Spinach & Gruyère Quiche

5 stars based on 178 votes


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.

My Recipe Videos

Spinach & Gruyère Quiche

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.
  7. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 325°F oven for 35 to 45 minutes, or until hot in the center.
  8. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Once Upon a Chef - The Cookbook - Get your copy now!

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 371
  • Fat: 33 g
  • Saturated fat: 20 g
  • Carbohydrates: 6 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 14 g
  • Sodium: 407 mg
  • Cholesterol: 231 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    The best quiche recipe ever! I mad it the first time for a Sunday brunch and have just made it again for the Jewish holidays!

    - Gay Harrison on September 18, 2018 Reply
  • Dear Jennifer,

    I want to make this for Yom Kipper. Can I prepare and bake the night before? If so, how do you reheat the next day

    Happy New Year

    - Cindy on September 15, 2018 Reply
    • Sure, Cindy – see the make-ahead instructions at the end of the recipe (this is a new feature!).

      - Jenn on September 15, 2018 Reply
    • 5 stars

      I made this for tomorrow night (Yom Kippur) break fast too! It’s the best quiche recipe ever!

      - Gay Harrison on September 18, 2018 Reply
  • Hi, Jenn,

    Is there any reason why I couldn’t make this a crust-less quiche like your broccoli crust-less quiche?


    - Lisa Plettinck-Garcia on September 9, 2018 Reply
    • It should work, Lisa. Enjoy!

      - Jenn on September 9, 2018 Reply
    • 5 stars

      This is my ‘go to’ quiche recipe and I make mine crust less all the time for low carb diet. The quiche always turns out perfectly!

      - Sharon on September 12, 2018 Reply
  • Can this be frozen? If so, how should I freeze them?

    - Kae on September 4, 2018 Reply
    • Hi Kae, The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F/150°C oven until hot in the center.

      - Jenn on September 5, 2018 Reply
  • 5 stars

    Hi Everyone- Tried this recipe and it was great!!! Is it possible to use fresh spinach and, if so, would you wilt it down with the shallots? Also, has anyone added mushrooms?

    - MIRIAM REAVES on August 18, 2018 Reply
  • 5 stars

    Made this quiche according to the recipe. No changes. It was spectacular thanks for always proving such delicious, tested recipes.

    - Sandy on August 5, 2018 Reply
  • 5 stars

    This is fantastic!!! I cannot say enough good things about this quiche!!

    - Susan on August 1, 2018 Reply
  • 5 stars

    This quiche is queen. I like to make a quiche every once in awhile to bring to work and heat a slice in the toaster oven for breakfast ( I underbake just slightly initially). The only flaw is I can’t experiment with other quiches because I’m obsessed with this one.

    - Stephanie on July 30, 2018 Reply
  • 5 stars

    This is one of the best quiches I’ve ever made. So easy, and fool proof. Delicious!

    - Brenda on July 24, 2018 Reply
  • 5 stars

    This recipe is the best quiche recipe I’ve ever made and I’m French! It’s light and fluffy and delicious and easy to make. I tend to buy fresh spinach then I freeze small portions that are perfect for this type of recipe. I buy the gluten free pie crust and it works well. This recipe has become one of our staples. I want to try out more of Jenn’s recipes now.

    - Sophie on July 18, 2018 Reply
  • 5 stars

    Hi Jenn,

    So I made this today for a group and although I cooked for 55 minutes and it was golden brown at top when I removed; however, when cutting portions, the pointed end of each slice was a bit watery and not set. Is there a way to know when it is done other than golden brown on top?ñ or what could I have done wrong? It still tasted amazing so giving 5 stars but want it more set next time.

    - Nancy A on July 15, 2018 Reply
    • Hi Nancy, In addition to noting the color of the quiche, you can check it by giving the dish a gentle shake. If it jiggles, it should bake for a few more minutes. If it doesn’t shake, that means it is set and ready to go. (If the top is getting more browned than you’d like before the quiche is set, you can cover it with foil for the last few minutes of baking.)

      - Jenn on July 17, 2018 Reply
  • 5 stars

    This quiche is sooooo good. I did add 4 crumbled strips of thick bacon so I eliminated the salt. I also made it crustless; the ingredients fit just fine in a regular pie plate, not deep dish. This is a recipe everyone should have in their repertoire. Thank you Jenn. Another winner.

    - Maralie on July 10, 2018 Reply
  • Hi there! I love every one of your recipes I have tried…..thank you so much! I am looking for a Vidalia Onion Pie Recipe and nothing I find online seems to be what I’m looking for. What are your thoughts on adding vidalia onions to this scrumptious looking recipe? Thanks for your time!

    - Kimberly on July 1, 2018 Reply
    • So glad you like the recipes! Sure – I’d use the Vidalia onions in place of the shallots. Hope you enjoy!

      - Jenn on July 3, 2018 Reply
  • Can you make this without a crust and if so what changes need to be made. Thanks for your great recipes.

    - Rose Marie avery on June 28, 2018 Reply
    • Hi Rose Marie, It will work just fine without the crust — just make sure to butter the dish before adding the egg mixture. No other changes are necessary. Enjoy!

      - Jenn on June 29, 2018 Reply
  • 5 stars

    This was my first attempt at making quiche and it was easy and delicious! I used fresh spinach and a bit of kale and look forward to changing it up as the items in our farm share changes over the summer. Thank you!

    - Sharon Poore on June 18, 2018 Reply
  • Can i use canned evaporated milk instead of heavy cream?

    - Elaine on June 15, 2018 Reply
    • Hi Elaine, I wouldn’t recommend evaporated milk here – sorry! If you’d like, you could use half-and-half in place of the heavy cream.

      - Jenn on June 15, 2018 Reply
      • Thank you so much for your tip. 🙂

        - Elaine on June 15, 2018 Reply
  • 5 stars

    My tweaks:
    + I used pink salt & put 1 tsp in the custard. We love salt around here. ☺
    + 1/64 tsp of cayenne went into ours. As we’re not into spicy, I was afraid the 1/8 tsp might be too much. Plan on doing 1/32 tsp next time.
    + Store was fresh out of shallots, so I used dried minced onions instead. Heated up 2 TBS grassfed butter in an iron skillet, still warm from drying. (We dry cast iron on the stove. I had it on 3 for very fast drying time, then turned it off before putting butter in.) Once the butter melted, I covered the bottom of the pan in minced onion. They sat just like that until I put the buttery goodness into the crust.
    + 2 TBS of butter. Yep, worth it, esp if you use the Kerry Gold or Finlandia brands. Plus, it’s healthy. 😎
    + Cooked in a deep cast iron skillet. The crust looked less like a pie crust and more akin to torte (I think?) crust, but that was a non-sequitur here.
    + In cooking this way, I lowered the temps by 25° and figured out that if you happen to be in a big rush (because it was planned for bfast but didn’t get done till lunch 😰), and you don’t mind the egg custard being softly set, you *can* have this on the table after only 45 mins of cooking the quiche.
    + Cheese was Colby Jack, as it’s all we’ve got atm.

    Excellent recipe! Kids didn’t like it much, but this is a keeper for Husby and I.

    Thank you for sharing this!

    - Michelle Glashower on May 28, 2018 Reply
  • 5 stars

    First time I made a quiche and it was damn good! Made with gouda instead of gruyere.

    - Abby on May 20, 2018 Reply
  • 5 stars

    Mmmm gruyere . . . worth every penny. This was divine. Love love love. Thank you!

    - Andrea on May 13, 2018 Reply
  • 5 stars

    Easy and delicious. Made this for a girl’s lunch along with a simple green salad and the tangy vinaigrette dressing.
    The quiche is rich and every spec was gone as my husband and son polished off what was left!
    A definite keeper!

