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–+ servings
Benjamin

St. Patrick’s Day Spinach Quiche

This Shamrock Spinach Quiche is a delicious and festive dish perfect for St. Patrick’s Day or any special brunch. With a flaky pie crust, a creamy egg filling, and the fresh flavors of spinach and herbs, this quiche is both comforting and nutritious. Whether you serve it warm or at room temperature, it’s a guaranteed crowd-pleaser!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Refrigerated pie crust – 1 9-inch
  • Large eggs – 8
  • Milk or cream – ½ cup
  • Kosher salt – ¾ teaspoon
  • Black pepper – ¼ teaspoon
  • Fresh spinach – 1 cup chopped
  • Fresh parsley – 1 tablespoon chopped
  • Shredded cheese – 1½ cups cheddar, Swiss, or preferred blend

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Shape a 9-inch pie tin into a shamrock design by making four small cuts along the edges and overlapping slightly.
  3. Press the refrigerated pie crust into the shaped tin, crimping the edges to hold the design.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in 1 cup of shredded cheese, spinach, and parsley.
  5. Pour the egg mixture into the pie crust and spread evenly. Sprinkle the remaining cheese on top.
  6. Bake for 30-40 minutes, or until the center is set and the top is golden brown.
  7. Allow to cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Notes

    • Blind bake the pie crust for 10 minutes before adding the filling for a crisper crust.
    • Feel free to swap out different cheeses or add ingredients like mushrooms, onions, or bacon for variety.
    • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
    • For a crustless version, grease a baking dish and pour the egg mixture directly into it before baking.

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