Description
A rich and creamy spinach quiche with a flaky crust, savory shallots, and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 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 drained
Instructions
- Preheat oven to 400°F. Thaw the pie crust for about 10 minutes until soft enough to prick. Prick the bottom and sides with a fork and bake for 10–15 minutes until lightly golden. If it puffs, gently prick to deflate. Reduce oven temperature to 325°F and set crust aside.
- In a skillet over medium-low heat, melt butter and cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
- In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper.
- Place the baked crust on a baking sheet. Spread shallots over the crust, sprinkle with Gruyère cheese, and evenly distribute the spinach, breaking up clumps. Pour the egg mixture over the filling.
- Bake at 325°F for 50–55 minutes until the custard is set and the top is lightly golden. Serve warm or hot.
Notes
- Ensure spinach is thoroughly drained to prevent a watery quiche.
- If the crust cracks, patch with a paste of flour and butter, then bake briefly to set.
- Make ahead: refrigerate for up to 1 day and reheat at 300°F until warmed through.
- Freeze for up to 3 months; thaw in refrigerator before reheating.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 190 mg