    - Naz Sicherman on May 8, 2018 Reply
  • 5 stars

    One of the best quiches ever… might add some bacon or ham next time….how about sharing those fun games with us, too!

    - Barbara on April 26, 2018 Reply
    • 🙂 Glad you like the quiche!

      - Jenn on April 26, 2018 Reply
  • 5 stars

    This is the best Quiche I or any of my girlfriends have ever had ~ even my husband asks me to make it. It’s great for breakfast, brunch, lunch or dinner. Thank you Jen for another wonderful recipe!!!

    - Kimi Oaks on April 25, 2018 Reply
  • 5 stars

    Love this! Learning to bake quiche in a slower oven to retain the custard quality of the eggs has been a life changer. My husband and I are on a ketogenic diet so I make lots of crustless quiche using this basic custard recipe and changing up the veggies and cheeses. This week’s effort: lacinato kale and leeks with a combination of asiago and Parmesan. I’m feeling empowered. Thanks, Jenn!

    - Ann C. on April 25, 2018 Reply
  • I want to add bacon. Should bacon be cooked and crumbled before adding to mixture? Thank you.

    - Marcia on April 24, 2018 Reply
    • Yep – hope you enjoy!

      - Jenn on April 25, 2018 Reply
  • Getting ready for ladies luncheon and this looks perfect! Can I use mushrooms instead of spinache? (Assume would saute in butter/oil until soft, and then add in lieu of spinache.) I love a mushroom and gruyere omelette and thought this would work. OK to use buttered baking dish or ramekins?

    - Kay on April 19, 2018 Reply
    • Sure, Kay – I think that sounds delicious. I’d love to know how it turns out!

      - Jenn on April 19, 2018 Reply
  • 5 stars

    I absolutely love this quiche! I’ve made it several times now, always with wonderful results. I like to add diced ham to it, but it’s perfect as written.

    - Tricia on April 7, 2018 Reply
  • 5 stars

    I made this quiche and added it to my Easter dinner. It was very delicious and everyone “freaked out” about how good it was! Wonder if half and half can be substituted with the same results? This recipe is “golden”. Thank you!

    - Suzy on April 5, 2018 Reply
    • Hi Suzy, I think the recipe will work with half & half, but it won’t be as creamy. I’d love to know how it turns out if you try it.

      - Jenn on April 5, 2018 Reply
  • I’m pre baking the crust according to your recipe, but the crust is sticking to the glass dish. I think the cheese and or egg and cream mixture is seeping under the crust through the fork pricks in the crust done in pre baking stage. Everyone loves the recipe. Please help!

    - Jackie on April 2, 2018 Reply
    • Hi Jackie, That can happen and just takes some elbow grease to remove the quiche from the pie plate. (An offset spatula works well for this). If you’re finding that the holes are allowing the filling to escape, before pouring the filling in, you can patch any holes or cracks with a thick paste of butter and flour. Hope that helps!

      - Jenn on April 3, 2018 Reply
  • 5 stars

    Made this for Easter yesterday and it was a big hit. Everyone loved it. I don’t like onions or scallions and skipped them and people still raved about it. Thanks, Jen for your recipes. Can’t wait to receive your cookbook too!

    - Nancy A on April 2, 2018 Reply
  • Can I use another type of cheese? If yes, which ones?

    - Rosemina on March 30, 2018 Reply
    • Sure, Rosemina, gouda, cheddar, or swiss. Hope you enjoy!

      - Jenn on March 30, 2018 Reply
  • This sounds heavenly, but not a big fan of spinach in quiches. Could a substitute like broccoli work?
    Thank you!

    - Beth on March 10, 2018 Reply
    • Sure, Beth, that should work. Just be sure to cook it first and squeeze out all of the water. Hope you enjoy!

      - Jenn on March 10, 2018 Reply
    • This sounds delicious! But I’m looking to duplicate a quiche I had at a luncheon a few mos ago that was plain, no spinach or bacon, etc. just the Gruyère cheese. Would you do anything different without anything added?? Omit the nutmeg or add another spice? Looking to make this for an Easter Brunch~

      - Cindy on March 21, 2018 Reply
      • Hi Cindy, I do think you could eliminate the spinach with no other changes necessary, but the quiche will definitely be less substantial without the spinach.

        - Jenn on March 21, 2018 Reply
  • 5 stars

    Phenomenal quiche that is a total crowdpleaser! Everyone will ask you for the recipe! I believe the shallots and gruyere cheese are what make it so delicious. Pair this with the arugula/manchego salad and bloody Mary’s… The perfect easy brunch!

    - Randi Wortman on March 6, 2018 Reply
  • 4 stars

    I have made this quiche 3 different times. All have turned out perfectly until this last time. I put it in an actual quiche dish ( ceramic) versus pie plates previously. This time the quiche turned out completely flat.. not more than 1/2 – 1 inch in depth. I followed the directions to a T – do you have any ideas of what it could have been? Don’t want to have this happen again –

    - Marjo Benton on March 5, 2018 Reply
    • Hi Marjo, using ceramic versus glass shouldn’t make a difference here. Was the quiche pan larger than the pie plate? That would account for it not being as tall.

      - Jenn on March 6, 2018 Reply
      • The base of the dish may have been just a little wider, but I didn’t think that much of a difference. But, I guess so. The quiche just seemed a lot more dense. I will try it again… Perhaps back into the pie plate :0)

        - Marjo Benton on March 7, 2018 Reply
  • 5 stars

    Made this a couple of times… Of course I made my own pastry. Was a big hit with my friends.

    Another super recipe… your recipes never fail.

    - Nilufer on March 5, 2018 Reply
    • How long do you bake a freshly made pastry crust?

      - Shellie on May 19, 2018 Reply
  • I’ve make this recipe a few different times. Very good recipe. One time I substituted swiss cheese for the other cheese. This past time I made ahead and froze. It turned out great for my brunch over the weekend.

    - Colleen Kelly on March 2, 2018 Reply
  • 5 stars

    I want to thank you, Jenn, for publishing this wonderful recipe. I’ve made it many times and can honestly say I’ve never tasted a better quiche anywhere ever. I use a premade refrigerated crust and fresh spinach but otherwise follow the recipe as written…well, sometimes the cheese is whatever is in the fridge. Using the shallot was a revelation to me. It adds such a lovely, delicate fragrance and savor. Shallots are now a staple in my kitchen. Nice to learn something new! Genius recipe.

    - Kim in Denver on March 1, 2018 Reply
  • 5 stars

    I love this recipe! I make it often. It’s my boyfriend’s favorite dish. This quiche recipe is special because it was the first thing I made that was ‘edible’ after living alone.
    I have three suggestions for people that are making this. 1) make sure that the spinach is squeezed dry. To thaw a little quicker, put the spinach in a cheese cloth and let the spinach thaw in warm water. Then squeeze the water out of the spinach. Repeat process until you’ve squeezed what you can out of the spinach. 2) although this recipe calls for a quarter cup of shallots, I like adding more shallots, usually an entire shallot actually. 3) really get the deep dish pie crust as the regular is going to be hard to manage.

    - Jenny Gould on March 1, 2018 Reply
  • 5 stars

    Made this with a GF store bought crust the first time – scrumptious!! BUT the second time, I made this with THINLY sliced sweet potatoes layered on the bottom (baked first at 400 to take form in the pan) in lieu of a traditional crust so I could have a healthful, grain free breakfast option for my daughter. All I have to say is that I have never seen her eat so fast. It was so very good and filling and nutritions AND tasted just like the quiche my French maman used to make. Bon Appetit!

