This Spinach and Cod Quiche Is the Light, Savory Bake You’ll Make on Repeat

Wholesome, Flavorful, and Surprisingly Simple
This spinach and cod quiche is everything a great savory pie should be—hearty, creamy, and filled with nourishing ingredients, all wrapped in a buttery, whole wheat crust. It’s a smart way to turn frozen spinach and fish fillets into a satisfying, oven-baked meal that works just as well for dinner as it does for brunch or lunch the next day. The crust combines wheat and whole wheat flour with crushed linseed for extra texture and flavor, while the filling is made with eggs, milk, spinach, and tender chunks of cod. It’s light yet filling, and the gentle touch of nutmeg ties everything together beautifully.

The Best Part? It’s Super Adaptable
One of the joys of quiche is its flexibility, and this version is no different. You can easily substitute cod with salmon, trout, or any firm white fish. Frozen spinach keeps it convenient, but fresh works just as well—just wilt and drain it first. The crust can be made ahead, and the filling comes together in minutes. If you want to add even more depth, try folding in a bit of grated cheese or chopped herbs like dill or parsley. And because it bakes into neat, sliceable portions, it’s great for packed lunches or casual entertaining.

Serve It Hot, Warm, or Cold—It’s Always a Hit
This quiche is delicious straight out of the oven but also holds up beautifully at room temperature or chilled. Pair it with a crisp green salad, a dollop of crème fraîche, or a side of roasted vegetables for a complete, balanced meal. It’s ideal for meal prepping or batch cooking, and it freezes well too—just wrap individual slices for an easy grab-and-go meal later. Whether you’re using up pantry staples or planning a cozy Sunday brunch, this spinach and cod quiche delivers on comfort, convenience, and flavor.

Can I use fresh spinach instead of frozen? Can this quiche be made ahead? What other fish can I use?

Spinach Quiche with Cod

Here is a recipe for a fish quiche that can be made with cod, salmon, or other fish fillets.

Jump To Recipe

Can I use fresh spinach instead of frozen?
Yes, just sauté it briefly until wilted and squeeze out any excess moisture before adding it to the filling.

Can this quiche be made ahead?
Absolutely. You can bake it fully and store it in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold.

What other fish can I use?
Salmon, trout, or any firm white fish works well. Just make sure it’s boneless and cut into bite-sized pieces.