Easy Spinach Quiche With Store Bought Crust Recipe

Easy Spinach Quiche With Store Bought Crust Recipe

Why You Should Give This Recipe a Try

One of the many advantages of having a French husband is that over the almost forty years we have been married, I have been exposed to all sorts of delicious dishes that I have added to our meal repertoire. Quiche is something I make on a regular rotation because it is so versatile. All sorts of vegetables work well in quiche, as do a variety of cheeses. Honestly, making a quiche is a great way of using up odds and ends of vegetables and those half packages of shredded cheese. And while my way may not always be the traditional way of putting together a quiche, this Easy Spinach Quiche with Store Bought Crust Recipe is so delicious!

Easy Spinach Quiche With Store Bought Crust Recipe is one of my favorites. It contains a combination of cheddar jack and fresh spinach in a base of light cream and eggs. It takes only minutes to put together and is even more delicious the day after you make it. 

Some of the best features of this recipe:

A store bought crust! You can use either the pre-made, refrigerated pie crust (my preference) or a frozen crust.  

An easy blind bake of the crust ensures no soggy bottom!

You aren’t locked into only one set of ingredients. No light cream? Replace it with whole milk. Not a whole milk person? Part skim milk also works.

Cheese! There is lots of cheese – and cream and eggs – all of which adds up to a light and delicious creamy egg custard filling.

This is a quick and easy vegetarian quiche.

Everything bakes up in one pan for fewer dishes.

Quiche can be enjoyed warm or cool making it a great dish for an outdoor picnic.

As always, this is a great recipe that requires no particular cooking experience, does not use any special techniques, and contains simple ingredients that are easily found at the supermarket.

Recipe Ingredients

1 pre-made, refrigerated pie crust

3 cups of fresh spinach (baby spinach), chopped

1 1/2 cups light cream

4 large eggs

​1 1/4 cups shredded cheddar Jack or Monterey Jack cheese 

Helpful Tools

9-inch pie pan (or tart pan)

Rolling pin

Dried beans or pie weights

Rimmed baking sheet

Large bowl

Ingredient Notes

Whether you make your own crust, use a refrigerated crust, or a frozen crust, you will need to do a blind bake, partially baking the crust before adding the filling. This will keep the bottom of the crust from being soggy.

Light cream has the ideal consistency for quiche, but if you don’t have it on hand, whole milk or part skim milk will work as well. Make sure you DO NOT use .heavy cream.

I have experimented with lots of different cheeses over the course of the many times I have made this quiche. My preference is Cheddar Jack, although Monterey Jack works as well.

Step-by-Step Instructions

1. We are going to begin by doing a blind bake (also called par baking) of the pie crust in a 375 degree oven. You can skip ahead and prepare the filling while the pie crust is baking.

2. Preheat the oven to 375 degrees.

3. On a lightly floured surface, roll out your dough to about 12 inches and then place it in a pie dish. Fold under the excess dough (you may need to trim a little) and then crimp the edges. See Tips & Tricks for how to create a neat crimped edge.

4. Chill the crust in the fridge for about 15 minutes.

5. Once the dough is chilled, line the crust with a sheet of parchment paper. Leave enough extra paper so that you can lift it up later. 

6. Fill the covered dough with pie weights or, as I like to do, with dried beans. I used great northern beans here. Push some of the beans up against the side of the crust as well.

7. Place the pie crust in the oven and bake for about 15 minutes, or until the edges are a light golden brown and center is set.

8. Using the edges of the parchment paper, lift up the paper and dried beans. I pour the beans into a medium bowl until they are cool enough to return to storage.

9. Prick the bottom and sides of the crust all over with a fork.

10. Because you will be baking the crust further once it has the filling, you are going to return the crust to the oven for only about 8 more minutes until the bottom is set and a light golden brown.

11. Place the pie pan with the crust on a rimmed baking sheet.

12. Chop the spinach and place it into the bottom of the baked crust.

13. Sprinkle the grated cheese evenly over the chopped spinach.

14. Add the light cream and eggs to a large bowl and whisk together thoroughly. I like to whisk them fairly vigorously.

15. Pour the egg mixture over the spinach and cheese.

16. Bake the quiche until the center is set, about 45 – 55 minutes. If you feel like the crust is getting too dark, tear a sheet of aluminum foil slightly bigger than the quiche. Cut out a circle in the middle about the size of the quiche filling. This should leave you with foil that covers the crust edges but not the quiche. Carefully place the aluminum foil on the pie crust.

17. Let cool about five minutes before serving to allow the quiche to set a little bit.

Check out the printable recipe card for Easy Spinach Quiche with Store Bought Crust below for step-by-step instructions!

Storage

Store leftover quiche wrapped in aluminum foil, or in an airtight container, in the fridge for up to three days.

Tips & Tricks

You can make and store blind baked pie crusts so you can cut down on the quiche prep time. Simply complete the baking process and let the crust cool. Place the baked crust in an extra large plastic storage bag (Ziploc) or double wrap in aluminum foil. Store in the fridge for up to five days. You can also freeze the cooled crust. In that case, I would double wrap the crust in foil AND place it in a Ziploc.

In order to make a pretty crimped edge, form a V-shape with your middle and index finger. Place the tips of your fingers against the inside of the crust. Using the thumb of your other hand, gently push the crust into space between your fingers. Do this all around the rim.

Don’t have pie weights? I don’t either. I filled my unbaked crust with great norther beans that I keep in a container for exactly this purpose. You can use other kinds of dry beans or you can use uncooked rice as well. Make sure to push whatever you use up against the sides as well. The whole idea is to keep the dough from shrinking or puffing up as it bakes.

FAQs

Can I use frozen spinach?

You can use frozen spinach in this recipe. Thaw the spinach first (you can do this in the microwave) and break it into small pieces. Squeeze out the excess moisture. You can do this in a clean, old kitchen towel or in several layers of paper towels.

Can I use a frozen crust?

You can use a frozen crust. Thaw the crust before starting the blind bake.

Tried this Easy Spinach Quiche with Store Bought Bought Crust Recipe and you are now looking for more delicious food and easy recipes? Try my Ham and Leek Quiche or Roasted Eggplant and Tomato Tart.