If you’re craving a savory pie that feels both indulgent and fresh, this Spinach and Fontina Quiche Recipe is just the ticket. With its rich, buttery crust and creamy, cheesy filling, it’s the kind of dish that makes brunch—or any meal—feel special.
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Why You'll Love This Recipe
I first made this quiche on a lazy weekend morning and instantly knew it was a keeper—simple, satisfying, and packed with flavor without fuss.
- Flaky Butter Crust: Provides the perfect light, crisp base that holds all the creamy goodness.
- Fresh Spinach & Garlic: Adds vibrant color and a bright, earthy flavor you’ll want every bite of.
- Creamy Fontina Cheese: Melts beautifully, bringing a nutty, mild richness that’s absolutely irresistible.
- Perfect for Any Occasion: Whether it’s brunch, lunch, or a light dinner, this quiche fits right in.
Ingredients & Why They Work
Choosing fresh, quality ingredients is key here. Look for a bright, tender bunch of spinach, and if you’re up for making your own crust—cold butter and chilled water are essential for that flaky texture. Fontina cheese should be creamy and mild, perfect for melting evenly throughout the custard.
- All-purpose flour: The base for a tender, flaky pie crust that holds everything perfectly.
- Kosher salt: Enhances flavor both in the crust and the filling.
- Unsalted butter: Cold and cubed to create a beautifully flaky crust.
- Ice cold water: Helps bring the dough together without melting the butter.
- Pie crust: Use store-bought for convenience or homemade for extra love in every bite.
- Fresh spinach: Washed and trimmed, it wilts nicely and pairs beautifully with garlic.
- Garlic: Sliced to infuse a subtle aromatic flavor into the spinach.
- Olive oil: For sautéing the spinach and garlic until tender and fragrant.
- Large eggs: The heart of the custard, giving it structure and richness.
- Heavy cream: Adds luscious creaminess to the filling for that signature quiche texture.
- Fontina cheese: Cubed to melt throughout with a mild, nutty flavor.
- Black pepper: Provides just the right touch of gentle heat.
Make It Your Way
The beauty of this Spinach and Fontina Quiche Recipe is how easily it can be tailored to suit your tastes and pantry. Whether you want to add extra veggies, swap cheeses, or lighten it up, feel free to get creative and make it truly your own.
- Vegetarian Delight: I often add sautéed mushrooms or caramelized onions alongside the spinach for extra depth. The earthiness complements the creamy fontina beautifully.
- Dairy Swap: If fontina isn’t on hand, try Gruyere or mozzarella instead—both melt wonderfully and give a similar mild, creamy flavor.
- Lightened-Up Version: When I want something a bit lighter, I substitute half-and-half or whole milk for the heavy cream. The quiche is less rich but still delicious.
- Make It Gluten-Free: For a gluten-free crust, experiment with almond flour or a pre-made gluten-free pie shell. Just be sure to blind bake it well to avoid sogginess.
- Seasonal Twist: In spring, I like adding fresh herbs like thyme or chives into the custard for a fresh burst of flavor.
Step-by-Step: How I Make Spinach and Fontina Quiche Recipe
Step 1: Prepare the Perfect Flaky Crust
Start by mixing 1 ¼ cups of all-purpose flour with ½ teaspoon kosher salt. Cube 8 tablespoons of cold, unsalted butter and work it into the flour using your fingers or a pastry cutter until the pieces are about pea-sized — this little bit of texture makes all the difference! Slowly stir in 4 to 6 tablespoons of ice cold water until the dough just holds together. Don’t overwork it! Then, gather your dough into a ball, wrap it tightly in plastic wrap, and chill in the fridge for at least an hour or overnight. This chilling step is key to achieving that tender, buttery crust we all love.
