Spinach & Gruyère Quiche

5 stars based on 5 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.

Reviews & Comments

  • 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

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.