    - S. Blake on March 1, 2018 Reply
  • 5 stars

    AMAZING!!! I had this quiche at my baby shower and I had to have the recipe. It was the best quiche I have ever tried. When I got the recipe, I couldn’t believe how easy it was to assemble and make. The flavors were spot on. I recommend using really good Gruyère cheese (buy one that isn’t already grated) and use actual cream… not milk or any low fat products. Using good ingredients is key to make the flavors just right and it makes breakfast perfect.
    I served this with the Strawberry Orange Mint Salad found on this site. It was the best combo.

    - Lana on March 1, 2018 Reply
  • 5 stars

    We make this recipe quite regularly in our house; our toddler will even eat it. Love to eat this with a side of salad.

    - Julia Davies on March 1, 2018 Reply
  • 5 stars

    I made this quiche as it is written. No changes were needed. We liked it very much.

    - Barbara on March 1, 2018 Reply
  • 5 stars

    Delicious! I had never made a quiche before and knew your recipe would be great & foolproof. I added bacon since my S/O won’t eat anything without meat in it (eye roll) and reduced the spinach a bit to make room for it. We used Gruyere (my favorite, though expensive) and if it’s in your budget, I highly recommend using it over Swiss since it adds an amazing earthy flavor that I can’t put into words. The shallots also added so much to the dish. 5/5…I’m definitely going to impress some people with this in the future!

    - Hannah on February 25, 2018 Reply
  • I am surprised the crust is fully baked before adding the filling – doesn’t it then get too brown/tough?

    - Gail on January 27, 2018 Reply
    • Hi Gail, it shouldn’t, but keep an eye on it. If it starts to get too brown, just cover it with foil for the remainder of the baking time. Enjoy!

      - Jenn on January 28, 2018 Reply
  • 5 stars

    We were overnight guests at a friends house. I made this quiche for a quick breakfast in the morning as my husband and I had to leave early. It was positively superb, no other words. My friends, who are gourmet chefs in their own right, could not say enough great things about this recipe. I told them about your website. Fantastic food going on here. Thank you!

    - magpye on January 25, 2018 Reply
  • 5 stars

    I just made this, and it is delicious, it really does melt in your mouth. Who knew that frozen spinach could become so delicious?

    I bought the Wholly Wholesome gluten-free pie crusts since regular ones were not available. They cracked a lot, after pre-baking, and I used a mix of flour and water to patch them up (like spackle). I have used the regular Wholly Wholesome pie crusts to bake Jen’s parmesan and leek quiche, and there were no problems.

    I also added bacon to this recipe and it is out of this world delicious. I had previously made one parmesan and leek quiche with, and one without bacon (bacon one tasted much better). For this spinach and gruyerere quiche, I cut the bacon into small pieces, fried it first. Then I used that fat to cook the shallots.
    I put the bacon pieces on top of the spinach layer. So you get bacon flavor at the bottom of the quiche (with the shallots) and the top.

    I also recommend cooking on a baking sheet lined with foil. The egg custard overflowed and made a mess, so it was easier clean up to just throw away the foil.

    - Melvina on January 5, 2018 Reply
  • 5 stars

    When you realize you forgot the cheese in a Spinach Gruyere Cheese Quiche and pour it all over the top after it’s in the oven and it comes out perfectly, you know you have a fool proof recipe. This was, truly, incredible. I made it in a Quiche pan rather than a pie plate and there are no words to describe how gratifying it was to see it, completely, disappear. I can’t wait to make it again—-with the cheese covering the shallots, as written.

    - Macky on January 3, 2018 Reply
  • 5 stars

    Foolproof and delicious! I substituted the chopped, frozen spinach with baby spinach. I trimmed the stems and added to the shallots and butter to wilt. The Gruyere doesn’t make the quiche greasy like other cheeses often do. Thank you Trish for sharing this recipe with us. An adopted and instant tradition to our Christmas morning celebration.

    - Kathleen Hudson on December 25, 2017 Reply
  • I just baked two of these for the holiday, they look and smell amazing! How do you suggest freezing and then reheating these?

    - Kristin Anderson on December 21, 2017 Reply
    • So glad they turned out well, Kristin! The cooled quiches may be wrapped tightly in foil and frozen for up to 2 months. Let the quiche thaw in the refrigerator overnight before reheating. To reheat: Cover the quiche with aluminum foil and bake in a preheated 325°F [170°C] oven for 35 to 45 minutes, or until hot in the center. (Just added these instructions to end of the recipe.)

      - Jenn on December 21, 2017 Reply
      • Hi Jen! Do you think making the quiche 2 days ahead and refrigerating it would be too risky? (I’m mostly worried about sogginess!) If I freeze it instead, I’m wondering if the overnight thawing is necessary or if the quiche can be reheated from frozen? Thanks so much!

        - Flo on February 28, 2018 Reply
        • Hi Flo, I think it’d be fine to make it two days ahead. It will crisp up when you reheat it.

          - Jenn on March 1, 2018 Reply
  • 5 stars

    Delicious! 😋 I mean REALLY good! So simple to prepare with a very elegant presentation. I’ve cooked many, many recipes from this website and I’m never disappointed. Plus, I’ve already ordered Jen’s cookbook! I can hardly wait for April!😁

    - Julie on December 21, 2017 Reply
    • 😊

      - Jenn on December 21, 2017 Reply
  • Hi!
    My mom is GF. Could I make this crustless? The same way as your crustless broccoli quiche?
    Thanks a bunch.

    - Molly on December 20, 2017 Reply
    • Hi Molly, It will work just fine without the crust — just make sure to butter the dish before adding the egg mixture. Enjoy!

      - Jenn on December 20, 2017 Reply
  • I plan to make half the recipe. Can you use puff pastry for the crust, and would you prebake it?

    - Betty Twiss on December 18, 2017 Reply
    • Hi Betty, I wouldn’t recommend puff pastry here; I think it will be really soggy – sorry!

      - Jenn on December 19, 2017 Reply
  • 4 stars

    This recipe looks amazing and will work perfectly for our pre-Christmas brunch ! My question is if I can substitute half and half for the heavy cream? I would like the dish to be slightly less heavy.

    - Christina on December 17, 2017 Reply
    • Sure, Christina, the quiche won’t taste quite as rich, but it will still be good. Enjoy!

      - Jenn on December 17, 2017 Reply
  • 5 stars

    I tried out this recipe on a holiday work brunch. It was amazing and I received lots of compliments on it.

    - Carla on December 15, 2017 Reply
  • Jenn, if I am unable to find shallots, is there another onion that is comparable? Thank you, Sue

    - Sue on December 14, 2017 Reply
    • Hi Sue, a sweet onion would also work here. Hope you enjoy the quiche if you make it!

      - Jenn on December 15, 2017 Reply
  • Jenn, would you be able to suggest how to turn this 9 inch quiche into small tarts suitable for a Boxing Day table of finger foods?

    - sarah on December 8, 2017 Reply
    • Hi Sarah, I think you could prepare these in a muffin tin, 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. Please LMK how they turn out if you try it!

      - Jenn on December 10, 2017 Reply
  • 5 stars

    Love this quiche.. so much spinach flavor. Will make again.

    - Linda on December 4, 2017 Reply
  • Can l freeze? Before or after cooking?

    - Jane on December 4, 2017 Reply
    • Yes, it freezes nicely (after cooking). Enjoy!

      - Jenn on December 4, 2017 Reply
  • 5 stars

    Absolutely DELICIOUS!!! I couldn’t find any regular Gruyere cheese so I made mine with smoked. I couldn’t have been happier with the outcome. 🙂

    - Angela Woirhaye on December 4, 2017 Reply
  • 5 stars

    I made this for dinner tonight and it was absolutely delicious! My hubby loved it as well. I had never tried Gruyere cheese before and it was the perfect companion for spinach. I followed the recipe except I omitted the nutmeg and added garlic powder instead since I was making this for dinner along with steak shish kabobs. It was a great combo. I am a big fan of shallots and this is by far my favorite quiche recipe! We are looking forward to having leftovers for breakfast tomorrow. I will definitely be making this again! Thank you so much.

