Spinach Quiche

Tested & Perfected Recipes Cookbook Recipe
Spinach Quiche

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Spinach & Gruyere Quiche

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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 is not only one of the funniest people I know, but also a stunning hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. She once created an entire game of Jeopardy! for our old high school gang, complete with categories like Prom Dates, ’80s Pop Stars, and Senior Superlatives.

This spinach quiche is Trish’s “go-to” brunch dish. The combination of heavy cream and Gruyère makes it rich and flavorful. There’s also a good bit of spinach, which balances out all that richness and makes it just a little bit healthier.

Ingredients For Spinach Quiche

spinach quiche ingredients

To simplify things, I recommend using a store-bought crust. When buying frozen pie crust, be sure to check it carefully at the store for cracks. (If you unpack it and find that it’s cracked, no worries — there’s a fix below.) Also, make sure to buy a deep-dish crust; a regular pie shell is not deep enough to hold all the fillings.

Frozen chopped spinach also makes the recipe easy. It’s important to wring out all the moisture from the spinach before using. I usually gather it into a ball in my hands and squeeze it until dry. It takes a few minutes of squeezing to get all the water out. Be patient; you need the spinach completely dry, otherwise your quiche will be watery.

Gruyère is my first choice for this quiche — I love its nutty flavor — but if you can’t find it, Cheddar may be substituted.

How To Make Spinach Quiche

crust pricked with forkPrick the bottom and sides of the crust all over with a fork.

Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes. If your crust cracks in the oven (or if it was cracked when you opened the package), make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.

golden baked crust

Set the crust aside and turn the oven down to 325°F. Sauté the shallots in a bit of butter over medium-low heat until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.

cooked shallots

In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper.

eggs, cream, and seasoning in bowl

Whisk to combine.

whisked egg and cream mixturePlace cooked pie shell on a baking sheet (this makes it easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust.

layering shallots in crustSprinkle the shredded cheese over top.

layering shredded cheese in crustScatter spinach evenly over cheese (breaking up clumps as best you can).

layering spinach in crustThen pour the egg mixture carefully over top.

egg and cream mixture poured into crust

Bake at 325°F degrees for 50 to 55 minutes until custard is set and top is lightly golden. Serve hot or warm.

baked spinach quiche

How To Freeze Spinach Quiche

This spinach quiche freezes beautifully for up to three months. After cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven until hot in the center.

Spinach Quiche

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Spinach Quiche

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

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 (4 oz) finely shredded Gruyère, packed
  • 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water


  1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
  2. Heat the butter in a small skillet over medium-low heat. Cook the 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 the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
  5. Bake at 325°F degrees for 50 to 55 minutes until the 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. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
  8. 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 300°F oven for 35 to 45 minutes, or until hot in the center.
  9. 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.

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.

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Reviews & Comments

  • Best quiche ever, REALLY! My husband casually whipped it up on a lazy Saturday morning while we had guests and the rest is history. It was amazing! Our friends would not stop raving about it and we could not stop eating. We have made countless quiche in our lifetime but none like THIS ONE! I’m about to step into the kitchen and make one but had to stop by and thank you. Your recipes have turned our home into our favorite restaurant. Thank you!!!

    • — Carolina on September 18, 2020
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  • Kids asked for a bacon and spinach quiche and only have parmigiano on hand. Would I shred the cheese the same and would I use the same amount of salt?

    • — Joanna on September 11, 2020
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    • Yes and yes 🙂 Hope everyone enjoys!

      • — Jenn on September 11, 2020
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  • this is probably …. wonderful.. but i could not find the actual list of ingredients or the measurements of them. so i made my own version.. the first thing one should to, master chef or rank amateur is list the ingredients .. right after the title . most of the rest , is filler .pretty much.. if you’ll pardon.. the pun… ingredients are the most important part of your instruction. pictures and plaudits are not as important .

    • — michaela on September 4, 2020
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    • Hi Michaela, Sorry you had a problem finding the ingredient list! It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on September 4, 2020
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  • Made this several times and so delicious I now make 2 at a time because it goes so fast. The first time I made with frozen spinach but now chop fresh baby spinach and is even better

    • — Patricia Martine on August 30, 2020
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  • I’ve made this twice now, and both times it’s turned out great. I’m the designated vegetarian cook for my church’s Martha’s Kitchen, which cooks for shut-ins in our parish, and I can guarantee this recipe will be used whenever quiche comes around in the rotation.

    • — Nancy Harless on August 26, 2020
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  • This is the best quiche EVER! I’ve made it 3 times this month for my husband and I. We are doing keto and I make my own crust from almond flour..the amount of fat in here is ideal for a low carb diet. I’m obsessed with this recipe!

    • — Katherine on August 16, 2020
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  • This was amazing! I’m a VERY novice cook so I followed the cooking instructions precisely and the consistency was perfect. I substituted a lot of the ingredients for things that I had (onions for shallots, swiss for gruyere, cajun for cayenne and nutmeg, but the flavor was still great. I look forward to trying it the right way! Thank you!

    • — Steve on August 12, 2020
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  • I’m not going to lie, this was very tasty, however, I could not get past the amount of calories that was in this dish. There’s got to be a healthier way to make this without all the fat.

    • — gia on August 5, 2020
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  • The best thing about this recipe I didn’t feel the need to tweak it. It’s perfect just the way it is written. That being said I did add some sliced baby bellas because I needed to use them before going bad.

    • — Terry on August 3, 2020
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  • This is my favorite quiche recipe. I often vary the ingredients ( adding ham and peppers, bacon and mushrooms for example) but use the standard measurements for cheese and custard. Always a hit!

    • — Sharon on July 18, 2020
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  • I made this quiche and so enjoyed it. Will make again and again.

    • — Fae on July 13, 2020
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    • I’ve made this quiche several times- I get a lot of compliments on it! I use Swiss cheese instead of Gruyere – a little less expensive, and still great taste. Definitely slice the onions to cook – don’t chop them! They make a nice layer at the bottom. I also buy a whole box of fresh spinach from the salad section, remove stems, sauté in butter, squeeze dry. One box equals one frozen box of spinach. And milk or 1/2 and 1/2 works great too!!

      • — Dana N on September 1, 2020
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  • My all time favorite recipe! I often vary the fillings to include bacon or mushrooms. No matter what it’s always been balanced and tasty!

    • — Sharon on July 13, 2020
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  • Easy to make and everyone liked the taste! Good directions as well.

    • — Lakshmi on July 12, 2020
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  • I just made this quiche and it is the best ever! The Gruyère cheese makes all the difference! So delicious I would give it 6 stars!

    • — Jane Frazer on July 9, 2020
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  • Love this recipe! I pre-cooked about a quarter pound of thick-sliced pepper bacon and then chopped it up and added it as another layer before pouring the eggs. I used fresh spinach which I sweated in a good mushroom & sage infused olive oil and a little butter. I garnished the quiche with nasturiums (edible flowers) from my garden for a gorgeous presentation and extra little flavor boost. I’ve also used black truffle infused olive oil to sweat the spinach. Truffles love eggs and vice versa. Will continue to make this recipe using other veggies. It’s so good! And, my hubby enjoys the leftovers to pack for an easy and yummy lunch.

    • — Heidi on July 5, 2020
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  • Best quiche ever. Enjoy it so much. I use extra sharp cheddar instead of Gruyere.

    • — Linda Mrose on June 27, 2020
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  • Just made this! Turned out great. The best recipe I’ve tried!! I used extra old cheese, a medium sized cooking onion sliced thin, fresh spinach and the crust I used was the Pillsbury crust that you just unroll. I’ll def be sharing this recipe.

    • — Francine Maurice on June 27, 2020
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    • How much fresh spinach did you use? I don’t have frozen on hand.

      • — Danielle on August 17, 2020
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      • Hi Danielle, I’d estimate you’ll need 1 – 1.5 lbs to yield 1.5 cups cooked spinach. Hope you enjoy!

        • — Jenn on August 17, 2020
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  • This looks delicious! Could you please let me know if you have a favorite frozen pie crust that you use??

    • — Joanna on June 25, 2020
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    • Hi Joanna, I like Whole Foods’ Wholly Wholesome frozen pie crust. Hope you enjoy the quiche if you make it!

      • — Jenn on June 25, 2020
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  • Best quiche I have ever made or had, period. The silky texture is spot on and the amount of spinach makes it very satisfying and healthy-feeling. I couldn’t find the recommended pie crust – I ended up with a non-deep dish whole wheat one from Whole Foods. Accordingly, I reduced the amount of custard slightly so it would all fit. Otherwise I made it as written. Next time I might take it out of the oven at 45 minutes. I like to see a little wobble and let it set up the rest of the way for about 15 minutes before cutting into it. I agree that 325 is the perfect temperature.

    I make a very good crust but it is more suited to a fruit pie. I am glad I bought the frozen one; its sturdiness and flavor was better for quiche.

    • — Jen Dickinson on June 17, 2020
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  • Excellent recipe. Made the Spinach Quiche. super great. Followed the recipe, easy to make. Love the Gruyere cheese. It came out so creamy.

    • — Ernest Rivera-Ramos on June 16, 2020
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  • Love this recipe! Turned out to be the best tasting quiche I’ve had. I skipped the pepper only because I’m not a pepper fan. Only things I recommend is to check the crust after the first 5 minutes in case it bubbles, just poke it. Then back off a little on the salt since the cheese is already salty.

    • — S.West on June 1, 2020
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  • I made this recipe using shallots and loved it. Now I am unable to get shallots but I do have leeks. Can I use leeks instead? Do leeks go well with the spinach or is there something else you’d recommend? Thanks!

    • — MP on May 26, 2020
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    • Hi MP, Leeks would be wonderful here. I’m guessing you’d need about 1 cup of finely chopped leeks. Please LMK how it turns out!

