Spinach & Gruyère Quiche

5 stars based on 70 votes

spinach-quiche-1

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.

Spinach-Quiche

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

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

Ingredients

  • 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

Instructions

  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.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 517
  • Fat: 40g
  • Saturated fat: 22g
  • Carbohydrates: 25g
  • Sugar: 2g
  • Fiber: 2g
  • Protein: 15g
  • Sodium: 626mg
  • Cholesterol: 221mg

Reviews & Comments

  • 5 stars

    I must admit, I didn’t follow the recipe because I made my own crust – SUPER EASY and way healthier. (Not like that matters much with all the cream in this!). Otherwise, I followed the instructions exactly as written and this quiche was AMAZING….a definite keeper. The only thing I’ll change will be to dice, rather than thinly slice, the shallots. Otherwise, absolutely perfect as is.

    Oh…and I made mine the day before…warmed it up gradually in the convection oven and it was fabulous.

    - Janice on June 19, 2016 Reply
  • Hi there
    I was wondering if the crust really needs to be cooked before adding the filling. I made a quiche , filled the pie crust while it was uncooked and the edges still turned out too brown. I’m just concerned about burning the crust.

    - cc on June 18, 2016 Reply
    • Hi CC, I think the baking the crust on its own really helps to keep it from being soggy once it has the filling. If the crust looks like it’s getting too brown when you’re baking with the filling, just cover it with foil. Hope you enjoy!

      - Jenn on June 18, 2016 Reply
  • 5 stars

    Made both this and the leek parmasean quiche for a fancy brunch and both were very good. I made a second batch using a lighter cream and they were just as good. The quiche froze well. Thanks for the delicious recipes.

    - Danielle on June 14, 2016 Reply
  • 5 stars

    This is a perfect quiche. I made this it yesterday and my husband came out of the office, because it smelled so good. Reheated two slices this morning at 300 for about 10 mins. Nice breakfast with some fruit. I plan to freeze the remaining slices for a couple more breakfasts. The volume of ingredients was exact, the lightly browned custard beautiful. Who could ask for more? Oh, what to do with the 2nd pie crust? Suggestion from husband….. a PECAN PIE ! So I did. Only make those once a year, but could not waste the 2nd pie crust!

    - Pamela on June 8, 2016 Reply
  • Hi Jenn – I am planning to make this for a brunch and wanted to know what brand crust you like to use. A lot of your recipes have a picture of the ingredients you use but this one doesn’t….
    Thanks!

    - Ponyo on June 6, 2016 Reply
    • Hi Ponyo, I like the Wholly Wholesome brand sold at Whole Foods. Enjoy!

      - Jenn on June 7, 2016 Reply
      • 5 stars

        Thanks! And one more question: any idea whether using fresh (i.e. not frozen) spinach will be ok? Costco has 1lb packages of triple-washed fresh organic spinach which is convenient…. I noticed your spinach strata recipe also uses frozen spinach so was wondering whether fresh might work for that one as well…..

        - Ponyo on June 8, 2016 Reply
        • Hi Ponyo, Yes, you can use fresh spinach in the quick and the strata. You would just need to cook the spinach first and squeeze out any excess water.

          - Jenn on June 8, 2016 Reply
  • 5 stars

    Super easy to make and delicious. This was loved by all. I used cheese cloth to squeeze the spinach dry. The recipe perfectly filled a 9in pie shell with no leftover. I also added extra cayenne pepper for my spicey food-loving daughter.

    - IvanHound on June 3, 2016 Reply
  • 5 stars

    Can this quiche be baked and then frozen?
    Thanks, Jen!

    It is a great recipe and my vegetarian dil loved it!
    Trying to do some “make a heads” for vacation!

    - Barb on May 31, 2016 Reply
    • Definitely- have a great vacation!

      - Jenn on June 1, 2016 Reply
  • 5 stars

    We discovered this recipe several years ago and are still in love with it. We’ve used to make quiche for family gatherings, and to share with friends when they are too busy to cook. Everyone who has has tried it has loved it. We modified it by using whole milk instead of heavy cream. We use slightly less than the suggested amount so that it doesn’t become watery. We’ve tried variations with vegetables and cheeses and these creations are always well received. Thanks so much for sharing this yummy recipe!

    - Sarika Gupta on May 30, 2016 Reply
  • Hi, how big of a pie pan do I need and can I make my own pie crust?

    - M on May 21, 2016 Reply
    • I would use a standard 9-inch pie pan and you can definitely make your own crust if you prefer!

      - Jenn on May 21, 2016 Reply
      • Thank you! How deep should it be in inches to get the same height as your quiche?

        - M on May 30, 2016 Reply
        • I think the standard 9-inch pie dish is about 1 1/4 – 1 1/2-inches deep and that should work just fine.

          - Jenn on May 30, 2016 Reply
          • Would a 1 1/8 work fine? Or would the filling be too much?

            - M on May 31, 2016
          • Hi M, that should work. If you find you have too much batter and it’s going to overflow, just stop filling the crust before you get to that point. Also, you can put a baking sheet in the oven under the quiche to catch any drips if you are concerned.

            - Jenn on June 2, 2016
  • 5 stars

    If I wanted to make this ahead of time and heat it up for Sunday breakfast what temp and time should I use to reheat?

    - Danielle on May 20, 2016 Reply
    • Hi Danielle, Reheat the quiche, covered with foil in a 300 degree oven until hot in the center.

      - Jenn on May 20, 2016 Reply
  • 5 stars

    This was an amazing dish! I made 2 since 2 pie crusts usually come in a pack. I also added ham that I diced up as the final layer before pouring in the custard. I usual like my quiches brown on top so I baked mine at 350 instead.

    - Michelle on May 18, 2016 Reply
  • 5 stars

    I’m just a novice cook. Made this for mom for Mother’s Day. My first ever quiche. She absolutely loved it!! Thanks, Jenn, for the recipe. Will definitely make this again!! :)

    - Toby on May 9, 2016 Reply
  • 5 stars

    Fantastic quiche!

    - Helen on May 5, 2016 Reply
  • I made this quiche and froze it. At what temperature and for how long to I heat it from its frozen state. (Have made it and served it same day and it is delicious!)

    - Marion on May 3, 2016 Reply
    • Hi Marion, I would actually thaw the quiche in the fridge for up to 24 hours before reheating it. Once thawed, reheat it, covered with foil in a 300 degree oven until hot in the center.

      - Jenn on May 3, 2016 Reply
  • 5 stars

    Wonderfully delicious quiche! A huge hit with my breakfast crowd. Made this the night before and reheated according to suggestions at 300, covered with foil. Turned up the heat to 350 after 20 minutes as the center was not yet warm. A frozen deep dish pie crust held all the ingredients perfectly.

