spinach-sheet-pan-quiche Recipes

spinach sheet pan quiche

I know we all associate December with cookies, cocktails, yule logs and latkes, but what about the smaller, enduring festivities that often go overlooked, namely workplace and other potluck luncheons? Because my “coworkers” are basically a laptop and occasionally these wild things, my current participation level is limited, but I know that usually what happens is that it’s rather easy to bring cookies and cakes but as nobody wants to drag a roast on the subway and then heat it up in the breakroom microwave, main dishes are harder to nail down.


all the green things

I am here to help. I found myself wracking my brain a few weeks ago for something to make for my husband’s work potluck — and unfortunately, heh, as someone recognized him early in his tenure there as my husband, I cannot get away with sending him in with a box of Dunkin Donuts, drat — and ended up making two of these galettes. They fit the bill of being something that’s delicious cold or at room temperature, but they are a bit of work. Five minutes after sending him off, I realize the perfect solution was here the whole time.

how your friends know you love themdough, balled
in case you wanted to see this made by a "pro"parbaked

This spinach quiche gives me the feels for a multitude of reasons. It’s one of the first recipes I ever found and quickly made part of my repertoire. I remember being a wee baby cook and not knowing filo from puffed pastry or how soft one needed to get cream cheese before it would blend smoothly — hint: basically mush, and softer than room temperature butter — and stressing over using 1/3 cup of half-and-half because I’d grown up in the fat-phobic 90s (Snackwell’s, holla).

ready to bake
spinach sheet pan quiche

But this quiche endures as a staple because it has such greatness going on: it’s so loaded with spinach, it’s a far from the quaveringly rich-with-eggs-and-cream standard while not depriving you of either. (Phew.) It uses really basic ingredients — frozen spinach! eggs! cream cheese! — and requires no sautéing of onions or any precooking of the filling; the hardest task is wringing the extra moisture from the spinach. It has an abundance of flavor and tastes way less austere than its forest green visage would suggest and it’s good cold, warm or at room temperature and keeps well in the fridge for days. I’ve made it with and without the crust and both ways are excellent, and finally, I’ve realized recently, it scales really well into a quarter-sheet (9×13-inch) pan so that it can easily feed 12 in medium-size portions or 16 as a side, ensuring that everyone there can check “Ate vegetables today” off their lists before tucking into all the cookies, cakes and fizzy.

spinach sheet pan quiche

Previously

One year ago: Parsley Pecorino Biscuits
Two years ago: Cranberry Pie with Thick Pecan Crumble
Three years ago: Sweet Potato Cake with Marshmallow Frosting
Four years ago: Cauliflower-Feta Fritters with Pomegranate
Five years ago: Dijon-Braised Brussels Sprouts
Six years ago: Apple Latkes
Seven years ago: Cappucino Fudge Cheesecake
Eight years ago: Chocolate Toffee Cookies, Winter Fruit Salad, Mustard-Roasted Potatoes and Walnut Tartlets
Nine years ago: Chile-Garlic Egg Noodles and Tiramisu Cake
Ten! years ago: Tomato and Sausage Risotto, Sundried Tomato-Stuffed Mushrooms

And for the other side of the world:
Six Months Ago: Cucumber Yogurt Raita Salad
1.5 Years Ago: Pasta Salad with Roasted Tomatoes
2.5 Years Ago: Carrot Salad with Tahini and Crisped Chickpeas
3.5 Years Ago: Two Classic Sangrias and Lobster and Potato Salad
4.5 Years Ago: Tzatziki Potato Salad

Spinach Sheet Pan Quiche


I use frozen chopped spinach. I have in the past used 1 pound of fresh grown-up spinach for each 10-ounce package frozen which, once stemmed and wilted in a pan, works out to about the same volume.

I use the below recipe for quiche/tart doughs from time to time. It’s a bit less flaky and more sturdy (but still light and buttery) than my go-to pie dough, using a higher proportion of butter and much less water. With this extra butter, however, it becomes much more difficult to manage, even for someone who ostensibly has mastered doughs. It gets very hard in the fridge but you’ll not want to wait for it to soften to begin rolling it out because it becomes mushy much faster than flaky pie doughs. I usually regret — as you can see in the photos — the hassle of rolling it out (even more problematic in my insanely hot kitchen with the counter 12 inches from a searing steam heat pipe) and remind myself to just press the crust in next time, as I suggest below. On the plus side, because this dough is less about the big croissant-like flakes, the food processor works just fine here.

