Rachel Cooks

Spinach Quiche with a Cornmeal Crust

This spinach quiche will have everyone raving over its crunchy cornmeal crust – you might never go back to a regular pie crust.

This spinach quiche will have everyone raving over its crunchy cornmeal crust - you might never go back to a regular pie crust. Get the fantastic brunch or breakfast recipe on RachelCooks.com!

Brunch. It is a wonderful thing. If I had to choose one meal a day: Breakfast, lunch, or dinner, I would choose brunch.

Sleep in, brew a big pot of coffee and then eat tons of eggs, carbs, and fresh fruit. I mean, really, what could be better?

Mimosas. That would make it better. Or a pear hibiscus cocktail?

So…while I’m dreaming of that incredibly lazy day that I will never get, let’s talk about this quiche. The thing that makes this quiche so special is the slight crunch of the cornmeal crust and the flavorful swiss cheese. It really is perfect.

This spinach quiche will have everyone raving over its crunchy cornmeal crust - you might never go back to a regular pie crust. Get the fantastic brunch or breakfast recipe on RachelCooks.com!

My mom would always make a quiche really similar to this when we were having a breakfast for dinner type meal. I have such fond memories of eating this quiche. The crunchy cornmeal crust is the perfect contrast to the creamy, rich egg filling. The sharp swiss cheese gives you tons of great flavor. It’s basically a dream come true in a pie pan.

If you’re loving this cornmeal crust, make sure to check out my roasted broccoli quiche – I couldn’t resist, since I’m addicted to roasted broccoli.

Used in this recipe:

Spinach Quiche with a Cornmeal Crust

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This spinach quiche will have everyone raving over its crunchy cornmeal crust - you might never go back to a regular pie crust.


For the Crust

  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water

For the Filling

  • 4 eggs, beaten
  • 1 cup of milk (whole would be amazing but I used skim and it still tasted great)
  • 2 cups shredded Swiss cheese tossed with 2 tablespoons flour (I didn’t have enough Swiss so I threw in a bit of cheddar for the quiche pictured)
  • 1/2 teaspoon of salt
  • pepper to taste
  • dash of nutmeg
  • 10 ounces cooked spinach, drained very well


  1. Preheat oven to 425 degrees.
  2. Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges (mine aren’t pretty but who cares).
  3. Spread spinach over the bottom of the crust.
  4. In a separate bowl, combine beaten eggs, milk, cheese, salt, pepper, and nutmeg. Pour over spinach.
  5. Bake at 425 degrees for 15 minutes. Turn the oven down to 350 degrees and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold.

serving size: 1/8 of quiche

This spinach quiche will have everyone raving over its crunchy cornmeal crust - you might never go back to a regular pie crust. Get the fantastic brunch or breakfast recipe on RachelCooks.com!

Verdict: One of my favorite things to eat.
Husband’s take: He said he liked it, but after he left for work in the morning I saw lonely, leftover crust on his plate. He left the best part! I’m not sure if he didn’t like it or was just trying to save calories. Who knows. What I do know is that I don’t want to know. PS: I can serve this for breakfast or maybe brunch (but let’s be honest, we stopped being “brunch” people when E was born)–but I would have to add sausage or bacon or SOMETHING meaty to get away with serving this for any other meal.
Changes I would make: None.
Difficulty: Easy.

quiche with cornmeal crust recipe nutrition information

Actual nutrition may vary depending on how recipe is prepared.

This spinach quiche will have everyone raving over its crunchy cornmeal crust - you might never go back to a regular pie crust. Get the fantastic brunch or breakfast recipe on RachelCooks.com!

This spinach quiche will have everyone raving over its crunchy cornmeal crust - you might never go back to a regular pie crust. Get the fantastic brunch or breakfast recipe on RachelCooks.com!
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

60 Responses to “Spinach Quiche with a Cornmeal Crust”

  1. Katrina @ Warm Vanilla Sugar — March 21, 2012 at 6:31 am

    This is lovely! Awesome idea!

  2. Zee — March 21, 2012 at 8:04 am

    I love spinach quiches and yours look absolutely delicious and so inviting!
    Your post reminded me that I haven’t had a quiche in quiet some time.. Must make it asap!

  3. Mackenzie — March 21, 2012 at 8:27 am

    SWOON Rachel! YUM. This looks fantastic, and your pictures are amazing – as usual! Love love love this!

  4. diabeticFoodie — March 21, 2012 at 8:55 am

    I really like the idea of cornmeal in the crust.