    - Grace on April 6, 2016 Reply
  • In baking the quiche ahead of time and freezing, you say remove from freezer 24 hours ahead of time. Once thawed, can it be heated in the microwave or does it have to go in the oven? Haven’t tried the recipe yet but plan on making it for family reunion and oven space is always an issue. Thanks.

    - Cheri H. on April 2, 2016 Reply
    • Hi Cheri, I think it would be better re-heated in the oven. I’m concerned the crust would get soggy in the microwave (and it’s likely to be in a metal pie plate) which shouldn’t go into the microwave. Hope you enjoy!

      - Jenn on April 3, 2016 Reply
  • 5 stars

    Fantastic!!! The only thing that was different was I added ham that was left over from Easter.

    - Bo on March 30, 2016 Reply
  • Is it o.k. to make/bake this quiche the night before….keep in the refrigerator and then heat up prior to serving? If so, what should the oven temperature be and for how long to reheat…if not from a frozen state….THANKS!

    - Susan L. on March 26, 2016 Reply
    • Yes, that’s perfectly fine. Just reheat it covered with foil in a 300 degree oven until hot in the center.

      - Jenn on March 26, 2016 Reply
  • Can this quiche be made with a refrigerated dough i.e. Pillsbury, instead of the frozen dough? If so, how should the cooking time be adjusted? Thank you!

    - Deb Kenny on March 25, 2016 Reply
    • Sure, Deb. Just follow the directions on the package for blind baking. Enjoy!

      - Jenn on March 25, 2016 Reply
  • Do you have any suggestions on how I could modify this as gluten free in muffin tins for a shower?

    - Sue on March 24, 2016 Reply
    • Hi Sue, I think it could be done, but they would be pretty delicate. I’d bake them in a 325 degree oven for approximately 25 – 30 minutes or until the eggs are set.

      - Jenn on March 24, 2016 Reply
  • 5 stars

    What are the instructions for reheating the quiche in the oven?

    - Nmo on March 10, 2016 Reply
    • Hi Nmo, I would take it out of the freezer about 24 hours ahead of time and reheat it covered with foil in a 300 degree oven until hot in the center.

      - Jenn on March 10, 2016 Reply
  • 5 stars

    This was my first time making quiche and let me tell you I thought it was amazing. My husband also said it was the most flavourful quiche he has ever had. Thanks for posting consistently amazing recipes. I’m planning to make it again tomorrow!

    - Grace on March 5, 2016 Reply
  • 5 stars

    My husband and I loved this quiche. After reading the comments about too much filling I made my own crust and used a 10 inch pan and that worked out beautifully. This recipe is a keeper in my opinion.

    - Judy on March 1, 2016 Reply
  • 5 stars

    This made an awesome dinner for the family and lunch leftovers for me! I did have couple issues though: As one person said, I ended up with too much egg mixture, but I dumped the extra into a ramekin with extra spinach and cheese and cooked it up as a crustless quiche which cooked in half the time so my son and I ate it while waiting for the quiches to finish cooking. It seemed like there was too much spinach so I didn’t use it all. I wish I had cut the spinach smaller, and perhaps blanched it or something (it was a little undercooked in the end product). All in all though, it looked and tasted amazing. The only thing I would have added would be bacon ;-) And honestly… I just don’t get the cayenne pepper… is there really enough to even notice it is there or do I just have no palette? LOL

    - John on February 18, 2016 Reply
  • 5 stars

    Made this quiche for a ladies brunch I hosted on Sunday, it was a HIT! So delicious… I was a little heavy handed with the gruyere, but more gruyere never hurts anyone. Next time, I might add some bacon!

    - Maureen on February 16, 2016 Reply
  • 1 stars

    I have issues with this upon my making it. I have always used Julia Child’s recipes for quiche from the Mastering the Art of French Cooking. But I thought I’d try this recipe for something “different”. This is nothing like hers – which is classic French. Your’s has way way too much spinach and too much cheese – its nothing more than spinach and cheese pie. I had too much cream and egg mixture that would not fit into the pie shell. Heat of 325 is too low. Child’s instructions are for 375. I have never had one of hers be “scrambled eggs” as you claim with high heat. I ate 2 slices and pitched the rest in the trash! Sorry to be the bearer of bad news. Normally I don’t comment, but this recipe was so bad I thought I needed to write.

    - Helen on February 15, 2016 Reply
    • 5 stars

      I have made this recipe 5 times–always delicious and well-received by friends/family. Helen, perhaps the following constructive suggestions might help:
      1) “I had too much cream/egg mixture that would not fit into the pie shell.”
      Prior to following a new recipe, I determine the volume of pie plates/quiche pans–easily accomplished by filling them with measured quantity of water. In looking at the recipe ingredients, I can then extrapolate whether or not I have a “good match”. Once I am familiar with a recipe, I am comfortable adjusting ingredients (both liquid and dry) to accommodate my pan size. Failing this, I have ramekins on hand which would allow for a mini crustless version of this recipe.

      2) “Heat of 325 is too low”.
      That has not been the case for me. The temperature and time frame for this recipe has been consistently ideal. The custard filling has a rich, smooth texture. The quiche is beautifully browned on top. Helen, perhaps your oven temperature is slightly “off”–this can be tested and remedied easily.

      3) “…way too much spinach and too much cheese….”
      This is clearly a matter of personal preference. Heck, I add a little more of all of those wonderful ingredients! To each, his/her own!

      4) “…it’s nothing more than spinach and cheese pie.”
      Oh my. You say that like it’s a bad thing! My guests have commented on: the sweetness of the gently-sauteed shallots, the fragrant aroma and superb taste of Gruyere cheese, and the distinct taste of yummy spinach all combined in a rich custard, baked in a golden pastry……mmmm.

      Normally I don’t comment on “comments”, but this recipe is so good I thought I needed to write.

      Elaine

      - Elaine Brown on February 15, 2016 Reply
      • Very nicely handled,Elaine

        - Janice on March 24, 2016 Reply
  • 5 stars

    I’m a single dad and a terrible cook, but this dish is always a huge hit! I’ve made it at least five times. Believe me, if I can do this, so can you!!!

    I use 10oz of fresh baby spinach, which is the time-consuming part: I begin by pulling all the stems off. This keeps the spinach from being stringy. Then I quickly steam it until it shrinks, and after it cools I squeeze all the water out, just as you said. Last, I chop it on a cutting board, so that you can take a bite of the quiche without a whole leaf coming along.

    - Marshall on February 8, 2016 Reply
  • 5 stars

    Great recipe! I made this last night for dinner and was a hit. Not difficult to make and very flavorful. I actually added 1 more egg and spread the mixture across 2 pie crusts. My pie crusts weren’t the oversized kind, so it worked perfectly. I’ll definitely make this again.

