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

Ingredients

  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 4 large eggs
  • 1-1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup (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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Reviews & Comments

  • This was divine! Made as directed, except I ended up adding more spinach than I realized, so it was quite green on top.
    I also made a sour cream pie crust (never fails) and blind baked it.
    Served with a tad sriracha and it was delish!

    • — Life of Fragrances on January 24, 2021
    • Reply
  • This is the best quiche recipe! I now love quiche because of you! I follow the recipe but my favorite cheese to use is gouda. So good!

    • — Monica on January 15, 2021
    • Reply
  • Well, after making this I threw out every other quiche recipe I had. I didn’t deviate from the recipe except to add some mushrooms to the cooking onions, so I can tell you it’s perfect as is. However, since I’m a “more is always better” person, I’m making it tomorrow with ham and bacon added. Thank you for this recipe!

    • — Marilyn on January 7, 2021
    • Reply
  • Would this recipe still work (set well) if low fat cheeses and milk were used and if half the eggs were only egg whites?? Any adjustments recommended?

    • — Sue on January 6, 2021
    • Reply
    • Hi Sue, technically it should work, but it will likely have a very different texture. Please LMK how it turns out if you try it!

      • — Jenn on January 7, 2021
      • Reply
  • Could I use this recipe in a crustless version and one done in regular sized muffin tins? Any recipe adjustments and/or different cooking times or temperature?

    • — Sue on January 6, 2021
    • Reply
    • Hi Sue, I think you could prepare these crustless in a muffin tin, but they will be pretty delicate. I’d bake them in a 325-degree oven for about 25 – 30 minutes or until the eggs are set. Enjoy!

      • — Jenn on January 7, 2021
      • Reply
  • Great recipe, thank you! I sometimes add chopped, cooked bacon if I have some.

    Also, the best way to dry the spinach is to use a Ricer, if you have one!

    • — Pete on December 27, 2020
    • Reply
  • This looks delish and planning to make tonight for Christmas morning! Its difficult for me to cook with heavy cream though, because of all the fat, possible to use milk, lowfat buttermilk or even half and half? That is so much!

    • — Michelle on December 24, 2020
    • Reply
    • Hi Michelle, I think you can get away with half and half. Hope you enjoy and happy holidays!

      • — Jenn on December 24, 2020
      • Reply
  • Excellent recipe. I usually use homemade pie crust that I keep in the freezer, fresh spinach, and sometimes add a few mushrooms. Otherwise exactly as written. Cooking time is accurate (unless you use a deep-dish pie plate.) It’s rich, but it is perfectly balanced and delicious!

    • — Linda on December 21, 2020
    • Reply
  • Hi, I’m going to make this with some leftover cooked fresh spinach. Do I need to squeeze the cooked spinach before use? Also, can I substitute half and half for the heavy cream? And finally can I add crumbled cooked bacon to the quiche?

    • — Kathleen on December 20, 2020
    • Reply
    • Yes, if you use fresh spinach, squeeze out any excess moisture. Half-and-half will work as a substitute for the heavy cream, and you can add crumbled cooked bacon to the mix. Hope you enjoy!

      • — Jenn on December 21, 2020
      • Reply
  • Hi, I’m going to make this with some leftover cooked fresh spinach. Do I need to squeeze the cooked spinach before use? Also, can I substitute half and half for the heavy cream? And finally can I add crumbled cooked bacon to the quiche?
    Thanks, Kathleen

    • — Kathleen on December 20, 2020
    • Reply
    • Yes, if you use fresh spinach, squeeze out any excess moisture. Half-and-half will work as a substitute for the heavy cream, and you can add crumbled cooked bacon to the mix. Hope you enjoy!

      • — Jenn on December 21, 2020
      • Reply
  • I made this twice, so far, and it was delicious! I plan to make it many more times. My husband said once a week would be fine with him!

    • — Ellyn on December 17, 2020
    • Reply
  • I have made this dozens of times. I add one more egg, a little less cream, fresh spinach and chopped prosciutto or ham added in at the end of the shallot cooking. I dont layer it, I mix everything together. Add a sprinkle of gruyere on top. I use the Marie Calendars crust and Boars Head gruyere. Excellent.

    • — Jeff on December 16, 2020
    • Reply
  • This recipe is amazing!
    I did have to tweak it a little since I didn’t have gruyère on hand, used fresh spinach, and had refrigerated store bought crust instead of frozen.
    I subbed cheddar and parmesan for the gruyère.
    First round, I tried to prebake the refrigerated dough, but that made it sink into the pie dish, so I used the second one in the package raw instead. I was very glad I read previous comments and questions so I knew to sauté the fresh spinach. I was a little worried after reading other comments about the filling overflowing, so I used a smidge less spinach and cream, but it ended up just fine.
    Absolutely delicious, had to give half away to the neighbors so I didn’t eat the whole thing!

    • — Liz on December 8, 2020
    • Reply
  • I make this for brunch every Christmas, amongst various other occasions. The flavor combination is perfection! Always delicious, always a crowd pleaser.

    • — Laura Giarrusso on December 7, 2020
    • Reply
  • Really easy, and creates delicious quiche… not much else to say! Gruyère is sometimes a little tough to get

    • — Matthew Zediker on December 6, 2020
    • Reply
  • Oh my! This was a delicious recipe! The combination of the Gruyere cheese and cayenne pepper was fabulous. I was initially a little hesitant to use too much cayenne but next time I make the recipe, I will use the full amount. The flavor enhancing quality of the cayenne with the cheese was fabulous! I errored a bit light on the cayenne but over did it a small amount on the nutmeg. I think this recipe as provided nails the amounts perfectly.

    • — Joe Bolger on December 3, 2020
    • Reply
  • This quiche was a big hit. I used broccoli instead of spinach but it was great. Thanks Jenn.

    • — Suzie DeAngelis on November 29, 2020
    • Reply
  • I’m looking to make this quiche on the weekend. Reviews look amazing. I’ve made a lot of your recipes before so know this will be a hit. One quick question… I don’t usually modify but this time I will have to. Can I use sour cream instead of heavy cooking cream?

    • — Clare on November 24, 2020
    • Reply
    • I wouldn’t recommend sour cream here, Clare — sorry!

      • — Jenn on November 25, 2020
      • Reply
      • Thank for getting back to me so quick! I took your advise and stayed clear of the sour cream.
        I’m actually about to make again today! I didn’t have spinach last time so used mushrooms and havarti cheese. Don’t have spinach again today lol so will use sweet potato and asparagus. This hands down is the most delicious recipe. My recipe took 1hr and 10 mins… I kept checking after 50 and the middle was still super running (pays to check) I added garlic powder and smoked paprika… this one I will def save in the recipe box. A huge crowd pleaser.

        • — Clare on December 16, 2020
        • Reply
        • Glad to hear it’s all worked out and that it’s a keeper! 🙂

          • — Jenn on December 17, 2020
          • Reply
  • I made the spinach and bacon quiche for brunch for a couple of friends. I made the recipes exactly as noted and my oh my they were both delicious. Thank you for two simple recipes that yield big flavor deliciousness.

    • — Teish on November 16, 2020
    • Reply
  • I just made this. It’s excellent. I love your easy-to-follow directions.

    • — Monica on November 16, 2020
    • Reply
  • Perhaps the best tasting quiche I ever made. Using Gruyere instead of store brand swiss like some recipes call for made all the difference!

    • — Sherry on November 16, 2020
    • Reply

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