Spinach and Cheese Quiche. Traditionally quiche is usually made with lots of cheese, heavy cream, and eggs.  It also has a pastry dough as crust. So it is normally a very calorie-dense dish.

Below is a recipe that shows you how to have a healthier version quiche as it slashes off the heavy cream, uses low fat milk and replacing the crust with wholemeal bread.

You can serve this Spinach and Cheese quiche with roasted potatoes, mixed salad with balsamic vinegar or tomato soup as sides, either for breakfast or lunch.

This is an easy to make dish, fun to cook together with the children as part of their learning playtime experience.



Prep time 10 mins

Cook time 30 mins

Serves 3


Ingredients for Spinach and Cheese Quiche

  • 50 g baby spinach, roughly chopped (broccoli would also goes well with this recipe. About 1/2 cup of florets. I have replaced mine with 1/2 cup of green peas)
  • 6 cherry tomatoes, cut into halves
  • 1 clove garlic, minced
  • 1/2 onion, chopped
  • 1 slice of wholemeal bread, chopped into pieces
  • 1 cup parmesan cheese, grated (90 g). If you like lots of cheese, otherwise reduce to half a cup
  • 1/2 cup low fat milk
  • 4 eggs
  • Pepper, to taste


Instructions to make Spinach and Cheese Quiche


  1. Prepare the ingredients.
    Ingredients for Spinach and Cheese Quiche recipe
  2. Preheat oven to 180 degrees.
  3. Grease a 6-tin muffin tray.
  4. Whisk the egg and pepper in a bowl until bubbles appear.
    To whisk the egg in bowl
  5. Add the tomatoes, spinach/broccoli/peas, onions, garlic, milk and cheese to the eggs and stir well to combine.
    Step-by-step adding each ingredient to egg and mix well in bowl for Spinach and Cheese Quiche
  6. Press in the chopped bread into the prepared muffin holes of the tray and spoon the mixture into each hole.
    Press in the chopped bread into each hole before spooning the mixture into 6-inch tray

Bake it:

  1. Put the muffin tray into the preheated oven and bake for 30 mins or until firm to touch.
    Baking the quiche in pre-heated oven until firm
  2. Cool in the pan for 5 mins before turning to the wire rack  to cool further.
    Leaving the quiche to cool in the pan

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