Baked Spinach and Herb Quiche

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A flaky pie crust encases a creamy custard infused with fresh spinach and herbs, perfect for brunch or light dinner. This French-inspired recipe (vegetarian), ready in about 70 minutes, combines phyllo dough, butter, spinach into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 sheet (9x12 inches), thawed phyllo dough
• 2 tbsp, melted butter
• 2 cups, fresh, chopped spinach
• 1/4 cup, finely chopped shallot
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup, grated gruyere cheese
• 1 tsp, chopped fresh thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Brush 1 sheet phyllo dough with 1 tbsp melted butter, then layer with 1 sheet of phyllo (brushing each layer), creating a 9-inch circle in a pie dish.
2. Step 2: Sauté 1/4 cup chopped shallot in 1 tbsp melted butter for 3 minutes until soft. Stir in 2 cups chopped spinach and cook until wilted, about 2 minutes.
3. Step 3: Whisk 3 eggs, 1/2 cup heavy cream, 1/2 cup grated gruyere, 1 tsp chopped thyme, 1/4 tsp salt, and 1/8 tsp pepper in a bowl.
4. Step 4: Spread spinach mixture evenly in the phyllo-lined pie dish. Pour egg mixture over top.
5. Step 5: Bake for 35-40 minutes until center is set and top is golden brown. Let rest 10 minutes before slicing.