    - Hazel on December 2, 2017 Reply
  • Hi Jenn-
    I am obsessed with all of your recipes! I plan to make this for a holiday party. Do you have a particular brand of crust you recommend?

    Thank you,

    - Alana on December 2, 2017 Reply
    • Hi Alana, I like the Wholly Wholesome brand sold at Whole Foods. Glad you’re enjoying the recipes! 🙂

      - Jenn on December 2, 2017 Reply
  • 5 stars

    I made it twice without the crust with minor modifications and it turned out great both times. I used Gouda instead of Gruyère (love Gruyère but it can be overpowering), increased shallots to ~ 1 cup, and baked in a buttered 8 x 8 glass dish for ~45 min. Will make it again! Thank you Jen!

    - Elana on December 1, 2017 Reply
  • 5 stars

    Great make ahead dish. I made this for us to snack on while we were cooking Thanksgiving dinner. The only change, is that if I use all heavy cream, it tastes too rich, so I use half and half for some of the cream. Overall a great hit, and I love the spinach in it.

    - Laura Migliore on December 1, 2017 Reply
  • Do I put the uncooked pie crust in a pie plate and then pre cook it or does the crust go directly on a rack about being placed in pie plate?

    - Denise on November 27, 2017 Reply
    • Hi Denise, if the pie crust comes in an aluminum pie pan, it’s not necessary. If it’s the type of pie crust that you need to be rolled out, then, yes, it should go in a pie plate. Hope that clarifies!

      - Jenn on November 28, 2017 Reply
  • 5 stars

    My daughter LOVES your spinach quiche recipe. The first time she had it, she ate almost a quarter of the dish! She is constantantly requesting it. Tomorrow she is turning 4 and this recipe will be her special breakfast! Thanks for the recipe and happy child!!

    - Katherine Funk on November 22, 2017 Reply
  • Can I used garlic herb feta cheese instead of Gruyere cheese in the spinach quiche?

    - Rochelle on November 22, 2017 Reply
    • Hi Rochelle, Feta doesn’t melt nearly as well as Gruyere, so if you want something a little more evenly distributed through the quiche, I’d stick with something like Gruyere. You could use feta here; it will be different but still good.

      - Jenn on November 22, 2017 Reply
  • Help! I just baked my store bought pie pie crust & it has a large crack going almost half around the top of the crust. Can I salvage it or should I start again? This is the first time I am making this recipe!

    - Stella Hughes on November 17, 2017 Reply
    • Ugh – sorry to hear you had a problem with the crust cracking! You can try to patch the crack by making a paste with a bit of flour and water (it should be the consistency of spackle). But, if you happen to have another crust (I know they’re often sold in packs of 2) that would be the easiest way to go!

      - Jenn on November 17, 2017 Reply
      • 5 stars

        Stella and Jenn, the same thing happened to me. (I was so mad at Marie Callendar, I later brought the broken crust back to Safeway for a refund.) So I decided to make it without the crust, and it was delicious! I’ve made it three other times, always without the crust (because why mess with perfection?), and every time someone asks me for the recipe. Absolutely the best quiche I make–is it still a quiche when it doesn’t have a crust?

        - Lori Erokan on December 9, 2017 Reply
  • 5 stars

    After trying many different quiche recipes, this was by far my favorite. The texture and the seasoning was spot on, and the shallots at the bottom really pulled together the flavors. This recipe really didn’t need any altering, but I added sausages to my quiche and placed the spinach at the end, which gave it a nice crisp at the top. I also used smoked gruyere cheese because I accidentally ran into it, and OMG its delicious. This is definitely going into my recipe drawer.

    - I Love FOOD on November 11, 2017 Reply
  • 5 stars

    THANK YOU JEN FOR THIS RECIPE!!!! OK PEOPLE MAKE THIS!!! Doubled the recipe as part of a Sunday brunch I hosted. My guests RAVED & RAVED & RAVED about this quiche. Comments included: “BEST quiche I ate in my life” “I could eat this quiche every single day” “I have to eat a second piece” “This may be in the top 10 things I ever ate in your home” The only thing I would give as a tip to others, this was the first time I didn’t bake my own pie dough. The frozen crust cracked, and I didn’t repair it properly, so pay attention when you use frozen crust and take time to properly repair tears if you see it. AMAZING presentation! AWESOME RECIPE! DELICIOUS flavor!

    - Barrie on November 5, 2017 Reply
  • 5 stars

    Love this recipe! This is now my go to quiche recipe. Thanks!

    - Ela on October 29, 2017 Reply
  • The best quiche I have ever made! So simple. Your directions, as always, covered everything. Thank you for permission to use store bought pie crust. I used gouda, because I’m not a fan of gruyere. I realized right away that this is a versatile recipe. It now has a place on my go to board – where I put reliable recipes that I can make up in a hurry from ingredients that I typically have on hand. We’ll be eating more quiche!

    - Linda Jean on October 25, 2017 Reply
  • Can fresh spinach not be used..?

    - Amy Howard on October 22, 2017 Reply
    • Hi Amy, you can certainly use fresh spinach if you prefer; you’d just need to cook the spinach first and then squeeze out any excess water. Enjoy!

      - Jenn on October 22, 2017 Reply
      • Jenni how much fresh spinach would you start with to then cook down? And how do you cook it, like in butter or oil maybe?

        - Tina on December 27, 2017 Reply
        • Hi Tina, Hard to say exactly but you’ll need 1-1/2 cups cooked spinach (I’d steam it or wilt it in a little bit of oil). I’m guessing 1 to 1.5 pounds.

          - Jenn on December 27, 2017 Reply
  • Can u make this ahead of time and warm it later

    - Terri on October 18, 2017 Reply
    • Definitely!

      - Jenn on October 19, 2017 Reply
  • 5 stars

    This quiche was a hit! I used white cheddar cheese instead and it also turned out great.

    - Bree on October 11, 2017 Reply
  • 5 stars

    Best quiche I’ve ever had. Used a homemade crust and I’m glad I did. Fantastic!

    - P m c on October 9, 2017 Reply
  • If it don’t have a shallot, should I sub a sweet onion or just skip it?

    - Terri on October 5, 2017 Reply
    • Hi Terri, the shallot adds nice flavor but you could omit it. Sweet onion would be a nice substitute, though. Hope you enjoy!

      - Jenn on October 5, 2017 Reply
  • 5 stars

    Wonderful recipe! I’ve made it about a dozen times with great accolades. This time, I doubled the cayenne pepper, added a little less than 1/4 teaspoon of nutmeg, and decreased the salt by half. Wow! There were no leftovers! 😁

    - Nancy K. on October 4, 2017 Reply
  • 5 stars

    Jennifer, Why do some quiche recipes use frozen spinach (squeezed until almost no liquid) and other use fresh spinach, and both seem to come out just fine? Thanks

    - Sloan LeMauns on September 28, 2017 Reply
    • Hi Sloan, It really just depends on the cook and you’re right that it doesn’t make much difference in the end product. I prefer to use frozen because it’s one less thing I have to cook!

      - Jenn on September 28, 2017 Reply
  • 5 stars

    Fabulous and simple to make. I chose to do my prep the night before and us fresh spinach. I mixed up the egg batter put a bag of organic fresh spinach in the mixing bowl the night before. Kept in refrigerator over night. The next morning all I had to o do was precook the gluten free pie shell and empty the mixing bowl into shell. Came out perfect! I served it with fruit, blackberries and strawberries. My 91 year old mom loved it!!