After that hard sell, yes, I fully understand if you’d prefer to use a storebought dough. You’re going to want to use 1.5 of those pre-rolled rounds and cut, paste and patch is as necessary.

No, parbaking the crust isn’t crucial, but it does make for a crisp and un-soggy base, and so if you’re going through the trouble of this buttery, delicious homemade dough, I vote for taking this extra step.

Forgive me, I didn’t note baking times last time I made this without the crust but it should be more or less the same. Be sure to oil or butter your baking pan.

I’ve talked about how this quiche works for parties. For home use, making a pan of this at the beginning of the week means we can have it for dinner for a few days with soup, salad, roasted vegetables or as a side to, say, grilled sausages.


    Crust
  • 1 2/3 cups (215 grams) all-purpose flour
  • 3/4 teaspoon kosher salt
  • 12 tablespoons (170 grams) cold unsalted butter, diced
  • 3 tablespoons (45 grams) very cold water
  • Filling
  • Nonstick spray oil, for coating pan
  • 3/4 cup (176 grams, 6 ounces, or 3/4 of an 8-ounce brick) cream cheese, soft at room temperature
  • 2/3 cup (155 ml) half-and-half or 1/3 cup each whole milk and heavy cream
  • 6 large eggs
  • 2 10-ounce (283-gram) packages frozen chopped spinach, thawed
  • 1 cup (115 grams or 4 ounces) grated cheddar or gruyere
  • 1/2 cup (50 grams) finely grated Parmesan
  • 1 small bundle (2 to 3 ounces or about 8 thin green onions) thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Make crust: In a food processor, blend flour and salt together. Add butter and pulse machine until butter is reduced to a fine meal, or couscous-sized bits. While running machine, drizzle in water; stop when dough has balled, a few seconds later.

Wrap dough in plastic or waxed paper and set in freezer to quick-chill until firm but not rock-hard, about 15 to 20 minutes. You can also chill it in the fridge for 2 hours or up to 1 week until needed.

Lightly coat a 9×13-inch (quarter-sheet) pan with oil. Line bottom with parchment paper.

To roll out crust (trickier, but go for it if you’re up for the challenge): Flour your counter well. Remove crust from freezer or fridge, unwrap and flour the top of it. Even if it’s very hard, begin rolling it very gently, in light motions, so it doesn’t crack too much as you stretch it out, to about a 12×16-inch rectangle. Keep flouring top and counter underneath dough as it is prone to sticking. Work as quickly as possible because this dough softens even more than regular pie dough as it warms.

Transfer dough to prepared pan. Lift overhang to let dough slack/droop into corners so you’re not stretching it a lot to shape it to the pan. Trim overhang to 1/2- to 1-inch, then fold overhang onto sides of dough, pressing all around and letting the dough extend slightly over the edge of the pan.

To press in crust (less tricky, and what I always wish I’d done): Press dough in an even layer across bottom of pan; leave it thicker as it goes up the sides; pressing all around and letting the dough extend slightly over the edge of the pan.

Both methods: Freeze shaped dough until solid, about 20 minutes. Save your scraps! You can use them to patch any holes or cracks formed when baking.

Meanwhile, heat oven to 425 degrees F. Coat a large sheet of foil lightly with spray oil. Once crust is solid, prick it all over with a fork and press foil, oiled side down, tightly against dough. Fill foiled crust to the top with pie weights, dried beans or rice (that you don’t plan to eat at any time) or even pennies. Bake for 20 minutes then gently, carefully remove foil and weights and bake for 5 more minutes, unfilled.

While crust par-bakes, make filling: Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy. Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly. Whisk in eggs, two at a time, until combined. Squeeze out spinach in handfuls, removing as much extra moisture as possible. Stir in spinach, cheddar, parmesan, scallions, salt and pepper.

