Spinach and Gruyère Quiche Recipe

Introduction

This spinach quiche is a delightful blend of fresh baby spinach, creamy Gruyere cheese, and a rich egg custard in a flaky pastry crust. Perfect for brunch, lunch, or a light dinner, it offers a comforting and elegant dish that’s surprisingly easy to prepare.

Ingredients

• Dough for single-crust pie (9 inches)
• 1 large shallot, chopped
• 1 tablespoon butter
• 8 cups fresh baby spinach
• 1 cup shredded Gruyere cheese
• 4 large eggs
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Step 1: Preheat the oven to 450°F. Line a deep-dish 9-inch pie plate with the dough for the single-crust pie. Trim and flute the edges to shape. Line the unpricked dough with a double layer of heavy-duty foil and fill it with pie weights, dried beans, or uncooked rice.
2. Step 2: Blind bake the crust by baking it for five minutes. Remove the foil and weights carefully, then bake the crust for an additional five minutes. Remove from the oven and place the pie plate on a wire rack. Reduce the oven temperature to 350°F.
3. Step 3: In a skillet, melt butter over medium heat. Add the chopped shallot and sauté until tender. Stir in the baby spinach and cook until wilted. Remove the skillet from the heat and set aside.
4. Step 4: Sprinkle the shredded Gruyere cheese evenly over the pre-baked pie crust. Spread the cooked spinach and shallot mixture on top of the cheese.
5. Step 5: In a bowl, beat the eggs thoroughly until uniformly yellow. Add the heavy whipping cream, salt, and pepper, mixing well to combine.
6. Step 6: Carefully pour the egg and cream mixture over the spinach and cheese in the pie crust.
7. Step 7: Bake the quiche at 350°F for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let the quiche stand for 10 minutes before slicing and serving.

Tips & Variations

• For a lighter version, substitute half the heavy cream with whole milk or half-and-half.
• Add sautéed mushrooms or caramelized onions for extra flavor and texture.
• Use a mix of Gruyere and sharp cheddar for a different cheese profile.
• To avoid a soggy crust, make sure to blind bake the pastry thoroughly before filling.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven until warmed through. Quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and thoroughly drain the frozen spinach to remove excess moisture before cooking to prevent a soggy quiche.

How do I know when the quiche is fully cooked?

The quiche is done when the top is set and a knife inserted in the center comes out clean. The custard should be firm but still slightly wobbly in the middle as it will continue to set as it cools.

Spinach and Gruyère Quiche Recipe

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4.8 from 82 reviews

A classic and savory Spinach Quiche featuring a flaky single-crust pastry filled with sautéed shallots, fresh baby spinach, Gruyere cheese, and a rich custard of eggs and heavy cream. Perfect for brunch, lunch, or a light dinner, this quiche is baked to golden perfection and served warm.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry

• Dough for single-crust pie (9 inches)

Filling

• 1 large shallot, chopped
• 1 tablespoon butter
• 8 cups fresh baby spinach
• 1 cup shredded Gruyere cheese
• 4 large eggs
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Prepare the pastry: Preheat the oven to 450°F. Line a deep-dish 9-inch pie plate with the dough, trimming and fluting the edges for a decorative finish. Line the unpricked pastry shell with a double layer of heavy-duty foil and fill with pie weights, dried beans, or uncooked rice to prevent the crust from bubbling or shrinking.
2. Blind bake the crust: Bake the crust for 5 minutes at 450°F. Remove the foil and weights, then bake for an additional 5 minutes until the crust is lightly browned. Remove the pie plate to a wire rack to cool slightly. Reduce the oven temperature to 350°F.
3. Cook the vegetables: In a skillet over medium heat, melt the butter and sauté the chopped shallot until tender and translucent. Add the fresh baby spinach and cook, stirring, until wilted. Remove the skillet from the heat and set aside.
4. Fill the pie crust: Evenly sprinkle the shredded Gruyere cheese over the baked crust. Top the cheese with the sautéed spinach and shallot mixture, spreading it out uniformly.
5. Prepare the custard and bake: In a mixing bowl, beat the eggs until uniformly yellow, then add the heavy whipping cream, salt, and pepper. Mix well to combine. Carefully pour the egg mixture over the filling in the pie crust.
6. Bake the quiche: Place the filled quiche in the oven and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Once done, remove the quiche from the oven and let it stand for 10 minutes before slicing and serving.

Notes

• Ensure to whisk the eggs thoroughly before adding cream to achieve a smooth custard.
• Using pie weights during blind baking prevents the crust from shrinking or puffing up.
• The quiche can be served warm or at room temperature.
• Substitute Gruyere with Swiss or cheddar cheese for a different flavor profile.
• Make sure to drain any excess liquid from the cooked spinach to prevent a soggy crust.

Keywords: Spinach Quiche, Quiche Recipe, Brunch Recipe, Gruyere Quiche, Spinach Pie, Savory Pie, Egg Custard Quiche