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Spinach and Cheese Quiche

Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.


  • 1 frozen pie shell
  • 3 eggs
  • 1 1/4 cups 1% or 2% milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 garlic clove crushed
  • 1/2 cup frozen chopped spinach defrosted and drained (approximately 3 cubes)
  • 3/4 cup fresh or frozen corn
  • 2 green onions thinly sliced
  • 1 cup shredded white old cheddar cheese (mozzerella, swiss or monterey jack also work well)


  • Preheat oven to 375 degrees.
  • Blind bake the pie shell. Let shell soften while you preheat the oven - 5-10 mins. Prick the bottom with a fork. Line the shell with foil and then ceramic beads (dried beans or rice also work) and bake for 18 minutes. (Pre-made pie shells should have instructions on the box for baking).
  • While shell is baking in a large bowl whisk eggs, add milk, salt & pepper. Add in spinach, corn, green onions and garlic.
  • Once shell is baked remove beads and foil. Place the shell on a baking sheet. (2 per baking sheet)
  • If there are any cracks in the shell sprinkle with cheese to melt in and fill the holes.
  • Mix in remaining cheese with eggs and vegetables and pour mixture into baked shell.
  • Bake at 375 for about 45 minutes to 1 hour until golden colour and fork in the middle comes out clean.
  • Let sit at least 15 minutes before serving. To reheat before dinner or lunch you can bake at 325 for about 15 minutes.