    - Melissa on January 20, 2016 Reply
  • So I’m very excited to try this, but I’m terribly allergic to cayenne pepper. Do you have any idea if it will be just as tasty without, or is there a suggestion for a substitute?

    Many thanks,
    Ravyn

    - Ravyn on January 10, 2016 Reply
    • Ravyn, It’s totally fine to leave it out — it will be just as delicious.

      - Jenn on January 10, 2016 Reply
      • 5 stars

        It turned out amazing! I made a homemade crust and homemade hollandaise sauce. I also made the sweet potato biscuits with honey butter to go with it! My guy loved it!

        - Ravyn on January 25, 2016 Reply
  • 5 stars

    I love this and usually make it when we have guests so there is never any problem finishing it in a day or maybe two. It’s just me and my husband eating the one I baked yesterday, though. Is it all possible to freeze it to be eaten later in the week? Thanks!

    - Joanne on January 1, 2016 Reply
    • Yes Joanne, this quiche freezes nicely!

      - Jenn on January 1, 2016 Reply
      • Perfect! Thank you!

        - Joanne on January 2, 2016 Reply
      • Can I freeze the entire quiche? If so what is your recommendation?
        Our guest will be here in the middle of the week and I would like to have it ready to throw in the oven when they arrive.

        - Stephanie on January 9, 2016 Reply
        • You can definitely freeze it (I would bake it first). I would take it out of the freezer about 24 hours ahead of time and reheat it covered with foil in a 300 degree oven until hot in the center.

          - Jenn on January 9, 2016 Reply
  • 5 stars

    This is seriously the BEST quiche i have ever made. I used broccoli instead of spinach because my husband doesn’t eat spinach and it was amazing. I just blanched the broccoli before adding in. I will keep this in my recipe box and serve for any brunch, it is sure to impress!

    - Marla on December 31, 2015 Reply
  • 5 stars

    Absolutely delicious and foolproof. My new go-to recipe for any quiche (easy to substitute the spinach out for other things but keep the shallots, cheese, and egg/cream mixture). I have to say I find myself coming to Once Upon a Chef more and more these days for delicious and reasonable (in terms of time and effort) recipes and I’ve never been disappointed. At least four recipes are in our monthly rotation. Thank you for another winner with this quiche recipe!

    - Dana on December 25, 2015 Reply
    • So glad you enjoyed it, Dana! Would love to know what other variations you’ve tried and liked.

      - Jenn on December 26, 2015 Reply
  • sure would be helpful if the gruyere quantity was specified in ounces – instead of, or in addition to the volume…

    - stu davis on December 18, 2015 Reply
    • Hi Stu, 1 cup is the equivalent of 4 ounces of shredded cheese. Hope you enjoy!

      - Jenn on December 18, 2015 Reply
  • Can I use a home made pie crust instead of a store bought one?

    - Beverly on December 13, 2015 Reply
    • Definitely!

      - Jenn on December 14, 2015 Reply
  • 5 stars

    Best quiche I’ve ever had. Family loved it too! I put it in a gluten free crust and it was wonderful. After making a couple of times, I found I wanted more shallots and a bit more cheese so I did both and it worked out very well. I love the flexibility in this…for example: you could change out for onions, cheddar and broccoli quite easily if you so desired.

    - Lisa on December 10, 2015 Reply
  • Hi Jenn,

    Can you add mushrooms to your quiche? Also how much would you recommend?

    Thank you!

    - Joy Brand on December 9, 2015 Reply
    • Sure Joy, mushrooms would be a great addition to this. I would suggest about 1 cup, sliced, but make sure you saute them a bit first so they’re tender.

      - Jenn on December 10, 2015 Reply
  • 5 stars

    I made theis quiche for a holiday party and there wasn’t any left, people just couldn’t stop raving about it. It was really easy to make, it’s been a while since I made one, u made it simple, thanks

    - Rosie Miller on December 7, 2015 Reply
  • 5 stars

    The quiche is delicious and your instructions were perfect. I’m not a cook and just dabble in baking, but this was easy even for me — and it has brought me lots of compliments as my new go-to contribution to extended family brunches. Thanks!!

    - Beth on November 24, 2015 Reply
  • O.K. to prepare quiche nigh before serving breakfast?

    - Mary Ann on November 21, 2015 Reply
    • Yep, absolutely :)

      - Jenn on November 21, 2015 Reply
  • 5 stars

    I made this recently, it was so delicious – thanks for sharing. I’m wondering if you think the filling would work (sans crust) in a mini muffin tin as a crustless appetizer? I’d love to make it for Thanksgiving. Thanks!

    - Kate on November 10, 2015 Reply
    • Hi Kate, I do think that would work, although they’ll be pretty delicate.

      - Jenn on November 10, 2015 Reply
  • Is this one suitable to use in cup cake size, with fresh spinach?

    - Leslie on November 9, 2015 Reply
    • Sure, just cook the spinach first and squeeze out all the liquid, and reduce the cook time. Enjoy :)

      - Jenn on November 9, 2015 Reply
  • 5 stars

    Fantastic recipe!

    - Robin on November 8, 2015 Reply
  • 5 stars

    I am obsessed with this quiche! I have made it numerous times and will make it again tonight. In the past, I have added a little bacon, which was delicious as well.

    - Katie on November 3, 2015 Reply
  • 5 stars

    Thanks Jen for the lovely recipe! Love your site- it inspires me to cook:)
    I made 2 of these quiche- one with bacon added to it and they were both delish! I found the custard leaked into the pastry as I pricked too deep- would be better to use baking beans instead?

    - Ash on November 1, 2015 Reply
    • Hi Ash, Yes, that would work. Glad you’re enjoying the site :)

      - Jenn on November 2, 2015 Reply
  • My husband cannot eat broccoli because it has vitamin K.

    Can zucchini or some other vegetable be substituted?

    - anna on October 15, 2015 Reply
    • Hi Anna, Sure, just be sure to cook first and squeeze out all of the water.

      - Jenn on October 15, 2015 Reply
  • 5 stars

    Husband loved it!

    - Julie on October 8, 2015 Reply
  • Can you use fresh chopped spinach? If so what if any modifications are necessary?

    - Candy ewald on September 12, 2015 Reply
  • I live at 6300 elevation & would love to know what temp & time I should bake this dish at ?

    - Kelly on September 3, 2015 Reply
    • Hi Kelly, I don’t have any experience with high altitude baking but I don’t think a quiche will be greatly affected by altitude, like other baked goods. Sorry I can’t be more helpful!

      - Jenn on September 8, 2015 Reply
  • 5 stars

    My husband, who does NOT like quiche, loves this one. Bless you, Jenn Segal!

    - J. Smith on August 27, 2015 Reply
  • can i substitute fontina for the gruyere and if so will it change the cooking time?

