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Spinach Quiche


"I don't normally like cooked spinach but I fell in love with this at first bite. Sooo good!"
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1 h 10 m servings 231 cals
Original recipe yields 8 servings


  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  2. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  3. Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 393
  1. 495 Ratings

Most helpful positive review

This was amazing! Made a few changes though: sauteed some chopped yellow onion and a few chopped mushrooms in a bit of oil before adding 8 oz of microwaved & drained spinach. Also threw in abo...

Most helpful critical review

I made this for brunch today and though the texture and flavor was overall good, the spinach taste was a little too strong. If I made it again, I would cut back on the spinach.

Most helpful
Most positive
Least positive

This was amazing! Made a few changes though: sauteed some chopped yellow onion and a few chopped mushrooms in a bit of oil before adding 8 oz of microwaved & drained spinach. Also threw in abo...

This is great. My husband told me I outdid myself on this one. But squeeze liquid out of spinach, or it will come out when baking.

A delicious non-crust quiche. I followed the advice of an earlier poster and replaced the croutons with a mix of seasoned breadcrumbs plus grated parmesan. Delicious! The only thing I'd add is t...

Great for freezing ahead I allways make 2 and freeze the extra filling in a ziplock bag. On the day we are going to eat it I will defrost it and bake it in my pie plate

I looked at all the diffrent suggestions and just went for it with this recipe. I used Ricotta instead of cottage cheese. Since it was before payay, I mixed and matched diffrent cheeses (smoked...

I just loved this. I am a Personal Chef and after a day long cooking session I am too tired to cook. So, I tried this but added leftover artichoke hearts (chopped), feta cheese chunks, some ho...

I have been looking for a recipe to recreate the filling in Panera's spinach and artichoke souffle. This is as close as I've been able to get!! I substituted the cheese for a tub of Asiago/Par...

Lovely. I actually made these last night but didn't bake until this morning. Added about 1.5 cloves of garlic, along with salt and pepper. The only thing I would change is to saute the green oni...

This was my first time making quiche. I found this recipe to be very easy. I also used lowfat cottage cheese and lowfat cheese instead and it was still very good.