Easy Cheesy Spinach Quiche Recipe

When I’m in a time crunch for dinner I always think of breakfast foods.  They are quick, easy, and most times very inexpensive to make!  And this Cheese Spinach Quiche is no exception.  It’s so easy to make that my 9 yr old son can put this together.

Easy Cheesy Spinach Quiche Recipe

I double or triple the batch and freeze the leftovers.  Perfect for the quick dinner nights before you head to baseball or football practice.

Here’s what you’ll need:

1 pre-made pie crust
1 (10 oz) box frozen spinach, 1 can spinach, or 12 oz fresh spinach (cooked down)
8 oz fresh mushrooms, sliced (optional)
1 1/2 teaspoon minced garlic
4 large eggs
1 cup whole milk
1/3 cup grated Parmesan cheese
3/4 C Shredded cheddar cheese
1/2 C Shredded mozzarella
salt & pepper, to taste

What you’ll do:

Pre-heat the oven to 350.   Place your pie crust into your pan (I use the disposable tins for the ones I plan on freezing) and bake as directed. Set your timer to check your pie crust.  Do not over bake or your crust will burn once you start to bake your quiche. Mine typically take about 5 mins.

While your crust is baking, prep your spinach.  If frozen, thaw and drain really well.  Canned, drain really well.  If using fresh, cook it down and drain really well.  No one likes a soggy quiche 😉  I’ll saute the spinach with the garlic to get out the extra moisture, but not necessary. If you’re using mushrooms, slice and quickly saute with a little olive oil, salt, and pepper.  In a bowl, beat the 4 eggs and milk.

Then GENTLY stir in the mushrooms, spinach, garlic, salt, and pepper. Then stir in the mozzarella  and 1/2 C shredded cheese.  Pour mixture over the pre-baked pie crust.  Then top with the last 1/4 C of cheddar cheese.  Bake at 350 for about 45 mins.  The top should be a golden brown and the center should be firm.  If you plan on freezing quiche make sure it’s fully cooled. I wrap mine tightly in aluminum foil and mark the outside with the date.  I think the longest it’s stayed in my freezer has been 6 weeks and it was just fine then.  I suspect these will last about 3 months in the freezer.

To reheat, place in the fridge about 10 hrs to thaw.  Place in the oven at 350 for about 20-25 mins until warmed.  Enjoy!