    - sue on August 21, 2015 Reply
    • Hi Sue, Fontina has a milder flavor than Gruyere but it will work just fine. Cook time will be the same. Please let me know how it turns out :)

      - Jenn on August 21, 2015 Reply
      • ty. i made the quiche today and am not serving it until tomorrow. what is the best way to reheat it?
        sue

        - sue on August 21, 2015 Reply
        • Cover with foil and place in a 325 degree oven til heated through, 15-20 min.

          - Jenn on August 21, 2015 Reply
          • 5 stars

            was great with a combo of gruyere and fontina. great recipe

            - sue on August 22, 2015
  • Has anyone experimented with a phyllo dough crust for this quiche?

    - Nance on July 28, 2015 Reply
  • 5 stars

    This is the best quiche I have ever made!

    - Mary on July 20, 2015 Reply
  • 5 stars

    This was delicious! I made it on a Tuesday afternoon/evening; kept it covered and refrigerated until a luncheon on Thursday. It held up beautifully–I warmed it in the oven as per your instructions.

    A few notes:
    a) I made my own all-butter crust; works very well with the richness of this quiche. Prebaking this crust is a must.

    b) I thawed the spinach (gently) in the microwave as per instructions on the box.

    c) To drain the spinach of moisture, I wrung it out several times in an old (clean) tea towel. The tea towel cleaned up well when laundered.

    d) Swiss Gruyere cheese does not come cheap–but it’s fabulous.

    Lovely recipe. Thank you.

    - Elaine on July 17, 2015 Reply
  • Hi, this sounds wonderful and cannot wait to make it! What would you reccomend for making it without the crust? I am diabetic and my hubby makes a wonderful broccoli and cheddar crustless quiche because a crust like this will send my blood sugar through the roof. He also uses heavy cream and butters a glass dish. Do you think this would be done without the crust? Believe me, I love crusts! It’s just not worth the crazy blood sugars.

    - Sheri on June 28, 2015 Reply
    • Hi Sheri, It will work just fine without the crust — just butter the dish as your husband does. Enjoy :)

      - Jenn on June 29, 2015 Reply
  • 5 stars

    Today was the first I came across your website, and I have to say I am hooked! It’s so refreshing, positive, and you can tell your love of food comes through in every part of it. I made this quiche today and it was amazing. Easy and just like the picture showed. Thank you, thank you! I’m eying up your Drunken French Toast next.

    - Janet on June 21, 2015 Reply
  • 5 stars

    Oh my goodness! This dish is utterly magical! Magical!!! I just knew mixing HEAVY cream, butter, cheese & eggs would result in a 10 lbs egg-colored brick, but what I pulled out of the oven was light, fluffy, amazing deliciousness! The leftovers a couple hours later were even better! I did use fresh spinach as that was my whole intent in searching for spinach recipes in the first place. I just steamed a big bunch in a pan with a couple tbls of water then drained in a colander & it was good to go. My quiche needed an extra 15 minutes in the oven to get the center set but it browned up perfectly. I served with sliced tomatoes and the Strawberry Orange Salad (although, I didn’t have berries so used bananas & apples!) & strong black coffee. If I ever have to choose a last meal, this will probably be it!

    - Paula P. on June 7, 2015 Reply
  • I have a question about using fresh spinach in place of frozen. Do you have to wilt the fresh spinach to make it the same consistency as the frozen spinach? How would you handle that?

    Thanks.

    - Arlene on June 5, 2015 Reply
    • Hi Arlene, Yes, you would need to cook the spinach first and squeeze out any excess water.

      - Jenn on June 11, 2015 Reply
  • I’ve made this wonderful recipe and loved it. I made a few of these quiches this past weekend and froze them for a brunch party this coming weekend. I followed the recipe (or so I thought) and just realized I baked them at 350 instead of the recommended 325. Will they still be okay to serve or will they be spongy and dense?

    - Alli on May 27, 2015 Reply
    • Hi Alli, They won’t be quite as creamy but I think they’ll be just fine to serve :)

      - Jenn on May 28, 2015 Reply
  • Hi! I’m planning to make this for the first time and need to do it a day ahead of time (it’s a surprise for a friend). If I refrigerate it will it retain the “silky” texture it would have straight from the oven? Also, do you think some lighter substitutes, like 2% milk or 1% milk with half and half would be similar to using heavy cream? Thanks!

    - Rebecca on May 26, 2015 Reply
    • Hi Rebecca, It’s fine to make it ahead and reheat but I wouldn’t substitute the heavy cream — that’s what makes it so good :)

      - Jenn on May 28, 2015 Reply
  • Hi, I was wondering if you could exclude the shallots and add another cheese instead of Gruyere

    - Emma on May 9, 2015 Reply
    • Hi Emma, Yes and yes :)

      - Jenn on May 11, 2015 Reply
  • 5 stars

    This quiche is absolutely delicious and the recipe/directions couldn’t be more clear. The shallots and Gruyere bring extraordinary flavor. A definite repeat meal!

    - Nakita Buckner-Statler on April 26, 2015 Reply
  • 5 stars

    This quiche is a keeper. I did use Emeril’s flaky butter crust instead of store bought, and didn’t bother to layer everything in the baked crust…just mixed all in the eggs/cream mixture (it helped break up the spinach) and poured into prepared crust before baking. Delicious!! Will definitely be adding this to my arsenal of “go to” tried-and-tested recipes! Thank you!

    - Sandy on April 25, 2015 Reply
  • 5 stars

    Absolutely LOVED it! I used fresh spinach, bacon, yellow onion, and swiss in mine. I really wanted to use gruyere but, i live in a tiny town where gruyere doesn’t exist haha The only thing I wished I had done was salt the spinach a bit while wilting it in a pan before putting into the quiche. Other than that it is perfect! I pre baked the crust and it was perfect. My only problem is that I have no clue what to serve with it… my fiance calls quiche egg pie to mock it, and doesn’t care much for it… hopefully he likes this one and I can find a side he will definitely approve of before 6 tonight haha

    - MizLadyJai on April 22, 2015 Reply
    • Glad you loved it :) It goes well with soup and/or salad.

      - Jenn on April 22, 2015 Reply
      • 5 stars

        I like the quiche with the Bulgar salad, it adds so much flavor to the meal.

        - Catherine on April 26, 2015 Reply
  • 5 stars

    Just used this recipe for dinner. It was AMAZING. So rich and tasty. The tips really helped with the crust. I used fresh spinach instead and a lot of them ended up floating to the top.

    Thanks!

