Spinach Quiche
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Made with heavy cream and Gruyère, this rich spinach quiche is classic French.
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.
“This is the best spinach quiche I’ve had! It was a hit at our Easter brunch and I got several requests for the recipe. It came out perfect making ahead, freezing, and defrosting. This is a keeper!”
Ingredients For Spinach Quiche
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
Prick 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 softened butter. 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.
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.
In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper.
Whisk to combine.
Place 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.
Sprinkle the shredded cheese over top.
Scatter spinach evenly over cheese (breaking up clumps as best you can).
Then pour the egg mixture carefully over top.
Bake at 325°F for 50 to 55 minutes until custard is set and top is lightly golden. Serve hot or warm.
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.
You May Also Like
- Quiche Lorraine
- Cheese Soufflé
- Spinach & Cheese Strata
- Spinach Frittata
- Spinach Artichoke Dip
- Spinach Egg Bites
Video Tutorial
Spinach Quiche
Made with heavy cream and Gruyère, this rich spinach quiche is classic French.
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
- 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.
- 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.
- In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
- 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.
- Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
- 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.
- Note: Don't panic if your crust cracks—you can easily fix it. Make a smooth paste by mixing 1½ tablespoons of flour with 1 tablespoon softened butter. 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.
- Make-Ahead Instructions: 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.
- 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
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- 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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This is my go-to recipe for when I host people for lunch, but sometimes I make it just for myself and eat it all week! Easy and seriously restaurant quality. Perfect with a simple salad.
About a year ago, this was the first recipe I ever tried on your site and I was blown away. I usually don’t like spinach quiche but this one was so good! A great balance of all the flavors. It is also a great dish to take to a brunch gathering.
I hosted a brunch with both quiche recipes and every single person wanted the recipe before they left! Oh, and I served the buttermilk pancakes. Now, thinking back, I’m surprised I could get anyone to leave my house that morning🤣. So perfect!!
A family favorite and it’s easy to make. My 9 year old asked for it for her birthday dinner this year. We love sautéed shallots so I add a bit more to the 1/2 cup so there is a heaping mound of goodness. I do recommend using a scale to weigh the Gruyere because I find it easier than using the measuring cup. Thank you for adding the ounces detail to the recipe and thank you for the delicious recipe, Jenn!
Absolutely delicious—a hit across all age groups! I started making this several years ago on Thanksgiving morning for my 3 adults kids and their significant others, before heading off to the Detroit Lions Thanksgiving Day football game. They all loved it so much that they requested it for all holiday brunches that we host at home! I add is some extra scallions, which are a perfect complement to the deliciousness of gruyere & spinach!
Perfect! My go to quiche recipe. I’ve made this several times and sometimes change up the ingredients. If I have mushrooms on hand I sauté with the shallots and add them. I’ve also used the shredded Swiss/Gruyere mixture from Trader Joe’s. Lastly, I don’t use frozen spinach – too much work. Fresh chopped baby spinach works just fine. You can also make this a Lorraine Quiche by substituting crispy bacon or pancetta. Easy to reheat in a 350 oven.
This is my go-to quiche recipe / we love it! I often have some extra egg mixture that won’t fit into the crust, but that’s a bonus. I add the leftover to a muffin tin so we have some crust-less quiche bites for a snack.
This spinach quiche was absolutely delicious. I had never made a quiche and I wanted to make one for my bridge group. As always, Once Upon a Chef is my “go to” for the best recipes. Everyone wanted the recipe! Thanks again for making me look good.
This is a foolproof recipe and really flavorful. If I have a few stray mushrooms, I will add that to the shallots. So simple and fulfilling.
REALLY EASY AND DELICIOUS! It is nice to have a veggie meal to throw into the rotation. I have made this several times sometimes substituting leeks for the shallots. Great that way too! My family loves this! Thanks Jenn!
I come back to this recipe again and again. Tasty, straightforward, and quick it makes a great week night meal. I often make it without crust as it both saves a step and a few calories.
This is hands-down the best quiche base ever. I’ve taken this to work pigeons and Holiday family gatherings. It never fails I get asked for this recipe every single time. Thank you
As long as you’re not concerned about calories, go ahead and make the best tasting quiche you will ever eat! Don’t skimp on the gruyere as it adds such depth and flavor. Just add a salad and you have the perfect meal. It has become the new family favorite!
This quiche is amazing. So simple and light with no crust. I love the texture of the eggs.
That and a salad…perfect.
Can I substitute half and half for the heavy cream?
It should work, Robin. The quiche just won’t be quite as creamy.
Our family’s favorite quiche for holiday brunches like Easter, Mother’s Day, and Christmas! Such wonderful flavor with the shallots and gruyere! I like the tip about running the frozen spinach under cool water to defrost quickly. Be sure to squeeze the spinach with lots of good quality paper towels! Worth every effort! Everyone loves this quiche! We served it with fresh berries and blueberry scones. Delicious!
Forgot to give it 5 Stars!!!
