If you’ve been searching for that one quiche to master and share with everyone you love, look no further. This Perfect Cauliflower & Spinach Quiche Recipe is exactly what your brunch table has been missing. It combines tender cauliflower, vibrant spinach, and creamy Swiss cheese nestled in a crisp crust, delivering a hearty yet elegant dish. Every bite bursts with layers of flavor and texture that feel both comforting and delightfully fresh—making it a true crowd-pleaser whether for breakfast, lunch, or a light dinner.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this recipe shine. Each one plays a key role in balancing the creamy, savory custard with the fresh veggies and flaky crust for an irresistible dish.
- 1 9-inch pie crust: Choose store-bought for convenience or homemade for that extra touch of love and flakiness.
- 1 tablespoon olive oil: Adds richness and helps soften the vegetables with a subtle fruity note.
- 1/2 head cauliflower, cut into small florets: Provides a tender, slightly nutty base that melds beautifully with the other ingredients.
- 2 cups fresh spinach, roughly chopped: Brings vibrant color and a fresh, earthy taste that balances out the richness.
- 1/2 cup yellow onion, diced: Adds a sweet and aromatic depth when sautéed until just soft.
- 3 large eggs: The foundation of the quiche custard, binding everything with creamy texture and protein.
- 1 cup whole milk: Keeps the custard smooth and tender while contributing to the richness.
- 1/2 cup heavy cream: Amplifies creaminess and gives that luxurious mouthfeel we all crave in a quiche.
- 1 cup shredded Swiss or Gruyère cheese: Offers a nutty, melty punch that lifts the whole dish to another level.
- 1/4 teaspoon ground nutmeg: A subtle warming spice that perfectly complements the creamy filling.
- Salt and pepper to taste: Essential for seasoning each bite to perfection.
How to Make Perfect Cauliflower & Spinach Quiche Recipe
Step 1: Preheat and Prepare the Crust
Start by heating your oven to 375°F (190°C). If you’re using a store-bought pie crust, place it in your 9-inch pie dish and pre-bake it following package directions. This step ensures that your crust stays crisp and doesn’t get soggy once you add the creamy filling.
Step 2: Sauté the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cauliflower florets and cook them until they’re tender and lightly browned, about 8 to 10 minutes. Then, toss in the diced onion and cook for another 3 minutes until translucent. Finally, stir in the chopped spinach and cook until it’s just wilted. Remove this vibrant vegetable medley from the heat and allow it to cool slightly so it doesn’t cook the eggs later on.
Step 3: Whisk the Custard
In a large bowl, vigorously whisk together the eggs, whole milk, heavy cream, shredded cheese, ground nutmeg, salt, and pepper. This combination is the magic custard that will bind all your flavors together with a luscious, silky texture in every bite.
Step 4: Combine and Fill
Gently fold the sautéed cauliflower, spinach, and onion mixture into the custard. Pour this heavenly concoction into your pre-baked pie crust, smoothing out the top so it bakes evenly.
Step 5: Bake to Perfection
Place your filled quiche on the middle oven rack and bake for 35 to 40 minutes. You’ll know it’s ready when the center is set and the top has a light golden hue. After baking, allow your quiche to cool for 10 minutes; this rest time lets the flavors mingle and makes slicing so much easier.
How to Serve Perfect Cauliflower & Spinach Quiche Recipe
Garnishes
Sprinkle a little fresh chopped parsley or chives on top for a pop of color and fresh herbal brightness. If you’re feeling indulgent, a light drizzle of crème fraîche or a dollop of sour cream adds a tangy richness that pairs beautifully with the creamy filling.
Side Dishes
This quiche shines wonderfully alongside a crisp green salad tossed in a simple vinaigrette, or perhaps some roasted cherry tomatoes for a burst of summer sweetness. Fresh fruit like melon slices or a mixed berry salad can also complement the savory flavors with juicy contrast.
Creative Ways to Present
Serve slices of the Perfect Cauliflower & Spinach Quiche Recipe on rustic wooden boards for a cozy brunch vibe, or plate it elegantly with microgreens for a dinner party. You can also cut the quiche into mini tartlets for easy, crowd-pleasing appetizers at gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, wrap any leftover quiche tightly in plastic wrap or foil and place it in the refrigerator. It keeps beautifully for up to 3 days, making it perfect for planned meals or quick snacks.
Freezing
The Perfect Cauliflower & Spinach Quiche Recipe also freezes well. Wrap whole or individual slices tightly and store in an airtight container or freezer bag for up to 2 months. Just be sure to thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, pop slices into a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through and the crust regains its crispness. Microwaving works in a pinch but may leave the crust a bit softer.
FAQs
Can I use a gluten-free crust for this quiche?
Absolutely! Using a gluten-free pie crust works just as well and keeps this recipe accessible for those with gluten sensitivities without sacrificing any flavor.
Is it possible to make this quiche dairy-free?
Yes, you can substitute the milk and heavy cream with plant-based alternatives like almond milk and coconut cream, and pick a dairy-free cheese substitute to suit your tastes.
Can I add other vegetables to the quiche?
Definitely. Feel free to experiment by adding mushrooms, bell peppers, or even zucchini to the sauté mix to customize your quiche.
How do I know when the quiche is fully baked?
The quiche is done when the center is set and does not jiggle when you gently shake the pan, and when the top has that beautiful light golden color.
Can this quiche be served cold?
Yes! Many people enjoy the Perfect Cauliflower & Spinach Quiche Recipe cold or at room temperature, which makes it an excellent option for picnics or packed lunches.
Final Thoughts
This Perfect Cauliflower & Spinach Quiche Recipe is one of those dishes that effortlessly blends comfort with elegance, making it a true staple for any home cook’s repertoire. Whether you’re hosting friends, feeding your family, or just treating yourself, this quiche promises satisfaction in every bite. Give it a try—you might just find your new favorite go-to recipe for every season.
Print
Perfect Cauliflower & Spinach Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Perfect Cauliflower & Spinach Quiche is a delicious and hearty breakfast or brunch option that combines tender sautéed cauliflower and fresh spinach with creamy eggs and cheese in a flaky pie crust. Baked to golden perfection, it’s a satisfying vegetarian dish that can be served warm or cold for a versatile meal.
Ingredients
Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetables
- 1 tablespoon olive oil
- 1/2 head cauliflower (cut into small florets)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup yellow onion (diced)
Custard Mixture
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded Swiss or Gruyère cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Crust: Preheat the oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and pre-bake it according to the package instructions to ensure a crisp base.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the cauliflower florets and cook until they are lightly browned and tender, about 8–10 minutes. Add the diced onion and cook for an additional 3 minutes. Stir in the chopped spinach and cook just until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
- Prepare the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, shredded cheese, ground nutmeg, salt, and pepper until smooth and well combined.
- Combine Ingredients: Fold the sautéed vegetables into the custard mixture. Stir gently to evenly distribute.
- Assemble Quiche: Pour the vegetable and custard filling into the pre-baked pie crust. Smooth the top with a spatula to ensure an even surface.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35–40 minutes, until the custard is set in the center and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving. Enjoy warm, at room temperature, or cold as desired.
Notes
- You can substitute whole milk with a dairy-free alternative and use a gluten-free pie crust to accommodate dietary restrictions.
- For extra flavor, roast the cauliflower before sautéing.
- This quiche is delicious served cold or at room temperature, making it a great make-ahead meal.
