Description
This classic Spinach Quiche is a savory, creamy dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky deep-dish pie crust filled with tender spinach, sautéed shallots, and melted Gruyère cheese, all enveloped in a rich custard made from eggs and heavy cream. Nutmeg and cayenne add subtle warmth and depth to this comforting dish. Easy to make ahead, freeze, and reheat, it’s an elegant yet simple meal everyone will love.
Ingredients
Scale
Crust
- 1 9-inch deep dish frozen pie crust
Filling
- 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
- Preheat and Bake Crust: Preheat oven to 400°F and position rack in the middle. Thaw pie crust until soft enough to prick with a fork. Prick bottom and sides every inch. Bake crust for 10 to 15 minutes until lightly golden and cooked through, pricking any puffed areas to deflate. Remove and reduce oven temperature to 325°F.
- Sauté Shallots: Melt butter in a small skillet over medium-low heat. Cook shallots gently for about 8 minutes until soft and translucent, avoiding browning. Remove from heat and let cool.
- Prepare Custard Mixture: In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and cayenne pepper until fully combined.
- Assemble Quiche: Place baked pie crust on a baking sheet for easy handling. Spread sautéed shallots evenly on the crust bottom. Sprinkle the shredded Gruyère cheese over the shallots. Distribute the drained spinach evenly over the cheese, breaking up any clumps. Pour the egg and cream mixture over the filling carefully.
- Bake Quiche: Bake at 325°F for 50 to 55 minutes until the custard sets and the top is lightly golden. Remove from oven and let cool slightly before serving warm or hot.
- Defrosting Spinach: Defrost frozen spinach quickly by running hot water over it in a fine mesh strainer. Squeeze thoroughly to remove all excess water to prevent a watery quiche.
- Fixing Crust Cracks: If the crust cracks during baking, mix 1½ tablespoons flour with 1 tablespoon softened butter to make a paste. Use your fingers to patch cracks, then bake for another minute to set the repair.
- Make-Ahead Tips: Quiche can be made up to a day ahead and refrigerated. To reheat, cover with foil and bake at 300°F for 35 to 45 minutes until heated through.
- Freezing Instructions: Cooked quiche freezes well for up to 3 months. Thaw in refrigerator for 24 hours before reheating covered with foil at 300°F until hot in the center.
Notes
- Ensure the spinach is thoroughly drained to avoid excess moisture and a soggy quiche.
- Do not brown the shallots; cook them gently to retain sweetness and softness.
- Prick any puffed areas of the crust during pre-baking to prevent bubbles.
- If crust cracks, fix with butter-flour paste and briefly bake to seal.
- This quiche can be served hot or warm, making it versatile for different occasions.
- Make-ahead and freezer-friendly options provide convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Keywords: spinach quiche, quiche recipe, Gruyère quiche, spinach and cheese quiche, brunch recipes, savory pie, breakfast quiche
