Quick and Healthy Breakfast Quiche Recipe with Spinach

This Quick and Healthy Breakfast Quiche Recipe with Spinach is the perfect recipe for a stress-free breakfast, an impressive brunch, or a satisfying lunch or dinner.

Because of its French ‘lineage’ and elegant appearance, quiche has a reputation of being complicated and can sound quite intimidating for many home cooks. But, actually, quiches are one of the simplest recipes you could try, and despite their fancy-shmancy looks, they are actually more of a throw-it-together kind of dish!

You only need a handful of ingredients, a bit of oven time, and you’ve got yourself an amazing looking and tasting dish that can wow your guests and family, …and even yourself! Trust me when I tell you that you can make this Quick and Healthy Breakfast Quiche Recipe in no time.

And I’ll show you exactly how!

Healthy Breakfast Quiche – Light Breakfast, Fancy Brunch, or Elegant Dinner

But First, What is a Quiche?

Without a doubt, quiche is one of those dishes that instantly screams ‘France’ and takes you straight to the winding Parisian quays of the Seine, gazing at the Eiffel Tower. And yet, although so quintessentially French, this dish has fans and is well loved all around the world. It became popular in Britain and the US mainly after World War II, being considered as adding a touch of elegance to any meal. Which, I have to say, I do agree with. It is just one of those dishes that you cannot go wrong with and which simply elevates any occasion.

The most popular quiche is Quiche Lorraine, with its classic eggs, crème fraîche, (Gruyère) cheese and bacon combination. However, this crowd-favorite quiche recipe has been adapted over the years and has nowadays hundreds of variations that appeal to different preferences and taste buds.

What Is a Quiche Made of?

Traditionally, a quiche is made of a base consisting of a buttery, flaky pie crust (called ‘pâte brisée’ in French), filled with a sweet or savory custard made of eggs and (originally) crème fraîche or milk/cream, cheese and various ingredients like smoked bacon, pork lardons, different veggies, caramelized onions and the list can go on and on.

The traditional French quiche recipes use a biscuit-like, crumbly shortcrust. That being said, I absolutely love my easy breakfast quiche recipe with a puff pastry crust. This makes for a very light, crispy, flaky, melt-in-your-mouth texture that I simply find irresistible!! Not to say that my quiche is done in no time. For me, puff pastry is one of those goodies that can quickly turn into a real, full-blown addiction, as I can never have enough it!

Healthy Breakfast Quiche Variations

This delicious breakfast quiche recipe is easily customizable to fit your needs, preferences, or pantry staples. Thus, you can turn it into a vegetarian quiche, a crustless quiche, a breakfast sausage quiche, you can even make mini quiches. These are just a few easy ideas, but the list is endless and your imagination is the limit!

Dietary Modifications

This recipe can be easily changed to accommodate different dietary needs.

Vegan

For a vegan version of this healthy quiche recipe, you can use a vegan store-bought pie crust, or you can make your own homemade by using vegan butter or shortening.

Substitute the bacon with a vegan bacon alternative.

For the quiche filling, substitute the eggs with silken tofu mixed with non-dairy milk options, like coconut milk, oat milk, soy milk, almond milk, hemp milk, etc. This blend will create a delicious custard-like filling.

For the cheese, use any vegan cheese you prefer.

To achieve that savory, Parmesan flavor from the original recipe, add some nutritional yeast.

Use thyme, oregano, or other herbs of your choice to enhance the flavor.

Gluten-Free

For a gluten-free quiche, use a gluten-free pie crust (thawed) and gluten-free bacon. Everything else stays the same.

Storage and Make Ahead Tips

Refrigerate: Once cooked, let the quiche cool completely, then store in the fridge for up to 3-4 days. Reheat at 350°F (180°C) for 10-15 min. or microwave for 3-4 minutes, depending on your microwave. Or you can take the quiche out of the refrigerator 1 hour before serving and enjoy at room temperature.

Freeze: Once cooked, let the quiche cool completely. Cover with a plastic foil and freeze. Once the quiche is frozen, take it out of the pan and wrap twice in plastic wrap, then in aluminum foil. When ready to use, take it out and place it back in the pan in which you baked it, and reheat in the oven at 350°F (180°C) for 20 -30 minutes until warmed all the way through. You can also freeze and reheat individual slices. Just reduce the reheating time to 10-12 minutes.

