Spinach & Gruyère Quiche

Quiche 10

Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who’s an incredible hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. This quiche is her “go-to” brunch dish. The recipe has been in her family for years, though she admits for all she knows, “it could be Betty Crocker’s.” I had it at her house a while back and absolutely loved it.


I think what makes it so good is combination of heavy cream and Gruyère, which of course makes it insanely rich. There’s also a good bit of spinach, which balances out all that richness and — dare I say — makes it just a little bit good for you.

Quiche 4

It’s basically a no-fuss recipe. You get to cheat and use a store bought crust (just be sure to put the whole thing in a pretty pie pan before you serve it so it’s not quite so obvious) and the spinach comes frozen right out of a box.

Quiche 1

To make it, start by pre-baking your crust. You want it fully cooked and lightly golden before you add the filling, otherwise it will end up soggy.

Quiche 2

Next, prepare the filling: gently cook your shallots in butter, grate the Gruyère and squeeze as much water as humanly possible out of the spinach. For the custard, whisk together the eggs, heavy cream and seasonings.

Quiche 5

Finally, layer the fillings over the crust, pour the custard over top, and bake. Be sure your oven isn’t too hot; quiches are always cooked gently at 325 degrees to prevent the eggs from scrambling.

Quiche 7

The result is a delicately flavored, silky-smooth custard that simply melts in your mouth.

Spinach quiche 4

For company, you’d serve this for brunch or lunch but it also makes a delicious and easy weeknight dinner. Enjoy…and a big thanks to Trish for sharing her family recipe.

Spinach & Gruyère Quiche

Print Recipe
Servings: 4-6
Total Time: 1 Hour 30 Minutes


  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 4 large eggs
  • 1-1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Gruyère
  • 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water


  1. Preheat oven to 400 degrees. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked and lightly golden, between 10-15 minutes depending on the brand. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Set aside and turn oven down to 325 degrees.
  2. Heat butter in a small saute pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
  3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
  4. Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top. Scatter spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top.
  5. Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.
  6. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
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  • Fritz

    a potato ricer is the best thing for getting all the moisture out of spinach. It’s also great for getting the excess moisture out of shredded potatoes destined for latkes.

  • Marnie

    Hi Jenn, Just finished cooking 2 quiches. The recipe doubled perfectly! I’ve made spinach quiche before, but your recipe was a little different. PERFECTION!!!! Light, fluffy, delish!!!
    Thank you very much!!!!

  • LindaR

    I was very disappointed with this recipe! Usually, a quiche is the easiest thing to make. I chose this recipe because I was hoping for something outstanding but this was a disaster. First off, I have never precooked the crust – this sounded like a good idea but the egg mixture leaked through the bottom and caused the crust to stick to the bottom of the pan. Because I used a quiche pan with removable bottom, the mixture leaked out of the pan. Presentation-wise, it didn’t look so great.
    It was tasty though and I will make it again but will not precook the crust and instead of slicing the shallots, I will chop them as the “stringy” texture of sliced shallots was not appealing.

    • Jenn

      Hi Linda, I’m so sorry you had trouble with the crust. Precooking the crust is really the only way to get a crisp crust. If it cracks, you can make a thick paste of butter and flour and patch it before filling it. Hope that helps!

  • Nightleaf789

    I made this yesterday as a part of our Christmas dinner! It was absolutely wonderful. I used half and half instead of heavy cream, and it turned out fine. I also used a combination of Swiss and cheddar! Thanks for the recipe!!!

  • Monie

    OMG!! This quiche was delicious; flavorful and creamy. I have been searching for the perfect recipe for a while. Gruyere Cheese was $18 and some change at my local grocery store, so I substituted Swiss Cheese instead. I also added a minced garlic clove, a hand full of turkey sausage (that I cooked first), and sun dried tomatoes on the top. This was the perfect meal paired with a salad of field greens. Thanks you so much for sharing this recipe.

  • Mindy

    Simple to make and absolutely delicious! Made for a light Sunday evening supper along with a mixed greens salad. Chose to make my own crust, which took it up a notch, but using a frozen crust would still make a great dish. This is going in the permanent recipe file. I wouldn’t change a thing!!!!

  • Alena

    What part(s) can you make the day before or can you make it a day before and serve? Should it be refrigerated and then warmed, if so how should it be warmed?

    • Jenn

      Hi Alena, You make the entire thing a day or two ahead of time and then just reheat it in a 300 degree when you’re ready to serve. It should take 20-25 minutes but keep an eye on it. If the crust looks like it’s getting too brown, cover it with foil. Hope you enjoy it!

  • Hi!

    Thanks for posting this recipe!

    If I was to substitute the heavy cream for, say, evaporated milk, how much of it would I need to retain the 4-6 serving size?

    • Jenn

      Hi Lawrence, I’m sorry, I would not recommend substituting evaporated milk but the same amount of half-and-half would work.

  • Laura

    Is it possible to make this as a crustless quiche?

    • Jenn

      Hi Laura, Yes absolutely.

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