Light and Fluffy Spinach Quiche Recipe -
Light and Fluffy Spinach Quiche Recipe
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Light and Fluffy Spinach Quiche
See how to make a tasty, reduced-fat spinach and Cheddar quiche. See more

Light and Fluffy Spinach Quiche

Recipe by  

"Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch quiche Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
  3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2005

This recipe is fabulous! I toyed with it a little bit based on what other reviewers had to say, and it came out perfect. I sauteed fresh spinach with the onions, as well as with minced garlic and sundried tomatoes in butter, and I used fresh plain yogurt instead of mayonnaise. I also used a combination of cheddar cheese and feta cheese, which was good for the texture of the quiche. And, because everyone seemed to stress this, I used an extra egg. I also definitely used some salt :) Anyway, this is a great recipe, and it even yielded two quiches, which were both gone almost instantaneously! Wonderful.

Most Helpful Critical Review
Apr 04, 2007

Not impressed. WAY TOO much spinach, it was overpowering! If I make this again (probably won't) I will use 1/2 the spinach.

Sep 23, 2007

Super! I used a deep dish crust and added an extra egg. I filled my quiche with every veggie I had in the fridge: onion, red peppers, chopped broccoli, garlic. Saute over medium heat until nearly soft. Instead of frozen spinach, I layered fresh on the bottom of my pie shell, spooned sauteed veggies on top, layered with cheese - I added feta as well as cheddar, and top with egg mixture. Bake at 400 degrees for 45 minutes covered with foil, remove foil and bake another 10-15 minutes. Perfect!

Mar 30, 2008

This was amazing! Based on other reviews I cut the mayo back to 1/3 cup, left the milk at 1/2 cup and added an egg (to total 5). Also added 1/2 tsp of salt to the egg mixture, and layered the spinach as well as some chopped sundried tomatoes with cheddar AND feta cheese. Instead of squeezing the spinach dry, I thawed it in a skillet and sauted it with onions and a few frozen diced green peppers I had on hand. I used a deep dish pie crust and it filled it perfectly. I tried 3 new breakfast recipes for a brunch for 20 and this was by far the best!!!

Nov 21, 2007

I've made this a few times now and have tweeked it to perfection. I add a little less mayo and 1 more egg and it comes out perfect everytime!

May 14, 2006

The crowd goes wild!! My first quiche ever, and what a hit! I used other suggestions i.e. Sauted onions and spinach (used frozen spinach, thawed and drained really well). Also added some feta with the chedddar. Did not add any extra egg, and no salt (cheese is salty enough.) I used a frozen deep dish 9" pie crust, so it all fit into the crust. Baked it for 50 min. covered then uncovered about 10 min. until crust nice and golden. They were begging for more!!

Feb 13, 2003

This was great-tasting and easy to make. Luckily, I bought a package of 2 pie shells and ended up using both of them. I got regular nine inch shells and there was not enough room in one for all the ingredients. I will make this again.

Feb 05, 2008

I loved this recipe! My Husband who turns his nose up at Quiche had 2 Large helpings and then asked when could I make it again. I added mushrooms to the quich at the last minute and more shredded cheese on top. I easily doubled the recipe and froze the extra quiche for lunches at work and they reheated up great in the microwave.


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 612 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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