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.
Spinach Quiche Recipe
Spinach quiche, also called a quiche florentine is an Italian favorite dish. Florentine simple 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!
The best thing about a quiche is the simplicity to assemble them and they can be eaten for breakfast, brunch or dinner. Quiche is easy to make at home and you can make it in advance for brunch the next day, Christmas breakfast, and even for a weeknight dinner. Plus it freezes well!
If you love quiche, be sure to try our crustless asparagus frittata recipe!
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 become too brown.
Quiche ingredients
- 1 (9-inch) gluten-free pie crust
- 5 eggs
- 1 cup whole milk
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- pinch ground nutmeg
- 1 cup spinach
- 1 (12 ounce) jar fire roasted red peppers, drained and dried with a paper towel then chopped. 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 to remove as much liquid as possible. If it is not fully removed additional baking time may be needed to remove it.
- ⅓ cup green onion sliced
- ½ cup goat cheese
- 1 tablespoon fresh basil chopped
- 1 tablespoon gluten-free flour
How to make spinach quiche
Prepare the pie crust:
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.
Make the quiche 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.
Add the egg filling and bake:
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.
How to freeze spinach quiche
This spinach quiche freezes well and lasts for up to three months. To freeze quiche, 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. Remove the spinach quiche from the freezer 24 hours before eating to let it thaw before heating. Remove the plastic and cover it with foil. Heat in a preheated oven at 325°F until it is heated in the center.
Reheating this recipe
You can make spinach quiche up to one day in advance and reheat it. Preheat the oven to 325 degrees F. Cover the quiche with aluminum foil and bake the pre-cooked quiche for 20 to 345 minutes, or until the center is hot.
Frequently Asked Questions
Should you cook spinach before adding it to a quiche? 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.
Try these other healthy quiche recipes
I hope you enjoy this gluten-free spinach quiche recipe! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for a feature and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Spinach Quiche Recipe With Roasted Red Peppers and Goat Cheese
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.
Notes
Nutrition
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