What You’ll Need for This Healthy Breakfast Quiche

Key Ingredients:

– pastry sheet

– yellow onion (sliced)

– garlic cloves (grated)

– mushrooms (sliced)

– broccoli (fresh or frozen)

– fresh spinach (or frozen)

– smoked bacon

– large eggs

– whole milk (heavy cream)

– olive oil

– butter

– parmesan cheese

– salt

– pepper

– nutmeg (optional)

Equipment needed:

– cutting board

– Chef’s knife

– large skillet

– wooden spoon or silicone spatula

– mixing bowl

– whisk or fork

– tart pan (9-inch/25 cm) or a pie dish

– rolling pin (optional)

– sheet pan

– cooling rack (optional)

Healthy Breakfast Quiche at a Glance

How to Make This Healthy Breakfast Quiche

(for the exact measurements, please see the recipe card below)

Step 1 – Prepare the ingredients

Preheat oven to 350°F (180°C). Cook the broccoli, and wash, chop and slice the veggies and bacon.

Step 2 – Cook the ingredients

Sauté the bacon, onions, garlic, mushrooms, broccoli and spinach.

Step 3 – Prepare the egg filling

Whisk together the eggs, milk (cream), salt, and pepper. Then add the grated Parmesan cheese.

Step 4 – Assemble the quiche

Place the pastry sheet in a 9-inch (25 cm) tart pan with a detachable bottom, going up the sides. Poke wholes with a fork. Cut the excess pastry with a rolling pin. Add the ingredients evenly distributed in the pan.

Step 5 – Add the egg filling

Pour the egg mixture covering the veggies. Arrange some mushroom slices on top for visual appeal.

Step 6 – Bake and let cool

Bake at 350°F (180°C) for 45-55 minutes until golden on top and cooked through. Let cool in the pan for 10-15 minutes, then on a wire rack completely.

Step 7 – Serve and Enjoy!

Frequently Asked Questions

What is the secret to a good quiche?

There are a few ‘secrets’ to making a good quiche.

If using a shortcrust or pie crust, blind-bake it first. This way, you won’t run the risk of overcooking the custard filling.

Use the correct egg-to-dairy ratio, that is 3 or 4 eggs for every cup of milk / cream / half-and-half.

Nailing the right custard texture – this is a biggie. So don’t cook at high temperatures (400°F/200°C and over), but rather at a lower temperature for a longer time (350°F/180°C), for 40-60 minutes.

Cook the veggies (or meat if using) first, before adding to your quiche, in order to prevent the crust getting soggy.

Veggies should be completely cool before adding them to the egg filling, so the eggs won’t cook too quickly.

Let the quiche rest before slicing, so the filling has time to set.

How to avoid a soggy bottom on a quiche?

If using a pie crust or shortcrust, blind-bake it first for 10-15 minutes. Then brush with egg wash and bake for another 2 minutes. This will create a ‘filling-proof’ barrier avoiding the bottom getting soggy. Also, cook all of your veggies and meats first, before adding them to the filling, otherwise they will release water during baking, making the crust soggy.

What is the ratio of eggs to milk in a quiche?

The best ratio of eggs to milk is 3 or 4 eggs for every cup of milk, cream or half-and-half. For a richer, creamier quiche, you can use 3 large eggs with cream, and for a lighter version, you can use 4 eggs with milk.

Can I make quiche without a crust?

Yes, you can make a quiche without a crust. Just butter your pan well before adding in the egg mixture. Your crustless quiche will be very similar to a frittata and even lighter and healthier.

How do I know when my quiche is done baking?

Your quiche is done baking when the center looks just slightly wobbly when you gently shake the pan. The quiche will continue to cook from the residual heat, so do not cook until completely firm. Otherwise it will become rubbery. Check with a knife inserted an inch from the center. It should come out clean or have just a bit of moisture. This usually takes around 45 minutes, depending on your oven.

Can I make my quiche ahead of time?

Yes, you can make your quiche ahead of time. You can prepare the quiche in the pan, refrigerate it overnight and bake it the next day. Just add 10-15 extra minutes to the baking time. Or, bake it completely and reheat it when serving. Fully baked quiches can be easily reheated in the oven at 300°F (150°C) for about 15-20 minutes.

Is heavy cream or milk better for quiche?

The minimum for a good quiche is whole milk. So don’t ever use skim milk, or your quiche might turn out too watery. Heavy cream gives it a richer, denser, creamier texture, but some people might find it too heavy. The best option would be to use a combination of milk and heavy cream, or just half-and-half.

