Name: Spinach Quiche Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: French
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 (4 oz) finely shredded Gruyère, packed; 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

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 (4 oz) finely shredded Gruyère, packed

1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

Instructions

Step 1: Preheat the oven to 400°F and place a rack in the middle position. Thaw the pie crust for about 10 minutes until soft enough to prick with a fork. Prick the bottom and sides about an inch apart, then bake for 10 to 15 minutes until fully cooked and lightly golden. If the crust puffs up, gently prick it with a fork to release air. Set aside and reduce oven temperature to 325°F.

Step 2: Heat butter in a small skillet over medium-low heat. Cook shallots for about 8 minutes until soft and translucent, avoiding browning. Set aside to cool.

Step 3: In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper until well combined.

Step 4: Place the baked pie crust on a baking sheet. Spread shallots evenly over the bottom, then sprinkle shredded Gruyère on top. Distribute spinach evenly over the cheese, breaking up any clumps. Pour the egg and cream mixture over all.

Step 5: Bake at 325°F for 50 to 55 minutes, until the custard is set and the top is lightly golden. Serve hot or warm.

Step 6: To defrost spinach quickly, run hot water over it in a fine mesh strainer, then squeeze tightly to remove all moisture. This prevents a watery quiche.

Step 7: If the crust cracks while baking, make a paste from 1½ tablespoons flour and 1 tablespoon softened butter. Use your fingers to fill cracks, then return the crust to the oven for a minute to set the patch.

Tips & Variations

For extra flavor, add a handful of sautéed mushrooms or diced ham along with the spinach.

Swap Gruyère for Swiss or mozzarella cheese if preferred.

Make sure to drain and squeeze the spinach thoroughly to avoid excess moisture.

Use fresh spinach if available—briefly sauté and drain before using.

Storage

Store leftover quiche covered in the refrigerator for up to 1 day. To reheat, cover with aluminum foil and bake in a 300°F oven for 35 to 45 minutes until heated through. The cooked quiche can also be frozen for up to 3 months; thaw in the refrigerator for 24 hours before reheating covered as described.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Simply sauté it briefly until wilted, then drain thoroughly to remove excess moisture before adding to the quiche.

What if my pie crust cracks during baking?

Don’t worry—make a simple paste from flour and softened butter to patch the cracks, then bake the crust a little longer to set the repair. This will keep your crust intact for the filling.