      • — Jenn on May 26, 2020
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  • Made my own shortbread crust the pie was delicious

    • — Michelle on May 23, 2020
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  • Delicious recipe, but I didn’t sweat or cook the spinach first as it’s too hard to get it really dry. I cut the raw spinach (actually I used silver beet) very fine and it cooks in the pie crust!

    • — Jenny brown on May 21, 2020
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  • This recipe is absolutely wonderful. The gruyere cheese is worth every penny. I found that in my oven I needed to bake the quiche about 5 or so minutes longer to firm up, and I was also left with a little egg mixture because of the brand of my pie crust. This is a recipe I’ll make often.

    • — gt.cook on May 19, 2020
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  • I’ve been making this for a year or so. I always make two at once. Allow a bit more baking time. I serve a family of seven. Everyone gets a piece and I serve it with roasted root veggies. A couple of times I’ve switched the spinach for a comparable amount of asparagus and mushrooms (sautéed). Also very good. Great recipe that I have shared with friends who have also had success.

    • — Bill Mocker on May 15, 2020
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  • Better than an quiche I’ve had even at a restaurant!

    • — Jessica on May 15, 2020
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  • Made this for my mom/family on Mother’s Day morning. I’ve never made a quiche before and frankly, wasn’t even sure that I was a fan of quiche. This was DELICIOUS!! Made it exactly per the instructions and it was very moist. Reheated in the oven the next day (covered in foil) and was just as moist the next time we ate it. Can’t sing this recipe’s praises enough.

    • — Megan on May 15, 2020
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  • Jenn, I LOVE this recipe. You are so right, the gruyere really adds flavor. I found freshly grated nutmeg also takes it up a notch. It is so quick and easy and tastes like you spent much more time on it. Thanks so much for this and all of your other delicious recipes.

    • — Candace on May 14, 2020
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  • using fresh spinach? adjustments?

    • — jane barstow on May 13, 2020
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    • Sure, Jane, using fresh spinach is fine; you’d just need to cook the spinach first and then squeeze out any excess water. Enjoy!

      • — Jenn on May 13, 2020
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  • Novel technique! In my decades of making quiche, I’ve never prebaked a crust, nor baked it at such a low temp. I will *never* make any other way! I’ve always used cream and whole milk but crust may or may not crisp and occasionally tasted a touch ‘rubbery’ from overcooked eggs.
    I’m only reviewing the concept since usually my quiches, soft tacos and stir fries are the way to use up bits of leftovers. This time I had a few cooked cauliflower florets, a bit of leftover broccoli, couple of grilled asparagus and 4 leftover giant Cajun flavored shrimp. I always have Asiago and Gruyere so used a mix. Perfectly baked creamy filling and crispy crust! Thank you!!

    • — Jem on May 11, 2020
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  • I make this every year for mother’s day brunch! Keeping the tradition alive during these odd times & baking a couple to deliver to my mom tomorrow morning!

    Thank you for this delicious recipe. I never changed a thing & it is ALWAYS a hit.

    • — Jenn on May 9, 2020
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  • Really delicious!! I gave it a twist and added some Canadian bacon to make it a French Canadian quiche! Made my own crust and used Half and Half vs the heavy cream. Will look for more tasty recipes!

    • — Beth White on May 9, 2020
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    • Please share your crust recipe, since I live in Costa Rica and we can’t find the frozen pie crust

      • — Ana Mainemer on June 23, 2020
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  • I was in the mood for quiche and had a 1 lb bag of spinach in the fridge. (You probably know that the reason spinach comes in 10 oz packages frozen is that one pound of spinach cooks down to about 10 ounces.) I didn’t have Gruyère, but I had Jarlsberg, which also provides a kind of nuttiness. It turned out great! Looks like the caption for the photo of the step where you add the cayenne, nutmeg and salt also included some black pepper, judging from the different colored piles on the custard surface.

    • — Sherman Hesselgrave on April 27, 2020
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  • This is a great recipe. I made it with Swiss cheese, and fresh baby spinach. I sweated the spinach before adding to the mixture. I will definitely make it again, we loved it!

    • — Carol Jones on April 25, 2020
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  • This is very delicious! Only deviation I made from this recipe is making my own crust with whole wheat flour since it’s all I have and it turned out beautiful! Thanks for sharing this recipe, will be trying out your ratatouille recipe next 🙂

    • — Jubilee on April 23, 2020
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  • Jenn, is it necessary precook the crust? I have made quiche before but never precooked the crust. I want to make this tomorrow as I have been cooking and baking so much as there isn’t much else to do. So sick of reading, doing puzzles, and cleaning basements!

    • — Michelle on April 20, 2020
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    • Hi Michelle, I hear you on the cleaning! I always precook by quiche crusts because it ensures they stay crisp, but it’s not necessary if you’re short on time. 🙂

      • — Jenn on April 20, 2020
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  • Delicious in the every way esp. the classical sense of a Quiche Lorraine. Merci. My only divergence from the recipe was that I by no means needed a deep dish pie crust.

    • — SJ on April 17, 2020
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  • I decided to use about 5 oz. of fresh spinach, but I forgot to check the comment section ahead of time to find out how to substitute fresh for frozen. It wasn’t until my quiche was in the oven did I read the comments to learn that I was supposed to lightly saute my fresh spinach and drain out any excess moisture before adding it to my pie. I just knew I had ruined my beautiful quiche. I scurried to find a way to save it! After following the regular baking instructions (baked for 55 min.), I removed the pie from the oven, moved the oven rack down one notch, increased the temperature to 425 degrees, covered it with foil, and baked it for another 10 minutes. Then, I took it out of the oven and let it rest for about 20 minutes. Perfection! Delicious! The custard set beautifully and wasn’t watery at all. Also, I used yellow onion instead of shallots because that’s what I had on hand. I added mushrooms and a bit of garlic to my onion mixture. I didn’t have any nutmeg or cayenne pepper, so I substituted those ingredients for cinnamon and chili powder. I will definitely be making this fabulous dish again!

    • — Cici on April 12, 2020
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  • I have made this quiche twice in the last week. My husband absolutely begged me to make it again. It is in my oven as I type this comment.

    • — Mary Donna Oscko on April 10, 2020
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  • Having made both your quiche Lorraine and spinach quiche, I can say that you’ve given me two incredible quiches to add to my collection. I’ve baked so many quiches in the past for brunches or for my family. Many times they come out of the oven looking nice, then partially collapse after cooling. Not your recipes! Lovely coming out of oven, lovely when served….and delicious. Thank you.

    • — Jennie on April 5, 2020
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  • This the best quiche I have ever made or tasted. Fantastic!!

    • — Michael Crews on April 2, 2020
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  • I’ve made this several times already. My family of three loves it! There’s never leftovers.

    • — Pam O on March 28, 2020
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    • Made your spinach quiche twice for guests and it was such a hit. I went by your recipe and thank you Doni for the hint of using my potato ricer to squeeze the spinach, was great. Loved the quiche, thank you so much.

      • — Verell Freese on June 28, 2020
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  • Absolutely delish!!

    • — Kelly Lansing on March 26, 2020
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  • I made this last night and I have to say it was the best quiche I’ve ever tasted! I added some mushrooms and used fresh spinach and it was just fabulous! Jenn…..thank you so much for sharing your recipes. You make us look like kitchen rock stars to our family and friends.

    • — Tamera on March 26, 2020
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  • Jenn – can you use fresh spinach that you’ve cooked down?

    • — Tamera on March 25, 2020
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    • Sure, just make sure to squeeze all the excess water out of it. Enjoy!

      • — Jenn on March 25, 2020
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    • Amazing recipe.

      • — Luka on April 9, 2020
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      • Hi Jenn, my deep pan baking dish will hold 2L volume of filling – do you know what volume this recipe makes?
        Thank you

        • — Stephanie on April 23, 2020
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        • Hi Stephanie, I don’t know the volume that this makes, but assuming your pie plate is deep dish, it should fit. Hope you enjoy!

          • — Jenn on April 23, 2020
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          • Hi Jenn! Just letting you know how I went. I roughly doubled the filling ingredients- I used 8 eggs, 600ml cream, 150g onion, not quite double the cheese, and 500g frozen spinach (that came down to only 210g of spinach once I had thawed in and squeezed the water out!). This volume fit perfectly into my deep baking dish(2L capacity) lined with pastry. I made the pastry from scratch. It took nearly 1.5 hrs to cook through. The filling was amazing!! Will definitely make again.

            • — Stephanie on April 24, 2020
          • So glad it worked out nicely — thanks for reporting back! 🙂

            • — Jenn on April 24, 2020
    • If you add mushrooms do they have to be cooked before you add them?

      • — Susan on May 13, 2020
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      • Yes, I would saute them first. 🙂

        • — Jenn on May 14, 2020
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  • Excellent quiche, easy and absolutely delicious. The proportions are perfect. I make this regularly, usually with spinach but also mushrooms, asparagus or broccoli. I also substitute some milk for the cream, as it’s quite rich, but still at least two-thirds cream. Always delicious.

    • — Linda on March 18, 2020
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  • A really delicious Quiche. The layering of ingredients was absolutely perfect. Followed the recipe exactly with the exception of adding more spinach, a 16 oz bag of chopped organic frozen spinach. This quiche will not disappoint. Thank you Jenn!

    • — Myrna on March 18, 2020
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  • The best quiche I’ve ever made. Thank you, all your recipes so far have been excellent. Your cookbook is great too.

    • — JoAnne on March 7, 2020
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    • So glad you enjoy the recipes! 🙂

      • — Jenn on March 9, 2020
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  • Came out perfect. It’s hard to not love this recipe given the amount of heavy cream and cheese. Would welcome some ‘healthier’ modifications that do not sacrifice too much on the flavor.

    • — Joe Arden on February 28, 2020
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    • Glad you enjoyed it! If you’d like to cut back on the indulgence a bit, you could use half and half in place of the cream. It won’t be quite as rich as with the cream, but still delicious.

      • — Jenn on February 29, 2020
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  • This recipe looks yummy. Making it today. I have spinach gratin recipe that calls for 5 packages of frozen spinach wrung dry. I discovered that my potato ricer makes short work of this task, gets all the water out, and my hands aren’t freezing from squeezing cold spinach.

