Brie and Spinach Quiche is one of those dishes that just works, whether you’re rolling out of bed for breakfast, hosting brunch, or even looking for a casual dinner. With the creamy richness from eggs and brie, plus that fresh pop of spinach, it somehow manages to feel indulgent but never too heavy. Grab a store-bought pie crust and a handful of everyday ingredients—honestly, you can have this quiche in the oven before you’ve even finished your first cup of coffee.
No need to be a pastry chef to pull off a solid spinach quiche. The process is refreshingly easy: whisk the filling, toss in the brie and wilted spinach, then let the oven do its thing. What you get is a golden, cheesy wedge that’s just begging for a simple salad or a few slices of fruit on the side.
If you’re after something comforting but don’t want to spend all day in the kitchen, this quiche is a no-brainer. It’s perfect for lazy weekend brunches, but honestly, it’s just as good for a quick weeknight meal. Classic flavors, no stress.
Table of Contents
Ingredients for Brie and Spinach Quiche
Getting a flavorful brie and spinach quiche starts with your ingredients—good cheese, fresh eggs, real cream, and spinach. It’s not rocket science, but using the best you can find really does make a difference in the final result.
Essential Cheeses
Brie is the star here. It brings a smooth, creamy texture and that mild buttery flavor that’s so good in quiche. You can take the rind off if you want it extra soft, then just cut the brie into smallish pieces so it melts in nicely.
If you’re into a stronger, nuttier flavor, a little gruyère never hurts. Gruyère and brie actually play together pretty well, but it’s totally up to you. Usually, about 4 ounces of brie is the sweet spot for a 9-inch quiche. If you’re mixing, half brie and half gruyère is a good call.
I’d skip any cheese that’s super strong or pungent, since it can drown out the brie and spinach. Just keep the pieces small and scatter them evenly so every bite gets a little cheese love.
Eggs and Cream Components
Eggs are the backbone, holding everything together. Four large eggs are all you need for a standard 9-inch quiche. If you can get your hands on fresh, free-range eggs, even better—the color and flavor are just brighter.
For the creamy part, you’ll want to mix the eggs with a cup of milk, half-and-half, or if you’re feeling decadent, heavy cream. Heavy cream gives you that lush, silky texture, but milk or half-and-half is fine if you’re after something a bit lighter.
If you happen to have crème fraîche or an extra yolk lying around, whisk a tablespoon in. It gives the filling that extra-smooth, rich vibe. Season with a pinch of salt, some black pepper, and maybe a dash of nutmeg if you’re feeling fancy.
Spinach Varieties and Preparation
Fresh spinach works best, since it cooks down quickly and keeps its flavor. You’ll need roughly 2 cups, loosely packed. Baby spinach is my first choice—super tender and mild—but regular spinach is fine too, just chop it up a bit.
Give your spinach a quick sauté for a minute or two to get rid of the extra moisture. This is key if you don’t want a soggy quiche. Lay it on a paper towel and gently press out any leftover liquid.
Frozen spinach is okay in a pinch—just thaw it completely and squeeze it dry, or you’ll end up with a watery mess. Always chop the spinach so it spreads out nicely and blends with the brie and eggs.
RECIPE: Brie and Spinach Quiche
This quiche is all about creamy brie and fresh spinach baked in a flaky crust. You barely need a shopping list, and it comes together surprisingly fast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pie crust | 1 (9-inch) |
| Eggs | 4 large |
| Milk or cream | 1 cup |
| Brie cheese | 4 oz, rind removed |
| Fresh spinach | 2 cups, chopped |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg (optional) | Pinch |
Steps
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch dish. Poke a few holes in the bottom with a fork. If you want a crispier base, bake it on its own for 8–10 minutes first.
- Heat up a skillet and toss in the spinach for a minute or two, just until it wilts. Let it cool off a bit.
- In a bowl, whisk together the eggs, milk or cream, salt, pepper, and nutmeg if you’re using it.
- Spread the spinach over the crust. Scatter the brie pieces on top. Pour the egg mixture over everything.
- Bake for 35–40 minutes, or until it’s set in the center and the top looks golden.
- Let the quiche rest for about 10 minutes before slicing. It’ll be easier to cut and serve.
Serving Suggestions
- Pair it with a green salad or a bowl of fresh fruit.
- Hash browns or roasted potatoes make it extra hearty.
- Serve with juice, tea, coffee, or hey, even a mimosa if it’s that kind of day.
- For dessert, muffins, lemon bars, or just a handful of berries work nicely.