When crust has finished parbaking, leave oven on. Inspect crust for cracks or holes and use reserved dough to patch them if necessary. Pour in filling just to the top of the crust. You will probably have about 3/4 cup more filling than you can fit in the crust (not an issue if going crust-less or if you didn’t parbake the crust); you can bake this off in a separate oiled dish for an excellent breakfast on toast tomorrow.

Bake quiche until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Quiche keeps in fridge for 4 to 5 days.


Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

139 comments on spinach sheet pan quiche

  1. Kate J

    Hi Deb,
    Two questions. First, do you think this will freeze well? I am just over two weeks from my due date with baby #2 and I’m imagining that this will be lovely to eat post-partum. Also, can I chill the dough in the fridge once rolled into the sheet pan? I’m not sure the sheet pan will fit into my freezer.
    Thanks!

    1. deb

      Eee! Exciting times! Yes, it freezes really well. The dough can absolutely be chilled in the fridge, however, for parbaking purposes (i.e. once it is pressed into the pan) I find it better to have it frozen. My freezer is really small, btw, and I can usually just slide this in but you know yours better than me and it’s probably quite stocked right now. ;)

      1. egercke

        Ditto to Kate J…T-minus 8 days till my due date! I’ve been working my way through your “Freezer Friendly” tagged section. I imagine this is best cooked fully, cooled, cut into squares, and wrapped into individual portions?

  2. Alex

    Any tips for wringing the extra moisture from the spinach? I see so many recipes using frozen spinach that look fantastic (like this one!), but I avoid because I hate this task. I find that half a roll of paper towels and twenty minutes later, I’m still squeezing water out! Am I doing something wrong? Taking out too much moisture?

    1. deb

      I dislike this task too! I just grab fistfuls and squeeze, so, a handful at a time. Takes a few minutes, but it’s not the end of the world (or so I tell myself). It’s not supposed to be dry — it will still dampen a paper towel around it — but wrung of “extra” moisture, as best as you can. Remember, the worse thing that will happen is that it will be a little extra watery and the quiche will take a few minutes longer to bake.

    2. Laura

      I line a mesh strainer with an old, thin (but clean) kitchen towel. Dump in the spinach, then gather the towel into a bundle and squeeze. The water is easily removed and your hands stay spinach-free. Then just rinse the towel and throw in the laundry.

    3. Barbara Berson

      Try cheesecloth. Plop the spinach into a square of it large enough to gather at the ends and squeeze out. Saves paper towel and hand-wringing.

    4. Rebecca

      I bought one of those “nut milk” bags from Amazon (its a fine nylon mesh bag) and I looooove that thing for squeezing extra liquid out of veggies. Its easy to wash and works better than fabric.

    5. amuirbruhn

      I made it tonight–delicious! And I put the frozen spinach in a colander, ran water over it to thaw, and then squeezed one handful at a time with bare (clean) hands and put it directly into the mixer. Works fine without all the paper waste!

    6. Kristin

      I grab a (clean!) lint-free kitchen towel (the kind of fabric that is smooth like linen, not “furry” like terrycloth, if that makes sense) and dump all my thawed spinach into the middle. Roll it up like a jelly roll, move over to the sink, and start twisting at both ends–kind of like what you’d do if you just had a wet towel and wanted to wring it out. It can help to fold the long rope in half to get a good twist. The more you twist, the more liquid will come out. Yes, your towel might be an alarming shade of green after you’re done, but just rinse it under the faucet and it will be good as new. I’m too lazy to buy real cheesecloth, so I’ve used this trick for years (and none of my towels have turned permanently green, I promise.)

  3. mmayphilip

    Anything I could sub for the cream cheese, one of the very few foods I really don’t like (I know, I know!)? Goat cheese, perhaps? Thanks, Deb.

    1. deb

      Goat cheese will probably work. If it’s any consolation, you won’t taste cream cheese, or I don’t. It probably better adds a creaminess and faint, faint tang/richness.

  4. I have a recipe for a cream cheese dough that is super easy to work with–I use it for savory (spinach) hand pies. Any reason to think it would not work on this level?
    PS Your Pecan Pie and Chocolate Babka–year two–still the biggest hits of all

  5. Laurie

    Oh, Yes! This fits beautifully into two other categories as well:
    1. Something delicious/filling/fairly easy to feed the family in-between holiday craziness, and,
    2. Not-too-complicated main for Christmas Day brunch at our house.
    Thanks, Deb!