    • — Doni on February 15, 2020
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    • I wrap the spinach in a tea towel and twist it dry

      • — Sherman Hesselgrave on April 27, 2020
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  • Can I prepare and fill the quiche pastry the day before, leave it in the fridge and then bake it the next day so that it is served hot and less work to do the morning of my brunch???

    • — Livia Kerner on February 13, 2020
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    • Hi Livia, I haven’t assembled a quiche in advance without baking it, but I think it should work. You could also layer all of the ingredients with the exception of the egg mixture in the crust and right before putting the quiche in the oven, pour the egg mixture in. Hope that helps and that you enjoy!

      • — Jenn on February 14, 2020
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      • Super tasty! I made this tonight and my husband (who has never ate quiche) LOVED it! Very easy recipe with great results

        • — Liz on February 18, 2020
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        • Absolutely delicious! I doubled the recipe and added Sautéed mushrooms to the onion and spinach mixture. This quiche was a hit with my entire family. We had leftovers for breakfast the next morning

          • — Jen F. on February 29, 2020
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  • My husband has been saying he doesn’t like quiche, but he said this was good. I made two like this using cheddar cheese, one with bacon and one with mushrooms, peppers, Monterey Jack and onions. Absolutely delicious.

    • — Corene on February 4, 2020
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  • This is the best quiche Lorraine recipe that I have tried. Thank you 🙂

    • — Taline on January 29, 2020
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  • Hello Chef Jen. I would like to make this for a large group this weekend. Can I double this and prepare in a larger deep pan or do I need to make individually.
    Thank you.

    • — Victoria Manning on January 29, 2020
    • Reply
    • Hi Victoria, If you double the filling, it won’t all fit — I’d make two separate ones. Hope everyone enjoys!

      • — Jenn on January 29, 2020
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  • Is there an acceptable substitute for the cream of tartar?

    • — rona on January 24, 2020
    • Reply
    • Hi Rona, There is no cream of tartar in this recipe? Are you referring to another recipe?

      • — Jenn on January 24, 2020
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  • I’m confused about the cheese measurement. The recipe says 4 ounces but it also says 1 cup packed. It is 4 ounces before grating? Please help; I want to make this tomorrow. Thanks!

    • — Betty McLaughlin on January 20, 2020
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    • Hi Betty, 1 cup is the volume you’ll need and it’s the equivalent of 4 ounces. Hope that clarifies and that you enjoy!

      • — Jenn on January 20, 2020
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  • Loved this recipe. Never made quiche before but I made it for Christmas morning breakfast and it was a hit! Easy, light, and delicious!

    • — Valerie McQueen on January 19, 2020
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  • I LOVE this recipe. I made it for the first time today, didn’t change anything, and the result was phenomenal! My best friend and mom both agree it was delicious. Thank you so so much for sharing this! I have added it to my recipe book!

    • — BallardC on January 16, 2020
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  • When freezing the quiche for future do you cook it first then freeze?

    • — Lynn on January 12, 2020
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    • Yep!

      • — Jenn on January 13, 2020
      • Reply
  • Wonderful!
    Like all your recipes Jenn!
    So yummy. We thoroughly enjoyed it! Thanks for another fabulous recipe!

    • — Lisa on January 5, 2020
    • Reply
  • I use a Le Creuset pie dish and the amount of filling was inadequate. I added 2 more eggs and an extra 1/2 cup cream and the filling still didn’t fill the container. ( And I had a cup of sliced and sautéed mushrooms plus the shallots and spinach.). Very tasty but cannot give 5 stars. If you use a prepared pie crust, I’m sure the recipe would great as written.

    • — Margaret on January 2, 2020
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    • lol the recipe clearly calls for a prepared pie crust. You concede that “the recipe would be great as written,” but you punish the rating because you chose the wrong size pan?

      • — Lisa 2 on January 9, 2020
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      • Hello. I am in awe at the wonderful ratings this quiche got and cannot wait to make it. What can I use instead of double cream? I can get single cream, but do I have to use extra egg or another ingredient? Many thanks. Jenifer (Madrid, Spain)

        • — Jenifer Reilly on June 20, 2020
        • Reply
        • Hi Jenifer, you can get away with using single cream here with no other modifications. It won’t be quite as rich but will still be good – enjoy!

          • — Jenn on June 21, 2020
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    • Delicious! I forgot to buy the cream, so I used whole milk, half gruyere half cheddar. Used fresh sautéed spinach and a little bacon. The nutmeg and cayenne are perfect. Loved it!

      • — Kim S on February 23, 2020
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    • Really delicious quiche. I normally use half and half for my quiches but the heavy cream was wonderful! I always use a store-bought pie crust. And, I used fresh spinach that I sautéed a bit.

      • — Gwendolyn Waring on April 8, 2020
      • Reply
  • BEST quiche ever, even those who aren’t “quiche lovers” love it! Ruth

    • — Ruth Friedheim on December 30, 2019
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  • I made it following the instruction and did not have any problems. It is flavorful and smooth. Everybody loved it. I will do it again!

    • — Iliana Mendez on December 29, 2019
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  • Awesome Recipe

    • — Marilyn on December 28, 2019
    • Reply
  • Seriously, every recipe I’ve tried from Jenn is 5 stars. There are several I’ve passed along to friends and some we have added to our monthly rotation! This quiche was awesome for my family’s Christmas brunch. I made up the crust (I used pillsbury refrigerated crust and baked as THIS recipe states) then added the shallots, cheese, and spinach and popped it in the fridge overnight. In the morning I made up the custard. Soo good!! I might try adding mushrooms next time too. Thanks!!

    • — Mindy on December 28, 2019
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  • Hi Jenn! Was wondering if I could substitute Fontina for the Gruyere? I only ask because I have it in on hand.

    • — Kerry on December 27, 2019
    • Reply
    • Hi Kerry, It will work but the flavor will be a bit milder. Hope you enjoy it!

      • — Jenn on December 27, 2019
      • Reply
  • Chef Jenn~I prefer to use glass pie pans…will that impact the cooking temperature or time? Thanks!

    PS I haven’t made it yet, so I cannot rate it, but I expect it to be wonderful based on the reviews of others!

    • — Barbara G on December 27, 2019
    • Reply
    • Hi Barbara, You may want to check it a bit early, but I don’t think a glass pan will make a big difference with this recipe. Hope you enjoy!

      • — Jenn on December 27, 2019
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  • This is my goto recipe for spinach quiche. I have made this no less than a dozen times and change it up every time depending on time and what I have in the house. I have subbed out every possible allium. I have subbed half&half or milk for cream. I almost always use fresh baby spinach instead of frozen and just toss cook it with the allium. I’ve used store-bought and homemade. I’ve changed up the cheeses or added mushrooms and no matter what you do, the recipe comes out perfect every time. My only change is that 1 cup of liquid is plenty. 1 1/4 would overflow the crust but it’s easy enough to judge when you fill it…

    • — lisa on December 25, 2019
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  • Hi, I accidentally forgot to buy the deep dish pie pie and just bought 9inch pie crust and prepared my mixture but doesn’t seem like it will fit. I am making this for a potluck tonight and put it in the fridge any advice? Should I separate the mixture into the two pie crusts since it came in a pack of two? Thanks

    • — Aarti on December 24, 2019
    • Reply
    • Hi Aarti, the mixture won’t make enough to fill two pie crusts, so I’d fill one pie crust – you may have just a bit of custard leftover; just fill the shell as high as possible.

      • — Jenn on December 24, 2019
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      • Okay thanks so much!! Merry Christmas!

        • — Aarti on December 24, 2019
        • Reply
  • This recipe is fabulous! I’ve made it twice now and will also make for Christmas lunch. We have silverbeet growing in our garden, which is what I use. The shallots and sharp cheese combo really make for a tasty quiche.

    • — Rebecca on December 20, 2019
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  • Jenn,
    This quiche is heavenly. I cannot tell you the number of times I have made it. Each time it was a huge success. I love the fact it is so simple yet tastes more complex.
    Making your recipes are always a joy because they are clear and concise.
    Thank you,

    • — Candace Stamm on December 6, 2019
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  • My family said this was delicious! I also used your flaky pie crust recipe. It’s the best one that I’ve ever made. Your recipes are wonderful! My family agrees! 🙂

    • — Cindy E. on November 24, 2019
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  • Making my Thanksgiving shopping list and this quiche is what I always serve on Thanksgiving (and Christmas) mornings. My family LOVES it, even the picky eaters. Fantastic recipe, don’t chnage a thing! Thanks!!

    • — Kathey Rumley on November 23, 2019
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  • Jen, for make ahead instructions, when you say to take cooked quiche out of the freezer 24 hours before you reheat it, is the frozen quiche at room temperature for 24 hours or in the refrigerator? Thank you! Joy

    • — Joy on November 21, 2019
    • Reply
    • In the fridge. 🙂

      • — Jenn on November 21, 2019
      • Reply
  • I have been making this recipe for years! It’s simply perfect! Thank you so much for feeding us!

    • — Jennifer on November 14, 2019
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  • Delicious- used onion in place of shallot and sharp cheddar.

    • — Kate on November 9, 2019
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  • Can you use fresh spinich?

    • — Jennifer Paige on October 29, 2019
    • Reply
    • Hi Jennifer, Using fresh spinach is fine; you’d just need to cook the spinach first and then squeeze out any excess water. Enjoy!

      • — Jenn on October 30, 2019
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  • Jen I’m planning on serving this as a breakfast for dinner item but can’t think of what to serve with it. Any suggestions?

    • — Debbie Chiet on October 13, 2019
    • Reply
    • Hi Debbie, this would be nice with a fruit salad like this one. This bacon would also be great with it. Hope that helps and that you enjoy whatever you make!

