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Light and flaky spinach quiche: The iconic brunch meal, made easy

Every brunch needs a light and flaky spinach quiche. It’s the meal you can enjoy for breakfast, brunch or dinner with friends!

Header for Spinach Quiche

Whenever you’re having brunch with friends, somebody always has some form of frittata or quiche. When it’s your turn to cook for everybody, don’t disappoint them by not having a light and flaky spinach quiche on the table. The crust is buttery but light and crumbles beautifully and has a great cheese, spinach and cheese filling that reminds you of the best days of your life. You need to get the mimosas ready, because this is a real treat.

ALSO READ: Mushroom and spinach plate: Perfect for breakfast or dinner

Light and flaky spinach quiche tips

This recipe calls for blind baking, but you are welcome to use ready-made pastry. Just follow the instruction on the packet. Blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked. You can add wax paper with some uncooked rice, add whatever you like, or just prick the crust with a fork before baking. Get creative with fillings like adding bacon, mushrooms, green peppers or anything you think will compliment the flavours.

ALSO READ: Creamy chickpea and sesame hummus: Protein-packed vegan treat

Every brunch needs a light and flaky spinach quiche. It’s the meal you can enjoy for breakfast, brunch or dinner with friends!

Last updated on 2 May 2023

Light and flaky spinach quiche recipe

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Recipe by Irene Muller Course: Breakfast, Light Lunch, quiche, spnach, eggsCuisine: FrenchDifficulty: Easy


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  • For the crust
  • 2 cups 2 cake flour

  • 1 tsp 1 baking powder

  • 1 tsp 1 sugar

  • 5 g 5 cayenne pepper

  • ½ tsp ½ salt

  • 120 g 120 butter

  • For the filling
  • 1 tbsp 1 butter

  • 2 small 2 onions

  • 1 cup 1 cream

  • 4 4 eggs

  • 5 g 5 cayenne pepper

  • 1 cup 1 cheddar cheese, grated

  • 6 6 spring onions

  • ½ tsp ½ salt

  • 2 cups 2 cooked spinach, well-drained 


  • For the crust
  • Sift the dry ingredients except for the sugar.  
  • Rub the butter in the dry ingredients until it resembles to be very crumbly. Finally add the sugar.  Don’t worry about it being too crumbly, it will come together when pressing down in an ovenproof dish +- 20 x 20 or 27 x 27 (was my choice). 
  • Place in the fridge for 15 to 20 minutes. The smaller size will make it a thicker quiche.
  • Blind bake in oven 180 degrees until slightly brown at 180°C – 356°F.
  • Remove from the oven and set aside.
  • For the filling
  • Preheat Oven to 175°C.
  • Fry the opinions lightly in the butter on medium heat.  Set aside.
  • Mix the eggs, cream, salt and cayenne pepper well.
  • In the prebaked pie dish, spread the opinions on the base, add the cheddar cheese.
  • Spread the spinach evenly and add the egg mixture.
  • Sprinkle a little Cayenne Pepper on top.
  • Place pie dish in oven pan (in case of the spill) and bake for 30 to 45 minutes.
  • Let it cool.

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