Why You’ll Love Spinach Quiche Recipe
This quiche combines a buttery crust with a smooth, flavorful filling that’s both comforting and satisfying. The Gruyère adds a slightly nutty richness, while the spinach brings freshness and balance.
It’s also versatile and perfect for making ahead, whether for breakfast, brunch, lunch, or even a light dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch deep dish frozen pie crust
1 tablespoon butter
½ cup thinly sliced shallots
4 large eggs
1¼ cups heavy cream
Pinch ground nutmeg
¾ teaspoon salt
⅛ teaspoon cayenne pepper
1 cup finely shredded Gruyère cheese
1 10-ounce package frozen chopped spinach, defrosted and wrung dry
Directions
Preheat the oven to 400°F and position a rack in the middle. Remove the pie crust from the freezer and let it thaw slightly until soft enough to prick. Use a fork to prick the bottom and sides, then bake for 10 to 15 minutes until lightly golden. If the crust puffs up, gently prick it to deflate. Set aside and reduce the oven temperature to 325°F.
In a small skillet over medium-low heat, melt the butter. Add the shallots and cook gently for about 8 minutes until soft and translucent, without browning. Set aside to cool.
In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and cayenne pepper until smooth.
Place the pre-baked crust on a baking sheet. Spread the cooked shallots evenly over the bottom, then sprinkle the shredded Gruyère cheese on top. Add the spinach, breaking up any clumps to distribute it evenly. Pour the egg mixture over everything.
Bake at 325°F for 50 to 55 minutes, until the filling is set and the top is lightly golden. Let it cool slightly before serving. Serve warm or hot.
Servings and timing
This recipe makes 6 servings.
Prep time: 35 minutes
Cook time: 55 minutes
Total time: 1 hour 30 minutes
Variations
Add cooked bacon, ham, or smoked salmon for a protein boost.
Swap Gruyère with Swiss, cheddar, or feta for a different flavor profile.
Include sautéed mushrooms, leeks, or bell peppers for extra vegetables.
Use a homemade pie crust if you prefer a from-scratch option.
For a lighter version, substitute part of the cream with milk.
Storage/Reheating
Store leftover quiche in the refrigerator, covered, for up to 3 days.
To reheat, cover with foil and warm in a 300°F oven for 20 to 30 minutes, or until heated through.
You can also freeze the fully cooked quiche for up to 3 months. Thaw it in the refrigerator overnight before reheating in the oven.
FAQs
Can I use fresh spinach instead of frozen?
Yes, but you’ll need to cook it first and squeeze out all excess moisture before using.
Why is my quiche watery?
This usually happens if the spinach wasn’t fully drained. Make sure to squeeze out as much water as possible.
Can I make this quiche ahead of time?
Yes, it can be made a day in advance and reheated before serving.
How do I know when the quiche is done?
The center should be set but still slightly jiggly. It will firm up as it cools.
Can I use milk instead of heavy cream?
Yes, but the texture will be less rich and creamy.
What can I use instead of Gruyère?
Swiss cheese, cheddar, or even mozzarella can work as substitutes.
Why did my crust crack?
Cracking can happen during pre-baking. You can patch it with a simple flour and butter paste before filling.
Can I make this crustless?
Yes, simply pour the filling into a greased baking dish and bake as directed.
What should I serve with spinach quiche?
It pairs well with a fresh salad, fruit, or roasted vegetables.
Can I freeze individual slices?
Yes, slices can be wrapped and frozen individually for easy reheating later.
Conclusion
Spinach Quiche is a timeless dish that delivers a perfect blend of creamy texture and savory flavor. Whether served for brunch or a light dinner, it’s a reliable, make-ahead recipe that’s both satisfying and versatile.