      • — Jenn on October 13, 2019
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  • The first time I made this I made it exactly as written, except that I always make my own piecrust. But the quiche turned out a little too “spinachy” for my taste and was a bit lacking in flavor. So now I make a ham and spinach quiche using this as my basic recipe. I add 1 cup of diced ham on top of the cheese before adding the spinach, up the salt to 1 teaspoon and also add freshly ground pepper. The other ingredients remain the same. For convenience sake, I buy a thick slice of ham from the meat case, dice it and freeze 1 cup portions in small freezer bags.

    • — Jo-Anne B. on October 12, 2019
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  • Excellent! Easy to prepare. Big success for Yom Kippur Break Fast

    • — mikermeals on October 10, 2019
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  • I made this using broccoli and mushrooms instead of spinach. It came out great. My husband loved it but did tell me next time to use more Gruyere. I think the broccoli may have overpowered it a bit. Definitely a keeper and so much easier than I expected it to be. All of your recipes have been a hit. Thanks Jen.

    • — Patricia on October 9, 2019
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    • I love a good spinach quiche recipe, and with silverbeat and shallots growing in abundance in our garden, I found your recipe and decided to whip it up. It’s currently in the oven, and we can’t wait to eat it shortly.

      • — BecD on October 19, 2019
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  • Fabulous recipe. Suggestion – use a mesh lingerie bag to wring out spinach. Works wonderfully.

    • — SUSAN FREED-OESTREICHER on October 9, 2019
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  • Can I store partially assembled quiche in refrigerator (crust, shallots, spinach, cheese) before cooking with store milk cream mixture separately in refrigerator – combine 6 hours later than cook?

    • — SUSAN FREED-OESTREICHER on October 9, 2019
    • Reply
    • Sure, Susan, that will work. Hope you enjoy!

      • — Jenn on October 9, 2019
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    • I often make tuna quiche and recipe calls for a small amount of sauteed onions, salt, pepper, and tuna, sprinkled liberally with Gruyere cheese. I make ahead of time and store in fridge until ready to add to crust then top with egg/milk mixture. Always turns out well.

      • — taylor on October 15, 2019
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  • This has always been my favorite quiche recipe. It’s hard to believe how delicious it tastes given how simple the ingredients are. This time I made it with a Keto friendly almond flour crust and it was just as outstanding as ever. I’m so glad I can enjoy this delicious recipe while on a low carb diet. Thank you for sharing your talents.

    • — Wendi on October 6, 2019
    • Reply
    • 💓

      • — Jenn on October 7, 2019
      • Reply
  • Made this a couple of nights ago and it turned out great. I’d been in a quiche rut going with Jeff Smith’s (The Frugal Gourmet) broccoli and swiss quiche forever and a day and it was time to break out (I still used his recipe for the crust though). The method of handling the frozen spinach was great, but I subbed 1/2 and 1/2 for the cream. The quiche was still liquid in the center after the 50 minutes, so I cranked up the temp to 350 and after another 30 it had started to fully set. I’m thinking that the cream would have set in the proper amount of time. Great recipe though!

    • — John Park on September 27, 2019
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  • I just made this spinach quiche. I had forgotten to buy a pie crust. Read that others have made this as crustless, so proceeded to make as crustless. Sprayed my 8 x 8 glass with avocado spray. spread the spinach, then shalotts and cheese, then egg mixture last. Baked as instructed. This came out FABULOUS… I’m very thankful to the author “Jenn Segal” . I’m now making the crustless broccoli quiche in preparation for my in-laws since both quiches can be frozen and served later! Thanks Jenn.. You and your recipes are such a blessing to me!

    • — Jeannie Wheeler on September 26, 2019
    • Reply
    • So glad you enjoyed this Jeannie — hope you like the broccoli quiche just as much! 🙂

      • — Jenn on September 27, 2019
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  • This has become my favorite quiche recipe. The ratio of egg to cream is perfect and makes a velvety mixture that cooks up beautifully.

    • — bonnie on September 26, 2019
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  • This is absolutely my favorite quiche recipe. I double it and use a spring form pan to make it a deep dish… I run the crust up the sides of the pan… it’s beautiful and tastes amazing! It’s always the biggest hit with everyone… and serves many… however, there are never any leftovers!

    • — Shannon Higa on September 18, 2019
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  • Plans came up and I wasn’t able to make this to finish making this dish. But I’ve already mixed the cream and eggs. Do you happen to know if I’d be able to use it tomorrow or if it will go bad as it sits?

    • — Amber on September 5, 2019
    • Reply
    • It’s perfectly fine, Amber — just store it in the fridge. Enjoy! 🙂

      • — Jenn on September 5, 2019
      • Reply
  • Friends and family loved this!
    Rich and delicious.
    True French style!

    • — Julie on September 2, 2019
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  • Sounds perfect – could you use fresh spinach instead of frozen?

    • — Diane pelletier on August 18, 2019
    • Reply
    • Sure, Diane, using fresh spinach is fine; you’ll just need to cook the spinach first and then squeeze out any excess water. Hope you enjoy!

      • — Jenn on August 18, 2019
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  • Have made this several times and everyone has always enjoyed. I can’t get shallots or Gruyere cheese where I live so must sub mild onion and Swiss cheese. Still a hit. Just starting one now for 88 y/o friend who does not cook for herself. This will give her about 6 meals and only requires re-heating. Thanks for great recipe.

    • — taylor on August 7, 2019
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    • TOO MUCH SPINACH- it basically tastes like old broccoli. I am so disappointed. I knew i should have trusted my gut but no, i followed the recipe but with fresh spinach and its so overwhelming. Its AWFUL. I dont know if its the recipe or if my sister miffed the measurements. But either way im so sad. I will however be trying this again, just with different types of fillings. Will let u know how that works and will change my rating if it was just bad luck.

      • — T and Turtle on August 10, 2019
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      • Uh because you used fresh spinach instead of frozen and expected the same results? Read the replies she says to cook fresh spinach first and squeeze out the excess water before cooking. Using fresh spinach adds way too much water and changes the recipe completely…

        • — JD on December 22, 2019
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  • A really good way to remove water from frozen spinach is to give the spinach a whirl in your salad spinner.

    • — Carole on August 5, 2019
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  • Just made this today and ohhhh, it’s divine! Made exactly as described, no substitutions or anything. A new favorite at my house!

    • — Susan on August 4, 2019
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  • can this be made crustless?

    • — Kay Jean Lauer Furlong on August 4, 2019
    • Reply
    • Sure!

      • — Jenn on August 5, 2019
      • Reply
  • Absolutely delicious! This is the best quiche recipe I’ve made thus far. I used fresh spinach that I sautéed in a pan until all the water cooked out and I added a sliced Roma tomato on top. I brought this to a ladies luncheon and everyone raved about it!

    • — Kathleen on August 1, 2019
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  • I substituted 2% milk for the heavy cream (because that’s what I drink), I substituted crumbled bacon for the spinach, and I also used a Marie Calendar frozen pie crust. Perfect and easy! Yes, I took the easy way out. Jenn, all the recipes of yours that I’ve tried have been perfect and have become favorites or mine. Thank you!

    • — NinaMargo on July 31, 2019
    • Reply
    • 😊

      • — Jenn on July 31, 2019
      • Reply
  • Second time making and I’m reminded how good this is. This time I sauteed about 4 oz sliced crimini mushrooms in the butter first until lightly browned then added the shallots and followed recipe as written. I used Marie Calendar frozen crust which I recommend. Delicious and husband approved!

    • — Jersey Girl on July 27, 2019
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  • I have made this delicious quiche numerous times and have submitted an earlier review. The following comments might be helpful to readers who are interested in preparing a larger version of this recipe. I “scale up” this recipe to create a version that is both larger and deeper than the original recipe. I use a tart pan, with a removable bottom, that measures 9 1/2″ in diameter, 2″ deep. I prepare my own crust. After par-baking, I include an egg wash to brush interior of tart shell and pop it back into the oven for 1 -2 minutes as extra protection from “leaking custard”. All the ingredients are increased proportionally. When filling the crust for this larger version, I create two sets of layers: shallots-spinach-cheese-custard and then repeat this layering. I like to fill the tart shell very close to the top! Baking time is adjusted (1 hour, 20 minutes) until internal temperature reaches mid 170’s. After the quiche has cooled, removing the outer rim is easy. The tart pan bottom requires a little more effort, but it makes for such an impressive presentation. (I usually transfer the quiche to parchment paper and then position it on a wooden board for serving).

    This quiche slices beautifully and tastes amazing–don’t expect many leftovers!

    • — Elaine Brown on July 22, 2019
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  • I just discovered your site and I love it; great recipes, tips and new ideas .I made this quiche it is fabulous; but mine is crustless; I found a wonderful way to make a thin crust without the pastry.

    • — Rita on July 21, 2019
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  • Girl…OMG!!!! This was absolutely fantastic. I added diced bacon using the technique from your quiche lorraine recipe. My taste buds are exploding from the amazing flavor. Thank you so very much Chef for sharing your knowledge. It’s greatly appreciated!

    • — Ezequiel on July 14, 2019
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  • This quiche is superb. The ready-made crust I chose tasted like homemade, but I’ll admit I’m not very good at rolling out pie dough… For all of you trying to lower the fat content by using milk (even 2%?), come on. Yes, this is decadent, but it isn’t something you eat every day. Allow yourself the quality of this luscious French Spinach Quiche as written, even if you have only a small slice, savor it and enjoy. You can take a spinning class tomorrow and burn off 500 calories! You owe yourself a treat once in awhile. This one happens to be savory. 🙂

    • — desertgirl on July 11, 2019
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  • I haven’t tried this, but it looks so delicious. I just wanted to make a comment on a good way to remove the water from the spinach. When I had a garden at a community garden, one of the wiser gardeners suggested this and I have used it ever since.

    Put the spinach in a potato ricer, squeeze and you will get the driest spinach. It still isn’t particularly neat, but it takes so much less time and no dirty dishtowel to clean if you use one.

