Go Back
Easy spinach brie quiche with slice cut

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.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices



  • 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


  1. 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.

  2. Preheat your oven to 400F.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

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.