    1. deb

      I haven’t done it but wouldn’t expect it to wreck it, it just might be less creamy and rich. And, given that this is a very spinach-heavy quiche and not particularly rich, it’s good to keep that in mind going in.

  6. Noelle

    I’ve been making one of your other quiche recipes (which is similar to this one) all fall! I actually just took it to a pot luck the night before Halloween and it was a hit. I also use store bought crust (I know!! Sorry!) but it is still amazingly good! And easy!

  7. Lee

    If the plan is to press the dough into the pan, is the chilling stage strictly necessary? Would it be easier to press the room-temperature dough into the pan first, then chill, then par-bake?

    1. deb

      Yes and no. I definitely considered this and it might not ruin everything but you’d already have a soft, warmish crust and it would get much warmer/more oily as you pressed it in, it’s definitely not ideal for the final texture. In a cool crust, the buttery bits stay intact and as the air expands in the oven, create flakiness. If the butter melts before it bakes, there will be little flakiness.

  8. Lauren K.

    This looks like the perfect thing to make for visiting family this weekend! If I don’t have a 9×13 lined cookie sheet, could I use a 9×13 deep-dish pan (like for lasagna) instead, knowing that the quiche will not be as deep as the pan? Or what do you suggest? Thank you!

    1. deb

      I haven’t done it, you’d really need them to be perfectly fitted, however, something I used to do but haven’t checked up on as technique in a while is to basically do everything I describe here — freezing, docking, pressing tightly with foil — but skipping the weights. I found (and this was a Dorie Greenspan technique, if you’re looking for more confidence it will work) that the weights could be skipped entirely, that the molded foil did the job well enough, i.e. not dissimilar from what you’re suggesting.

  9. Chandler

    Ha, sorry I blew your cover…but the galettes were delicious! And not the only SK recipe present at said potluck. Sheet pan quiche is genius and I’m looking forward to having an excuse to make it!

  10. susan

    About straining the liquid from the spinach: The best 6.95 I ever spent was on the Pure Joy Living Planet Nut Bag. No I am not making this up. It’s for making almond milk and the like, I guess, but I use it for frozen spinach, and fresh zucchini, and potatoes for latkes. Also where I might use cheesecloth, such as when making paneer. Just rinse it when you’re finished. And it takes up almost no space. What’s not to like?

  11. Tess Lecuyer

    If you do shredded potatoes for the crust (or leftover mashed) you can make this NG.

    My fav is to do a semi saute on the shredded potatoes and call it a hash brown crust.

  12. You are right that this is a good office potluck dish. I have seen these rectangular quiches all the time at aperitifs for various local dinners; usually they’re bought from a caterer along with gigantic square pizzas. Spinach is pretty innocuous (is there anybody who doesn’t like spinach hidden amid eggs and cheese?) but you can also do diced peppers, cubed ham, tuna…..the French throw almost anything into a quiche.

    1. deb

      I think you could, but I’m surprised you find it so rich. We always find it rather green for all that cheese in there, but it tastes like cheese so that’s all we care about. ;)

  13. Susie17

    I make a spinach cheese pie which has cream cheese, sour cream, eggs, raisins. It’s seasoned with cayenne pepper and in the spinach onion mixture, I add nutmeg, which gives it a nice life. I’ve made the pie with whole fat dairy and low fat dairy, and there was a difference: the low fat pie took much longer to bake and firm up (at least 20 minutes).

  14. Shelli

    You mention that this can be made without the crust. How would you do this? I’m on a selective diet and am trying not to eat bread or bread-like items.

    1. deb

      Butter a baking dish (lasagna pan is just fine) and bake as directed. I haven’t checked the baking time in a while and never for this size, but you can’t go wrong checking in 5 minutes sooner and then every 5 minutes after that if it needs more time.

  15. stacy

    That original spinach quiche is one of my husband’s top 3 favorite dishes. I always use a full pound of spinach and more eggs, but it always tastes delicious. I am sure he will love this too–more crust and more servings to go in the fridge for when I am not around.

