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Home Recipes by Type Breakfast and Brunch
VG Vegetarian

Spinach Quiche with Cornmeal Crust

4.41
/5
1 hr 5 mins
65 Comments
Jump to Recipe
By: Posted: 03/21/2012

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A crunchy cornmeal crust really elevates this spinach quiche. You may never go back to a regular pie crust.

Image of a slice of quiche on a white plate, with the rest of the quiche in the background. It is all placed on a wooden backdrop.
Table of Contents open

Brunch. It is a wonderful thing. If I had to choose one meal a day: Breakfast, lunch, or dinner, I would choose brunch. Oh, wait, I guess that wasn’t in the list. It should be.

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?

About this spinach quiche

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 crunch of the cornmeal crust and the flavorful Swiss cheese. It really is perfect.

Close up image of a slice of quiche on a white plate. Quiche has a cornmeal crust and is filled with eggs, swiss cheese, and spinach.

My mom always made 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 intimidated by making your own pie crust, have no fear, this cornmeal crust is very forgiving. It doesn’t need to be chilled. You can roll it out between two layers of plastic wrap or waxed paper. If it falls apart a bit while you’re putting it into the pan, no worries! Just piece it together.

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. 

My second favorite quiche crust, probably a bit more on the healthy side, is one made with layered sweet potatoes in this bacon and cheddar quiche with sweet potato crust. So yummy!

Overhead image of a spinach quiche in a glass pan with one slice removed. It is placed on a wooden background.

Used in this recipe

FAQs

Do you pre-bake crust for quiche?

Often the crust is pre-baked to avoid a soggy crust. It’s just not necessary with this recipe though. Hurray! The quiche is started out with the oven at a higher temperature and then the oven is turned down for the remaining time. The crust turns out perfectly crisp. The cornmeal smells so good while it’s baking!

Can I use milk instead of heavy cream in quiche?

Yes, using milk is a good way to cut down on fat and calories. I like to use whole milk but 2% works fine, too. The quiche will be still be rich and creamy.

Why is my quiche watery?

It’s probably a bit overcooked. To test if your quiche is done, insert a knife in the center. It should come out clean. The quiche may look a bit wobbly in the center but it will continue to set as it cools. Ideally, it should cool at least 10 minutes before serving.

Make Ahead Ideas

The cornmeal crust can be made up to a day ahead. Either refrigerate it as a ball in a plastic bag or roll it out, put it into the pie pan, cover and refrigerate.

Shred the cheese ahead of time, too. You can even cook the spinach ahead of time.

It will be a breeze to get this quiche in the oven!

Storage and Reheating Tips

Leftover quiche can be stored in the fridge for up to four days. It’s really great reheated in the microwave (15 second intervals) and makes a great lunch. It can also be frozen for up to three months.

Image of a spinach quiche in a glass pan with one slice removed.

More brunch-worthy recipes

You’ll find lots and lots of breakfast and brunch ideas on my site. Here’s just a sampling:

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Image of a slice of spinach quiche on a white plate.
Recipe

Get the Recipe: Spinach Quiche with Cornmeal Crust

4.41 from 10 votes
Prep Time: 15 mins
Cook Time: 40 mins
Additional Time: 10 mins
Total Time: 1 hr 5 mins
8 servings
Print Rate Recipe
A crunchy cornmeal crust really elevates this spinach quiche. You may never go back to a regular pie crust.

Ingredients

Crust

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

Filling

  • 4 large eggs, beaten
  • 1 cup milk (whole milk is best)
  • 2 cups shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • ground black pepper, to taste
  • 1 dash dash freshly grated nutmeg
  • 10 pkg. frozen spinach, drained very well, liquid pressed out

Instructions

  • Preheat oven to 425°F.
  • To make pastry, combine cornmeal, 3/4 cup flour, and 1/2 teaspoon 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 pastry out on lightly floured board or between two sheets of waxed paper. Fit loosely into a 9-inch pie pan, fluting edges.
  • Spread spinach evenly over the bottom of the crust.
  • Toss shredded cheese with 2 tablespoons flour. Evenly sprinkle cheese over spinach.
  • Combine beaten eggs, milk, 1/2 teaspoon salt, pepper, and nutmeg until well-blended (you can use the same bowl you used for the pastry). Pour over spinach and cheese.
  • Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving. Quiche can be served warm, room temperature or cold.

Notes

  • Different types of cheese can be substituted for the Swiss cheese. I actually used half cheddar the day I photographed this quiche.
  • Quiche can be refrigerated up to 4 days or frozen for 3 months.
  • For a main dish, divide quiche into 6 servings rather than 8.

Nutrition Information

Calories: 316kcal, Carbohydrates: 21g, Protein: 13g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 389mg, Potassium: 142mg, Fiber: 1g, Sugar: 2g, Vitamin A: 539IU, Vitamin C: 1mg, Calcium: 265mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Lin says

    I really dislike spinach, chard, kale, and anything similar. What can I use in place of it … i.e. some type of meat (such as sausage) and would it change the cooking time.

    Reply

    • Rachel Gurk says

      Honestly, this is a pretty basic quiche that you could add pretty much anything to! You could try asparagus or broccoli. Ham or sausage would be good too. You’ll just want to pre-cook anything that you add to the quiche.

      Reply

  3. Judy Morno says

    Made the cornbread quiche it was delicious.I only had some remake cornbread so I crumbled up it up put a little water in it so it would be moist enough to form a ball then spread out in quiche pan.It was a last minute make for Christmas morning so spinach to add so I put crumbled crisp bacon and some cheese on crust and bacon in mixture and then crispy bacon on top before I put in oven.Turned out good

    Reply

  4. Kyla yeatman says

    Hi.i am making this quiche for my ladies sunday school class. I have prepared the crust tonight to bake off in the morning. Your recipe looks great
    I hope mine will be as good as hours looks.thank you for sharing your recipe.cant wait to try the cornmeal crust.yum!!!

    Reply

  5. Michelle G says

    Just finished eating this yummy dish with the family. I had to add more water and shortening to the crust in order to make it form a ball. I also used coconut milk instead of milk and Havarti and pepper jack instead of Swiss. We also added sausage. It was a hit! Thanks

    Reply

  6. Amy johnson says

    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

    Reply

  7. mike says

    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

    Reply

  8. mike says

    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 ?

    Reply

  10. Cut `n Clean Greens says

    Rachel,
    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.

    Cheerio!

    –Your friendly farmers at Cut `n Clean Greens
    https://www.facebook.com/Cut.n.Clean.Greens

    Reply

  12. Javelin Warrior says

    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…

    Reply

  14. Jamie @ Thrifty Veggie Mama says

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

    Reply

  15. Julia says

    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.

    Reply