    - Geneva on April 16, 2015 Reply
  • Looks wonderful! Can I substitute asparagus for the spinach and still have it taste delicious? Thank you for your input, it’s for my daughters bridal brunch and I want it to be special. Deanna

    - Deanna on April 12, 2015 Reply
    • Hi Deanna, Asparagus will work; just be sure to cut the pieces very small, otherwise the quiche will be hard to cut.

      - Jenn on April 12, 2015 Reply
  • I tried this quiche for Easter Brunch– everyone loved it! It was so creamy and perfect. Usually my pie crusts brown a little too much but this was a nice golden color– this will be my favorite Quiche! I’m making this again!

    - Yolanda Gramza on April 11, 2015 Reply
  • 5 stars

    While I love vegetables, I never ate quiche before. A “spinach pie” was just not appealing to me. However, I grew up and decided for some reason that I wanted to make a quiche. I used this recipe, and I am hooked! HOOKED I tell ya. I make it just as is here, I sometimes add bacon and mushrooms, sometimes I don’t. Either way it’s always awesome. Really, I haven’t made anything from this site that wasn’t awesome, and as a foodie, I appreciate that.

    - Kayi on April 9, 2015 Reply
  • 4 stars

    Hi Jenn, thanks for such a great recipe. One question- when I prebaked the store-bought pie crust (8 minutes for 180c) the edge shrunk a bit so it wasnt as nice. Any idea how to avoid that?

    Love you website! I come here a lot to look for ideas! Thanks for sharing. –Anita

    - Anita on April 7, 2015 Reply
  • 5 stars

    I made this quiche for the first time with all the ingredients, just as described. It was fantastic, and quite possibly the best quiche I’ve ever made! My family was raving about it on Easter, and I was thrilled. I do believe the 325 degree oven is the key for a light quiche, so thank you for that tip. The only thing I did differently from the recipe was to heat up my pre-made crust with pie weights. Thank you, Jenn! I’m excited to make this again and again! :)

    - Josephine on April 6, 2015 Reply
  • Hello!
    I’m going to try this recipe for the first time on Easter. What are your recommendations for making the night before and reheating? Also, will using freshly steamed spinach be too problematic due to moisture? If not, how many ounces of fresh spinach would use suggest?

    - Marlene on April 2, 2015 Reply
    • Hi Marlene, Go right ahead and make it ahead of time. Reheat, covered with foil, in a 325 degree oven til heated through. You can use fresh spinach (you’d probably need twice as much) but you’d need to squeeze it dry just like the frozen. To be honest, I’d probably just stick with the frozen — it’s easier and your quiche will come out just as mine does. Hope you enjoy!

      - Jenn on April 2, 2015 Reply
  • Hi Jenn- I will be using the pillsbury refrigerated pie dough and my pie plates are 9.5″ x 2″ deep – will this be ok? Should I reduce the height of the dough in the pie plate since the recipe calls for 9″? Thanks! Can’t wait to make this!

    - Jules on April 1, 2015 Reply
    • Hi Jules, You could just a bit, but I wouldn’t worry about it too much — it will be fine :)

      - Jenn on April 1, 2015 Reply
  • I am making brunch for a large group and am interested to know if this recipe can be doubled and baked in a casserole dish without the crust? It looks amazing and I can’t wait to try it, but I’m afraid I would have to make 4 of the original recipe to feed everyone! Thank you!

    - Christa T on March 31, 2015 Reply
    • Hi Christa, Yes that would be fine; you might also want to check out the Spinach & Cheese Strata I just posted.

      - Jenn on April 2, 2015 Reply
  • 5 stars

    Perfect ratio of eggs/cream. I have made this several times, lately subbing 1 cup ham cubes for spinach and 1 Tbl minced green onions. Also my family prefers an equal mix of gruyere, havarti and extra old cheddar. Pre-baked crust and baking @ 325 a perfect combo. This is my go-to quiche recipe.

    - Ronalynne on March 30, 2015 Reply
  • 5 stars

    Wonderful quiche! I followed the recipe as is, except for subbing havarti cheese (cheaper) and making the pie crust myself. I’m keeping this recipe in my arsenal to wow guests at brunches.

    - Sara on March 29, 2015 Reply
  • 5 stars

    I’ve made this quiche at least 5 times by now, and each time I find it dreamy. I’ve used fresh spinach instead of frozen every time. Also, I’ve forgotten about the shallots and it’s still amazing.

    - Sara on March 26, 2015 Reply
  • 5 stars

    YUM! This quiche is delicious and I will make it over and over again. I added some chopped deli ham and used a whole wheat pie crust (it was much cheaper than the other) and worked well, tasted delicious.

    - Katie on March 25, 2015 Reply
  • 5 stars

    I had never made a quiche before but I have loved every recipe of Jenn’s that I’ve made so I thought I’d give this one a try. It was great! I made the quiche exactly like the recipe called for but did forget the cayenne pepper. My quiche still turned out great and nobody noticed it was missing anything. The leftovers were also still good – both refrigerated and frozen.

    - Rebecca P. on March 21, 2015 Reply
  • 5 stars

    One of my favorites!…and of everyone to whom I’ve served it! Perfect as is – wouldn’t change a thing. Mimosas make a lovely partners.

    - EBru on March 21, 2015 Reply
  • 5 stars

    It’s hard to go wrong with this recipe and it can be used as a base. I made it once following the recipe as is. Delicious. Tonight I had other vegetables I wanted to use up and I only had 1/4 cup of heavy cream so I used that and the rest skim milk. I added sautéed mushrooms, artichoke hearts, and tomato to the spinach and shallots as well as feta, gruyere, and Alpine cheese. It was also very good.

    - Janet on March 20, 2015 Reply
  • 5 stars

    This quiche recipe is PHENOMENAL. I have made this numerous times and it is a hit all of the time. Easy to make and quick to assemble for last minute guests.

    - Gina Witt on March 19, 2015 Reply
  • 5 stars

    No alterations needed. Recipe is perfect.

    - Niki on March 8, 2015 Reply
  • 5 stars

    I made the spinach and Gruyere cheese quiche last night. It was delicious! So creamy. I’m having it again for breakfast. Heaven on earth. I made a few adjustments: I didn’t have shallots and so I sautéed leeks. I used fresh spinach (1 lb.) purchased from the Amish market here and so you know how good the spinach was. I cleaned it and some yellow squash that I sliced. I sautéed the spinach in the leftover butter from the leeks I sautéed. I bought a package of Pet-Ritz deep dish frozen pie crusts. They come two to a package; I used both. I followed the directions until the end when I stuck a few pieces of squash in the pies and used 1/4 tsp of cayenne instead of 1/8 tsp that the recipe called for. I prepared the crusts as directed. I am so pleased with my pies. They are so creamy. I used a little extra cream to stretch the recipe to make two pies. The purchase of the cheese was a first for me. I used it in scrambled eggs and was concerned I would run out. (Softly scrambled eggs, apple sauce and buttermilk biscuits from scratch with strawberry preserves for breakfast. Yum.) Anyway, this site is aptly named. Thank you so much for the recipe. I can hardly to wait to share it with my friends.