  16. Morgan

    I don’t have a quarter sheet pan (though this sounds like a great practical size to have!)…could you make an even bigger batch in a full sized half sheet? Scale up by 1.5x? Thanks!

  17. Amy

    Oh my. I’d forgotten about Snackwells. I have a feeling my insides will outlive me by several centuries because of the amount of fake foods I ingested in the 90’s. Snackwells, Crystal Light, Ramen noodle packets, Slice soda (I would drink Apple Slice in a heartbeat, I do confess)…

  18. Sarah

    I’ve made the original version (using store-bought frozen pie dough, admittedly) several times and it’s always a big hit in my home!

    One tip: grate in half an onion or so! It’s fast (since I’m grating cheese anyway) and gives the quiche a mellow onion flavor without any large pieces.

    1. deb

      Anything that’s in season, but for simple-simplest, we usually just use baby arugula + olive oil + white wine or champagne vinegar + coarse salt and ground pepper, all shaken right into bowl, leaves barely coated. I also like the same with some thinly-shaved fennel and lemon juice instead of vinegar, or the same with some sliced cherry tomatoes.

        1. Brittany

          Not Deb, but most of what I make is in the salad family. I went to respond, wrote a novel, so I suppose I will just ask what veggies you struggle with so I’m not giving you stuff that you don’t really eat/have access to.

          Also, finely grated carrots in a simple, side salad really elevate it to something special, and it isn’t too much effort on your part if you have a decent microplane and aren’t cooking for too big of a crowd. I’d also suggest making sure to salt your sliced tomatoes ASAP, and let them rest a bit, and add them last. The juice that gets drawn out is great in a later salad dressing, but also a great cook’s treat, if you just want to take it like a shot. It supposedly makes the flavor better, but I’m only so-so on tomatoes.

          1. deb

            I don’t do it when I’m in a rush, but should I have good cauliflower or zucchini or cucumbers or even asparagus, it’s really lovely to shave it thin (with an adjustable-blade slicer or a wide vegetable peeler) and toss it like lettuce or with lettuce in a salad. It’s also a great use of odds and ends.

            1. Our go to is spinach/spring greens 50/50 mix, chopped cucumber and tomatoes, with thousand island dressing.

              I’d like to make more use of vegetables that are in season, but literally don’t know how – most seem like they would need to be cooked? Defeats the simple part? Deb’s suggestion of shaving it in makes sense. We’re open to all vegetables, and live in Northeastern USA.

  19. Sara

    Just this morning, I was lamenting that I always need to bake two quiche for my family and then I thought, “Hmm, I bet you I could bake it in a pan and only make one.” I’m so glad that you proved it works. Also, in the last few months, I started adding cream cheese to all cheese recipes- quiche, mac & cheese, etc. It in no way contributed to my gaining of 30 lbs, because it adds just so much goodness. Looking forward to making this recipe.

  20. Oh funny, I just made quiche for dinner tonight (2 pies), and wondered as I was making it if I could try doing it in a bigger pan. My kids don’t like the crust anyway, and I can only eat so much leftovers from their plates. Thank you for this.

  21. Shani

    hi, quiche looks delicious. are recipes no longer presented in grams? i know there is a conversion table, however i thought you usually do recipe testing by weight.

  22. Mr. Smitten Kitchen must put a lot of pressure on you Deb to come up with some extraordinary dish. After all, you cook, and many others don’t. The sheet pan quiche looks wonderful and I would indulge in several pieces if the other co-workers would let me. I do like using frozen spinach — so much easier to use in dishes such as this quiche. I’m making sure I save this recipe. Thank you!! Another great post.

    1. deb

      LOL, he puts no pressure on me at all. It was like “… we’re having a potluck but I know you are so busy with your book edits and what do you think I can make over the weekend while the kids are out?” And of course I was like “I’LL DO IT.” But he helped. And shopped. And chopped. And washed dishes.

  23. cathy case

    I’m completely challenged by the sheet pan crusts! I made the pumpkin slab pie and it was delicious but not really pretty. I will try again with this quiche. Any hints for handling this large size crust would be appreciated!

