This easy brie spinach quiche recipe is great for breakfast, lunch or dinner. It is a perfect option to serve guests because it’s something a bit special that not everyone makes for themselves. The best part (other than that it’s ridiculously delicious – c’mon, brie…) is that it only takes ten minutes of prep work before it’s in the oven. The flaky no-roll pie crust is the secret time saving trick…
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When our daughter was born two years ago, several lovely friends and family members brought us food once we were settled back at home with our new tiny human. As much as I wanted to cook up a bunch of dinner meals ahead of time for us to have postpartum it didn’t happen. I was super appreciative for any homemade food that came our way. My husband’s cousin and wife dropped off a quiche that they made for us a couple weeks after she was born. I remember thinking it was such a thoughtful dish to bring to someone who has just had a baby. It’s delicious, heats up quickly in a microwave, easy to make vegetarian, and freezable if the family wants to save it for another time (we didn’t – it was eaten quickly).
Other recipes you might want to make (and that will disappear quickly):
- Mini peach scones with vanilla glaze (vegan)
- Meyer lemon shortbread cookies
- Gluten-free almond joy scones
- 3 minute healthy single serving banana bread
Brie and spinach quiche recipe
So when a friend of mine (hi Sara!) recently had a second baby, I decided I would pass along the quiche tradition. Brie is one of those foods that some women stay away from while they’re pregnant. Since she is no longer pregnant, and brie is delicious, I thought that would be a great choice to celebrate her postpartum-ness. It goes well with spinach, and is a bit more unique than the traditional feta spinach quiche. Which I love too, don’t get me wrong (give me all the quiches).
No-roll pie crust
This no-roll pie crust is a VERY easy pie crust recipe. One bowl, one fork, that’s all you need. Yes I had a bakery and could make a mean rolled pie crust, but with a toddler running around underfoot? I don’t always have time for that. (I really don’t think I can get away with saying ‘Ain’t nobody got time for that’ as much as I’d like to be able to).
This press-in pie crust is extremely forgiving. If it tears a bit while you’re spreading it in the pie plate it is no big deal, just patch it up. It is inexpensive to make, and much more delicious than buying a ready-made pie crust. Another bonus: you don’t need to pre-bake the crust before adding the filling.
For the brie, I use a food scale to weigh it out. I use this scale in a lot of recipes – it makes things so easy. It’s one of those tools I used when I owned my baking business that I feel is a must now in my home kitchen. Of course with the brie you can absolutely eyeball the amount you want and use that. An ounce is approximately the size of three generous slices that you would put on crackers. This is a very flexible recipe. I would try to make sure you have more volume of eggs than cheese, but you do you.
The baby spinach I bought came from a bag, prewashed, and we don’t need to cook it ahead of time. So simple.
Get out a couple of bowls, and let’s make this quiche recipe!
Easy Brie and Spinach Quiche Recipe
This brie and spinach quiche recipe is so delicious and very easy to make. It features a press-in pie crust that is the perfect flaky complement to the creamy brie.
- 1 cup unbleached all purpose flour
- 1/4 tsp sea salt
- 1/4 cup olive oil
- 1/4 cup water
- 6 eggs I use free-range
- 1 cup milk
- 2 handfuls fresh baby spinach ~1 cup packed
- 2 oz brie cut into bite-sized pieces
- 1/2 tsp sea salt
- pepper a few grinds
Stir the flour and salt together in a bowl using a fork. Pour in the olive oil and water and mix everything together. Press into a 9” pie plate on the bottom and up the sides. Put aside and make the filling.
Preheat your oven to 400F.
Crack the eggs into a bowl and use a whisk or a fork to beat them. Add the salt, pepper, and milk and mix together. Toss in the baby spinach and the brie (at this point I usually sneak some brie) and stir.
Pour the filling into the crust. It will be pretty full. If you’re steady, good for you but I’m not always, so I put a cookie sheet under the pie plate to catch any spills or overflows.
Bake on the lowest rack of the oven. This helps the crust on the bottom cook since we’re not pre-baking it. Bake for ~30 minutes or until the eggs are set and the crust looks golden.
The no roll pie crust recipe also works with whole wheat flour, or a gluten-free all-purpose flour mix like Bob's Red Mill.
The olive oil can be replaced with any kind of liquid oil that you like the flavor of, because you will taste it. Olive oil is my favorite but I also like sunflower oil and grapeseed oil.
For the milk in the filling, you can use any kind that you like to drink.
If you have a hankering to make a sweet pie, try this Easy Pumpkin Pie Recipe…it’s delicious!
Pin this recipe so you can make it later!