    • — Cathy on July 11, 2019
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  • I made this dish following the recipe exactly the first time and it was great. The second time, I made it without the crust (my husband has to watch his carbs) and used parmesan cheese I had on hand. I cut back on the salt a bit. It only took about 50 minutes to cook. It was still great! My husband said it was the best quiche he ever had! Very easy to make, too. Thanks for this and all the lovely recipes you share with us.

    • — Vicki Frederick on July 8, 2019
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  • I had family guests during 4th of July week and made this quiche for breakfast.
    I impressed everyone at the table and talked about how good my quiche was for a week.
    It’s easy to make and so delicious.

    • — Hiromi Clement on July 7, 2019
    • Reply
  • I’ve made this quiche no less than a dozen times. It is a favorite of everyone in my family and it is always quick and easy. I usually make it fresh baby spinach instead of thawing and squeezing frozen. (Actually takes less time and the spinach is more tender. Just throw it in the pan with the shallots/onions.) Sometimes I make a crust from scratch or use a few scrapes of fresh nutmeg.

    Today, I was in a big hurry to make something with ingredients already in the house… So I prepped everything and preheated the oven. When I took the crust from the freezer, it was cracked — badly! I heated it 10 minutes and followed the recipe note about “pasting” the crust… It worked perfectly!!!! WOW! This is 5 stars on ease and flavor. Bonus for sharing how to save the crust. Thank you!

    • — lisa on July 7, 2019
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  • I made this quiche and the Lorraine recipe on your website for brunch yesterday, and this one was the first to go. It was so good!!! I’m planning to make this again tomorrow. Thank you.

    • — Elliana on July 6, 2019
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  • I made this for a brunch…unbelievable!!! Used the frozen crust you recommended, and it was lovely. The Gruyere was everything! Furthermore, I made the quiche several days ahead and froze it. I’ve rarely made anything so easy, and so spectacularly delicious! Can’t wait to serve it again.

    • — Carol Heinz on June 16, 2019
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  • 3 words from a Boston girl “Best Quiche Evah!”

    • — Lisa C on June 13, 2019
    • Reply
  • We love the spinach and cheese strata. I’d never seen a recipe with such a high concentration of heavy cream before, but it baked up so fluffy and delicious! Great recipe for any meal.

    • — Tonya on June 12, 2019
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  • The quiche was wonderful and looked so pretty. Can you freeze individual pieces of the quiche for a night when no one else is home?

    • — Cheryl Martin on June 2, 2019
    • Reply
    • Glad you liked it, Cheryl! And yes, I think you could freeze individual slices. 🙂

      • — Jenn on June 2, 2019
      • Reply
      • Thank you for getting back to me! Love your cookbook!

        • — Cheryl on June 4, 2019
        • Reply
  • Hi Jen, can sour cream be used instead of heavy cream in this recipe? I don’t have any on hand and I need to finish a tub of sour cream. Thanks for the recipe!

    • — NJ on May 16, 2019
    • Reply
    • I don’t recommend it, NJ – sorry!

      • — Jenn on May 17, 2019
      • Reply
      • I see. Thanks for the quick reply!

        • — NJ on May 17, 2019
        • Reply
  • This recipe looked wonderful and I had all the ingredients on hand except the pie crust. Being too lazy, and hungry, to make one from scratch I simply cooked the filling in a pyrex dish and it was amazing, rich and flavourful and very easy to prepare. I will definitely make this again, and often. Thank you!

    • — Ann on May 10, 2019
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  • I made this quiche and it turned great. I loved being able to use a frozen pie crust. I did prick the pie crust but it still puffed up. When I pricked it while baking I got a small tear but I used your patching recipe quick and finished baking it. The gruyere adds a really rich flavor to the quiche. Reheating in the oven takes longer than the microwave but it is so worth it to keep the crust crispy. The texture of this quiche is so creamy. I will make this again.

    • — Ruth on April 26, 2019
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  • I’m planning to use a store bought pillsbury pie crust for this recipe. The instructions on the box say to “Do not prick. Bake as directed in recipe” for a pumpkin pie or a quiche. Should I still prick as your recipe says? Not sure why the pillsbury instructions say not to for a quiche.

    • — Emily on April 23, 2019
    • Reply
    • Hi Emily, Yes, I would still prick. The holes prevent it from puffing up and will close up once baked. (The instructions might assume that you are not going to blind bake the crust.)

      • — Jenn on April 23, 2019
      • Reply
  • Mind-blowing delicious!! I impressed everyone and now planning to make it for Easter brunch. So so good!

    • — Nadine on April 18, 2019
    • Reply
  • With Easter approaching, this recipe is PERFECT. I’ve made it many times, and each time it turns out wonderful and everyone asks for it again and again. It’s easy, uses good ingredients, and I love the use of gruyere. It elevates this just enough to taste fussy but it’s not.
    I’ve been a subscriber for YEARS, and this year Santa brought me the cookbook, so now excited to try even more recipes. Thanks Jen. Your recipes have become–without a doubt–my go-to recipes. Thank you thank you

    • — Linda P on April 18, 2019
    • Reply
    • 💕

      • — Jenn on April 18, 2019
      • Reply
  • This has become a go to for our home. I have served it just as described at brunch gatherings, family meals, and late afternoon “light fare” gatherings that I have hosted. It always gets many complements. The bite of the Gruyere pairs very well with the spinach. I have added to or completely substituted leeks for the shallots due to what I had on hand and have been pleased either way. I return to this dish around Easter time and other spring family gatherings. My husband will even grab a leftover slice straight from the frig for an on the run breakfast!

    • — Alice Russell on April 15, 2019
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  • I love this quiche and make it often. Gruyere is delicious but pretty expensive, so sometimes I’ll use another cheese. It’s pretty quick to make up for dinner and tastes like you spent lots of time on it.

    • — Joan Somers on April 12, 2019
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  • I made this with light cream and chopped fresh baby spinach. It’s so delicious! It’s my go to quiche when we have company too and it always gets rave reviews! Jenn, thanks for your amazing recipes.

    • — Vee on April 11, 2019
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  • The very best quiche I have eaten. I have also prepared it using Swiss cheese, four ounces of spinach and eight ounces of hot Neeses Country Sausage. So goooooooood. My husband loves it and my neighbor too.

    • — Elizabeth Tarbox on April 11, 2019
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  • This quiche was absolutely delicious. I used fresh chopped spinach and made it crustless by just spraying oil onto the baking dish.

    • — Judy on April 11, 2019
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    • Did you adjust baking time at all?

      • — Connie Manuel on May 9, 2019
      • Reply
  • This is a fabulous recipe and is so easy to prepare. I prep the spinach and cut the shallots ahead of time and then throw it together when I get home. I’m lucky to have a “coop” grocery store that offers wonderful flacky frozen crusts that also saves time. I’ve also used whole milk instead of heavy cream and just make sure to drain the spinach completely. My secret to draining the spinach is to do a final check for any extra liquid between layers of paper towels. I then wrap it between fresh paper towels and place in a ziplock sandwich bag in my refrigerator veggie drawer. Ive never had a problem with a runny quiche doing it this way. Ive also sautéed the shallots ahead of time and kept them in a plastic container with a little EVOO in the frig. When I’m ready to make the quiche, I take out the container with the shallots and put them in the microwave for 15-20 sec to separate the shallots in the solidified EVOO. All these tips work great when I’m in a pinch for time after work.

    • — Norma Ward on April 11, 2019
    • Reply
  • Can half and half or fat free half and half be substituted for the heayy cream?

    • — Kelley Rosenbach on April 11, 2019
    • Reply
    • Hi Kelley, If you want to go with half and half, I’d recommend the regular version as opposed to the fat-free. The quiche won’t be quite as rich as with the cream, but still delicious. 🙂

      • — Jenn on April 11, 2019
      • Reply
  • Love love this recipe! (And many more of Jen’s recipes). This is perfect as is but I still like to add bacon after putting the onions in the shell. You gotta try this! Harris Teeter sells a Greyere and Swiss mix pack and its perfect for this recipe.

    • — Allen pitts on April 11, 2019
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  • I made this for my wife to take to work for the ladies she works with. The only thing I changed was to make my own crust and do it it an 11″ tart pan. This was the first time I used Gruyere in a quiche and it was the best from now on I will always use it, it adds so much more to the dish. I got e-mails from most of the ladies telling me it was the best quiche that they ever ate and asking me for the recipe. I will definitely be making it again. Thanks for the recipe

    • — Jim on April 11, 2019
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  • I made this exactly as described and it was PERFECT.

    • — jd on April 11, 2019
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    • Looks like way more than 1/8 teaspoon cayenne pepper in the photo. Is that just an optical illusion? I have made the recipe following written instructions and it’s great.

      • — Jennifer Becker on June 17, 2019
      • Reply
      • Yes, that must be an optical illusion! 🙂

        • — Jenn on June 18, 2019
        • Reply
  • I love this recipe. I have made it many times as written. I have also made it with a combination of half and half and 1% milk and it still comes out very good. Next time I will make it crustless to cut down on calories and fat.

    • — Danielle on April 11, 2019
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  • absolutely delicious!
    I must say i made some cheaper substituations (like a different cheese) but overall i really enjoyed this recipe. a little time consuming but makes for a very fancy main dish.
    thank you!

    • — Inna Tok on April 7, 2019
    • Reply
  • As always, I read many of these reviews before making this quiche for company. I know it received five stars, but I just did not think it was that good. Although it baked for an hour, the gruyere did not melt completely and was still partly in shreds when cut. I didn’t think the flavor was anything special. I would not make this again.

    • — Marianne R. on March 25, 2019
    • Reply
    • So sorry you had trouble, Marianne. Was the cheese finely shredded? If it’s coarsely shredded, the cheese won’t melt as well.

