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With its flaky, buttery crust and rich, creamy filling, this spinach quiche is delicious served warm or at room temperature. It’s just as good the next day, too!
Of all the spinach quiche recipes I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who is a great host and knows how to throw a good party. This spinach quiche is her go-to for brunch, and it’s easy to see why. With plenty of spinach, heavy cream, and nutty Gruyère, it strikes just the right balance between rich and light.
“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 because its nutty flavor works nicely with the eggs and spinach. If you can’t find it, Cheddar may be substituted.
How To Make Spinach Quiche
Bake the crust and cook the shallots: Prick the crust all over with a fork and bake until lightly golden. While it’s in the oven, cook the shallots in butter until soft and translucent, without letting them brown. Set aside to cool.
Pro tip: Don’t worry if the crust puffs up a bit—just gently prick it again to release the air. And if the crust cracks while baking, don’t worry—it’s easy to patch; see the recipe card below for instructions.
Make the custard: Whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper.
Assemble the quiche: Set the baked crust on a sheet pan—this makes it easy to move in and out of the oven—then layer in the shallots, Gruyère, and spinach. Make sure the spinach is very dry and break up any clumps as you scatter it over the cheese. Slowly pour the custard over the top, letting it settle evenly.
Bake: Bake until the custard is set and the top is lightly golden. Let the quiche cool for a bit before slicing.
Make-Ahead, Storage & Freezing
Spinach quiche is perfect for making ahead. You can bake it up to a day in advance, let it cool, and refrigerate until you’re ready to serve. Leftovers can be stored in the refrigerator, tightly covered, for up to 3 days. To reheat, cover the quiche with aluminum foil and warm in a 300°F (150°C) oven for 35 to 45 minutes, or until hot in the center.
The baked quiche can also be frozen for up to 3 months. Once completely cooled, wrap it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator, then remove the plastic wrap and reheat as directed above.
Video Tutorial
Spinach Quiche
Ingredients
- 1 (9-in) deep dish frozen pie crust
- 1 tablespoon butter
- ½ cup thinly sliced shallots, from 2 medium 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-oz) package frozen chopped spinach, defrosted and wrung free of water
Instructions
- Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Remove the pie crust from the freezer and let it thaw for about 10 minutes, or until soft enough to prick with a fork. Prick the bottom and sides of the crust all over with a fork, making fork marks about 1 inch apart.
- Bake for 10 to 15 minutes, until the crust is fully cooked and lightly golden. Keep an eye on it; if it puffs up, gently prick it with a fork to deflate it. Don't worry if the crust cracks during baking—see the note below for how to fix it. Set the crust aside and reduce the oven temperature to 325°F (165°C).
- 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 to make it easy to move in and out of the 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 (165°) for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
Notes
- 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.
- 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. You need the spinach completely dry, otherwise your quiche will be watery.
Nutrition Information
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.
What to Serve With Spinach Quiche
Spinach quiche is lovely for brunch, lunch, or a light dinner. For a simple meal, pair it with a French carrot salad or a green salad tossed with my French vinaigrette. For brunch, add a platter of fresh seasonal fruit and some blueberry muffins to round out the spread.
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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.
Elaine
Very nicely handled,Elaine
Elaine, I am about to make this for the third time in two weeks. 325°, as you know works perfectly, and I actually added more spinach! I just went through six weeks of radiation for tonsil cancer, and have been so queasy for five weeks! This recipe is one of the few things I can eat that actually makes me feel better. Thanks for that!
Hello Jill. Totally agree that adding “more spinach” is a winner, and 325 degrees is perfect. So good to know you have found a recipe that nourishes you through what must be a very challenging time.
Sending you good vibes on your healing journey.
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
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?
Definitely!
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.