  24. Jennifer Jansen

    I always drain frozen spinach, press it in a fine mesh sieve, then wring it in an old kitchen towel. You will have to soak the towel in cold water later to remove the green!

  25. Barbara Miles

    I made your quiche for my mothers birthday dinner Sunday night. It was the first time I had made it and it will be my new go-to quiche recipe. Delicious!

  26. Michelle Leon

    Please oh please has the time not come to give measurements in metric as well? You are followed globally and it is such a nuisance to have to convert every measurement. I am reading your blog from way down south in Africa and have used your recipes on many occasions and would so love to have the measurements all ready!

    1. Another thing you can do for a crust-less quiche is to grease the dish (whatever is your preferred method…) and then throw in some cornmeal and shake it around to cover wherever the crust would be. Gives it a crunchy mouthfeel and the illusion of ‘crust’ but simple, easy and GF if your cornmeal is… I’ve done the hash brown crust successfully, too.

  27. cheril

    Oh I love this idea of the original quiche, but larger. When I use store bought crust, I like to brush the crust with dijon mustard prior to filling. It adds a little background note without over powering. It’s a tried and true recipe that everyone loves:-).

    1. anne lapointe

      I made it with a corn tortilla crust and it was very good. Just butter the pan and put down a layer of tortillas. Most quiche recipes also work well if you skip the crust and just bake them in a glass pan (You might want to drop the oven temp to 375 or so)

  28. Lauren

    I LOVED that comment about your husband’s party having several other SK dishes present. What a testimony to your great recipes, and the way you make things so darn appealing, easy to make, and delicious. Rather than pressure on Alex to bring wonderful things, it seems that you have upped the bar for the co-workers. The pressure seems to be on THEM, and it has been a win-win for all. I want to work there at holiday time.

    1. deb

      I didn’t test the baking time this time without crust, but in the past, it’s been about the same, but you can start checking it 5 minutes sooner just to be safe.

    1. Thanks for the recipe, Deb! I’m going to double this as well, for a Christmas potluck. Figuring out what I’m going to take is always my least favorite part, so thanks for doing all the heavy lifting for me!

  29. Laura Raymond

    This sounds so good. I have an egg allergy that has gotten bad enough that I have to abandon egg dishes, but back in the day, quiche was a definite family favorite. An alternative that is actually amazingly good and that I would encourage you to try is making it with goat’s milk and sheep’s milk feta instead of the cream cheese/cheddar/gruyere and half and half. I also really liked heating the milk and stirring in seasonings and the cheese, then adding the gently beaten eggs before pouring it all into the crust with the veggies — I don’t even know why, but it always came out so light and fluffy yet firm, and so good. I really miss it, and the wonder is that the goat’s milk/sheep’s milk doesn’t taste all “goaty” — just adds a little extra tangy sweetness that is very surprising. Anyway, thanks for the trip down memory lane while enjoying your gorgeous quiche!

  30. Giu

    oh my days! I made something similar last night and when I opened this today I almost jumped! how timely!!! It looked just like mine :) I will try this recipe..it surely is a lot cheesier and creamier than mine (I do a lighter version with 2 eggs + 1 espresso cup of milk) so I’m sure it will be gone in no time :) Thanks for sharing!

  31. Kirsten

    I’m not a green onion fan. I know you mentioned this doesn’t require sauteing an onion, but do you think that would be a decent substitute, albeit more work? Thanks!

    1. deb

      I haven’t tried it with roasted vegetables but it might be safer to start with a standard quiche ratio of one egg to 1/3 to 1/2 cup milk or cream and build it from there. This uses less milk and makes a firmer quiche; it also uses less to accommodate the extra moisture of the spinach.

  32. freshrecipearchive

    I love this quiche! I make your smaller version of it often! Wanted to share a suggestion for how I deal with tricky-to-transfer pastry crusts: roll it out on a length of partchment, carry it to the cooking vessel, then flip it right into the pan. Works like a charm!

  33. I will try this with the veggie phobic teddy bear I live with, maybe it will tempt him. He will eat spinach, covered with bacon grease. Your kitchen is hot, mine is almost a deep freeze this time of year, I once left bread dough on the counter to rise, it didn’t even budge, I think it even deflated, all the yeast bunched together to stay warm. So, I use the oven now to get bread to rise.