Nutrition and Serving Information
Brie and Spinach Quiche is that rare combo of creamy, filling, and actually pretty balanced. Eggs, brie, and spinach come together for a meal that’s got protein, fat, and carbs in a way that feels right for breakfast or brunch—or even a light dinner if you’re not super hungry.
Calories and Macronutrients
For a typical slice (about ⅛ of a 9-inch pie), you’re looking at 250–300 calories per serving. Most of that comes from the eggs, cheese, crust, and milk or cream. If you go heavy on the cream, expect a few more calories and a richer bite.
Here’s the general breakdown per serving:
| Macronutrient | Approximate Amount |
|---|---|
| Protein | 9–12 grams |
| Fat | 18–22 grams |
| Carbohydrates | 14–18 grams |
The fat is mostly from the brie, crust, and dairy. Protein comes from the eggs and cheese, and the carbs are mainly in the crust. Spinach barely moves the calorie needle but does add a nice vitamin boost and a few minerals.
Serving Size and Daily Value
One serving is just a slice—about ⅛ of the quiche. That’s easy to portion, and each slice gives you roughly 15–20% of your daily protein needs if you’re an average adult.
Fat’s a big part of the equation here, with up to 30% of your daily recommended intake on a 2,000-calorie diet. Carbs mostly come from the crust, so if you’re cutting carbs or calories, try a crustless version to lighten things up.
Brie brings some calcium for your bones, and spinach adds vitamin A, K, and a touch of iron. It’s more balanced than most brunch dishes, if you ask me.
Fit for Brunch and Meal Ideas
This quiche is basically made for brunch. It’s filling enough to keep you going for hours.
You can serve it warm or at room temperature, so it’s great for making ahead. It goes well with a green salad, fruit, or roasted potatoes if you want to round things out. Drinks? Coffee, tea, juice—it all works.
It’s also a solid pick for lunch or a lighter dinner. Leftovers keep well and taste good cold or reheated. If you want to dress it up, add a simple dessert like muffins or fresh berries with whipped cream. Since it’s vegetarian, it fits a bunch of different diets, too.
Practical Tips to Making the Best Brie and Spinach Quiche
For a really good quiche, it’s all about paying attention to the basics. Use the best ingredients you can, don’t rush, and you’ll end up with a creamy filling, a crust that holds up, and no weird soggy spots.
Preparing the Pie Crust
Honestly, a 9-inch store-bought crust is a lifesaver. Press it gently into your dish so it’s snug against the sides and bottom. Poke a few holes with a fork—this keeps bubbles from forming and stops the crust from puffing up weirdly.
Blind baking isn’t required, but it helps. If you want to do it, just line the crust with parchment and fill with dried beans or pie weights. Bake at 375°F (190°C) for 8–10 minutes, then take out the weights and let it cool. It makes the crust sturdier and keeps it from getting soggy with the filling.
No pie weights? No problem—dried rice or lentils work just fine. Let the crust cool a bit before adding your filling. A firm, crisp base just makes the whole thing easier to slice and serve.
Mixing the Egg Mixture
The egg mixture is really what gives quiche that silky, custardy bite everyone loves. Grab 4 large eggs and whisk them with 1 cup of milk, half-and-half, or cream—cream wins for pure decadence, but it’s up to you. Toss in ½ teaspoon salt, ¼ teaspoon black pepper, and maybe a pinch of nutmeg if you’re into that cozy, warm vibe.
Whisk until everything’s blended—no streaks of egg white lurking around. You don’t want weird bits in your filling, right? Take a minute to really mix it up. If you’re pressed for time, a hand mixer works, but honestly, a good whisk usually does the trick.
Chop up your fresh spinach and sauté it quickly—just 1–2 minutes in a nonstick skillet, enough to wilt it down. Let it cool off a bit before mixing it in; hot spinach will just scramble your eggs, and nobody wants that.
Combining and Baking
It’s worth layering your ingredients for the best texture. Scatter the sautéed spinach over your cooled pie crust, but make sure it’s not dripping wet—give it a quick blot if it is. Dot the brie cheese evenly so every bite gets a little gooey pocket of cheese.
Now, pour the egg mixture over everything. Go slow, let it settle into all the crevices. If you see bubbles, tap the dish gently on the counter to pop them—nothing fancy, just a quick fix.
Bake your quiche at 375°F (190°C) for about 35–40 minutes. To check if it’s done, give the pan a little shake—the center should be just set, not wobbly. If the crust edges start getting too brown, a bit of foil does the trick. After baking, let the quiche rest for at least 10 minutes so it firms up and slices cleanly.
