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.

A slice of spinach quiche with a thick golden crust sits on a white plate, showing three clear layers: the bottom flaky crust with a light tan color, the middle layer densely packed with dark green spinach, and the top creamy yellow egg mixture that looks soft and slightly browned. A silver fork holds a piece of the quiche in the foreground, revealing melted white cheese inside the spinach layer. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach and Fontina Quiche Recipe
Top Tip
How to Serve Spinach and Fontina Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach and Fontina Quiche Recipe

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.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few cubes of cold unsalted butter arranged neatly beside it, a small white bowl of ice-cold water, a large bunch of fresh bright green spinach leaves loosely spread out, two whole uncracked brown eggs with clean shells, a small white bowl containing pale yellow heavy cream, a small white bowl with golden olive oil, two thin slices of fresh garlic, a small pile of shredded creamy fontina cheese, a pinch of kosher salt crystals and freshly ground black pepper arranged artistically on the white marble surface, all elements perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A slice of spinach quiche sits on a plain white plate, showing three distinct layers: a golden-brown, flaky crust on the bottom and edges, a thick layer of cooked green spinach filling in the middle, and a slightly browned, creamy yellow egg mixture on top with some herbs sprinkled on it. Next to the plate, the rest of the quiche is in a white pie dish, showing the same layers and a thick crust around the edge. The scene is set on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

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

The image shows a close-up of a white pie dish with a thick, light brown crust along the edge. Inside the dish, there are green cooked spinach leaves as the bottom layer, topped with evenly spaced slices of pale yellow cheese arranged around the edge. A thick, creamy light yellow liquid with small black specks is being poured over the cheese and spinach layers from a dark metal container. The background surface has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use frozen spinach instead of fresh in this quiche?

Absolutely! Just be sure to thaw and squeeze out all excess moisture from the frozen spinach before sautéing to prevent a watery quiche filling.

Is it necessary to blind bake the crust?

Yes, blind baking is important to keep the crust crisp and prevent it from becoming soggy once the custard and spinach filling are added.

Can I substitute fontina cheese with another type?

Definitely! Gruyere or mozzarella are excellent alternatives that offer a similar creamy texture and mild flavor.

How long will this quiche stay fresh in the fridge?

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!