If you’re searching for a dish that’s equally delightful at brunch, lunch, or a cozy dinner, look no further than this Spinach Quiche. Brimming with subtle layers of flavor—mellow Gruyère, tender shallots, creamy custard, and the satisfying earthiness of spinach—all cocooned in a golden, flaky crust, this quiche is pure comfort and elegance in every slice. Whether you’re making it for a weekend treat or impressing guests at your next get-together, Spinach Quiche always delivers a crowd-pleasing blend of taste, texture, and color.

Ingredients You’ll Need

The magic of this Spinach Quiche comes from using just a handful of well-chosen ingredients, each bringing their own personality to the plate. Let’s take a look at everything you’ll need, plus a few handy tips for making them shine.

Frozen 9-inch deep dish pie crust: Keeps things simple and saves time, while giving you a beautifully buttery, flakey base—remember to use deep dish to hold all the delicious filling.
Butter: Just a tablespoon slowly sweats the shallots, lending buttery richness to your filling.
Shallots: Thinly sliced, they provide a sweet, mellow undertone that balances the creaminess of the quiche.
Large eggs: The backbone of your custard; use fresh eggs for the very best structure and flavor.
Heavy cream: Gives the custard its silky-smooth, luxurious texture—don’t substitute with milk if you want that true restaurant-level richness.
Ground nutmeg: Just a pinch brightens and warms the flavor, making each bite more savory and fragrant.
Salt: Essential for bringing every ingredient to life; don’t skimp!
Cayenne pepper: Adds a gentle, unexpected lift without making the quiche spicy.
Gruyère cheese: Melts beautifully into creamy pockets throughout, offering a signature nuttiness that pairs perfectly with spinach.
Frozen chopped spinach: Easy and convenient; just make sure to defrost and wring out all excess water to avoid a soggy filling.

How to Make Spinach Quiche

Step 1: Prepare the Crust

Start by preheating your oven to 400°F and placing a rack in the middle position. Take the frozen pie crust out and let it sit for about 10 minutes, just until it softens enough so you can prick it with a fork. Use your fork to poke holes all over the bottom and sides–this little trick stops the crust from ballooning up. Bake the crust for 10 to 15 minutes until it’s beautifully golden and cooked all the way through. If you see any puffy spots during baking, simply give them another gentle prick. A few cracks? Not a problem—you can patch them with any extra dough or even a thin smear of softened butter. Lower the oven temperature to 325°F and set the crust aside while you prep the filling.

Step 2: Sauté the Shallots

While the crust is baking, melt the tablespoon of butter in a small skillet over medium-low heat. Add your sliced shallots, stirring now and then, and slowly cook them until they’re soft and translucent—usually about 8 minutes. You don’t want any browning here; gentle heat creates the sweetest, most mellow flavor. Once they’re ready, set them aside to cool for a few minutes.

Step 3: Whisk the Custard

In a mixing bowl, crack in your eggs, pour in the heavy cream, and add the nutmeg, salt, and cayenne pepper. Grab a whisk and beat everything together until completely smooth. You’re aiming for a custard that’s light and uniform, with all those lovely seasonings evenly distributed. This mixture is what gives the Spinach Quiche its luxurious, creamy texture.

Step 4: Assemble the Quiche

Place your baked pie crust on a baking sheet (it makes moving things in and out of the oven so much easier). Evenly spread the sautéed shallots over the bottom of the crust, then shower the shredded Gruyère right on top. Scatter the spinach across the cheese, breaking up any clumps for even coverage. Finally, slowly pour your egg and cream custard over all the fillings, letting it seep into every nook and cranny.

Step 5: Bake to Perfection

Transfer your filled quiche (on its baking sheet) into the oven set to 325°F. Bake for 50 to 55 minutes, until the custard looks just set and the top is lightly golden. It should give a little jiggle in the center but not be liquid. Let it cool for about 10 minutes before serving; this makes slicing so much easier and helps the flavors meld wonderfully.

How to Serve Spinach Quiche

Garnishes

A little finishing touch can turn your Spinach Quiche from homey to restaurant-worthy. Try a sprinkle of extra Gruyère, some freshly chopped parsley, or even a few chive blossoms for color. A quick drizzle of good olive oil or a light dusting of cracked black pepper makes every slice pop on the plate.

Side Dishes

Spinach Quiche is immensely versatile and pairs with just about anything. For brunch, serve it alongside crisp mixed greens tossed in lemony vinaigrette, roasted potatoes, or a bright fruit salad. At dinner, try pairing it with simple tomato soup or grilled asparagus for a satisfying, elegant meal.

Creative Ways to Present

If you’re serving a crowd, cut the quiche into small squares or wedges and offer them on a platter with toothpicks for a gorgeous appetizer. Or, bake your filling in mini tart shells or muffin tins for adorable, individual Spinach Quiches that work perfectly at parties or luncheons.

Make Ahead and Storage

Storing Leftovers

Let any leftover Spinach Quiche cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, it’ll stay fresh and delicious for up to three days—perfect for make-ahead lunches or snacks.

Freezing

This quiche freezes surprisingly well! After baking and cooling completely, either wrap the whole quiche or individual slices tightly in foil and freezer-safe bags. Label and date, then store in the freezer for up to two months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Spinach Quiche in the oven at 325°F for about 15-20 minutes, until warmed through. This keeps the crust crisp and the filling luscious. Microwave reheating works in a pinch, but the crust may lose a bit of its crunch.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Sauté fresh spinach leaves (about 10 ounces) in a skillet until wilted, then squeeze out as much liquid as possible before using in the quiche. This helps prevent a watery filling and makes sure all that vibrant flavor shines through.

What’s the best cheese substitute if I don’t have Gruyère?

Swiss cheese is the closest swap for Gruyère if you want the same irresistible melt and nutty richness. Other good options include Emmental, Comté, or a blend of cheddar and mozzarella for a unique twist.

Can I make Spinach Quiche ahead for brunch?

Yes! You can fully bake the quiche a day in advance and refrigerate it. Just bring it to room temperature or warm gently in the oven before serving—it’s just as delicious the next day and actually slices even nicer.

Is it possible to make this quiche gluten-free?

Definitely. Simply use a store-bought or homemade gluten-free pie crust. The filling is naturally gluten-free, so substitution only involves the crust. You’ll hardly notice the difference!

How do I know when the quiche is done baking?

The center should look set with just the slightest jiggle, and the surface will be lightly golden. A knife or toothpick inserted about an inch from the edge should come out clean, but the very center can still be a hint creamy since it finishes setting as it cools.

Final Thoughts

Give this Spinach Quiche a spot on your table, and you might just find it becomes a new favorite—a dish for celebrations, lazy weekends, or whenever you crave something both comforting and elegant. I hope you love every creamy, savory mouthful as much as I do!