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 quiche was absolutely delicious! I would give this recipe a 20/10 if I could. I will definitely make this again.

    • — Jayde on July 26, 2021
    • Reply
  • BEST QUICHE EVER.

    • — Jennifer Dillon on July 20, 2021
    • Reply
  • How do I use fresh spinach for this recipe?

    • — Lillian on July 7, 2021
    • Reply
    • Hi Lillian, using fresh spinach is fine; you’d just need to cook the spinach first and then squeeze out any excess water. Enjoy!

      • — Jenn on July 7, 2021
      • Reply
  • Hi, I’m wondering if I can make it crustless? If so, what changes should I make? Can I simply bake it in my glass pie plate without the crust and if so, do I need to grease it?

    • — Anita on July 2, 2021
    • Reply
    • Hi Anita, You can definitely make the spinach quiche crustless – and yes, just bake it in a greased glass pie plate (no other changes necessary). 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!

      • — Jenn on July 2, 2021
      • Reply
  • This is an excellent quiche recipe! I have used different quiche recipes over the years that have been good, but this one is by far the best. I made my own crust, but otherwise I followed the directions with no deviations. Delicious!! (I would give this recipe more than 5 stars if I could!)

    • — Vicki Schultz on July 2, 2021
    • Reply
  • I live in France and actual French people RAVE about this spinach quiche. People think I’ve mastered the art of French cooking and it’s thanks to you Jennifer!

    • — Lauren on July 1, 2021
    • Reply
  • Absolutely divine. I added mushrooms without compromising the recipe (just a little egg mixture was leftover due to the extra volume). My new go-to for any meal of the day! Thank you for sharing (and to your childhood friend!) I’ve tried many of your recipes and they always turn out fabulously 🙂

    • — HG on June 30, 2021
    • Reply
  • Hey Jenn!

    I doubled the recipe and made two (added some bacon to one). Delicious. A real crowd pleaser.

    Would they work as well with half homogenized milk and half cream, or no?

    Thanks again for another great recipe.

    Jenn

    • — Jennifer Hutchison on June 19, 2021
    • Reply
    • Hi Jennifer, Glad you enjoyed it! You will get the creamiest result with heavy cream, but other readers have commented that they’ve used a combination of milk and cream and have been happy with the results. Hope that helps!

      • — Jenn on June 21, 2021
      • Reply
  • This is an excellent quiche! I use your quiche base for everything quiche and then use whatever items in the refrigerator need to get used up. This recipe works well with fresh spinach too — just make sure it is chopped and absolutely dry (you don’t want runny quiche). I have also used this base to make herbed mushroom quiche. Saute the shallots, of course. Saute the mushrooms (and I throw in a dash of vermouth). In the last 30 seconds of cooking the mushrooms, add whatever chopped herbs you have on hand — chives, basil, thyme, parsley, etc. I haven’t tried adding a teaspoon of savory but that may be good too. Anyway, this is just such a delicious quiche base! My favorite is the spinach.

    • — Laurie on June 19, 2021
    • Reply
  • Can I use your pastry crust recipe from your rustic apple tart to make the quiche crust?

    • — Karin on June 18, 2021
    • Reply
    • Hi Karin, I’d actually recommend this recipe. Hope that helps!

      • — Jenn on June 18, 2021
      • Reply
  • Hi, Jenn! Thanks for the great recipe.

    I just took it out of the oven and the inside is still uncooked–totally raw egg mixture. I’m unsure why! I followed the directions explicitly. Any idea? The spinach was dried when I put it in the quiche. Hmmm 🤔

    • — Allison on June 16, 2021
    • Reply
    • That’s so strange, Allison – I’m sorry you had a problem with it! Happy to try to help troubleshoot: Did you use a 9-inch deep dish crust? Was your oven rack in the center position? Did you reduce the oven temperature to 325°F after baking the crust?

      • — Jenn on June 16, 2021
      • Reply
  • Hi Jen! Love every recipe I have made! Do you think I could do this with Brie since that is what I have in the fridge?

    • — Nancy Gregory on June 12, 2021
    • Reply
    • Unfortunately, I don’t think brie will work here — sorry!

      • — Jenn on June 16, 2021
      • Reply
    • Hi Jenn
      Loved this recipe! I’ve actually done it with brie as well; just freeze the wedge till firm enough to grate on the coarse side of a box cheese grater and sub the same amount as for the grocery

      Love your recipes 🙂

      • — Viv on July 24, 2021
      • Reply
  • This is a fantastic recipe. It was perfect to serve at a brunch with my two daughters who don’t really eat much meat. This was an easy recipe and very tasty. I am a fan of your recipes.

    • — JOANN G on June 6, 2021
    • Reply

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