemble. The best thing about a quiche is the simplicity to assemble them.
- Breakfast, brunch or dinner. Quiche can be eaten any time of day.
- Make ahead. You can make it in advance for brunch the next day, Christmas breakfast, and even for a weeknight dinner.
- It freezes well, for up to three months.
- Love quiche? Be sure to try our crustless asparagus frittata recipe!
Key Ingredients
- Gluten-free pie crust - one 9-inch crust, store-bought or my homemade gluten-free pie crust.
- Eggs and whole milk - for the custard. You can also use dairy-free plain milk but reduce it to ¾ cup.
- Gluten-free flour, salt, white pepper and nutmeg - to season and set the filling.
- Spinach - 1 cup, chopped then measured.
- Fire roasted red peppers - one 12 ounce jar, drained, patted dry and diced.
- Goat cheese, onion and fresh basil - for bold flavor.
See recipe card for quantities.
Tips for Baking the Perfect Pie Crust
To simplify things, use a store-bought refrigerated pie crust or try my homemade gluten-free pie crust recipe. It lends a soft buttery crust that adds the perfect texture. I like to make the crust in advance, a day or two before, because it is easier.
The crust needs to be prebaked, unlike this breakfast quiche. Bake a store-bought crust according to those specific directions or use the instructions I include. When using my gluten-free pie crust it is so soft it tends to "fall" or lose its form when baking without a filling. Make sure to push the sides up over the edge of a pie dish and crimp it there. If it starts to fall after the pre-baking time, use your hands to push it back up the sides before filling it with the spinach filling. I hope that makes sense!
I recommend using a pie crust shield (affiliate link) to prevent the crust from burning or becoming too brown.
How to Make Spinach Quiche
1Prebake the crust. Preheat the oven to 425 degrees F. Line a 9-inch pie plate with pastry and poke the bottom with holes, about 1 inch apart. Cover the bottom and top of the crust with aluminum foil and bake 8 minutes. If using my gluten-free crust, it may start to fall on the sides; press the dough back up the sides. Remove the foil and bake another 4 minutes, until light brown on the edges. Reduce the oven to 325 degrees F.
2Make the filling. During the cooking of the crust, whisk together the eggs, milk, salt, pepper, nutmeg, and flour in a large bowl. Then mix in the spinach, red peppers, goat cheese, and onion.
3Fill the crust. Pour the filling mixture into the cooked crust.
4Shield the edges. Cover the edges of the pie crust with a pie shield or aluminum foil.
5Bake. Bake until the middle of the quiche is set, about 50-60 minutes. Let set 10 minutes, then serve.
As always, be sure to check out the full recipe details in the recipe card below.
Make Ahead, Freeze and Reheat
- Drain the peppers completely. Make sure to drain the liquid from the peppers completely and pat them dry with a paper towel. If needed give them a little squeeze. If it is not fully removed additional baking time may be needed.
- Make ahead. You can make spinach quiche up to one day in advance and refrigerate it.
- Freeze it. This spinach quiche freezes well and lasts for up to three months. Let it cool completely then wrap it in a layer of plastic wrap and then aluminum foil. To prevent freezer burn make sure there are no air holes.
- Thaw before heating. Remove the spinach quiche from the freezer 24 hours before eating. Remove the plastic and cover it with foil.
- Reheat. Preheat the oven to 325 degrees F. Cover the quiche with aluminum foil and bake until the center is hot.
More Healthy Quiche Recipes
Try these other healthy quiche recipes: Breakfast Quiche Recipe, Healthy Kale and Ham Greek Yogurt Quiche (Cheeseless), Italian Red Pepper Frittata Muffins and Tomato Zucchini Pie.
More recipes to make: Healthy Chicken Enchiladas, Cloud Eggs and Spinach and Egg Baked Phyllo Cups.
Spinach Quiche FAQs
You do not need to, and to keep this recipe simple we suggest chopping it small. If the spinach are whole green leaves then you can cook it first before adding it to the quiche for a softer texture.
Fresh spinach in quiche provides more flavor and you don't have to worry about making sure all the water is squeezed out of frozen spinach.
Too much liquid and dairy added to quiche makes the quiche watery and the center will never set or it needs to be cooked longer. If the center is liquid after 60 minutes of cooking, try to continue cooking the quiche (with the crust covered) until the center puffs and is set.
Yes. It can be made up to a day ahead of time and refrigerated, then reheated covered with foil at 325 degrees F until the center is hot.
Yes. Let it cool completely, wrap it in plastic wrap and then aluminum foil, and freeze for up to three months. Thaw it 24 hours before reheating.
Yes. Use a dairy-free plain milk, but reduce it to ¾ cup.
More Quiche and Frittata Recipes
Brunch is better with Breakfast Quiche, Kale and Ham Quiche, Asparagus Leek Frittata and Spinach and Egg Phyllo Cups. I hope you enjoy this spinach quiche recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Spinach Quiche Recipe With Roasted Red Peppers and Goat Cheese
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Ingredients
- 1 gluten-free pie crust 9-inch
- 5 eggs
- 1 cup whole milk (you can also use dairy-free / plant-based plain milk but reduce it to ¾ cup)
- 1 tablespoon gluten-free flour
- ½ teaspoon salt
- ⅛ teaspoon ground white pepper or black pepper
- pinch ground nutmeg
- 1 cup spinach chopped then measured
- 1 12 ounce jar fire roasted red peppers drained and pat the peppers with a paper towel to remove any extra water, then dice which will be about ¾-1 cup
- ½ cup crumbled goat cheese
- ⅓ cup onion diced
- 1 tablespoon fresh basil chopped
Instructions
- Preheat the oven to 425 degrees F for pie crust. Line a 9-inch pie plate with pastry and poke the bottom with holes, about 1 inch apart. Cover the bottom & top of the pie crust with aluminum foil and bake 8 minutes to allow the crust to cook. If using my gluten-free crust, it may start to fall on the sides when it is not filled. If this happens, use your hands to press the dough back on the sides of the baking dish before filling. Remove the foil and bake another 4 minutes. Remove from oven. The crust should be light brown on the edges when removing from the oven. Reduce oven temperature to 325 degrees F.
- During the cooking of the crust, whisk together the eggs, milk, salt, pepper, nutmeg, and flour in a large bowl. Then mix in the spinach, red peppers, goat cheese, and onion.
- Pour the filling mixture to the cooked crust. Cover the edges of the pie crust with a pie shield or aluminum foil. Bake in the oven until the middle of the quiche is set, about 50-60 minutes. Let set 10 minutes. Remove and serve.
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