    - Patricia on September 19, 2017 Reply
  • 4 stars

    This tasted great! We substituted the heavy cream with 3/4 cup Lactaid and 1/4 cup butter per cup of heavy cream, and then used broccoli, bacon, and Muenster as our fillings. Taste was delicious, however it turned out a bit moist/soggy, even after we cooked it 12 minutes extra. Will definitely try this again with a bit less milk 🙂

    - Brian Pesis on September 18, 2017 Reply
  • 4 stars

    This looks wonderful. Could I add ham cubes or bacon? And should it be browned first?

    - robert lamb on September 18, 2017 Reply
    • Hi Robert, you could definitely add either one. I’d cook the bacon before adding it. Hope you enjoy!

      - Jenn on September 18, 2017 Reply
  • Any suggestions on how to NOT burn shallots?! You’re recipe says 8 minutes my shallots don’t last a minute!! Add water? I know I lower heat should I simmer??

    - Francesca on September 5, 2017 Reply
    • Hi Francesca, Are you sure you’re using shallots and not something else like garlic? (Garlic can burn easily.) Is your pan in good condition? Or perhaps you are cutting them a bit too small?

      - Jenn on September 5, 2017 Reply
  • 5 stars

    Easy and delicious (my favorite qualities in a recipe and something I find myself saying about all the recipes on this site thus far)! I’ve made this 3-4 times and it’s always a hit.

    - Iralyn on August 24, 2017 Reply
  • 5 stars

    This is the ONLY quiche recipe that I use. Absolutely delicious. The directions and tips are spot on. We like to add meat as well, so we lightly brown or defrost some sausage or put uncooked bacon, then put it on top of the spinach before pouring the egg mixture.

    - ShanLew1 on August 20, 2017 Reply
  • Hi!
    Could I substitute greek yogurt in this instead of heavy cream? Would it be soggy or alter taste too much?

    - Francesca on August 19, 2017 Reply
    • That won’t work here, Francesca – sorry!

      - Jenn on August 19, 2017 Reply
  • 5 stars

    I made this today and the recipe is awesome. Could I also mix all ingredients together and pour into pie crust?

    - Marcia Carlson on August 13, 2017 Reply
    • Hi Marcia, You could but adding the cheese on the bottom helps prevent the crust from getting soggy.

      - Jenn on August 13, 2017 Reply
  • 5 stars

    Three words … FAN-TAS-TIC!
    I didn’t have time to prebake the crust so I used a technique leaned 50 years ago in home-ec class. I put the pie pan on the oven floor for 20 minutes at 400°F then on middle rack for remainder of the time. Unless you have a borosilicate glass pie plate — don’t try it. BTW thanks for sharing tested and perfected recipes.

    - Teresa on August 7, 2017 Reply
  • 5 stars

    Hi Jenn,
    I made your quiche today and it was amazing. Everybody loved it and I would make it again. I added mushrooms and doubled the other ingredients except for the gruyere cheese and made 2 quiches. It deserves 5 stars. Thank you for your recipe!

    - vcp000 on August 5, 2017 Reply
  • How do you prebake the crust?

    - Jan Bowen on July 28, 2017 Reply
    • Hi Jan, remove the crust from freezer and thaw until it’s soft enough to prick with a fork, about 10 minutes. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked golden, between 10-15 minutes. (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.

      - Jenn on July 30, 2017 Reply
  • I am wondering if you can prep this the night before and pop it in the oven in the morning? I’m assuming no because the crust will get soggy? Trying to eliminate having to do it all in the AM…. thoughts? tips?

    - Stacy on July 27, 2017 Reply
    • Yes, Stacy, you can easily make this the night before, but I would suggest baking it after (to avoid a soggy crust). When you’re ready to serve it in the morning, just reheat it in a 300-degree oven. 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 July 28, 2017 Reply
  • 5 stars

    I just served the quiche and it was delicious! I also served another bacon quiche but this was hands down the favorite of my guests! I did not change a thing! I even used the store bought frozen deep dish pie crust.I was very careful to squeeze out the extra water from the spinach and the quiche was perfect!

    - Judy on July 23, 2017 Reply
  • 5 stars

    This quiche is absolutely delicious! One of the best quiche recipes I have tried. I prepared it exactly as written. Tender and tasty! I have had great results with every recipe I have used from Once Upon A Chef.

    - Theresa on July 13, 2017 Reply
  • Hi, this quiche sounds delicious and I plan to make it for brunch this weekend. I’d like to use homemade pastry. Should the pastry be fully cooked when prebaking? Also, shouldn’t I use pie weights to prevent the pastry from slumping?

    - Jane on July 11, 2017 Reply
    • Yes, Jane, the pastry should be fully baked so it doesn’t get soggy when you add the filling. And pie weights would be helpful. Hope everyone enjoys!

      - Jenn on July 11, 2017 Reply
  • Hi Jenn,
    I’ve really enjoyed many of your recipes and wondered if I could get some advice. I am hosting a bridal shower next month and planning on serving brunch to approx 30 ladies. Can you suggest an appropriate menu. I have made your spinach strata and loved it but I’m not sure I want to serve hot food. Thanks so much for the help.

    - Kathy Robinson on June 22, 2017 Reply
    • Hi Kathy, glad you’ve enjoyed the recipes! You may want to take a peek at my Menu page as there are a number of options that may appeal to you, like of the recipes in the Summer Brunch or Memorial Day Cookout menus. You mentioned that you may not want to serve a hot egg dish– if you want to include eggs, you could make these deviled eggs part of your menu. If you haven’t looked at the Breakfast/Brunch recipe page yet, you could definitely get some inspiration there. Hope that helps!

      - Jenn on June 22, 2017 Reply
  • 5 stars

    Awesome Recipe!! Just had it–best quiche I’ve ever had! Many possibilities adding meats..do yourself a favor and Do This!

    - Duey cyr on June 4, 2017 Reply
  • 5 stars

    Love, love this recipe!
    1) It was easy (gotta love a store bought crust, still so flavorful)
    2) no soggy crust if you follow Jenn’s precook directions
    3) visually dense w/ spinach so, as Jenn says, you’re getting nutrition here
    4) but sufficiently high in fat from the heavy cream that it’s utterly delicious
    5) and has an excellent texture: firm but tender

    I’m thrilled it was so good, b/c I’d previously made soggy crust quiches and so hadn’t made one for years. Note I substituted shredded swiss for the gruyere, aleppo pepper for the cayenne & mixed some red onion w/ the shallot cuz that’s what I had.

    I’m gonna try this w/ bacon in lieu of the spinach….

    - Susan Chapin Musicant on May 29, 2017 Reply
  • This was a hit in our house. Loved the Gruyere & Spinach combination. A good quiche just can’t be beat, and without a doubt this is a good one.

    - Janice on May 25, 2017 Reply
  • 5 stars

    Made this for dinner last night…huge hit with the family. Not a crumb left. This is also a great springboard recipe using what you have for different variations.

    - Hedy DeCampo on May 11, 2017 Reply
  • 5 stars

    Is it possible this pie gets better every time it’s made? YES! We love it! Like many of your other recipes, it goes just a step further to make exceptionaly tasting dishes. Thank you!

    - Theresa Pacek on May 11, 2017 Reply
  • 5 stars

    Your recipes are terrific! They work for me every time. Thanks for sharing!

    - Sandy on May 11, 2017 Reply
    • This quiche is the 1st of Jenn’s recipes that I’ve made, Sandy and we loved it. So I appreciate knowing you’ve had success w/ all of hers….I’d probably not have taken the time to scope out others but now I will :).

      - Susan Chapin Musicant on May 29, 2017 Reply
  • 5 stars

    best quiche ever. the shallots made this a really flavorful quiche.

