Classic Ground Turkey Spinach Quiche

If you ask me, quiche is one of those dishes that looks fancy but is actually pretty simple to make.

This hearty ground turkey and spinach quiche makes a great breakfast or brunch that’s packed with protein and greens. Seasoned turkey and fresh spinach sit in a flaky crust with melted Havarti cheese.

It’s built on a base of crispy hashbrowns and gets topped with an egg mixture spiked with paprika and garlic powder. Fresh chives and a hint of red pepper flakes help the whole thing come together.

It’s a filling dish that works for any meal of the day, perfect for feeding a hungry crowd.

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What Kind of Ground Turkey Should I Use?

For this quiche, you’ll want to pick up ground turkey from the meat section of your grocery store, and the fat percentage matters more than you might think. I’d recommend using 93/7 or 85/15 ground turkey rather than the ultra-lean 99/1 variety, since a little fat helps keep the meat moist and flavorful as it bakes in the quiche. If you can only find the really lean stuff, that’s okay – just make sure you don’t overcook it when you’re browning it in the pan, or it might end up a bit dry. Ground turkey is usually sold in 1-pound packages, so you’ll have some left over for another meal or you can easily double this recipe.

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Options for Substitutions

This quiche is easy to customize based on what you have in your kitchen:

• Ground turkey: Ground chicken, ground beef, or Italian sausage all work great here. You could also use crumbled bacon or leave out the meat entirely for a vegetarian version.
• Havarti cheese: Any good melting cheese will do the trick – try cheddar, gruyere, Swiss, or mozzarella. You can also mix a couple of cheeses together for more flavor.
• Spinach: Fresh or frozen spinach both work fine. If using frozen, make sure to thaw it completely and squeeze out all the excess water before adding it to the quiche. Kale or Swiss chard are also solid alternatives.
• Hashbrowns: Fresh shredded potatoes work just as well, or you can skip them altogether if you want a lighter quiche. Some people like adding diced bell peppers or mushrooms instead.
• Milk: Heavy cream makes the quiche richer, while half-and-half is a nice middle ground. Non-dairy milk like almond or oat milk works too if you need a dairy-free option.
• Pie crusts: Store-bought is convenient, but homemade crust works great if you have the time. You can also make this crustless if you’re watching carbs – just grease your pan really well.

Watch Out for These Mistakes While Baking

The biggest mistake when making these mini quiches is not pre-cooking the turkey completely, which can leave you with undercooked meat and a watery filling – make sure the turkey is fully browned and any liquid has evaporated before mixing it with the other ingredients.

Another common error is overfilling the pie crusts, which causes the egg mixture to spill over and make a mess in your muffin tin, so stick to that ¾ full guideline and you’ll get perfectly shaped quiches every time.

Don’t skip the 5-minute pre-bake for the crusts, as this step prevents them from getting soggy once you add the wet filling, and if you want extra insurance against sogginess, brush the crusts with a beaten egg white before that initial bake.

Finally, let the quiches cool in the pan for about 5 minutes before removing them – trying to take them out too soon will cause them to fall apart or stick to the tin.

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What to Serve With Ground Turkey Spinach Quiche?

This quiche is pretty filling on its own, but I love serving it with a simple side salad dressed with a light vinaigrette to balance out the richness of the eggs and cheese. A fruit salad with berries, melon, and grapes is another great option, especially if you’re serving this for brunch. For a heartier meal, roasted vegetables like asparagus, bell peppers, or cherry tomatoes work really well alongside the quiche. You could also keep things easy with some buttered toast or a basket of warm croissants for a more relaxed weekend breakfast vibe.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It’s great for breakfast meal prep throughout the week!

Freeze: You can freeze this quiche whole or in individual slices for up to 3 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to slice it first so I can grab just one piece whenever I need a quick breakfast or lunch.

Reheat: Warm up slices in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 15-20 minutes until heated through. The oven method keeps the crust crispier, but the microwave works great when you’re in a hurry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 80-90 g
• Fat: 120-135 g
• Carbohydrates: 130-150 g

Ingredients

For the filling:

• 0.75 lb ground turkey
• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for sautéing)
• 4 eggs
• 0.33 cup milk
• 0.75 cup havarti cheese (shredded for even melting)
• 2 cups spinach (stems removed and roughly chopped)
• 0.5 cup hashbrowns
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.25 tsp paprika
• 1 pinch red pepper flakes
• 0.5 tsp garlic powder

For the base and garnish:

• 2 pie crusts (I always use Pillsbury Refrigerated crusts for best flaky texture)
• 2 tbsp chives

Step 1: Prepare Mise en Place and Preheat

• 2 cups spinach
• 0.75 cup havarti cheese
• 2 tbsp chives

Remove stems from spinach and roughly chop it, then set aside.

Shred the havarti cheese and chop the chives.

Preheat your oven to 350°F so it’s ready when you need it.

Having everything prepped and the oven warming while you cook the turkey ensures a smooth workflow without waiting around.

Step 2: Brown Turkey and Build the Filling Base

• 0.75 lb ground turkey
• 1.5 tbsp olive oil
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.25 tsp paprika
• 2 cups spinach
• 0.5 cup hashbrowns

Heat the olive oil in a large skillet over medium-high heat.