  34. Emily

    Made this for dinner last night and it was delicious! I added artichokes (10 oz package of frozen ones, thawed and chopped) with the spinach and used a puff pastry crust because I had it on hand. (For those asking about puff pastry, I just rolled it out to the size specified in the recipe, transferred it to the sheet pan, and put it in the refrigerator while I prepped the filling. I didn’t prebake the puff pastry, and it turned out perfectly.) Definitely going in the regular rotation!

  35. Sara

    I have doubled your original recipe and cooked it in the pan I usually make cheesecake in and it’s great.. It really is a wonderful recipe no matter how it is prepared. Love!

  36. I’m often cooking just for myself. Because of limited freezer space, I sometimes make half of a “9×13” recipe and bake it in an 8×8 pan. The baking time may vary, but is usually about the same. Also, I like to add fresh herbs to anything veggie. I have a wonderful recipe for spinach dip that I often bring to pot lucks. Instead of the dried dill and garlic powder called for in the recipe, I substitute fresh dill and a clove of garlic. It makes all the difference. I love to bring the dip because it is easy to make and I get such rave reviews. I even got a marriage proposal. Of course not serious, but quite flattering – cute guy. Probably will add dill to this quiche when I make it next week.

  37. DanaNC

    Eeeee…my favorite SK recipe, in sheet pan format! My favorite, go-to, ‘don’t-have-to-read-the-recipe-anymore’ recipe! Thanks for scaling up.
    For the last few years I have been using Martha Stewart’s pate brisee recipe (also from your site) w/ King Arthur white whole wheat flour as my crust for this quiche. I roll out a little, but then basically press into my Fluted Removable Bottom Tart Pan :) A little easier than regular pie dough rolling and crimping.

  38. anne lapointe

    I made this two nights ago and used corn tortillas as a curst since I was feeling lazy. It came out really well and I’ll definitely make it again.

  39. Kelly

    You lost me at frozen spinach… But then you got me back by providing the note for using fresh. I think frozen spinach is one of the most disgusting items to ever come out of the frozen food movement. I’ll be making this for holiday potluck this weekend :)

      1. Kelly

        For some reason it has a completely different texture and flavor than just cooking fresh spinach. I realize that it *shouldn’t* but to me… it does. As a kid, I thought I hated spinach because I’d only ever had it reheated from frozen. Then as I grew up I realized I do like spinach… just not when it’s frozen. It’s possible in a recipe like this I wouldn’t notice too much. But, I’ve got a big pot of fresh spinach wilting down as we speak and I won’t have to deal with excess liquid from frozen spinach so it seems like 6 of one hassle half dozen of another ;)

  40. Deb–I’ve never left a comment even though I’ve been reading your blog for years. But I wanted to let you know that I was feeling kinda down yesterday and at some point I decided to read your most recent post. After I read it, I felt much better and I wanted to thank you for that. I think you’re a fantastic writer and you make me laugh. Thanks for lifting my spirits. ….And I’ve made many of your recipes and those have never failed me. Thanks for that too.

  41. Cat

    How deep is your baking sheet? I’d like to make this for brunch this weekend, but my baking sheet is only 1 cm deep. Will that make the quiche too thin? Thank you.

  42. Kate

    I dry sautee thawed spinach in a cast iron pan to evaporate a good amount of the water – no oil or butter, just medium-low heat and the occasional stir. It gets out a lot more moisture than just squeezing, and I can do something else in the meantime.

  43. Niko

    I just made it, my house smells wonderful and it tastes like heaven! Not too eggy. (wish I liked them, but no matter how much I try, it doesn’t work out) I used homemade pie crust and it held up well. Accidentally used 8 oz of cream cheese, no complaints though. Used a thinly shaved white onion, as I already had it, and added garlic. The crustless extra is delicious too. Thank you for this, it came at the perfect time. I’m hosting Jan. bookclub, and it’s a big group, but one vegetarian who seems to get forgotten about at some meetings. This, with soup and buttery, hot, crusty bread is going to be in high rotation at my house.
    Your recipes never let me down. I love your posts, but your post from 11/10 was so well stated, thank you.