Other recipes you might like

1. Healthy Ham and Mushroom Frittata Recipe (So good!)
2. What to Put on a Charcuterie Board (Tips and Tricks)
3. Ham Hock Minestrone Soup (Healthy and Hearty)
4. Mom’s Creamy Potato Salad Recipe – Rich and Savory
5. Easy Fresh Blackberry Cobbler Recipe (Old-Fashioned)
6. Grilled Mediterranean Vegetable Skewers Recipe

QUICK AND HEALTHY BREAKFAST QUICHE RECIPE WITH SPINACH

This Quick and Healthy Breakfast Quiche Recipe with Spinach is loaded with wholesome veggies and perfect for a delicious breakfast, an elegant brunch, or a satisfying lunch or dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine French, Mediterranean

Servings 4 -6 people

Calories 350 kcal

Ingredients

  

• 1 big onion (sliced)
• 4-5 big mushrooms (sliced)
• 3-4 big broccoli florets (fresh or frozen)
• 1-2 cups spinach
• 150 gr smoked bacon
• 1 pastry sheet
• 4 eggs
• 1 cup (200 ml) milk
• 2 TB (30 gr) butter
• 30 gr parmesan cheese
• 1-2 garlic cloves
• ⅛ tsp salt (adjust to taste)
• ⅛ tsp pepper
• pinch of nutmeg (optional)

Instructions

 

• Preheat oven to 350°F (180°C).
• Gently wipe the mushrooms with a wet sponge, then slice. Use the stems too. Peel and slice the onion. Peel and grate the garlic. Cut the bacon into approx. 1/3 inch / 1 cm pieces.
• If using fresh broccoli, cut the florets into smaller pieces first, then blanch them until a bit al dente 2-4 min. for smaller florets, and 4-5 min. for medium ones. If using frozen broccoli, cook 2 min. less than package directions, as they will be finished in the oven, and then cut into smaller florets.
• Drain the broccoli in a colander and rinse with cold water to stop the cooking. If using frozen broccoli, try to squeeze out as much water as possible, without destroying the florets. Just gently squeeze them between your palms.
• Melt the butter in a pan on medium-high heat. Add the bacon and cook until nice and a bit crispy. Then, remove it to a small bowl. Add the onions, and sauté until softened. Add the garlic and the mushrooms, and cook until they start to soften, but still hold their shape. Don't cook too much, or they will start to release water. Add the spinach and cook for a few seconds, until it wilts down a bit.
• In a medium-sized bowl, prepare the egg filling. Whisk together the eggs, milk (cream if using), salt, pepper and nutmeg (optional). Then add the grated Parmesan cheese.
• Place the pastry sheet in a 9-inch (25 cm) tart pan with detachable bottom, going all the way up the sides of the pan. Then pass a rolling pin over the pan, removing the excess pastry. Poke the pastry on the bottom and sides with a fork.
• Transfer the mushroom mixture and bacon, into the tart pan, making sure everything is evenly spread out all over. Arrange the spinach evenly; the colors should be evenly distributed, so the quiche will look pretty once baked. Then, nicely arrange and spread out the broccoli florets on top. Slowly pour egg mixture covering the veggies. Arrange some mushroom slices on top for visual appeal.
• Bake at 350°F (180°C) for 45-55 minutes (but check at 30 min.). The quiche is ready when it has a darker golden brown color on top, but the middle is just slightly jiggly when you shake it.
• Remove from the oven and let cool for 10-15 minutes in the pan, so the egg filling has time to set, then place on a wire rack and let cool completely.
• Serve on its own or with a salad or some protein on the side. Either way, this quiche is absolutely delicious and impressive. Enjoy!

Notes

- You can replace the puff pastry shell with a homemade or a store-bought pie shell. Just blind bake your pie shell first, using some parchment paper and pie weights, and then without, for another 10 minutes. 

- For a richer and creamier filling, you can replace 50 ml of the whole milk with heavy cream. If you want a very rich quiche, replace the milk with cream or half-and-half entirely.

- You can use any veggies you have on hand, but for a pretty looking quiche just sprinkle some greens around, to create that contrast with the overall golden color of the custard. - The most popular veggies are green peas, leeks, bell pepper (red peppers look great because of their red color), green beans, zucchini, green onions, cherry tomatoes, sundried tomatoes, kale, Brussels sprouts or even leftover roasted veggies. 

- Some of the cheeses that go well with this quiche due to their flavors are sharp Cheddar cheese, Gruyère cheese, Feta and goat cheese (for a saltier bite), Swiss cheese, and Parmesan, of course. Fontina, Mozzarella, and Monterey Jack are also great and melt beautifully.

- If you like a bit of heat, you can add a touch of hot sauce or cayenne pepper to the egg filling.

- Do not cover your quiche while baking. You want that nice, golden color on top. If, however, you feel the edges are getting darker too quickly, cover with aluminum foil for the last 10-15 minutes of baking. This is not usually necessary, however.

Keyword breakfast quiche, healthy breakfast quiche, light lunch

This Healthy Breakfast Quiche has it all – it’s simple, it has that wow factor and it’s incredibly delicious. And best of all, you can whip it up and enjoy that French café vibe at home without ever changing out of your pajamas.

And if this quiche makes its way into your kitchen (and I really hope it does!), drop a comment below. I’d love to know what you created in your own kitchen!