Add the ground turkey, breaking it into small pieces as it cooks.

Season with salt, pepper, and paprika as it browns, which should take about 5-7 minutes until the turkey is no longer pink.

Add the chopped spinach and hash browns, stirring constantly for about 5 minutes until the spinach is wilted and the hash browns begin to soften.

Transfer the mixture to a bowl and set aside to cool slightly—this is the flavorful base of your quiche.

Step 3: Prepare the Pie Crusts

• 2 pie crusts

Unroll the two refrigerated pie crusts.

Using a large round cutter (or the rim of a cup), cut out rounds from the dough—you should get about 6-8 rounds depending on your cutter size.

Press each round gently into the cups of a standard muffin tin, allowing the edges to rise slightly above the rim.

Bake the empty crusts for 5 minutes at 350°F to set them and prevent sogginess when the filling is added.

Step 4: Create and Assemble the Egg Mixture

• 4 eggs
• 0.33 cup milk
• 1 pinch red pepper flakes
• 0.5 tsp garlic powder
• shredded cheese from Step 1
• turkey and vegetable mixture from Step 2

While the crusts bake, crack the eggs into a bowl and whisk together with the milk until well combined and slightly frothy.

Add the red pepper flakes, garlic powder, and shredded cheese, then fold in the cooled turkey and vegetable mixture from Step 2.

I like to taste a small spoonful of the mixture and adjust seasoning if needed—the salt and spices should be well-balanced since they’re distributed throughout.

Stir gently until everything is evenly incorporated.

Step 5: Fill and Bake the Quiches

• egg mixture from Step 4

Remove the par-baked crusts from the oven.

Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full—don’t overfill or the mixture may overflow as it sets.

Return the filled quiches to the 350°F oven and bake for 15-17 minutes until the centers are just set and a light golden color appears on top.

The quiches should jiggle slightly when you gently shake the tin, indicating they’re cooked through but still tender.

Step 6: Cool and Serve

• 2 tbsp chives

Remove the quiches from the oven and let them cool in the muffin tin for 2-3 minutes so they firm up enough to remove easily.

Use a small spatula to gently lift each quiche from its cup and transfer to serving plates.

Top each one with a small sprinkle of fresh chives for a bright, oniony finish that contrasts beautifully with the rich, savory filling.

Classic Ground Turkey Spinach Quiche

Delicious Classic Ground Turkey Spinach Quiche recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 12 mini quiches

Calories 2050 kcal

Ingredients

  

For the filling::

• 0.75 lb ground turkey
• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for sautéing)
• 4 eggs
• 0.33 cup milk
• 0.75 cup havarti cheese (shredded for even melting)
• 2 cups spinach (stems removed and roughly chopped)
• 0.5 cup hashbrowns
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.25 tsp paprika
• 1 pinch red pepper flakes
• 0.5 tsp garlic powder

For the base and garnish::

• 2 pie crusts (I always use Pillsbury Refrigerated crusts for best flaky texture)
• 2 tbsp chives

Instructions

 

• Remove stems from spinach and roughly chop it, then set aside. Shred the havarti cheese and chop the chives. Preheat your oven to 350°F so it's ready when you need it. Having everything prepped and the oven warming while you cook the turkey ensures a smooth workflow without waiting around.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it into small pieces as it cooks. Season with salt, pepper, and paprika as it browns, which should take about 5-7 minutes until the turkey is no longer pink. Add the chopped spinach and hash browns, stirring constantly for about 5 minutes until the spinach is wilted and the hash browns begin to soften. Transfer the mixture to a bowl and set aside to cool slightly—this is the flavorful base of your quiche.
• Unroll the two refrigerated pie crusts. Using a large round cutter (or the rim of a cup), cut out rounds from the dough—you should get about 6-8 rounds depending on your cutter size. Press each round gently into the cups of a standard muffin tin, allowing the edges to rise slightly above the rim. Bake the empty crusts for 5 minutes at 350°F to set them and prevent sogginess when the filling is added.
• While the crusts bake, crack the eggs into a bowl and whisk together with the milk until well combined and slightly frothy. Add the red pepper flakes, garlic powder, and shredded cheese, then fold in the cooled turkey and vegetable mixture from Step 2. I like to taste a small spoonful of the mixture and adjust seasoning if needed—the salt and spices should be well-balanced since they're distributed throughout. Stir gently until everything is evenly incorporated.
• Remove the par-baked crusts from the oven. Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full—don't overfill or the mixture may overflow as it sets. Return the filled quiches to the 350°F oven and bake for 15-17 minutes until the centers are just set and a light golden color appears on top. The quiches should jiggle slightly when you gently shake the tin, indicating they're cooked through but still tender.
• Remove the quiches from the oven and let them cool in the muffin tin for 2-3 minutes so they firm up enough to remove easily. Use a small spatula to gently lift each quiche from its cup and transfer to serving plates. Top each one with a small sprinkle of fresh chives for a bright, oniony finish that contrasts beautifully with the rich, savory filling.