  44. wordygirlct

    I can tell this is delicious, and plan to make it, but I must admit that the opening photo looks exactly like the quiche we were served in my college cafeteria . . . sheet pan and all.

  45. Megan

    Oh your children are just adorable. I was so pleased to see a recipe with butternut, what most Australians think of as a pumpkin. I always see tinned pumpkin in American recipes, my friend who lived and taught in Portland Oregon had to fib to the farmer as he wouldn’t sell her pumpkins for human consumption. The quiche looks great all golden and risen up. Seasonal Greetings to you and yours.

  46. Linda Schneider

    Thanks so much, Deb, this was totally timely. I made it for an end-of-season potluck & it was perfect. Good at room temp, easy to eat and everyone liked it. Definitely a keeper.

  47. Mori

    Just made this for dinner! The whole of the filling actually fit great in the pre-baked crust. I ended up making it in my toaster oven (which can take a 1/4 sheet pan perfectly) so didn’t have to heat up the whole house.

    I ended up using skim milk and a cheddar/mozz/jack cheese mix we keep on hand for quesadillas, so the only thing I had to get specifically was the spinach and cream cheese – and I suspect that cooked/chopped spinach is going to start living in my freezer! (Relatively) Quick, very simple, and delicious – and it’ll make a good week’s worth of breakfasts or lunches for me.

    I rolled out the crust (as opposed to pressing it in) and didn’t have any trouble with it at all. Once the crust was to-size, I draped it over my pin and used that to lift it up so I could place it in the pan. Had no trouble at all with sticking or cracking.

  48. This looks so yummy. I’m so excited about this spinach recipe ! I’m putting it on my calendar. I get all the instructions on how to make this healthy recipe, but what I don’t get is how you can take the photos without anyone throwing a “Stop it! You must be a pretty quick photographer !!
    Looking forward to your next recipe………… :)

  49. Made this in a slightly larger pan (so no outside edges), and my kids (5 and 3 yo) thought it was pizza. Pretty sure if it was a traditional quiche wedge they would’ve resisted. My oldest said he wanted to eat all the quiche! Happy to have something they’ll eat and makes good leftovers. Thanks!

  50. LJ

    Would a spreadable goat cheese work, rather than cream cheese?

    Also: OMG. Snackwells. WTH were we thinking back then? I think about the ingredient list and it was always filled with chemically sounding things. *shudders*

  51. Rachel

    Hi Deb, this sounds right up my 16 month old’s alley, but she is semi-lactose intolerant. That is, she can have some dairy, but cannot overdo it. I already know I’d make it with lactose-free whole milk, but do you have any other suggestions for reducing (but not eliminating) the dairy content without messing with the consistency of the end product?

  52. Leah King

    Deb, my Texas garden is bursting with spinach. Can I use fresh? if so, how best to incorporate into filling? sauté it first?

    1. deb

      Remove the big stems, wilt it down and wring it out well. Then you’re good to go. I found the last time I made this with fresh spinach — a while ago — that each 10-ounce box/bag frozen is equivalent to about 1 pound fresh with stems.

      1. Leah King

        I shall do it! And I have multiplying onions multiplying like crazy! not to mention tomatoes ripening! We may have a frost midweek, so it’s fried green tomatoes then. The cabbage and broccoli will survive the frost. I wish for everyone a garden.

  53. Eve

    I made this last week for a friend who just had surgery. He said it was delicious!! I used store bought pie crust – it needed 3 to fill my large sheet pan.

  54. Sarah M.

    I just made this! I made it with gruyere cheese and store bought pie crust. I don’t have a quarter sheet pan (I’m not too kitchen savvy), so I used a 9×13 pyrex baking dish. I found I needed both of the round pie crusts to cover the bottom and go most of the way up the sides of the dish (I don’t own a rolling pin either! -_-;;;). I also didn’t have parchment paper. . .

    But it turned out perfectly anyway! I really love the way this quiche tastes- lots of spinach and green onion make it so much more yummy. It’s just me, so I’m looking forward to eating this for lunch and/or breakfast this week.