      • — Jenn on March 25, 2019
      • Reply
  • Hi- This is consistently so good! It’s gone as soon as it’s served. I’d like to make a larger one. I have a deep, 11” pie plate. Was thinking about doubling the filling…What would you recommend for increasing the filling? And baking time? Thanks Jenn

    • — Robin on March 24, 2019
    • Reply
    • So glad you like this! I don’t think you’d be able to fit double the recipe into an 11-inch pie plate. Instead, I suggest making 1.5 times the filling. Bake time will be a bit longer but I’m not quite sure how much. (I would guess about 15 – 20 minutes but keep an eye on it. Hope that helps!

      • — Jenn on March 26, 2019
      • Reply
  • I made this recipe for a food snob friend of mine. Not only was my very first quiche, my friend said it was very good and they had seconds. Paired it with the strawberry and orange fruit salad (also amazing). Huge hit. Thanks again for making me look like I can cook!

    • — Heather Kent on March 24, 2019
    • Reply
  • Made this quiche this morning and it was excellent! Perfect ratio of eggs to cream. Definitely my new go to recipe.

    • — Vanessa on March 23, 2019
    • Reply
  • Hi Jenn, I was wondering if you think I could make this recipe as crustless mini quiches in a standard muffin pan. If so do you have any tips for temp/cooking time? Thanks 🙂
    (I would also like to use fresh spinach and shredded gruyere if that would work)

    • — Kim on March 21, 2019
    • Reply
    • Hi Kim, I think you could prepare these in a muffin tin, but they would be fairly delicate. I’d bake them in a 325-degree oven for about 25 – 30 minutes or until the eggs are set. Using fresh spinach is fine; you’d just need to cook the spinach first and then squeeze out any excess water. Please LMK how they turn out if you try it!

      • — Jenn on March 21, 2019
      • Reply
      • They turned out wonderful!! Thank you for the awesome recipe 😃

        • — Kim on March 25, 2019
        • Reply
        • So glad, Kim — thanks for the follow-up!!

          • — Jenn on March 25, 2019
          • Reply
          • Hey Jen I was wondering If I made these as mini quiches (in a mini muffin pan) whats the best way to reheat? Place on a cookie sheet, covered with foil for 15-20 min at 350?

            • — Sharmila Durkin on April 8, 2019
          • Hi Sharmila, I think that would work nicely. You could also get away with microwaving them. Hope you enjoy!

            • — Jenn on April 9, 2019
      • Can fresh spinach be substituted for frozen? If so, how much. Can I put the fresh spinach in the pan raw? Thanks.

        Ellen Young

        • — Ellen young on May 17, 2019
        • Reply
        • Hi Ellen, Using fresh spinach is fine; you’d just need to cook the spinach first and then squeeze out any excess water. I’m guessing you’ll need 1 – 1.5 lbs to yield 1.5 cups cooked spinach. Hope you enjoy!

          • — Jenn on May 18, 2019
          • Reply
    • Kim I was planning on doing that for a baby shower and wondering how the mini quiches turned out?

      • — Sharmila Durkin on April 8, 2019
      • Reply
  • Made this last night and it was delicious! I only had 3/4 cup cream, so I subbed 1/2 cup whole milk, and it still turned out great. Just needed a few extra minutes in the oven to set. Great recipe!

    • — Sarah O on March 11, 2019
    • Reply
  • Absolutely fabulous. Will be my go-to quiche recipe. Made as is except crustless for my friend with celiac disease. Next time, I will add extra ingredients because I like a thicker quiche. Thank you.

    • — Marilee on March 6, 2019
    • Reply
  • I made 2 of these for my mother’s 76th birthday and it was a HUGE hit with the crowd of 10. I did it crustless as I also served Jenn’s cinnamon swirl bread (from her awesome cookbook). I decreased the spinach slightly and added mushrooms which worked great. I cooked the mushrooms in a little butter and cooked them on low for about 15 minutes to make sure I got all the water out. This is a star of a recipe and will definitely be my go to for brunch.

    • — Elizabeth on March 3, 2019
    • Reply
  • This is hands down THE BEST QUICHE EVER!!! Followed the exact recipe and it is so delicious! Will make again and again!!

    • — Kelly on March 2, 2019
    • Reply
  • Delicious. Used fresh baby spinach.
    Question: Would like to try a potato crust as the gluten-free option – would I blind bake it first. Do you think it would be too soggy? Thanks

    • — marilee on February 21, 2019
    • Reply
    • Glad you liked it, Marilee! I’ve never tried a potato crust, but suspect it would work. Yes, I would blind bake it first for the best results. I’d love to hear how it turns out if you try it!

      • — Jenn on February 25, 2019
      • Reply
    • Hi! I have made this recipe with a potato crust several times now and love it!! I thinly slice potatoes, toss with olive oil and a little salt, arrange in two layers on the bottom and one layer along the side of the pie plate, and bake for 18min at 400 degrees.

      • — KJ on March 3, 2019
      • Reply
  • Hi Jenn – I love this recipe. I make it crustless and tastes delicous. I’m looking to make it for a group lunch and need it to serve 13 people. If I double the recipe and put it in a 13×9 pan do you think that will enough? I would cut it into squares. Also, what would the bake time be if I move it from a pie crust dish to the 13×9 pan?

    • — Laura on February 20, 2019
    • Reply
    • Hi Laura, It depends what else you’re serving. If the menu is simple, I might triple it. And regarding the cook time, I think it’d be about the same, if not just a bit longer.

      • — Jenn on February 21, 2019
      • Reply
  • Made this quiche for a church group gathering today. I have made other quiches in the past. The group said this was by far their favorite that I have ever made. This will be my new “go to” quiche recipe.

    • — Lynn on February 19, 2019
    • Reply
  • Made this last night, paired with the Classic Tomato Soup, as suggested. Great combination.

    Extremely irritating, though, was the fact that the frozen spinach only came in 8, 9, and 16 oz packages. Very likely a manufacturer’s plot.

    Thanks for the recipe, Jenn.


    • — JoeW on February 14, 2019
    • Reply
  • Needed to use up some fresh spinach so made this to freeze and enjoy on a busier day. Very rich. Very good. (I had to sample a small slice!). I would have made a second had I not run out of cream.

    • — Sherry. Kelowna, British Columbia on February 8, 2019
    • Reply
  • This quiche is so good that when I make one, I make another one to freeze. So simple to make and it tastes as if it was made by a French baker. Just incredible. It is my go to recipe for brunch or when the kids come home to visit. There are never any left overs. My daughter made the same recipe with fresh spinach and combined swiss with the gruyere and said it was delicious also. I would give it 6 stars!

    • — Jeana on February 5, 2019
    • Reply
  • Hello Jenn,

    I made this for my daughter’s birthday brunch and for a mom’s brunch and it was a hit! Fantastic flavor and it was soooo easy. I use this as a base to get creative with other flavor combinations. I did bacon , cheddar and fresh chives and it was incredible! Love the cook book!!!!!

    All the best,


    • — Reem on February 2, 2019
    • Reply
  • can i use whole milk instead of cream?

    • — newchef on January 25, 2019
    • Reply
    • Hi Newchef, If you’d prefer not to use cream, I’d recommend half and half. It won’t be quite as rich as with the cream, but still delicious. 🙂

      • — Jenn on January 25, 2019
      • Reply
    • I’ve made this with cream, half&half, and whole milk. My family has loved it every time! I always use fresh baby spinach and that may help with the texture, but it is crazy how versatile this recipe is!

      • — Lisa on February 12, 2019
      • Reply
  • Delish!!

    • — Jennifer on January 5, 2019
    • Reply
  • I had a bag of spinach to use up, so I went looking for a good recipe for spinach quiche. This was delicious. It is a little bit of work to make, since you sauté the onions separately, but they are a good addition to the recipe, countering the richness of the egg, cream and cheese mixture. It was a little too salty for my taste, so next time I will cut back on the amount of salt. I’ll probably just add a pinch instead of 3/4 teaspoon.

    • — Jackie Forestieri on January 5, 2019
    • Reply
  • Hi Jenn,

    Is this recipe in your new book? I’ve made this quiche 5 times so far and it’s the best spinach quiche I’ve ever had. Gruyere Cheese is amazing.

    • — Jacinta on December 30, 2018
    • Reply
    • Yes, Jacinta – it’s in the cookbook. Glad you enjoy it!

      • — Jenn on December 31, 2018
      • Reply
  • This was a big hit at Christmas brunch. I added ground pepper and some fresh rosemary that I had on hand. Also, added an extra egg since my eggs were on the smaller side, which added a bit of cooking time to the quiche, but made the filling extra smooth and custardy. I had an issue with the pie crust puffing up, even after forking it, during the blind bake resulting in having to bake the extra pie shell (thankfully it was a 2 pack). Used some dried beans in the shell the second time around and it came out fine. Overall an excellent recipe that I will make again.

    • — Jessica M on December 27, 2018
    • Reply
  • Have made this for Christmas brunch for two years, it will now and forevermore be part of our tradition. So delicious, everyone raves about it. Thank you so much for sharing. I accidentally made it with shredded gruyere, which was quite a bit creamier, still delicious.

    • — Lola DelValle on December 27, 2018
    • Reply
  • Loved this. Made two of them yesterday for a brunch today. People loved the quiche and I forwarded the recipe. It is very good and works when guests are vegetarians, don’t eat mushrooms, etc.,etc.

    • — Helen Akinc on December 23, 2018
    • Reply
  • Fantastic…looked and tasted great!!

    • — Sandy on December 22, 2018
    • Reply
  • Loved this spinach quiche!! It was so tasty and fluffy, buttery. Everyone devoured it, it was gone so fast and I wish I made 2 more! I’m definitely making this one again. Only thing is i with i did a whole cup of shallots than half and I also added a few grinds of black pepper. But overall fabulous! 🙂

    • — Liana zartun on December 19, 2018
    • Reply
  • This looks great! Can you add whipping cream instead of heavy cream?

    • — Sasha on December 16, 2018
    • Reply
    • Yep 🙂

      • — Jenn on December 16, 2018
      • Reply
      • Thanks! One more question sorry. I couldn’t find that kind of cheese at the grocery store. Is there another kind of cheese that would as well?

