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Spinach Quiche Recipe

Spinach Quiche Recipe
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4.7 from 81 reviews

This Spinach & Gruyère Quiche features a buttery pie crust filled with savory sautéed shallots, tender spinach, and creamy Gruyère cheese, all enveloped in a rich and silky egg custard. Perfect for brunch, lunch, or a light dinner, this classic French-inspired quiche is both elegant and comforting.

Ingredients

Pie Crust

  • 1 (9-inch) deep dish frozen pie crust

Filling

  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 1 cup (4 oz) finely shredded Gruyère cheese, packed
  • 1 (10-ounce) package frozen chopped spinach, defrosted and wrung free of water

Custard

  • 4 large eggs
  • 1 1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Preheat and Bake Pie Crust: Preheat the oven to 400°F and position a rack in the center. Remove the pie crust from the freezer and thaw it for about 10 minutes, until just soft enough to prick. Prick the bottom and sides with a fork about an inch apart. Bake for 10 to 15 minutes, or until fully cooked and lightly golden. If the crust puffs up, gently prick it with a fork to deflate. Set the crust aside and reduce the oven temperature to 325°F.
  2. Sauté Shallots: While the crust bakes, melt butter in a small skillet over medium-low heat. Add the sliced shallots and cook, stirring occasionally, until they are soft and translucent—about 8 minutes. Be careful not to let them brown. Set aside to cool.
  3. Prepare Custard: In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper until well blended and the mixture appears smooth and pale.
  4. Assemble Quiche: Transfer the baked pie crust to a baking sheet for easy handling. Spread the cooked shallots evenly over the bottom of the crust, then sprinkle the shredded Gruyère over top. Scatter the spinach evenly, breaking up any clumps.
  5. Add Custard and Bake: Pour the egg and cream mixture gently over the filling, distributing it evenly. Place the quiche in the oven and bake at 325°F for 50 to 55 minutes, until the custard is set and the top is lightly golden.
  6. Cool and Serve: Let the quiche cool for at least 10 minutes before slicing. Serve warm or hot, as desired.

Notes

  • If your pie crust cracks after baking, seal the cracks with a little leftover Gruyère, gently pressing it into the cracks while the crust is still warm. This will help prevent any filling from leaking out and holds everything together.
  • Make sure to thoroughly wring out the spinach to avoid excess liquid in the custard, which could make the quiche watery.
  • The quiche can be made ahead and reheated in a low oven before serving for convenience.
  • Feel free to substitute Gruyère with Swiss or Emmental for a slightly different flavor profile.

Find it online: https://marthatasty.com/spinach-quiche-recipe/