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Spinach Quiche

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Spinach Quiche

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

Spinach & Gruyere Quiche

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. If you’d like to try another traditional French quiche, my quiche Lorraine made with smoky bacon, nutty Gruyère cheese, and shallots is one of the most satisfying dishes imaginable.

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 –  its nutty flavor works nicely in egg dishes, like strata, egg bites, omelettes, and more  – 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

Ingredients

  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter
  • ½ cup thinly sliced shallots
  • 4 large eggs
  • 1¼ cups heavy cream
  • Pinch ground nutmeg
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 cup (4 oz) finely shredded Gruyère, packed
  • 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

Instructions

  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: 504
  • Fat: 39 g
  • Saturated fat: 21 g
  • Carbohydrates: 25 g
  • Sugar: 3 g
  • Fiber: 2 g
  • Protein: 14 g
  • Sodium: 472 mg
  • Cholesterol: 218 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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Comments

  • This is my go-to quiche recipe, I add mushrooms and ham for my family and just spinach and mushrooms for vegetarian family/friends. Thank You

    • — Cparks on September 19, 2022
    • Reply
  • I’ve made a lot of quiche over the years but this was by far the best. I followed the recipe exactly as written. Will definitely be making this again.

    • — Sandra on September 17, 2022
    • Reply
  • Absolutely delicious. I’ve made it a few times now, and directed several friends to the recipe.

    • — CK on September 11, 2022
    • Reply
  • Absolutely delicious!! Even my 13 year old who doesn’t like quiche liked it. I will make it again. Thank you Jenn!

    • — Lisa I on September 8, 2022
    • Reply
  • Can this be made crustless using the same proportions
    & baking temps?

    • — Cathy Beechler on September 1, 2022
    • Reply
    • Hi Cathy, Yes, you can make this crustless with no other modifications. Alternatively, if you wanted to make it a bit thicker (since it won’t have the crust), you can use the cream/egg/cheese proportions of my crustless broccoli quiche. Hope that helps and that you enjoy!

      • — Jenn on September 1, 2022
      • Reply
  • Jenn, First I never leave comments or reviews but for you I absolutely have to make an exception. I have never made a recipe that was as easy for follow, easy to make and turned out exactly as you promised. I have made the quiche a few times now and it is perfect every time and Everyone Loves it. Even people who say they don’t like quiche. Thank you for sharing this recipe with us. I will be trying other recipes now too. Again, Thank You

    • — Patricia Norcross on August 29, 2022
    • Reply
  • How much broccoli should I use if I substitute that for the spinach? Thanks.

    • — Kathy on August 25, 2022
    • Reply
    • Hi Kathy, 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 you enjoy!

      • — Jenn on August 25, 2022
      • Reply
    • Absolutely 5 ⭐️! Everybody loved it! The recipe is super easy to follow and it’s foolproof 😜 even for me who has zero baking skills lol
      I am making the second batch because the original one didn’t make it until the guests arrived!

      • — Kitti on September 1, 2022
      • Reply
  • Made this last night to serve while we watched a movie set in Paris. It was a hit! I thought it was a little salty, but no one else did. Nevertheless, next time, I may cut the salt to 1/2 tsp. All and all, it was very tasty and is now my go-to for Spinach Quiche!

    • — bbstx on August 18, 2022
    • Reply
  • Hi Jenn:
    Made your classic French quiche last night. Had it for breakfast this morning and having it again for dinner tonight. So light, fluffy, and delicious. Love the addition of the shallots. Might put extra next time. Thank you for all of your wonderful recipes.

    • — Joanne Peyton on August 17, 2022
    • Reply
  • I tried this quiche recipe a few weeks ago and fell deeply in love with it. I served it with homemade hash browns and an arugula tossed salad. I enjoyed it so much, I made it again when family visited last week. I made it with half n half the first time and the heavy cream the 2nd time. It is the best tasting quiche I’ve ever had and I am a foodie! Well done!

    • — AJ on August 16, 2022
    • Reply
  • I have been making this recipe for years now, and always to rave reviews. We love it! I own both of your cookbooks and I think they are the only cookbooks I’ve ever actually used…

    I’m getting ready to start prepping lots of postpartum food for the freezer in advance of a new arrival in October, and am trying to stock up on lots of one-handed breakfast/snack options. If I were to prepare the filling as written, but cook in muffin tins, can you recommend a cook time/temp? Or would it be better just to cut, wrap and freeze individual pieces to reheat? Any other suggestions are welcome! Thank you!

    • — Lauren on August 16, 2022
    • Reply
    • Congrats on your impending arrival (and I love that you’re thinking ahead enough to know that you’ll need some one-handed options).💗
      You can prepare these in a muffin tin without crust, 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. Another option you may want to consider is these egg bites. Hope that helps!

      • — Jenn on August 16, 2022
      • Reply
  • Tasty, delightful with a side salad. I made two because the crusts were sold in a 2-pack, so I thought, why not? Added some diced ham to half of one, but otherwise made it just as the recipe states, just blended the cheese/spinach/onion a bit to avoid the mouthful of spinach some readers commented on.
    For the other one, I used half fresh spinach and half a mixture of red and orange peppers and cherry tomatoes, sauteed in EVO and a bit of butter, tossing the spinach in the pan just at the end, after all the moisture had evaporated. Note that this veggie mixture was dry (i.e. no runny liquid), as I did not want to compromise the custardy texture and because the original recipe stresses the need to eliminate as much moisture as possible from the spinach.
    Gee, this is a great recipe!

    • — Lori on August 15, 2022
    • Reply
  • I have made a recipie almost identical but you add a 1/4 cup of creme fresh as well delicious…..my favorite Quiche I even like it cold

    • — Jennifer on August 14, 2022
    • Reply
  • Made this quiche for dinner last night and it was very good! Had a slice for breakfast too!!! Thank you for it

    • — Kath on August 12, 2022
    • Reply
  • Every time I’ve followed this recipe, it’s come out perfectly! And every time, my kids say the same thing: “Mom! How could you do this to us? We’re not supposed to like spinach! How could you make spinach taste so good?” LOL. It NEVER fails. I figured it was high time to let you know how much we all enjoy this quiche! It’s superb! 👌🏻👏🏻👍🏻

    • — Michelle on August 9, 2022
    • Reply
  • Hi Chef!

    I am new to your website and am excited to try other recipes. I am making 5 of these for a party. Can I combine the eggs and cream (x5) and just after whisking, pour it into each pie? Thanks!

    • — Molly Zahner on July 23, 2022
    • Reply
    • Hi Molly, Happy you found the website! I just want to make sure I understand your question — are you asking if you can add the cream/egg mixture to the pie crust before putting the shallots, cheese, and spinach in? If so, I’d recommend adding those other layers first. If I’ve misunderstood your question, please let me know!

      • — Jenn on July 24, 2022
      • Reply
  • Outstanding recipe. But what else would you expect from Jenn Segal! Next time I’ll try this with the mini muffin tin for bite size quiche.

    • — DolceSanDiego on July 10, 2022
    • Reply

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