        • — Sasha on December 19, 2018
        • Reply
        • Hi Sasha, you could use Gouda or Cheddar. Hope you enjoy!

          • — Jenn on December 20, 2018
          • Reply
        • Trader Joe’s carries it

          • — GG on December 28, 2018
          • Reply
          • I have made this quiche many times and have received many requests for the recipe. The cream and gruyere cheese results in a silky creamy texture. I accidentally used Havarti cheese last time and it was just as delicious. If I have mushrooms handy I also add a few to the onions as well. Thank you for your delicious recipes. I go to your website frequently when looking for new recipes. Your lemon poppy seed cake is divine!

            • — Judy on August 11, 2019
          • I just found some at Kroger, $8.00 for 5 Oz’s. Have not tried recipe yet, but expect to soon.

            • — Glenice A Hunt on January 22, 2020
  • I made this quiche once before and it was absolutely amazing! I would love to add mushrooms. Do you think adding mushrooms to this recipe would change the consistency?

    • — Christina on December 16, 2018
    • Reply
    • I think mushrooms would be great in this quiche, Christina — just be sure to cook them first until all of the water releases, otherwise they’ll make the quiche soggy.

      • — Jenn on December 16, 2018
      • Reply
  • So excited to make this–it looks absolutely delicious! Do you think an aluminum/disposable pie pan would work okay with store-bought crust? I’m trying to make multiple for a pot-luck setting.

    • — Abigail on December 4, 2018
    • Reply
    • It sounds like you’re referring to the premade pie crusts that come in the foil pans, right? If so, definitely (that’s what the recipe calls for). Just make sure you buy the deep dish version. Hope everyone enjoys!

      • — Jenn on December 4, 2018
      • Reply
  • I have fresh spinach on hand, I’m wondering how much I’ll need vs using frozen?

    • — Natalie on December 2, 2018
    • Reply
    • Hi Natalie, I’m guessing you’ll need 1 – 1.5 lbs to yield 1.5 cups cooked spinach. Hope you enjoy!

      • — Jenn on December 4, 2018
      • Reply
  • This is hands down the absolute best quiche I have ever had. It is now on regular rotation in my kitchen, though I almost always make it without the crust to keep carbs. Absolutely delicious. Thank you.

    • — Debra on November 12, 2018
    • Reply
  • This was really great, but only problem was my filling leaked into glass pie plate. I had baked and pricked pie crust previous to this. Do I need to prick the pie crust? Quiche was great, but crust was stuck to bottom of plate! How do I avoid this the next time?

    • — Eileen on November 9, 2018
    • Reply
    • Hi Eileen, You definitely need to prick the crust. Could be a couple things…Did you notice any holes or cracks in the crust before filling it with the custard? Did the sides of the crust shrink down significantly after blind baking? Did you by chance use a homemade crust?

      • — Jenn on November 12, 2018
      • Reply
  • I am making your spinach & gruyere quiche today but don’t know what brand & type of gruyere cheese to buy? I would like to get a good one. Can you suggest one?
    Your recipes are all delicious.
    Many thanks.

    • — Stella on November 9, 2018
    • Reply
    • Hi Stella, Any imported Gruyere from Switzerland will work. Look for one with the Appellation d’Origine Protégée (AOP) seal — that indicates that it was made according to strict quality standards.

      • — Jenn on November 9, 2018
      • Reply
  • I have a nice ceramic pie dish that I’d like to serve this quiche in. If I buy the Wholly Wholesome pre-rolled pie crusts, can I pre-cook the crust in this and then cook the assembled quiche in it? Or is it better to buy it as a stand-alone shell or in aluminum?

    • — Kate on November 5, 2018
    • Reply
    • Sure, Kate, that would work. Just follow the package directions on baking the crust before adding the filling. Hope you enjoy!

      • — Jenn on November 6, 2018
      • Reply
  • Made this almost exactly as written and it was the best quiche we’ve ever had! Subbed Swiss Cheese, one small onion and one garlic clove because that’s what I had. Also because I had jumbo eggs only used 3. Bake time in my convection oven was the same as posted. Highly recommend and will definitely make it again!

    • — Bob Smith on October 14, 2018
    • Reply
  • Delicious! Everyone raved about how good it was and wanted the recipe. Used 1/2 and 1/2 instead of heavy cream and it still got raves, so I’m sure heavy cream would have been even yummier. Didn’t have shallots, so used onion instead. Don’t leave out the cayenne pepper. It adds a very subtle zing and the flavor is wonderful and the texture is heavenly.

    • — Janelle on October 6, 2018
    • Reply
  • Best recipe ever – I don’t think there’s anything I make more often for myself and to share. I do often add five strips cooked and crumbled bacon (and adding less salt), but of course it’s great as originally written/prepared.

    I have an elderly family friend that is very picky about what she likes and will eat. This is the one thing I can make for her that she will consistently eat and continues to rave about.

    • — Lyn Pessemier on October 4, 2018
    • Reply
  • Hello

    My sister gifted me your cookbook for my birthday recently 🙂

    Question : Can I sub with light cream ? Will it still taste great ?

    • — Asra on October 1, 2018
    • Reply
    • So glad your sister has such great taste in gifts 😉 and hope you’re enjoying the cookbook! I think the recipe will work with light cream but it won’t be quite as creamy. I’d love to know how it turns out if you try it.

      • — Jenn on October 1, 2018
      • Reply
  • This is the best quiche–my family loved it.
    Just got your cookbook. I can’t wait to look through it.

    • — Beverly on September 23, 2018
    • Reply
  • A hit with guests! I made this without the crust (keto, low carb version) and used fresh spinach (half of which I blended with lime leaves). Will definitely make again!

    • — Tammi on September 23, 2018
    • Reply
  • 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!

  • 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

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

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

  • 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
    • Reply
    • It should work, Lisa. Enjoy!

    • 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!

  • Can this be frozen? If so, how should I freeze them?

    • 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.

  • 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?

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

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

  • 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.

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

  • 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.

  • 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.

    • 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.)

  • 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.

  • 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!

    • So glad you like the recipes! Sure – I’d use the Vidalia onions in place of the shallots. Hope you enjoy!

  • Can you make this without a crust and if so what changes need to be made. Thanks for your great recipes.

    • — Rose Marie avery
    • 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!

  • 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!

  • Can i use canned evaporated milk instead of heavy cream?

    • 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.

      • Thank you so much for your tip. 🙂

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

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

  • 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!

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

    • 🙂 Glad you like the quiche!

  • 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!!!

  • 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!

  • I want to add bacon. Should bacon be cooked and crumbled before adding to mixture? Thank you.

    • Yep – hope you enjoy!

  • 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?

    • Sure, Kay – I think that sounds delicious. I’d love to know how it turns out!

  • 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.

  • Hello:
    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!

    • 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.

  • 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!

    • 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!

  • 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!

  • Can I use another type of cheese? If yes, which ones?

    • Sure, Rosemina, gouda, cheddar, or swiss. Hope you enjoy!

  • This sounds heavenly, but not a big fan of spinach in quiches. Could a substitute like broccoli work?
    Thank you!

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

    • 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~

      • 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.

  • 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!

  • 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 –

    • 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.

      • 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)

  • 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.

    • How long do you bake a freshly made pastry crust?

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

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

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

  • 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!

  • I am surprised the crust is fully baked before adding the filling – doesn’t it then get too brown/tough?

    • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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
    • 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.)

      • 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!

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

  • 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!😁

  • Hi!
    My mom is GF. Could I make this crustless? The same way as your crustless broccoli quiche?
    Thanks a bunch.

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

  • I plan to make half the recipe. Can you use puff pastry for the crust, and would you prebake it?

    • Hi Betty, I wouldn’t recommend puff pastry here; I think it will be really soggy – sorry!

  • 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.

    • Sure, Christina, the quiche won’t taste quite as rich, but it will still be good. Enjoy!

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

  • Jenn, if I am unable to find shallots, is there another onion that is comparable? Thank you, Sue

    • Hi Sue, a sweet onion would also work here. Hope you enjoy the quiche if you make it!

  • 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?

    • 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!

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

  • Can l freeze? Before or after cooking?

    • Yes, it freezes nicely (after cooking). Enjoy!

  • 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. 🙂

  • 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.

  • 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,

    • Hi Alana, I like the Wholly Wholesome brand sold at Whole Foods. Glad you’re enjoying the recipes! 🙂

  • 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!

  • 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.

  • 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?

    • 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!

  • 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!!

  • Can I used garlic herb feta cheese instead of Gruyere cheese in the spinach quiche?

    • 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.

  • 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!

    • 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!

      • 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?

  • 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.

  • 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!

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

  • 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!

  • Can fresh spinach not be used..?

    • 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!

      • 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?

        • 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.

  • Can u make this ahead of time and warm it later

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

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

  • If it don’t have a shallot, should I sub a sweet onion or just skip it?

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

  • 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! 😁

  • 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

    • 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!

  • 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!!

  • 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 🙂

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

    • Hi Robert, you could definitely add either one. I’d cook the bacon before adding it. Hope you enjoy!

  • 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??

    • 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?

  • 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.

  • 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.

  • Hi!
    Could I substitute greek yogurt in this instead of heavy cream? Would it be soggy or alter taste too much?

    • That won’t work here, Francesca – sorry!

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

    • Hi Marcia, You could but adding the cheese on the bottom helps prevent the crust from getting soggy.

  • 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.

  • 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!

  • How do you prebake the crust?

    • 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.

  • 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?

    • 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!

  • 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!

  • 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.

  • 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?

    • 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!

  • 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.

    • 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!

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

  • 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
    • 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.

  • 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.

  • 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!

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

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

  • 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?

    • 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.

  • Could I use kale instead of spinach. I would cook it and squeeze the water out.

    • 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!

  • 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!

    • Can this be made with egg whites and milk?

      • — Sharon Henderson
      • 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!

  • 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!!!

  • Absolutely delicious!