What can I say?! I love all of Jenn’s recipes, but this one is near and dear to my heart. I made this a while back and we loved it. It reminded me of a quiche I had eaten while on vacation in Colorado. Since that time I have shared the recipe with my 25-year old son who needed a recipe for an item to take to a friends brunch. The quiche was the hit of the brunch and now my son makes it frequently for both a weekday dinner and for his friends weekend brunch. We even had this on Christmas morning. Love Once Upon a Chef and you cannot go wrong with any recipe. Looking forward to more recipes from Jenn.
I hosted a brunch with both quiche recipes and every single person wanted the recipe before they left! Oh, and I served the buttermilk pancakes. Now, thinking back, I’m surprised I could get anyone to leave my house that morning🤣. So perfect!!
Made this for dinner the other night, along with the bacon quiche recipe. My husband, who prides himself on the quiche he makes said, “These are better than mine.” Home run!
This has been my go to quiche recipe for sometime now. The quiche is always perfect. I love the way Jenn includes ingredients that help anyone to feel successful in the kitchen. I use fresh spinach that I wilt in the pan (after the shallots) and pat dry.
This is such a tasty quiche. The instructions are very clear and helpful.
This quiche is SO good! (Shh, I swapped it for my mom’s recipe🙄).
I mostly follow it exactly though I prepare the crust for less time because I find that the edges burn by the time the center is cooked.
I’ve subbed Asiago when I was out of Gruyere, and onions when I was out of shallots; not as good as the original but still very delicious.
And cudos for my favorite tip ever: crust-spackling!
A wonderful quiche to serve for a family dinner, lunch for friends or as part of a brunch. I love it as is, but sometimes will make it without the crust and make it in a rectangular pan and cut into squares and serve as an appetizer.
This is an easy and delicious brunch, lunch, or dinner dish. The prepared crust makes it easy. Make sure to really squeeze the moisture out of the frozen spinach- that extra step doesn’t take long and makes a difference! I’ve added bits of crisp bacon which is also delicious!
I’ve made this several times, and is a big hit with the family. The cream seems decadent, but gives a velvety texture. When the crust cracks, the tip to repair it really does work! Delicious!
Great recipe! The quiche was creamy and not dry and lumpy. Had a lot of flavor!
I have made quiche for many years and had added other ingredients for change of pace, but the Gruyère cheese gives it a lovely twist, tantalizing my taste buds. Everyone wanted the recipe so I sent them here!
This quiche is divine! The recipe is perfect as written, but I’ve also added diced ham to it on occasion, and received rave reviews from my husband and kids. Marie Callender’s frozen deep dish pie crusts are excellent for this if you don’t care to make your own. Highly recommend this recipe for a decadent but easy meal any day of the week!
This is my go-to quiche when I feel like I need to sneak some greens into my children’s diets. It’s rich & buttery & they don’t seem to notice the spinach at all. I’ve also substituted comté cheese which is a traditional French cheese & it’s just as yummy. Highly recommend this one.
I found this quiche recipe and have used it to make all variations. Her suggestion of cooking the crust first, and then baking on low temp is spot on!! I make with a variety of vegetables and cheese, and the end result is perfection!!
Without question, the best spinach quiche I ever tasted.
Best quiche recipe I’ve ever made at home. I tried it at a friends house, she gave me the recipe and I’ve made it three times already!
This recipe is great simple and easy. To make once week. It become one of my favorites. It is absolutely five star. It’s better than the Starbucks one.
Quiche makes me happy because I can eat it for breakfast, lunch, or dinner. This quiche is special because of the perfect texture and flavor. I don’t have to search for the perfect quiche recipe anymore. Yay!
I’ve impressed everyone I made this for its beautiful and tastes so incredible. Better than quiche I’ve gotten at restaurants. I usually make two at a time because the first one always goes so quickly. This is my go-to recipe for a potluck brunch (it’s always a hit).
This is the first time I’ve ever made quiche and it turned out perfect!! Your instructions were so easy to follow & I love that you even added a remedy to fix a broken crust. The flavors of the spinach, shallots, and cheese all compliment each other so well and using a ready-made pie crust was such a time saver even though I prefer from scratch. This quiche is on the top of my list & will be using this recipe quite often!
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!
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!
This an excellent recipe for a simple and easy breakfast, lunch or dinner paired with salad. I make this once a week, and love it.
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!
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?
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!
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?
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!
I made your recipe using 4 egg whites. It turned out good.
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!
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!
Hi Michelle, I think you can get away with half and half. Hope you enjoy and happy holidays!
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!
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?
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!
Hi jen
Made this spinach quiche a few timeouts become a favorite one for me. It makes a quick breakfast, lunch or dinner with a side salad. I love your cookbook. I try one new recipe week.
Thank you for this awesome recipes.
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
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!
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!
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.
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!
I make this for brunch every Christmas, amongst various other occasions. The flavor combination is perfection! Always delicious, always a crowd pleaser.
Really easy, and creates delicious quiche… not much else to say! Gruyère is sometimes a little tough to get
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.
This quiche was a big hit. I used broccoli instead of spinach but it was great. Thanks Jenn.