Description
This classic Spinach Quiche features a flaky deep-dish pie crust filled with a creamy custard of eggs, heavy cream, and Gruyère cheese, balanced perfectly with sautéed shallots and nutrient-rich spinach. Baked to golden perfection, this savory quiche is ideal for brunch, lunch, or a light dinner and can be served hot or warm. It’s easy to make ahead for convenience and also freezer-friendly for busy days.
Ingredients
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 prepare crust: Preheat the oven to 400°F and position the rack in the middle. Thaw the frozen pie crust until soft enough to prick, about 10 minutes. Prick all over with a fork and bake until fully cooked and lightly golden, 10–15 minutes. If the crust puffs up, gently prick it to deflate. If cracks appear, patch with a butter-flour paste and briefly re-bake. Set aside and reduce oven temperature to 325°F.
- Sauté shallots: Heat butter in a small skillet over medium-low heat. Cook the thinly sliced shallots until soft and translucent, approximately 8 minutes, avoiding browning. Remove from heat and let cool.
- Make custard mixture: In a medium bowl, whisk together the eggs, heavy cream, ground nutmeg, salt, and cayenne pepper until smooth and combined.
- Assemble quiche: Place the pre-baked pie crust on a baking sheet. Evenly spread the cooled sautéed shallots over the crust bottom, then sprinkle shredded Gruyère cheese on top. Distribute the defrosted and thoroughly drained spinach evenly over the cheese, breaking up clumps gently. Pour the egg and cream custard evenly over the filling.
- Bake quiche: Bake in the oven at 325°F for 50 to 55 minutes until the custard is set and the top is lightly golden. The center should be firm but slightly jiggly. Let stand a few minutes before serving. Serve hot or warm.
- Tip for defrosting spinach: Quickly defrost frozen spinach in a fine mesh strainer under hot running water. Then squeeze out all moisture by gathering spinach into a ball and pressing repeatedly until completely dry to prevent a watery quiche.
- Fix crust cracks: Mix 1½ tablespoons flour with 1 tablespoon softened butter to form a smooth paste. Use fingers to patch cracks in the crust before pre-baking. Bake briefly to set the patch.
- Make-ahead instructions: This quiche can be prepared a day ahead and refrigerated. To reheat, cover with aluminum foil and bake at 300°F for 35–45 minutes until warmed through.
- Freezer instructions: Once cooked and cooled, the quiche can be frozen for up to 3 months. Thaw in the refrigerator about 24 hours before reheating at 300°F, covered with foil, until hot in the center.
Notes
- Ensure spinach is completely dry before adding; excess moisture leads to a soggy quiche.
- Crust cracks can be repaired easily with a flour and butter paste before baking.
- Use Gruyère cheese for its nutty, creamy flavor which complements spinach perfectly.
- For a sharper flavor, substitute half the Gruyère with a good-quality sharp white cheddar.
- Allow quiche to cool slightly before slicing for cleaner cuts.
- This quiche can be served at room temperature, making it perfect for picnics or buffets.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