Step 2: Roll, Shape, and Blind Bake the Crust
Once chilled, unwrap your dough and roll it out on a lightly floured surface to fit a 9-inch pie pan with about an inch overhang. Fold the edges up to form a sturdy border — this crust edge will hold your luscious filling perfectly. Don't forget to prick the base and sides with a fork; this prevents bubbling. Line the crust with parchment paper and fill it with pie weights or dry beans for blind baking. Pop it in a preheated oven at 375°F for 20 minutes. When it’s done, remove the parchment and weights, then let your crust cool slightly before adding the filling.
Step 3: Sauté Spinach and Garlic to Perfection
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add your washed and trimmed fresh spinach (about 6 cups) and cook until it just starts to wilt — about 2 minutes. Toss in 2 cloves of sliced garlic and sauté for another 3 to 4 minutes until the spinach is fully wilted and the aroma of garlic fills your kitchen. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. This flavorful mixture will be the savory heart of your quiche.
Step 4: Layer Spinach and Fontina Cheese in the Crust
Transfer the warm spinach and garlic mixture evenly into your prebaked crust. Then, dot the filling with 3 ounces of fontina cheese cut into small pieces. The cheese will melt delightfully, adding creamy pockets throughout the quiche. Trust me, this step brings the whole dish together.
Step 5: Whisk the Silky Custard and Bake
In a bowl, whisk together 6 large eggs with ⅔ cup heavy cream. Add a pinch of salt and pepper, then whisk until smooth and creamy. Pour this custard over the spinach and fontina in your crust, using a fork to ensure it spreads evenly. Bake the quiche at 350°F for 30 minutes, or until the top is golden and the center is fully set — it should no longer jiggle when you gently shake the pan.
Step 6: Cool, Slice, and Enjoy
Allow your quiche to cool for 5 minutes after removing it from the oven. This resting period lets the custard settle, making slicing easier and cleaner. Serve slices warm, perfect for brunch or a light dinner. You’ll love the balance between the buttery crust, tender spinach, and creamy fontina filling — it’s everything a Spinach and Fontina Quiche Recipe should be!
Top Tip
Mastering this Spinach and Fontina Quiche Recipe becomes so much easier with a few tried-and-true tips I’ve picked up along the way. These little pointers ensure your quiche turns out perfectly flaky, creamy, and full of flavor every time.
- Keep Your Butter Cold: When making the crust, using cold, cubed butter and minimal water keeps the dough flaky and tender. Warm butter melts into the dough and ruins the texture — been there, learned that!
- Drain the Spinach Well: Sautéed spinach holds quite a bit of moisture, so thoroughly drain or pat it dry to avoid a soggy crust. This step made a huge difference in my early attempts.
- Don’t Skip Blind Baking: Blind bake the crust before adding the filling to ensure crispness. Baking it without weights or parchment can cause it to bubble or shrink, so weigh it down carefully.
- Use Fresh Garlic: Adding sliced fresh garlic to the sauté brings a subtle, fragrant punch. Avoid garlic powder here; fresh slices keep the flavor bright and well-rounded.
How to Serve Spinach and Fontina Quiche Recipe
Garnishes
To elevate your quiche presentation, sprinkle fresh herbs like chopped chives, parsley, or a few aromatic thyme leaves on top just before serving. A light drizzle of extra virgin olive oil or a swipe of tangy crème fraîche can add a lovely finishing touch that complements the creamy fontina beautifully.
Side Dishes
This Spinach and Fontina Quiche Recipe pairs wonderfully with a crisp mixed green salad tossed in a lemon vinaigrette or a simple arugula salad with cherry tomatoes and shaved Parmesan. For a heartier meal, serve alongside roasted new potatoes or a bowl of warm tomato soup to keep things cozy and comforting.
Make Ahead and Storage
Storing Leftovers
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Cover it well to keep that crust crisp and the filling fresh, so you can enjoy tasty slices without any loss in quality.
Freezing
If you want to freeze your quiche, wrap it tightly in plastic wrap followed by aluminum foil, then place it in a freezer-safe container or bag. It’ll keep well for up to 1 month. Thaw it slowly in the fridge overnight before reheating.