  5. Tara @ Chip Chip Hooray — March 21, 2012 at 9:30 am

    I heart quiche!! πŸ™‚

  6. Nelly Rodriguez — March 21, 2012 at 9:34 am

    I need to make this…woah. Cornmeal crust! YUM!

  7. Cassie — March 21, 2012 at 9:44 am

    I am a brunch lover. This crust sounds dreamy for the quiche!

  8. brandi — March 21, 2012 at 10:02 am

    you are speaking my language. brunch is the best!

  9. Bev Weidner — March 21, 2012 at 10:21 am

    Brunch me!

  10. amanda @ fake ginger — March 21, 2012 at 10:35 am

    Ooooh, I love a cornmeal crust! This looks fantastic! And yes, brunch would be my choice as well!

  11. Averie @ Averie Cooks — March 21, 2012 at 11:50 am

    great looking quiche and congrats on making progress with your blog transformation into rachaelcooks!

  12. Mindi — March 21, 2012 at 12:53 pm

    This looks soooo good! Must but onto the menu for next week. Maybe for brunch! Thanks for sharing!! P.S. I LOVE your blog name!

    • Rachel — March 21st, 2012 @ 4:15 pm

      Thank you! It is great for ANY meal πŸ™‚

  13. Julie @ Table for Two — March 21, 2012 at 1:18 pm

    this looks delicious and it’s really so beautiful! i love that you used cornmeal as the crust πŸ™‚

  14. Mal @ The Chic Geek — March 21, 2012 at 1:19 pm

    Love spinach quiche! This one looks perfect

  15. Bee (Quarter Life Crisis Cuisine) — March 21, 2012 at 1:34 pm

    I LOVE spinach quiche πŸ™‚ I use crescent rolls as my crust though, since I am generally pretty bad at homemade crusts, haha.

  16. Bree — March 21, 2012 at 2:14 pm

    Looks great! I like the cornmeal crust idea too.

  17. Kathy — March 21, 2012 at 2:40 pm

    OMG that looks good! Bookmarking… now!

    • Rachel — March 21st, 2012 @ 4:14 pm

      Thank you! Let me know if you make it πŸ™‚

  18. Erin @ Dinners, Dishes, and Desserts — March 21, 2012 at 3:40 pm

    Looks perfect for brunch, or even a light dinner! The cornmeal crust sounds amazing!

  19. Kathryn — March 21, 2012 at 4:22 pm

    I’m a big quiche fan and I love the idea of that cornmeal crust – definitely the best part!

  20. nat@thesweetslife — March 21, 2012 at 4:28 pm

    your hubby’s crazy, i LOVE the idea of the cornmeal crust πŸ™‚

  21. Bonnie K — March 21, 2012 at 8:50 pm

    I haven’t had quiche in a long time. I like the idea of using cornmeal. I have plenty on hand. This weekend would be good time to have it. πŸ™‚

  22. Baker Street — March 22, 2012 at 3:33 am

    What a gorgeous looking quiche πŸ™‚

  23. Katrina @ In Katrina's Kitchen — March 22, 2012 at 9:03 am

    First of all- your blog is looking gorgeous! Woo hoo!! And next- well my family would eat this right up! I would be coming back for seconds for sure!

  24. Lori @ RecipeGirl — March 22, 2012 at 9:10 am

    I love, love love this idea! And I bet it would be pretty easy to adapt the crust to be gluten-free too (for my Mom).

    • Rachel — March 22nd, 2012 @ 8:20 pm

      For sure! I don’t really know anything about gluten-free cooking/baking but with the cornmeal already there, I imagine it wouldn’t be difficult!

  25. the wicked noodle — March 22, 2012 at 9:29 am

    WOW, looks so delish!! I love quiche, it’s such a nice treat on weekends. Leftovers are perfect to heat up on a weekday morning, too!

    • Rachel — March 22nd, 2012 @ 8:18 pm

      I love leftovers!

  26. DessertForTwo — March 22, 2012 at 9:34 am

    Oh yum! I’m a big cornmeal fan. I think I’ll try it with blue cornmeal! πŸ™‚

    • Rachel — March 22nd, 2012 @ 8:18 pm

      Oooh fun!

  27. Sommer@ASpicyPerspective — March 22, 2012 at 9:45 am

    Oh my goodness! I’d be happy to just get my hands on that crust.

  28. Jennifer | Mother Thyme — March 22, 2012 at 11:57 am

    It has been to long since I baked a quiche! This one looks amazing! I love the cornmeal crust. I think I may need to make it this weekend!