    - Carrie on May 9, 2017 Reply
  • For whatever reason, the amount of liquid hardly filled half my pie dish – have not had this problem with quiches before. If I make this again, I’d love to make 1.5x the recipe for cream and eggs, just to fill the pie pan. Assuming I’d just increase the spices, too?

    - CK in NYC on April 30, 2017 Reply
    • That’s strange that you had that experience. Did you use an extra deep pie dish? And, yes, If you use 1 1/2 times the cream and eggs, I’d increase the spices accordingly.

      - Jenn on April 30, 2017 Reply
  • Could I use kale instead of spinach. I would cook it and squeeze the water out.

    - Sapna on April 28, 2017 Reply
    • Sapna, I think you could use kale, but you’d just want to cook it long enough so that it’s really tender (and definitely remove the leaves from the stems). I’d love to hear how it turns out!

      - Jenn on April 28, 2017 Reply
  • 5 stars

    I tried this recipe one night for a change and it quickly became my family’s most favorite! Now it is on the menu every week! Thank you for sharing your vast experience and easy to follow recipes! I love cooking again!

    - Regina on April 27, 2017 Reply
    • 5 stars

      Can this be made with egg whites and milk?

      - Sharon Henderson on May 26, 2017 Reply
      • Hi Sharon, While technically I think it will work, you would get a very different result (it would be much less rich). If you try it this way, I’d love to hear what you think!

        - Jenn on May 27, 2017 Reply
  • 5 stars

    Love this!! I made a couple changes: Almond Milk instead of Heavy Cream, and Sliced Mushrooms which I sautéed with the Shallots. Drastically reduces fat and calories. Finding this recipe was like finding a long lost love! Thank you, Jennifer!!!

    - Sally Spurgeon on April 19, 2017 Reply
  • 5 stars

    Absolutely delicious!

    - Meryl on April 16, 2017 Reply
  • Do you think adding mushrooms that have already been sweated will alter the consistency of the quiche?

    - Cathi on April 14, 2017 Reply
    • No, I think the texture would still be good. I’d just make sure you slice and saute them before adding to the quiche.

      - Jenn on April 14, 2017 Reply
  • When do you transfer the crust to the pretty pie dish? Before you begin baking it or after the whole thing is finished? Thanks!

    - Lindsey Farrell on April 14, 2017 Reply
    • After it’s done baking (just to dress it up if you want). Enjoy!

      - Jenn on April 14, 2017 Reply
  • Another question…..I always make my own crust but this time I’m going to take your suggestion. What frozen pie crust is the best….I don’t want to be disappointed. Thanks

    - Rbcola on April 11, 2017 Reply
  • 5 stars

    Thank you Jenn, for this lovely recipe.
    I have two questions – #1, When I had this in a restaurant, they added sweet potatoes. Would those be cooked first or put in raw? They were thin, small slices of sweets.
    Also I would like to sign up for your weekly recipes, but I don’t see a cost listed. Please let me know what that would be.

    - Ann Ford on April 9, 2017 Reply
    • Hi Ann, You’d definitely cook the sweet potatoes first – I suggest roasting them. And there is no cost to the newsletter :).

      - Jenn on April 11, 2017 Reply
  • 5 stars

    Could I use fresh spinach so that it won’t be watery? I love this recipe! I had it in a fantastic restaurant in LaConner, WA called Nell Thorn – it is fabulous. I am worried about wet spinach! Thanks.

    - Ann Ford on April 9, 2017 Reply
    • Hi Ann, the recipe calls for wringing the frozen spinach to remove the extra water, but you can certainly use fresh spinach if you prefer; you would just need to cook the spinach first and squeeze out any excess water. Hope you enjoy!

      - Jenn on April 11, 2017 Reply
      • Hi Jennifer, Would it then be best to leave the spinach to dry by itself before putting them in? Thanks, Mariyah 🙂

        - Mariyah on May 28, 2017 Reply
        • Actually, I would squeeze all the water out; if not it will be too watery.

          - Jenn on May 28, 2017 Reply
  • Are you supposed to keep the quiche on the baking sheet while cooking? Or are you meant to use the baking sheet for transferring only?

    - Andrea Hynes on April 4, 2017 Reply
    • You can bake it right on the baking sheet. It’s also good for catching any drips.

      - Jenn on April 4, 2017 Reply
  • 5 stars

    OMG best quiche ever! It is amazing and I am snob for a day!

    - Viviane on March 29, 2017 Reply
  • 5 stars

    I forgot to mention one thing about making this quiche crustless (e.g., if you don’t have a store-bought crust on hand or don’t have time to make one from scratch). I have baked this quiche several ways, including using a removable bottom quiche pan. The scalloped sides of the pan make for a beautiful presentation. After the quiche is baked and cooled, just push the bottom of the pan upward and gently slide it onto a serving platter. To avoid scratching the removable bottom of the pan, I slide the quiche onto a decorative paper doily in the center of a round coupe plate, which has no defined “well”.

    - Laura on March 23, 2017 Reply
  • 5 stars

    As nearly everyone has commented, this quiche is the absolute best and does melt in the mouth (and yes, Gruyere Cheese is ridiculously expensive). I have two tips that might be helpful.

    1) Squeezing Water From Cooked Spinach: Using a potato ricer to remove excess water from spinach and then need to clean the ricer afterward seems like a lot of trouble and inconvenience. Since I began my mad-scientist-in-the-kitchen routine as a young teenager, I have squeezed water from cooked spinach by wrapping it in a double layer of cheesecloth, cut in a square rather than in a rectangle (this method works for fresh or frozen chopped spinach, and also for cooked chopped broccoli). I measure the approximate size of cheesecloth I need based on the volume of spinach and then use my kitchen sheers to cut it. I learned this tip from Bon Appetit magazine all those years ago, and it works like a charm (I also use a double layer of cheesecloth over a fine mesh (flat) strainer with a long handle to de-fat chicken broth for soup).

    After I cut the cheesecloth, I put the cooked spinach in the center. Then I pull the corners so they meet (the spinach is now in a ball) and tie the top of the ball with one of my high-heat baking bands. These bands are similar to thick rubber bands and are typically used for tying chicken or turkey legs together before roasting. If you don’t have the bands, you can just hold the top of the cheesecloth and squeeze the liquid out with the other hand (before you begin squeezing the spinach that is now wrapped, be sure to allow it to cool a little bit so you don’t burn your hands). This takes just a few minutes, and the cheesecloth can be thrown away after the spinach is added to the bowl or mixture (no cleanup of appliances needed).

    2) Removing Quiches From Mini Muffin Pans or Ramekins: Several people mentioned baking mini crustless quiches (I have done this as well), and then using the dull side of a knife to “coax” (loosen) them out of their “wells”. I have two high-heat mini spatulas, which I use almost daily (I believe I purchased them at Bed, Bath & Beyond). One is rounded, like a large spoon-like spatula, and the other is flat, like a large one used to scrape the side of a bowl.

    Instead of risking marking up my baking pans (I have done this one too many times), I now only use my mini high-heat spatulas to loosen the edges in confined spaces. You can try both types — spoon-like or scraper spatula. This method works better for small portions, because large spatulas are unwieldy in confined spaces.

    - Laura on March 23, 2017 Reply
    • Would love to have baking time and temperature for mini crust less quiches in ramekins. Thank you!

      - Karen on April 28, 2017 Reply
  • 5 stars

    My family loved this quiche! They said it was eggcellent (pardon the pun). This is what we call- a make again recipe. I usually tweek recipes but this quiche is perfect the way it is. It did take about 10 minutes longer to bake than stated in the recipe but that’s perfectly acceptable.

    - Gilda on March 21, 2017 Reply
  • 5 stars

    Delicious…even DH said, “This is a do-over!”…Yes, real men eat quiche. ?

