Name: Savory Spinach and Gruyere Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 9-inch crust Refrigerated or homemade pie crust; 5 cups Fresh baby spinach; 1.5 cups Gruyere cheese, shredded; 4 large Large eggs; 1 cup Heavy cream; 0.5 cup Whole milk; 1 large Shallot, finely minced; 1 tbsp Unsalted butter; 0.25 tsp Ground nutmeg; 0.5 tsp Kosher salt; 0.25 tsp Black pepper

"This Spinach and Gruyere Quiche features a luxuriously creamy custard base enriched with nutty, melted Gruyere cheese and tender sautéed spinach. Wrapped in a flaky, golden-brown crust, it’s an elegant centerpiece for any brunch table or a sophisticated weeknight meal."

Ingredients

Qty	Item
1 9-inch crust 1 piece	Refrigerated or homemade pie crust
5 cups 150 g	Fresh baby spinach
1.5 cups 150 g	Gruyere cheese, shredded
4 large 4 pieces	Large eggs
1 cup 240 ml	Heavy cream
0.5 cup 120 ml	Whole milk
1 large 1 piece	Shallot, finely minced
1 tbsp 14 g	Unsalted butter
0.25 tsp 1 g	Ground nutmeg
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper

How to Make Savory Spinach and Gruyere Quiche

Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan or deep-dish pie plate. Trim the edges and prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, remove the weights and paper, then bake for another 5 minutes until the bottom is dry.

In a skillet over medium heat, melt the butter and sauté the minced shallots until soft and translucent. Add the fresh spinach and cook until fully wilted. Transfer the spinach to a colander and squeeze out as much moisture as possible using a clean kitchen towel.

In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth and slightly frothy.

Layer the cooked spinach and shallots evenly over the bottom of the pre-baked crust. Sprinkle the shredded Gruyere cheese over the spinach.

Carefully pour the egg mixture over the fillings. Place the quiche on a baking sheet to catch any spills.

Bake for 30 to 35 minutes, or until the custard is set but still slightly jiggly in the very center and the top is golden brown.

Remove from the oven and let it rest for at least 10-15 minutes before slicing. This allows the custard to firm up for clean cuts.

·
The secret to a non-soggy quiche is squeezing every drop of water out of the cooked spinach.
·
Blind baking the crust is essential for a crisp, flaky bottom that stands up to the custard.
·
For an even richer flavor, use 1.5 cups of heavy cream and omit the milk entirely.
·
If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil.

Frequently Asked Questions

Can I use frozen spinach for this quiche?

Yes, you can use about 5-6 ounces of frozen chopped spinach. Thaw it completely and squeeze it very dry before adding it to the recipe.

What is a good substitute for Gruyere cheese?

Swiss cheese, Emmental, or a high-quality sharp white cheddar are excellent alternatives that melt well.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven until warmed through to maintain the crust's texture.

Can I make this quiche ahead of time?

Absolutely. You can bake it a day in advance and serve it chilled, at room temperature, or reheated.

Video Tutorials

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