    - Gwen on February 28, 2015 Reply
  • How many calories are in the spinach quiche?

    - Lee on February 23, 2015 Reply
    • Hi Lee, The nutritional data has been added underneath the recipe.

      - Jenn on March 5, 2015 Reply
  • Can I use fresh spinach instead of frozen?

    - Dorothy on February 21, 2015 Reply
    • Hi Dorothy, Yes, fresh baby spinach will work fine.

      - Jenn on February 23, 2015 Reply
  • can we substitute fresh spinach?

    - maggie hayes on February 18, 2015 Reply
    • Hi Maggie, Yes, fresh will work fine.

      - Jenn on February 19, 2015 Reply
  • 5 stars

    This was my 1st quiche, ever. Making or eating. I searched a lot of recipes, but chose this one even over Emeril’s (his stuff is always delicious). I followed the recipe except I added mushrooms and bacon. OMG this was great. Even my 16 yr old food critic loved it, so I know it’s good. I was afraid I wouldn’t be able to find a gruyere at a reasonable price, but Trader Joes never fails, 1 lb for $7. POW!

    - charlie on January 8, 2015 Reply
  • What would be good to serve with this wonderful quiche?

    - Denise on January 4, 2015 Reply
    • Hi Denise, I think tomato soup would be nice. You could also do a salad (a grated carrot salad would work well), sliced ham or fresh fruit.

      - Jenn on January 5, 2015 Reply
  • 5 stars

    One of my friends and I made 6 of these for a wedding shower today and it turned out wonderful! I did use the other type of cheese which is called roth grand cru alpine…it was much cheaper than the gruyere and excellent. My girlfriends asked me for the recipe. This is probably the best spinach quiche I have ever had!

    - Jan M. on December 28, 2014 Reply
  • 5 stars

    My mom has been trying out a bunch of Once Upon a Chef recipes this month! She made this quiche yesterday for Christmas (Christmas morning quiche is our tradition!). I’ve never had a quiche so light and rich at the same time. I think cooking it at the lower temperature really let the eggs stay fluffy.

    My only regret is that we only made one. It was gone in the blink of an eye.

    - Danielle H on December 26, 2014 Reply
  • 5 stars

    I have made this quiche so many times for so many people and they all love it! I was going to make for a new mom to take to her tomorrow and now realize (at 8pm on Christmas) that I have no frozen spinach. I do have fresh red peppers and mushrooms. Can I sauté those and put instead of the spinach? Thanks for any suggestions oN. Substitutions!

    - Mita on December 25, 2014 Reply
    • Hi Mita, Yes, I think other vegetables would work fine.

      - Jenn on December 26, 2014 Reply
  • If I make it 2 days before serving, do I cook it completely then refrigerate to hold. Then rewarm on day of dinner.

    - Dorothy Connor on December 21, 2014 Reply
    • Hi Dorothy, Yes that is will work. Hope you enjoy it.

      - Jenn on December 21, 2014 Reply
  • I want to make this quiche for our Christmas gathering. I got Gouda cheese instead of the right one you used . Will Gouda be OK ? Is it a melting cheese?

    - Sue on December 19, 2014 Reply
    • Hi Sue, It will be absolutely fine — gouda melts well.

      - Jenn on December 21, 2014 Reply
  • 5 stars

    I made this quiche so many times and still have a frozen one in my freezer. It is so good. I didn’t have a nutmeg, so I made mine without it and it was still soooooo yummy. The first time, I’ve tried to make it using a store bought pie crust-I liked the cheesey-spinach part, but the crust was too dry and hard to slice without turning it into crumbles. The second time, I made the crust from scratch using my own recipe (butter+flour+egg+sour cream+salt). the quiche came out perfectly. Definitely will be making it more frequently. Thank you as always!

    - Masuda on December 15, 2014 Reply
  • 5 stars

    I LOVE your quiche!!!!!!! The gruyere was really expensive, so I substituted it with swiss, parmesan, and mozzarella. Is that alright? It tasted so good, I make it whenever I have guests coming over. If I was going to add canadian bacon, which step should I slip it into?

    - Lexie on December 13, 2014 Reply
    • Hi Lexie, It’s absolutely fine to switch out the cheese, as long as you use good melting cheeses, which you did :) I would cook the bacon with the shallots.

      - Jenn on December 14, 2014 Reply
  • 5 stars

    This was such a good recipe!!! So glad that I doubled the recipe and made two :) Thank you!

    - Vicky on November 29, 2014 Reply
  • I will be making this dish for thanksgiving. Do you think it will be too salty if I sauté the spinach stovetop with a little salt first then proceed to follow your recipe?

    - Cyn on November 23, 2014 Reply
    • Hi Cyn, Could be; I’d reduce the salt in the custard by whatever you add to the spinach.

      - Jenn on November 23, 2014 Reply
  • Question: Can I use fresh baby spinach instead of the package of frozen chopped spinach?

    If so, do I need to cook the spinach some first so it’s more condensed?

    Thanks!

    - Andrea on November 5, 2014 Reply
    • Hi Andrea, Yes you can but you will definitely need to cook it first and chop it up.

      - Jenn on November 6, 2014 Reply
  • 5 stars

    This was the best quiche I have ever had! I never had Gruyere cheese before either but will be using that in some of my other recipes.

    - Lynn on October 17, 2014 Reply
  • If I was using fresh spinach, how much should I use?

    - Norma on September 27, 2014 Reply
    • Hi Norma, I believe it would be about 1-1/2 pounds fresh spinach.

      - Jenn on September 30, 2014 Reply
  • 5 stars

    Is it ok to use smoked gruyere cheese

    - Rya on September 3, 2014 Reply
    • Hi Rya, Sure, I bet that would be delicious.

      - Jenn on September 3, 2014 Reply
  • 5 stars

    This recipe is easy and the quiche came out of the oven looking gorgeous and tasting great.

    - Elaine on August 21, 2014 Reply
  • 5 stars

    Loved. Loved. Loved this dish! Needed something for guests and decided on this quiche. Wish I had made two as nothing left but crumbs. Everyone loved it and some went home with the recipe.

    - Linda Ramirez on August 18, 2014 Reply
  • 5 stars

    I made this quiche for dinner when a friend visited. The flavor is amazing . I will be using gruyere cheese in other recipes now also. I love the flavor. We enjoyed it for dinner , then leftovers for lunch. Tasted great re-warmed.

    - Karen on August 12, 2014 Reply
  • This is delicious! I made this for a family brunch along with the strawberry and orange salad. Both were a huge hit. Thanks for posting.

