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Creamy Make-Ahead Quiche with Spinach and Cream Cheese

make-ahead quiche with spinach and cream cheese - featured image
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A rich and luscious quiche featuring a flaky crust, creamy cream cheese filling, and fresh spinach. Perfect for busy mornings and make-ahead meal prep.

Ingredients

Scale
  • 1 ready-made 9-inch pie crust (store-bought or homemade)
  • 5 ounces fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
  • 4 ounces cream cheese, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half (dairy-free milk like oat or almond can substitute)
  • 1 cup (100g) shredded cheddar or Swiss cheese
  • 1 small onion, finely chopped (optional)
  • 1 clove garlic, minced (optional)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the pie crust: Let store-bought crust sit out for 10 minutes to soften slightly. Press evenly into a 9-inch pie dish and prick the bottom with a fork.
  3. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights, then bake another 5 minutes until lightly golden.
  4. Wilt the spinach: In a skillet over medium heat, sauté chopped onion and garlic in a teaspoon of olive oil until translucent (about 3 minutes). Add spinach and cook until just wilted, about 2-3 minutes. Drain excess moisture and let cool slightly.
  5. Mix the filling: Beat softened cream cheese and eggs until smooth. Slowly whisk in milk, salt, pepper, and nutmeg. Stir in grated cheese and cooled spinach mixture.
  6. Assemble: Pour filling into prebaked crust, spreading evenly. Tap gently to release air bubbles.
  7. Bake the quiche: Bake for 35-40 minutes until edges are set and center is slightly jiggly but not liquid.
  8. Cool and store: Let quiche cool completely before covering and refrigerating overnight or up to 2 days before reheating.
  9. To serve: Warm slices in a 350°F (175°C) oven for 10-15 minutes or microwave individual portions for 1-2 minutes.

Notes

Use room temperature eggs for smooth filling. Drain spinach well to avoid soggy crust. Blind bake crust to keep it flaky. Avoid overfilling to prevent spills. Tent crust with foil if browning too quickly. Can be made ahead and refrigerated or frozen.

Nutrition

Keywords: quiche, spinach quiche, make-ahead breakfast, creamy quiche, cream cheese, easy breakfast, brunch recipe, savory pie

Find it online: https://prismtaste.com/creamy-make-ahead-quiche-with-spinach-and-cream-cheese-easy-recipe-for-busy-mornings/