Flavor Enhancers and Optional Ingredients
Thoughtful extras can really take your Brie and Spinach Quiche up a notch. With just a few tweaks—maybe some aromatics or a sprinkle of spice—you can make it your own and dial the flavor up or down as you like.
Adding Garlic and Shallots
Honestly, garlic and shallots are a game changer when it comes to building flavor. Mince up 1–2 cloves of garlic and a small shallot, then sauté them in a splash of oil before tossing in your spinach. That step coaxes out their sweetness and adds a gentle kick that pairs perfectly with brie’s creaminess.
Just cook them until they’re soft and fragrant—don’t let them brown, or they’ll get bitter. Not a fan of both? Use just one, but honestly, together they smell amazing. Stir them into the wilted spinach, or scatter over the crust before you layer in the cheese. Either way, you can’t go too wrong.
Tips:
- Fresh garlic and shallots really do make a difference.
- Just 2–3 minutes in the pan—enough to get fragrant.
- A pinch of salt helps draw out their juices (and flavor).
Spices for Depth of Flavor
A couple of classic spices can make your quiche a lot more interesting without stealing the spotlight. Nutmeg is a favorite—just a pinch (like ⅛ teaspoon) brings a gentle warmth that works especially well with eggs and spinach.
Black pepper is essential (in my book), and if you’re feeling adventurous, a tiny bit of cayenne adds subtle heat. Want even more depth? Try a dash of dried thyme or parsley. Always whisk your spices right into the egg mixture so they’re evenly distributed—no one wants a mouthful of spice in just one bite.
Popular spices to use:
- Nutmeg (classic for quiche)
- Black pepper (can’t skip it)
- Cayenne (just a touch, if you like heat)
- Dried herbs like thyme or parsley (optional, but nice)
Using Frozen Spinach
Frozen spinach is a real time-saver—super handy if you don’t have fresh on hand. Just make sure to thaw it completely and squeeze out as much water as you can (seriously, don’t skip this or your quiche will be soggy). A clean towel or sturdy paper towels work best for wringing it out.
About 1 cup of thawed, squeezed spinach will swap in for 2 cups of fresh. You can mix it straight into your egg mixture or layer it in the crust, just like fresh. If you want a little extra flavor, give it a quick sauté with garlic or shallots first.
Advantages of frozen spinach:
- Saves you time—no washing or chopping needed
- Easy to keep stocked for last-minute meals
- Holds up well with bold flavors and spices
Frequently Asked Questions
You can whip up a brie and spinach quiche with just a handful of basic ingredients and a few simple steps. Brie brings that creamy texture, while spinach adds a mild flavor and a pop of green. Whether you go for cream, milk, or a certain crust style—well, that’s all about your preferences and dietary needs.
What ingredients are needed for a classic brie and spinach quiche?
You’ll need fresh spinach, brie cheese, large eggs, milk or cream, salt, black pepper, and a pie crust. If you want a little extra flavor, toss in a pinch of nutmeg. Some folks prefer half-and-half or cream instead of milk for a richer filling, so go with what you like.
Can brie cheese be substituted in a quiche recipe?
Sure, you can swap out brie for cheeses like goat cheese, Swiss, cheddar, or Gruyère. Each one brings its own thing—brie is super creamy and rich, so the quiche will taste a bit different if you use something else, but it’ll still be good.
How do you make a crustless brie and spinach quiche?
Just skip the pie crust and pour the egg mixture into a greased baking dish. Bake at the same temp, but keep an eye on it—it usually cooks a little faster without the crust. Check for doneness a few minutes early just to be safe.
What are some tips for ensuring a brie and spinach quiche turns out perfectly?
Let your cooked spinach cool off before stirring it into the eggs, or you’ll risk a watery filling. Want a crispier crust? Blind bake it first. And once the quiche is out of the oven, let it cool for at least 10 minutes—otherwise, it’ll fall apart when you slice it.
Is heavy cream or milk preferred for the custard base in a quiche?
Heavy cream gives you that ultra-rich, creamy texture, but milk keeps things lighter. You can split the difference with half-and-half or mix milk with a little cream. It really just depends on how decadent you want your quiche (and maybe how many calories you’re counting).
What are the benefits of making a quiche without a pastry crust?
Going crustless with your quiche cuts out most of the carbs, and honestly, it’s just simpler—no fussing with dough or blind-baking. If you’re after something gluten-free, it’s a solid choice, too. Plus, you might notice it bakes a bit faster, so you’ll want to keep an eye on it near the end. No one wants an overdone quiche, right?
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