  • Do you think adding mushrooms that have already been sweated will alter the consistency of the quiche?

    • No, I think the texture would still be good. I’d just make sure you slice and saute them before adding to the quiche.

  • When do you transfer the crust to the pretty pie dish? Before you begin baking it or after the whole thing is finished? Thanks!

    • After it’s done baking (just to dress it up if you want). Enjoy!

  • 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

  • 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.

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

  • 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.

    • 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!

      • Hi Jennifer, Would it then be best to leave the spinach to dry by itself before putting them in? Thanks, Mariyah 🙂

        • Actually, I would squeeze all the water out; if not it will be too watery.

  • 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?

    • You can bake it right on the baking sheet. It’s also good for catching any drips.

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

  • 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”.

  • 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.

    • Would love to have baking time and temperature for mini crust less quiches in ramekins. Thank you!

  • 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.

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

  • 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.

  • 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?

    • 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)

  • 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!

  • 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
    • 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!

    • 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!

  • 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.

  • 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


  • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

    • 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.)

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

  • 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!

  • 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!

  • 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?

    • 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!

  • The best quiche ever! Husband liked as is even without meat.!

  • 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.

  • 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.

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

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

  • 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!

  • 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.

    • That’s beautiful!

  • This quiche is absolutely wonderful.

  • Can u freeze it

  • 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.

  • 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!

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

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

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

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

  • 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!

    • 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!

  • 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!

    • 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.

  • 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 🙂

    • 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.

  • The best ever!!!

  • 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

    • 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!

  • 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.

    • 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!

  • 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.

    • Oops, never mind. I just saw your answer to this question! I will let you know how it turns out :).

  • 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.

  • 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.

    • 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.)

  • 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.

    • Hi Rebecca, Yes, you could go either way with this one. Hope your company enjoys!

  • 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.

  • 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.

  • 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.

    • 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!

    • 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

  • 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.

  • 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!

  • 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….

    • Hi Ponyo, I like the Wholly Wholesome brand sold at Whole Foods. Enjoy!

      • 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…..

        • 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.

  • 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.

  • 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!

    • Definitely- have a great vacation!

  • 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!

  • Hi, how big of a pie pan do I need and can I make my own pie crust?

    • I would use a standard 9-inch pie pan and you can definitely make your own crust if you prefer!

      • Thank you! How deep should it be in inches to get the same height as your quiche?

        • I think the standard 9-inch pie dish is about 1 1/4 – 1 1/2-inches deep and that should work just fine.

          • Would a 1 1/8 work fine? Or would the filling be too much?

            • — M
          • 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
  • 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?

    • Hi Danielle, Reheat the quiche, covered with foil in a 300 degree oven until hot in the center.

  • 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.

  • 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!! 🙂

  • Fantastic quiche!

  • 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!)

    • 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.

  • 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.

  • 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.

    • 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!

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

  • 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!

    • Yes, that’s perfectly fine. Just reheat it covered with foil in a 300 degree oven until hot in the center.

  • 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!

    • Sure, Deb. Just follow the directions on the package for blind baking. Enjoy!

  • Do you have any suggestions on how I could modify this as gluten free in muffin tins for a shower?

    • 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.

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

    • 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.

  • 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!

  • 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.

  • 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

  • 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!

  • 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.

    • 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.


      • Very nicely handled,Elaine

  • 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.

  • 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.

  • 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, It’s totally fine to leave it out — it will be just as delicious.

      • 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!

  • 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!

    • Yes Joanne, this quiche freezes nicely!

      • Perfect! Thank you!

      • 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.

        • 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.

  • 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!

  • 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!

    • So glad you enjoyed it, Dana! Would love to know what other variations you’ve tried and liked.

  • sure would be helpful if the gruyere quantity was specified in ounces – instead of, or in addition to the volume…

    • Hi Stu, 1 cup is the equivalent of 4 ounces of shredded cheese. Hope you enjoy!

  • Can I use a home made pie crust instead of a store bought one?

  • 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.

  • Hi Jenn,

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

    Thank you!

    • 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.

  • 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

  • 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!!

  • O.K. to prepare quiche nigh before serving breakfast?

    • Yep, absolutely 🙂

  • 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!

    • Hi Kate, I do think that would work, although they’ll be pretty delicate.

  • Is this one suitable to use in cup cake size, with fresh spinach?

    • Sure, just cook the spinach first and squeeze out all the liquid, and reduce the cook time. Enjoy 🙂

  • Fantastic recipe!

  • 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.

  • 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?

    • Hi Ash, Yes, that would work. Glad you’re enjoying the site 🙂

  • My husband cannot eat broccoli because it has vitamin K.

    Can zucchini or some other vegetable be substituted?

    • Hi Anna, Sure, just be sure to cook first and squeeze out all of the water.

  • Husband loved it!

  • Can you use fresh chopped spinach? If so what if any modifications are necessary?

  • I live at 6300 elevation & would love to know what temp & time I should bake this dish at ?

    • 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!

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

  • can i substitute fontina for the gruyere and if so will it change the cooking time?

    • 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 🙂

      • ty. i made the quiche today and am not serving it until tomorrow. what is the best way to reheat it?

        • Cover with foil and place in a 325 degree oven til heated through, 15-20 min.

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

  • Has anyone experimented with a phyllo dough crust for this quiche?

  • This is the best quiche I have ever made!

  • 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.

  • 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.

    • Hi Sheri, It will work just fine without the crust — just butter the dish as your husband does. Enjoy 🙂

  • 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.

  • 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!

  • 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?


    • Hi Arlene, Yes, you would need to cook the spinach first and squeeze out any excess water.

  • 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?

    • Hi Alli, They won’t be quite as creamy but I think they’ll be just fine to serve 🙂

  • 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!

    • 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 🙂

  • Hi, I was wondering if you could exclude the shallots and add another cheese instead of Gruyere

    • Hi Emma, Yes and yes 🙂

  • 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
    • Reply
  • 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!

  • 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

    • Glad you loved it 🙂 It goes well with soup and/or salad.

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

  • 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.


  • 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

    • Hi Deanna, Asparagus will work; just be sure to cut the pieces very small, otherwise the quiche will be hard to cut.

  • 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!

  • 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.

  • 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

  • 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! 🙂

  • 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?

    • 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!

  • 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!

    • Hi Jules, You could just a bit, but I wouldn’t worry about it too much — it will be fine 🙂

  • 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!

    • Hi Christa, Yes that would be fine; you might also want to check out the Spinach & Cheese Strata I just posted.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • No alterations needed. Recipe is perfect.

  • 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.

  • How many calories are in the spinach quiche?

    • Hi Lee, The nutritional data has been added underneath the recipe.

  • Can I use fresh spinach instead of frozen?

    • Hi Dorothy, Yes, fresh baby spinach will work fine.

  • can we substitute fresh spinach?

    • Hi Maggie, Yes, fresh will work fine.

  • 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!

  • What would be good to serve with this wonderful quiche?

    • 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.

  • 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!

  • 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.

  • 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!

    • Hi Mita, Yes, I think other vegetables would work fine.

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

    • Hi Dorothy, Yes that is will work. Hope you enjoy it.

  • 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?

    • Hi Sue, It will be absolutely fine — gouda melts well.

  • 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!

  • 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?

    • 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.

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

  • 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?

    • Hi Cyn, Could be; I’d reduce the salt in the custard by whatever you add to the spinach.

  • 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?


    • Hi Andrea, Yes you can but you will definitely need to cook it first and chop it up.

  • 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.

  • If I was using fresh spinach, how much should I use?

    • Hi Norma, I believe it would be about 1-1/2 pounds fresh spinach.

  • Is it ok to use smoked gruyere cheese

    • Hi Rya, Sure, I bet that would be delicious.

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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • Is it possible to make this as a crustless quiche?

    • Hi Laura, Yes absolutely.

  • 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?

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

  • 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?

    • 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!

  • 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!!!!

  • 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.

  • 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!!!

  • 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.

    • 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!

  • 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!!!!

  • 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.

  • 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.

  • 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!

  • 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!

  • What could I substitute for shallots?

    • Hi Molly, You could use yellow onions or leeks.

  • Love this quiche!!! I love, love, love it!

  • 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!

  • 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.

    • Hi Carolyn, Yes it can be frozen.

  • 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.

  • 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!

  • mm was very good also i sprinkled a lil romano on the top

  • 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!

  • 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!

  • 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.

  • 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.

  • 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

  • Quiche made with gruyere and spinach, simply the best! Elegant, and so easy to make! Yum!

  • 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!

  • 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!

  • I love spinach quiche! And kale quiche. I wonder how it’d work/taste if I substituted soy milk for cream?

    • 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 🙂

  • 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.

  • Just made this for sunday brunch in the house… just gotta say the roommates owe me big haha

  • 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!

  • 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!

  • 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!

  • Love the quiche! I make it almost every weekend as it’s a huge hit with my family.

  • 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.

  • I love love love spinach. This quiche turned out perfectly and had great spinach flavor.

  • 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.

  • 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).

    • 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 🙂

  • 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!

  • 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?

    • 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!

  • Hi Mita, Yes that should work fine. Sounds yummy!

  • 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?

  • 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!

  • 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!

  • 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!

  • 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!

  • Thanks. good images and recipe!

  • looks good… smiles

  • 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.

  • This looks like I could add this to my favorite list!!!

  • This is a fabulous site. So glad I found your blog.

  • I made a spinach quiche today! I usually use swiss cheese and it’s good, but next time I will try this recipe instead.

  • That looks so good. I love spinach with my eggs.

  • Oh wow- this is right up my alley, THANK YOU!!!!!

  • This sounds wonderful … I can’t wait to try it.

  • Stephanie, You could definitely use fresh spinach, but I would saute it first (to let the water evaporate out). Hope that helps!

  • Can FRESH Spinach be substituted for the frozen??

  • Miranda, You could use any cheese…cheddar would be delicious. You could also use a blend of Gruyere and cheddar. Enjoy!

  • 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?

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