Spinach and Cheddar Quiche is a savory, meat-free pie perfect as an appetizer or a satisfying main. A homemade butter crust holds a sautéed leek, onion and spinach filling, finished with a creamy egg custard and sharp cheddar on top.
Making a spinach and cheddar quiche at home is straightforward and rewarding. This classic French-style quiche combines a flaky crust with a rich, creamy filling that highlights spinach and cheddar—ideal for breakfast, brunch, lunch or dinner.
The preparation is quick: about 15 minutes to make the dough and prepare the filling. The pastry benefits from chilling for 20–30 minutes, which helps it roll out more easily and bake up crisp. If you organize steps—make the crust first, chill it, then sauté vegetables—you can finish the rest of the prep while the dough rests.
A little planning and a few simple ingredients are all you need to bake this tasty spinach and cheddar quiche.
How to make spinach and cheddar quiche
Start by preparing the dough for the quiche crust. Combine all-purpose flour, cold diced butter and a pinch of salt in a food processor and pulse until the mixture resembles coarse crumbs. Add one small egg and cold water, then process briefly until the dough comes together. The dough will be soft—wrap it in plastic and chill for 20–30 minutes.
If you don’t have a food processor, the crust can be made by hand using a pastry cutter or two knives to cut the butter into the flour; it takes about five minutes. Ready-made pie crust is also perfectly fine if you prefer convenience.
For two small quiches (about 7–8 inch / 18–20 cm each), divide the chilled pastry into two portions and roll each piece larger than the pans so it covers the sides. Line the pans with baking parchment and grease the sides lightly with butter before pressing the pastry into place and trimming the excess.
The filling begins by sautéing finely diced red onion and sliced leek in a little vegetable oil over medium heat for about five minutes. Add frozen spinach and cook another five minutes, until thawed and well combined with the aromatics. Season with salt and freshly ground black pepper and remove from heat to cool slightly.
Whisk milk, half-and-half (single cream) and eggs in a bowl until smooth. Divide the sautéed spinach mixture between the prepared crusts, pour the egg and cream mixture over the filling, and finish with grated or cubed cheddar on top.
Bake in a preheated oven at 350°F (180°C) for 20–25 minutes, or until the custard is set and the pastry is golden. Allow the quiche to rest briefly before slicing to ensure clean, neat servings.
Useful tips
- Swap or add ingredients to suit your taste: tomatoes, ham, asparagus or different cheeses all work well.
- Half-and-half (US) is equivalent to single cream (UK).
- White onion can replace red onion without issue.
- If using fresh spinach, start by adding it in stages—fresh leaves cook down considerably, so plan to use more than the frozen amount.
- This recipe yields enough pastry and filling for two small quiches (7–8 inch / 18–20 cm each).
Spinach and Cheddar Quiche
Summary: A vegetarian quiche with homemade crust, sautéed leek and onion, spinach, a creamy egg custard and cheddar cheese.
Recipe details
Prep time: 15 minutes · Cook time: 35 minutes · Total time: 50 minutes · Servings: 8 slices (2 quiches)
Author: Julia
Ingredients
For the crust:
- 1½ cups all-purpose flour (190 g)
- A pinch of salt
- 1 small egg
- 3 tablespoons cold water
For the filling:
- 1 small red onion, finely diced
- 1 leek, cleaned and sliced
- 2 teaspoons vegetable oil (or sunflower oil)
- 2 cups frozen spinach (or a larger amount of fresh spinach, cooked down)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¾ cup milk (185 ml)
- ½ cup half-and-half / single cream (125 ml)
- 2 eggs
- 2 ounces grated cheddar (50–60 g), more for topping as desired
Instructions
- For the crust: combine flour, chilled diced butter and salt in a food processor and pulse until crumbly. Add the egg and cold water, then process until the dough just comes together. Wrap and chill 20–30 minutes.
- Meanwhile, prepare the filling: heat oil in a skillet, add onion and leek and sauté on medium-low for about 5 minutes. Add frozen spinach and cook until thawed and combined, about 5 more minutes. Season with salt and pepper and remove from heat.
- Whisk milk, half-and-half and eggs in a bowl until smooth. Grate or cube the cheese.
- Divide chilled pastry into two pieces (for two small pans) and roll each piece larger than the pan base. Line greased pans with baking parchment, press the dough into the pans and trim the excess.
- Divide the spinach mixture between the crusts, pour the egg mixture over the filling, and top with the cheddar.
- Bake at 350°F (180°C) for about 25 minutes, or until the custard is set and the crust is cooked. Let rest slightly before slicing.
Notes
- Use ready-made crust if you prefer—homemade crust takes less than 5 minutes to assemble but does require chilling.
- Adjust seasoning and cheese quantity to taste.
- Substitute or omit filling ingredients freely to adapt the quiche to your preferences.
Nutrition (per slice, approximate)
Calories: 219 kcal · Carbohydrates: 24 g · Protein: 7 g · Fat: 10 g · Saturated Fat: 6 g · Cholesterol: 82 mg · Sodium: 217 mg · Fiber: 2 g
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