  29. Ley — March 22, 2012 at 4:51 pm

    I’m gonna make this. But there was a quiche i saw with pancetta in the crust… so i think i’m gonna add some πŸ™‚

    • Rachel — March 22nd, 2012 @ 8:18 pm

      I think that sounds like a FANTASTIC idea!

  30. Cara — March 22, 2012 at 7:08 pm

    This looks delicious – and it’s in the oven right now so we’ll soon find out! Doing breakfast for dinner tonight and serving this with some breakfast style fried potatoes and fresh fruit. πŸ™‚

    • Rachel — March 22nd, 2012 @ 8:17 pm

      Is it normal that I’m nervous?!? Haha, really hope you like it! Let me know!

      • Cara — March 22nd, 2012 @ 8:20 pm

        Just finished. πŸ™‚ Love it! Wouldn’t change a thing. Definitely the best spinach quiche I’ve ever made and so simple. Love the crust. πŸ™‚ Thanks!

        • Rachel — March 22nd, 2012 @ 9:10 pm

          Oh I am SO happy to hear that! Thank you for coming back and letting me know! πŸ™‚

  31. Julia — March 22, 2012 at 7:24 pm

    I have a HUGE love for cornmeal crusts. The texture and the flavor literally make me salivate… so with that, I will go wipe the drool off of my chin.

  32. Jamie @ Thrifty Veggie Mama — March 22, 2012 at 9:40 pm

    This looks awesome. We don’t really have brunch here either but eats lots of breakfast for dinner!

  33. Baking Serendipity — March 22, 2012 at 10:47 pm

    Brunch is my favorite meal too πŸ™‚ I love this quiche!

  34. Javelin Warrior — March 23, 2012 at 12:47 am

    This quiche is gorgeous! It’s the perfect combination of browned melty cheese and spinach – and love the use of cornmeal for the crust… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

    • Rachel — March 23rd, 2012 @ 7:41 am

      Thank you! Feel free πŸ™‚

  35. Alison — March 23, 2012 at 6:49 pm

    I love the versatility of quiche!

  36. Cut `n Clean Greens — March 31, 2012 at 12:42 pm

    We made this for breakfast, only subbed our Rainbow Chard instead of the spinach (just wilted it in the pan and then cooled it and proceeded). Wonderful! Can’t wait for lunch so we can have it again!

    You can see it on our Facebook page (with a link to your recipe) https://www.facebook.com/Cut.n.Clean.Greens

    Come LIKE us if you wish; we have lots of greens recipes and tips.


    –Your friendly farmers at Cut `n Clean Greens

    • Rachel — March 31st, 2012 @ 1:32 pm

      Sounds great!

  37. Jessica @{Chic Sugar} — June 3, 2012 at 5:14 pm

    Thanks for inspiring me to great my own version! I mentioned you on my latest post! Check it out here: http://www.chic-sugar.com/2012/06/sunday-brunch.html

    • Rachel — June 4th, 2012 @ 6:50 am

      Cool! Your quiche looks wonderful! Love the idea of a springform pan. Thanks for commenting and letting me know πŸ™‚

  38. mike — May 17, 2013 at 11:11 pm

    tried it, came out fine, I did crumble 2 rashers of bacon in the mix, along with diced sweet red pepper and some left over rye bread insides left over from a muffaletta, thank you for sharing, mike

    ps i used fresh spinach wilted in the microwave

    dunno if i shouldda fried it in oil with garlic and onion ? what do u think ?

    • Rachel Gurk — May 18th, 2013 @ 1:13 pm

      Garlic and onion are never a bad thing!

      • mike — May 19th, 2013 @ 1:27 am

        one more thing i would do next time is add a little sugar to the crust, maybe 1 T ?

        (not much spinach flavor from my fresh spinach)

        thanks again, mike

  39. mike — November 24, 2013 at 12:53 am

    well, I’m back again, forgot I made this back in May, more cornmeal crust – this time mushroom-beef-spinach quiche I think, thank you again, mike

  40. Amy johnson — April 1, 2015 at 8:38 pm

    I usually bring breakfast with me to work for my family. Is it possible to make the quiche, or just the crust, ahead of time? Or would it be too soggy and not as crunchy? No body likes a soggy crust! Thanks

    • Rachel Gurk — April 4th, 2015 @ 8:34 pm

      I love leftovers of this quiche – it won’t be exactly the same, but it’s really good still. πŸ™‚ Hope you love it!


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