    - Charlene on March 20, 2017 Reply
  • 5 stars

    Just made 2 of these yesterday. The price for the gruyere at our local grocery was outrageous, so I substitued swiss. Could not find the shallots, so for 2 quiches I carmelized a medium vidalia onion, and used this in place of the shallots. I normally always make my crust, but on advice of the recipe bought the Pillsbury deep dish crusts. They were actually very good . The quiche was super easy, and delicious. I am going to pick up gruyere at Bjs, and make some for the freezer. This is my new go to recipe. I love it warm, or cold. Jenn, I love that your recipes always turn out so well. Looking forward to your cookbook. Take care.

    - Laura Migliore on March 17, 2017 Reply
  • Hi Jenn, you mentioned in one of your replies that this quiche can be baked the night before and reheated on the day of serving. At what temperature should it be reheated at and for how long?

    - Beatrice on March 8, 2017 Reply
    • Hi Beatrice, reheat the quiche, covered with foil in a 300-degree oven until hot in the center. (I’d start checking it at about 20 minutes)

      - Jenn on March 8, 2017 Reply
  • 5 stars

    This is the best quiche recipe. My daughter and I crave it. I added 1/2 cup diced mushrooms and we both liked the extra veggies..yummy!

    - Theresa on March 2, 2017 Reply
  • This sounds delicious, I’d like to adapt it to mini quiches for a bridal shower. If you think that would work, how long do you think I should cook it? I’m referring to mini-muffin size as opposed to little 3 or 4″ ones, although that would be good to know as well.

    - Kathleen Thompson on March 2, 2017 Reply
    • Hi Kathleen, I think it would work, they’d just be really delicate. I’d start checking them at about 15 minutes, but I’m not certain how long they’ll take, so keep a close eye on them. I’d love to hear how they turn out!

      - Jenn on March 2, 2017 Reply
    • 5 stars

      I make 24 mini quiche in my pan. I measured the volume of one “well” and it takes 2 TBSP water, so these minis are very small, but a perfect size for an appetizer. I scale down all the ingredients: for example, I use about 7 oz. heavy cream and only 1 large egg. Of course, other ingredients are scaled back. I bake these at 375 for around 25 minutes to get a nice touch of browning on the top. They puff up in the oven, but deflate when cooled. Given the size of my pan, the adjustments I make allow for no leftover custard–though that would not be a bad thing, as buttered ramekins on hand would provide for a crustless version. I allow them to cool for at least 5 minutes before gently removing them. My pan has that gold-tone finish (Chicago Metallic @ William-Sonoma) that allows for easy release. On occasion, I use the dull size of a small knife blade to coax any part of the casing that might be stuck. A few variations: chopped green onion in place of shallots; real bacon bits instead of spinach. Makes a great appetizer!

      - Elaine Brown on March 5, 2017 Reply
  • 5 stars

    First try at making spinach quiche. I love the simplicity of your recipe which subcontracted me more. It came out fantastic and my family loved it. Thank you for sharing. Wish I could add the pic of my dish but I couldn’t figure out how.

    - Verrie Grey on February 27, 2017 Reply
  • Hi, I am going to a Agility trial this weekend and I am helping with the food for breakfast and lunch over the two days. I wondered if this could be served cold since there is no way to warm it back up. Also, any other suggestions that I could take for breakfast would be appreciated

    Thank you


    - Julie Traver on February 22, 2017 Reply
  • 5 stars

    I made this quiche for the first time over the weekend and it was delicious! I made my own pie crust, but other than that stuck to the recipe. I actually made two and cooked them both and froze one of them. My husband and 3 year old daughter loved it so much and got excited to eat it again the following day. Thank you for another delicious, detailed, and spot on recipe!

    - Megan on February 14, 2017 Reply
  • Made this quiche many times and it always comes out picture perfect and delicious. Using a metal pie pan, I have made this quiche without a crust substituting Gouda for the gruyere. Also delicious. To squeeze the spinach very dry, I use a potato ricer.
    Thank you for this recipe. It’s a winner!

    - Carol Briseno on February 14, 2017 Reply
  • 5 stars

    This is a delicious quiche! I actually make it without the crust and sometimes I add shrimp. Had 5 over for lunch, served this and everyone was impressed. It’s my go to recipe!

    - Elaine on February 14, 2017 Reply
  • 5 stars

    I have made many a quiche over the years, but hands down, this is the best.

    I have made it many, many times, and will sometimes add five strips of chopped bacon, but that’s about it.

    You simply cannot go wrong with this quiche.

    - Lyn Pessemier on February 14, 2017 Reply
  • 5 stars

    This quiche was excellent. I always make my own crust, followed your directions for baking it before adding the filling. I used a quarter cup of 2% milk with 1cup of heavy cream. Might consider trying half and half next time. Thanks so much for a wonderful quiche.

    - Pat on February 13, 2017 Reply
  • 5 stars

    I’ve made this twice now and love it! My husband even loves it, and he is generally not a fan of quiche. Both times, I’ve baked it in my Emile Henry pie plate and both times it took 10-15 minutes longer baking time to finish baking. (Have never had this problem with other recipes.) Why do you think that is? Do you have a recommendation for pie plate? I have metal as well as Pyrex.

    - Judy on February 2, 2017 Reply
    • Hi Judy, Glad you like it! Assuming you’re using a store-bought crust, you don’t need to put it in a pie plate. I think that extra layer slows down the baking time. (You dress it up by putting the finished quiche in a decorative pie plate to serve it.)

      - Jenn on February 3, 2017 Reply
  • 5 stars

    Absolutely the best! I made this for company who stayed with us for my daughter’s wedding. So easy to prepare and so delicious!

    - Thia on January 31, 2017 Reply
  • 5 stars

    Without a doubt the best quiche I have ever had. Easy to follow instructions, everything cooked up just like it was suppose to. No changes needed – why mess with perfection! Thanks again for another incredible find!

    - LeAnn on January 15, 2017 Reply
  • 5 stars

    This was delicious! I did sub cheddar for gruyere because I forgot it at the store. This was amazing and easy, probably the best quiche I’ve ever had. Also made your drunken french toast and that was a huge hit, as well. Thanks, Jen! Like you, I’m a L’Academie grad and stay home with my 3 kiddos now. Glad I found your site!

    - Carolyn F. on December 18, 2016 Reply
  • Hi,
    I am planning to try this recipe using a 10 by 15 inch jelly roll pan so i can cut into smaller squares for appetizers. Would you recommend still pre cooking the crust and at what temp and for how long would you recommend cooking the quiche?

    - Sally on December 9, 2016 Reply
    • Hi Sally, I’m assuming you’re intending to make your own crust for this? I think it would be good to pre-bake it for a few minutes before adding the filling. I’ve never made a quiche this way, so I’m not certain about timing, but I would start checking at about 40 – 45 minutes. (No need to change the oven temp.) I’d love to hear how it turns out!

      - Jenn on December 12, 2016 Reply
  • The best quiche ever! Husband liked as is even without meat.!

    - Krane on December 8, 2016 Reply
  • This is a comment on getting as much water as possible out of the spinach. A fellow gardener once told me that he used a potato ricer to squeeze ALL the water out of thawed frozen spinach. It works incredibly well and you don’t have to work as hard. I have a Williams-Sonoma ricer which holds a lot. It works like a charm.

    - CathyC on December 3, 2016 Reply
  • Well I’m not sure how healthy a dish this is but I don’t care it’s soooo good. I made it last night as a breakfast for dinner meal not being sure if my husband would eat it since he doesn’t like cooked spinach, but after 2 large pieces and a “this is pretty good” comment, I knew I had a new recipe to add to the rotation. By the way, it’s better than pretty good.