Reheating
For the best texture, reheat quiche slices in a 350°F oven for about 10-15 minutes until warmed through and the crust regains its crispiness. Avoid microwaving if you can, as it tends to make the crust soggy and the filling rubbery.
Frequently Asked Questions:
Absolutely! Just be sure to thaw and squeeze out all excess moisture from the frozen spinach before sautéing to prevent a watery quiche filling.
Yes, blind baking is important to keep the crust crisp and prevent it from becoming soggy once the custard and spinach filling are added.
Definitely! Gruyere or mozzarella are excellent alternatives that offer a similar creamy texture and mild flavor.
When stored in an airtight container, the quiche will stay fresh for up to 3 days. Be sure to refrigerate it promptly after serving.
Final Thoughts
There’s something truly comforting and elegant about a homemade quiche, and this Spinach and Fontina Quiche Recipe brings those qualities to your table effortlessly. Whether for a leisurely brunch with friends or a simple weeknight dinner, it’s a dish that feels special but is surprisingly easy to make. So roll up your sleeves, enjoy the process, and savor every delicious, creamy bite. Happy baking!
Print
Spinach and Fontina Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A delicious Quiche Florentine featuring a flaky butter crust filled with tender sautéed spinach, creamy fontina cheese, and a rich egg custard. Perfect for brunch or a light dinner, this classic French-inspired quiche offers a perfect balance of creamy, savory flavors.
Ingredients
For the Quiche Butter Crust:
- 1 ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, cold and cubed
- 4-6 tablespoons ice cold water
For the Quiche Filling:
- 1 pie crust, store-bought or homemade from above
- 1 large bunch fresh spinach (about 6 cups, washed and trimmed)
- 2 cloves garlic, sliced
- 1 tablespoon olive oil
- 6 large eggs
- ⅔ cup heavy cream
- 3 ounces fontina cheese, cut into small pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Prepare the Crust: Stir together flour and salt in a mixing bowl. Cube the cold butter and cut it into the flour mixture using your fingers or a pastry cutter until pieces are pea-sized with some lumps remaining. Gradually add iced water and stir until the dough just comes together. Turn onto a clean surface and press into a ball. Wrap in plastic and refrigerate for at least one hour or overnight.
- Roll Out the Dough: Unwrap the chilled dough and roll it on a lightly floured surface until it fits your pie pan with about an inch of overhang. Fold the edges up to form a sturdy crust border. Prick the crust base and sides with a fork.
- Blind Bake the Crust: Line the crust with parchment paper and weigh down with pie weights or dry beans. Bake at 375 degrees Fahrenheit for 20 minutes. Remove from oven, cool slightly, then remove parchment and weights.
- Sauté the Spinach: Preheat a large skillet over medium heat and add olive oil. Add the washed spinach and cook until it begins to wilt, about 2 minutes. Add sliced garlic and sauté for another 3-4 minutes until fragrant and spinach is fully wilted. Season with salt and pepper, then transfer to the prebaked crust.
- Add Cheese: Dot the spinach evenly with pieces of fontina cheese.
- Prepare the Custard: In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Fill the Quiche: Pour the custard mixture over the spinach and cheese in the crust. Use a fork to gently distribute the filling evenly.
- Bake the Quiche: Bake at 350 degrees Fahrenheit for 30 minutes until the quiche is golden brown and the center is completely set.
- Cool and Serve: Let the quiche cool for 5 minutes before slicing and serving warm.
Notes
- To save time, use a store-bought pie crust instead of making your own.
- Ensure spinach is well drained to avoid a soggy crust.
- Fontina cheese can be substituted with Gruyere or mozzarella for a similar creamy texture.
- Blind baking the crust prevents it from becoming soggy under the custard filling.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the quiche will be less rich.
Nutrition
- Serving Size: 1 slice (⅙ of quiche)
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 210 mg
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