    - Marsha on May 29, 2014 Reply
  • This was exellent. Thx so much. Only substitute was a different cheese. Store out of guyere. Used roth grand cru alpine style cheese. Very easy too!

    - linda on May 7, 2014 Reply
  • I am a novice cook. I decided to step out of my box and make this. We ate on it for three days and never lost its wonderful flavor. The directions are great and I really need that step by step like popping the bubbles. I did use a cheese cloth to help squeeze out the extra water in the spinach. Was amazing how much I left behind in just squeezing. I also used Swiss cheese to save on cost and did not use all the spinach. Can’t wait to make it again.

    - Jayne on May 3, 2014 Reply
  • Is it possible to make this as a crustless quiche?

    - Laura on March 11, 2014 Reply
    • Hi Laura, Yes absolutely.

      - Jenn on March 11, 2014 Reply
  • 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?

    - Lawrence on February 22, 2014 Reply
    • Hi Lawrence, I’m sorry, I would not recommend substituting evaporated milk but the same amount of half-and-half would work.

      - Jenn on February 22, 2014 Reply
  • 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?

    - Alena on February 17, 2014 Reply
    • 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!

      - Jenn on February 17, 2014 Reply
  • 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!!!!

    - Mindy on January 19, 2014 Reply
  • 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.

    - Monie on December 31, 2013 Reply
  • 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!!!

    - Nightleaf789 on December 26, 2013 Reply
  • 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.

    - LindaR on December 26, 2013 Reply
    • 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!

      - Jenn on December 29, 2013 Reply
  • 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!!!!

    - Marnie on December 6, 2013 Reply
  • 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.

    - Fritz on December 2, 2013 Reply
  • I have made this close to 10 times in the past year. I’ve brought it to work and referred many co workers to your website. I also follow this recipe exactly, and when I don’t it’s not quite the same. I grate fresh nutmeg and maybe more than just a pinch. I just made this for a brunch I hosted, along with your drunken Carmel french toast and sausage and cheese bread pudding and my guests are still raving about it.

    - Izze on November 8, 2013 Reply
  • Even though I filled the pie crust (deep dish as directed), I still had a quite a bit of egg mixture left over. I was afraid I would have a big spill on my hands if I kept adding to the pie crust, so I just split the remaining mixture between two ramekins.

    Aside from that, I have to echo what others have said: this was a hit in my house!

    Thanks, Jenn!

    - Mo on September 21, 2013 Reply
  • I made three of these last night, one for a sick friend and two for a brunch. I cut into one of them to make sure it wasn’t gross and it was the opposite – delicious, creamy, cheesy, spinach-y, and just wonderful. Thanks for a great recipe!

    - J on July 21, 2013 Reply
  • What could I substitute for shallots?

    - Molly Lancaster on July 7, 2013 Reply
    • Hi Molly, You could use yellow onions or leeks.

      - Jenn on July 7, 2013 Reply
  • Love this quiche!!! I love, love, love it!

    - Georgina on January 10, 2013 Reply
  • I may have already commented on this recipe. I have to comment again. My husband is a non-quiche lover…every time I suggest a quiche for dinner he balks. Well, I made this last night and he LOVES it. Thank you! I can now make quiche and this one is great because I usually have these ingredients in the house already!

    - Karen on November 29, 2012 Reply
  • Can this be cooked several days before you want to serve it and be frozen and reheated? If not, what’s your recommendation if you need to cook this in advance of serving? Thanks.

    - carolyn on September 13, 2012 Reply
    • Hi Carolyn, Yes it can be frozen.

      - Jenn on September 13, 2012 Reply
  • This was a total winner this morning. The tip to really wring out the spinach was a great one because the quiche wasn’t watery at all. Everyone loved it. It was creamy, cheesy and just terrific. I prepped the shallots and cheese last night so it was easy to put together. A keeper.

    - Karen on July 4, 2012 Reply
  • I love quiche so have made this several times and shared it with co-workers (my husband won’t eat spinach unless I disguise it). This is wonderful, has great flavor and easy to make – what more could you want? It’s also very filling so will go a long way! Thanks again for another great recipe!

    - Esther on June 26, 2012 Reply
  • mm was very good also i sprinkled a lil romano on the top

    - cynthia on June 26, 2012 Reply
  • Made this as directed and came out perfectly. I did make one change, which was to use Whole Foods’ whole wheat pie crust, and it was delicious. Thank you for your inspiration!

    - Julie on June 22, 2012 Reply
  • This was amazing! This is the third quiche I’ve made this month, and this is by far the best. I used egg whites and left out the crust because my boyfriend and I are on a low-carb diet. It still turned out fantastic, and I will definitely make it again. This site is so wonderful. I just subscribed!

    - Jamie Christine on June 19, 2012 Reply
  • I LOVED this receipe….as well as my bed-ridden Mom. She said this was the best quiche she has ever had and spent part of her childhood in Paris. I make the quiche with fresh, baby spinach. It was fantastic.

    - Patricia West on May 21, 2012 Reply
  • I made this and it was a hit with family. The shallots are key – they elevate the quiche above every other spinach quiche recipe I’ve tried.

    - Julie on May 17, 2012 Reply
  • This was amazing! I actually combined this recipe with the leek and parmesan quiche recipe (only used grueyere) and it was so delicious! It’s such an easy thing to make and perfect for a lazy Sunday

    - Alicia on May 16, 2012 Reply
  • Quiche made with gruyere and spinach, simply the best! Elegant, and so easy to make! Yum!

    - Cathy Headworth on May 16, 2012 Reply
  • We absolutely love quiche and often have a 3-4 different kinds for breakfast or dinner. I will definitley have to try it with gruyere. It looks amazing!

    - Tessa on May 16, 2012 Reply
  • I made this over two years ago and it is still memorable how good it was. The flavor was wonderful and it was easy. Most of the ingredients I keep on hand, especially the frozen chopped spinach. The shallots added a nice dimension. This is a staple in my household now!

    - Karen on May 15, 2012 Reply
  • I love spinach quiche! And kale quiche. I wonder how it’d work/taste if I substituted soy milk for cream?

    - Randi on May 15, 2012 Reply
    • Hi Randi, I’ve never cooked with soy milk but I don’t think the quiche would be nearly as creamy or rich. But let me know how it comes out if you try it :)

      - Jenn on May 21, 2012 Reply
  • This is absolutly the best Quiche ever. I made it with Fresh Spinach. It was to die for. Full of rich flavor, good color and a conversation starter. It now resides in my personal collection of all time favorite recepies.

    - Bob Smith on May 15, 2012 Reply
  • Just made this for sunday brunch in the house… just gotta say the roommates owe me big haha

    - Arnold on May 15, 2012 Reply
  • My favorite way to remove the water from the frozen spinach is to rinse the spinach and then place in a flour-sack dishtowel. Then I squeeze the spinach and get most of the water out fast. Then, the towel goes into the next load of laundry! Viola! Dry spinach!