    - Debbie on December 2, 2016 Reply
  • 5 stars

    This is the most amazing recipe for quiche. I have made this quiche twice now. You will get rave reviews for this one!

    - Natalie on December 1, 2016 Reply
  • 5 stars

    I’ve made this quiche twice with no changes to the recipe. It is delicious.

    - Kathy on December 1, 2016 Reply
  • 5 stars

    All of your recipes are wonderful, but this quiche was over the top. I made two of them, giving one to my neighbor who was recovering from a knee replacement. Such a treat for all of us. Thank you!

    - Sally Baldwin on December 1, 2016 Reply
  • 5 stars

    Every December on the anniversary of my mom’s death, my two daughters and I take off work and bake my mom’s favorite cookies together. We spend time sharing our favorite memories of her, including her wonderful recipes. Last year, I made this quiche for breakfast on that day. It has become part of this tradition now,and I will be making it again this December.

    - Paula on December 1, 2016 Reply
    • That’s beautiful!

      - Mo on December 3, 2016 Reply
  • 5 stars

    This quiche is absolutely wonderful.

    - Barbara on November 19, 2016 Reply
  • Can u freeze it

    - Sherry calder on November 14, 2016 Reply
    • Sure!

      - Jenn on November 14, 2016 Reply
  • 5 stars

    This is, without a doubt, the best quiche I’ve ever had. I made two at once, gave the second to my mother in law, and she said exactly the same.

    - Octavia Biddle on November 2, 2016 Reply
  • This looks amazing but I am put off a little with the amount of heavy cream. Is there a way to lighten it a bit? Could I use whole milk or half and half instead? I’m fine with a slightly less creamy custard but don’t want to significantly alter the results as your recipes have been uniformly wonderful. Thanks!

    - Elizabeth on October 19, 2016 Reply
    • Hi Elizabeth, I think it’d be absolutely fine to use half and half. It won’t be quite as rich, but still delicious. 🙂

      - Jenn on October 19, 2016 Reply
    • 5 stars

      I used half and half and it was absolutely delicious that way.

      - Marla on October 19, 2016 Reply
  • 5 stars

    I just made this quiche and must say it is the most delicious recipe I have ever made.

    - Heide on October 16, 2016 Reply
  • 5 stars

    This is the best quiche I ever put in my mouth! Have made it twice already! ABSOLUTELY THE BEST EVER

    - Nancy Robinson on October 15, 2016 Reply
  • Can’t wait to try this for the Grands. They don’t like spinach so thought I’d sub broccoli. How much should I use? Thanks!

    - Cindy on October 14, 2016 Reply
    • Similar to the spinach, I’d use a 10 oz. package of frozen chopped broccoli. Just make sure to defrost the broccoli and squeeze it dry. Hope your grandkids enjoy!

      - Jenn on October 14, 2016 Reply
  • 5 stars

    I found this recipe looking for something to serve for my book club when we were discussing a novel set in France. I’ve made it twice now, and I can’t get over how such simple ingredients yield such a delicious result. Every time I sit down with a piece, I turn off the electronics that are usually all around and really savor it, thinking, “This is the most perfect food in the whole world!” Heavenly!

    - Karey on October 13, 2016 Reply
    • 5 stars

      HI Karey… our Bookclub is a ‘cooking Bookclub’, meaning we cook a meal as we discuss the book. We try to pair the menu with the book topic/location. Is that what you do as well, or do you just feed each other? 😃. It’s always fun to get ideas. Our book this time was the Unlikely Pilgrimage of Harold Fry, and I’m thinking of having us cook breakfast foods.

      - Sarah on October 19, 2017 Reply
  • My husband is on a blood thinner and cannot have spinach or broccoli?

    Would cauliflower and mushrooms work well?

    Any other suggestions would be appreciated.

    Thank you. I have enjoyed all of your recipes. Keep them coming 🙂

    - Anna B. on October 13, 2016 Reply
    • Hi Anna, Yes, cauliflower and mushrooms would work here. I would slice the mushrooms and chop the cauliflower into small pieces and saute them a bit first so they’re tender.

      - Jenn on October 13, 2016 Reply
  • 5 stars

    The best ever!!!

    - Susan Snyder on October 2, 2016 Reply
  • I am interested in making this for break fast. I am not a fan of shallots or onions. Can I omit or is it necessary? also, how many ounces of gryure cheese equal one cup? lastly, can I bake the night before and just reheat for next day

    Thanks Cyn

    - Cynthia Taffet on September 25, 2016 Reply
    • Hi Cynthia, the shallots add a nice flavor, but you can omit them if you prefer. 4 ounces of Gruyere is the equivalent of 1 cup and, yes, you can bake the night prior and reheat the quiche when you’re ready to serve. Hope you enjoy!

      - Jenn on September 25, 2016 Reply
  • 5 stars

    I *love* this recipe! Every time I make this, it comes out wonderfully, and my children love it.

    The spinach is the time-consuming part. I buy 10oz of fresh baby spinach. I pull the stems off, then steam it long enough to wilt. Then, I squeeze/press out all the water, and chop it. Chopping it breaks up the clumps, and removing the stems keeps it from being stringy when you eat the quiche. It takes longer, but the result is worth it.

    - Marshall on September 21, 2016 Reply
    • As a chef i can tell that you do not need to remove the stem on baby spinach. Just empty the bag in the skillet with a tiny bit of butter to wilt.You only remove the stem on regular spinach as they are woodsy. Just wilt them and voila!

      - chris on September 21, 2016 Reply
  • Jenn, I need to make this a day ahead of time for a church function. Would it still be o.k. after refrigerating overnight? I could warm in up in the morning. Thanks for your help.

    - Vicki Frederick on September 16, 2016 Reply
    • Oops, never mind. I just saw your answer to this question! I will let you know how it turns out :).

      - Vicki Frederick on September 16, 2016 Reply
  • 5 stars

    Great recipe. This was my very first quiche and it came out perfectly. Made the pie crust from scratch and pre baked it. Even my picky daughter liked it. This recipe will be going into the Witherun Farm cookbook.

    - Anne on September 5, 2016 Reply
  • 5 stars

    Delicious! I have made this several times. In fact a friend has requested it tonignt for a party.

    My question is this: Do you have a good lemon meringue pie recipe? I have been craving one for a while……
    I will use your recipe for those christmas cookies with almond extract for the crust.

    - Antionette on August 30, 2016 Reply
    • Glad you like the quiche! Unfortunately, I don’t have a proven recipe for lemon meringue pie. I’ll have to add that to my list of possible recipes to develop! This one looks good though and gets good ratings. (Please keep in mind that I haven’t tried it myself.)

      - Jenn on August 30, 2016 Reply
  • Can this be made in advance and frozen? Or could you par bake the crust and make the filling, and just assemble and bake before having company over? I want to make this for a party but won’t have time to make it right beforehand.

    - Rebecca on August 2, 2016 Reply
    • Hi Rebecca, Yes, you could go either way with this one. Hope your company enjoys!

      - Jenn on August 3, 2016 Reply
  • 5 stars

    This quiche is fantastic! I made a few minor changes: I added finely minced ham between the shallot and cheese layers, and used 2% lactose-free milk because my boyfriend is lactose intolerant. In my oven, it took closer to 1.5 hours to cook. Anyway, I will make this again and again.

    - Judy on July 6, 2016 Reply
  • 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
    • As a chef who has made gazillions of quiche yes you can and should actually not precook the dough. The only thing is that you have to put the rack at the bottom of the oven so the bottom of the quiche can cook. Bake it at least at 350 . I used a removable bottom tart pan and the quiche is ready when the bottom is brown

      - chris on September 21, 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….

    - 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 quiche 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 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 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 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?


    - 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.


    - 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?


    - 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?

    - 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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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.