You cannot go wrong with a classic spinach quiche for Mother’s Day brunch. It’s a crowd pleaser and very easy to prepare. It can be made a day ahead which is perfect for brunch.
I am showing 2 ways to prepare this quiche: the first is the classic method with a delicious, flaky crust. The second is a lower-carb option: crustless mini-quiches. These are fun because you prepare them in a muffin pan, and they are ready in a flash. They also make very chic hors d’oeuvres for a cocktail party.
To prepare the crustless quiches, prepare the filling recipe below and pour into a muffin tin that has been greased with butter. Bake at 425F for 10 minutes and then at a reduced temperature of 325F for another 10 minutes, or until a test knife comes out clean and the mini quiches are golden brown.

Spinach quiche
Ingredients
- For the crust:
- 1 1/2 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup oil
- 2 tablespoons milk
- For the filling:
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup milk or half and half
- 4 eggs
- 1 tsp salt
- 1/2 lb shredded swiss or gruyere cheese
- 2 tablespoons butter
- 2 tablespoons minced green onion
- 1/8 teaspoon ground nutmeg
- 1 10 oz frozen package chopped spinach, thawed and drained
- 1/4 teaspoon pepper
Instructions
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For the crust:
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Preheat oven to 375F.
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Mix all of the ingredients in a medium bowl with a fork.
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Pat into 9 inch round or 13 x 8 inch rectangular pan.
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Prick the crust all over and bake for 8 minutes.
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Remove crust and increase oven temperature to 425F.
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For the filling:
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Spread 1 tbsp butter over crust.
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In a small pan, melt 2 tablespoons of butter over medium heat and sauté the green onions until tender, about 3-4 minutes.
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Drain the thawed spinach and squeeze all the excess water out several times (to avoid too much water in the quiche).
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In a medium bowl, whisk the cream, milk, eggs, salt, pepper and nutmeg. Stir in the cheese, spinach, and the sautéed green onions.
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Pour the filling into the crust, making sure not to overfill.
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Bake at 425F for 15 minutes. Reduce heat to 325F and bake for 30-35 minutes longer, or until a test knife comes out clean.