    - Andee on March 6, 2012 Reply
  • This is my favorite quiche to make. My local grocery store frequently has smoked Gruyere and it’s a nice little twist. I know the nutmeg sounds strange but it makes a huge difference! The shallots give it a nice mellow garlic flavor that is very nice but I make it with white or yellow onion if I don’t have them on hand. This is a really elegant almost gourmet dish that people will think you slaved over for hours and be super impressed!

    - Nadia on March 4, 2012 Reply
  • this quiche is so delicious and easy to make, I have made it several times already. It is fun to make and it great for company or just for family. I have eaten it for lunch and dinner as well. Thanks for another delicious and simple recipe for my family!

    - Mary on March 1, 2012 Reply
  • Love the quiche! I make it almost every weekend as it’s a huge hit with my family.

    - Mike on March 1, 2012 Reply
  • Quiche is one of the few ways I can get my husband to eat spinach, or for that matter a vegetarian meal. This one is so yummy and creamy.

    - Elaine on March 1, 2012 Reply
  • I love love love spinach. This quiche turned out perfectly and had great spinach flavor.

    - Linda S on March 1, 2012 Reply
  • I make two at a time and clean up once. (natch! Frozen pie crusts come in pairs.) One gets devoured in minutes, and the other gets cut in half (after cooling) and frozen, tightly wrapped in extra-strong foil and sealed into a zip freezer bag. It reheats beautifully in the microwave, if you don’t mind your crust a teeny bit soft.

    - Lisa S. on March 1, 2012 Reply
  • Hi Jenn, I’ve made quiches before for the “hubby” and eight eggs in a quiche meet his protein requirements (if my manly man is going to eat quiche, it must meet his protein reqs–smile).

    Anyhow, I was wondering if i can keep the heavy cream requirements the same with doubling the eggs…or whatever you recommend.

    Thanks for that seriously wonderful tip about the low oven heat. You just solved a major “scrambled egg problem” I’ve always had with my quiches).

    Let me know your thoughts on 8 eggs per quiche (I cut the quiche into 4 big slices so that there are 2 eggs per slice for my spouse).

    - Lonnie on February 2, 2012 Reply
    • Hi Lonnie, Too funny! Unfortunately, it won’t work to double the eggs. You could increase the quantity by one or two but the quiche will definitely be more “eggy” and less creamy. He’ll just have to eat more of it :)

      - Jenn on February 2, 2012 Reply
  • OK,we just got done scarfing down every last bite. So freaking delish! We will definitely make it again. The recipe was super easy to prepare. The hardest part is waiting. Yummy! Thanks for sharing!

    - Leah on January 22, 2012 Reply
  • this looks great just like what I got from a restraunt. Even if there is nutmeg in it could you taste the nutmeg. Since there not calling for a lot or what?

    - Gina on January 12, 2012 Reply
    • Hi Gina, You really can’t taste the nutmeg. It just enhances the flavor of the quiche. But if you’re worried about it, use a bit less or just leave it out…it will still be delicious!

      - Jenn on January 12, 2012 Reply
  • Hi Mita, Yes that should work fine. Sounds yummy!

    - Jennifer on December 31, 2011 Reply
  • Hi, this was a hit the last time I made it. If I wanted to make it with bacon & cheddar would I use the same recipe and just change the ingredients?
    Thanks!!

    - Mita on December 30, 2011 Reply
  • OH MY GOD, THIS QUICHE. I recently started to cook a lot more, and I’ve been looking for simple recipes — I stumbled across this one and knew I had to try it. I have celiac disease and wasn’t able to find a gluten-free pie crust (and I wasn’t inclined to make one from scratch!), so I made this tonight and just omitted the crust. It turned out beautifully and was a big hit — mind-meltingly delicious!

    Because I didn’t have a crust, I opted to gently mix the shallots, spinach and Gruyere by hand in the pan before pouring the custard over it all; I was pleased with the results.

    Thank you so much for this recipe! It’s definitely a keeper!

    - Elizabethdehoff on March 18, 2011 Reply
  • Hey Taryn,

    I’d keep it covered in the fridge til tomorrow, then reheat it (covered with foil) in a 300 degree oven til hot. Hope that helps!

    - Jennifer on March 11, 2011 Reply
  • Hi, I made this recipe this morning for a brunch I am hosting tomorrow. What is your recommendation for storage today and heating it up tomorrow? Thanks!

    - taryn on March 11, 2011 Reply
  • I just wanted to stop back here and thank you.
    I used this recipe for my boxing day brunch with my family. It was spectacular, a huge hit. I’ve made it again since then at my 12 year old sons request, and he ate more than half of the second one I made! So so good. Thank you for sharing! BTW, your pictures are beautiful!

    - Christine Donovan on January 6, 2011 Reply
  • Thanks. good images and recipe!

    - starrynightquilter on November 13, 2010 Reply
  • looks good… smiles

    - Dabadactracks on October 19, 2010 Reply
  • This is one of the best quiches’s I have ever made – great recipe! Flavorful, creamy and pairs well with just about anything. I would not substitute the gruyere – it is awesome.

    - Ava Robinson on October 8, 2010 Reply
  • This looks like I could add this to my favorite list!!!

    - leslie on October 4, 2010 Reply
  • This is a fabulous site. So glad I found your blog.

    - Ruth Andre on October 2, 2010 Reply
  • I made a spinach quiche today! I usually use swiss cheese and it’s good, but next time I will try this recipe instead.

    - Tracy Wood on October 2, 2010 Reply
  • That looks so good. I love spinach with my eggs.

    - Lisa on October 2, 2010 Reply
  • Oh wow- this is right up my alley, THANK YOU!!!!!

    - the domestic mama on September 29, 2010 Reply
  • This sounds wonderful … I can’t wait to try it.

    - judi yokum on September 28, 2010 Reply
  • Stephanie, You could definitely use fresh spinach, but I would saute it first (to let the water evaporate out). Hope that helps!

    - Jenn on September 28, 2010 Reply
  • Can FRESH Spinach be substituted for the frozen??

    - Stephanie on September 28, 2010 Reply
  • Miranda, You could use any cheese…cheddar would be delicious. You could also use a blend of Gruyere and cheddar. Enjoy!

    - Jenn on September 28, 2010 Reply
  • I can’t believe how fluffy and creamy that looks. I have to say that is the best I have seen and I want some now. I suppose you could use any cheese (I’m not sure I saw Gruyere at Whole Foods the last time I went) what substitute would you suggest, maybe a white cheddar?

    - Miranda Merten on September 27, 2010 Reply

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