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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I made this using half gruyere and half swiss cheese, added 3 pieces of bacon crumbled (cooked first), and substituted cooked seasoned greens for spinach. The in-laws went crazy over it!
I’ve used this recipe over and over again. It always turns out perfect!! My son and his wife love when I make this for them. Thanks for posting!
Excellent recipe!!!!
Hi. Is it possible to get the recipe in grams and milliliters? That would be amazing. Can’t wait to try it out! Thank you
Hi Jeni, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps and that you enjoy the quiche!
Great instructions for a late in life beginner cook. Great taste!
Pasted the Husband’s approve. He is usually the cook.
Thanks
Please check the ingredients in your recipe. It reads “l cup (4 oz) ” of Gruyere cheese. One cup is not 4 oz, 1 cup is 8 oz. So, which is it? I am surprised nobody noticed and nobody wrote to ask. So many reviews, and no one asked.
Thank you for your recipes,
BigBear
Hi Sally, 1 cup is the volume you’ll need and it’s the equivalent of 4 ounces. (The one cup is volume whereas the 4 ounces is what it would weigh if you put it on a scale.) Hope that clarifies and that you enjoy the quiche!
Jenn, sorry I doubted you, and thank you for the explanation. All your recipes are just wonderful. Thank you.
Sally
No need to apologize! I’m glad I could clear it up for you. 🙂
Can I substitute Swiss cheese for making your quiches? It can be hard to find gruyere cheese where I live.
Sure, Carolyn, that’s fine. 🙂
Ooooh yea, the best & getting ready to make 4 more. Making a few more than you need then freezing is the way to go. Will always be making this quiche.
Thanks & thanks
I never rate recipes but this was so incredibly good that I had to! I made it exactly as stated – no changes. My husband loved it! Thanks for a great quiche recipe!
Can’t say enough good things about not just this recipe but what it has meant to me and my community. I make this quiche for neighbors who are struggling (surgery, loss of a loved one, tough time) and everyone RAVES! Cooking for someone is such a love and speaks volumes IMO. My tweaks are as follows: -I use half/half trying to be good 😉 -I often sub broccoli for spinach (cut into very small pieces) -I always add a little fresh nutmeg for both versions. It offers so many such comfort and yummy brunch/dinner at the same time. Thank you!
So glad you like this and I love that you’ve used it many times to help people who need a little boost!?
We are headed out of town and I needed to use up things in the refrigerator. I had fresh spinach, gruyere cheese, some cream, and a ball of pie crust in the freezer. Found this recipe and it was wonderful. Had to substitute green onions for the scallions and added a little ham. After the crust cooled before filing I spread a thin layer if dijon mustard over the crust. It baked beautifully and will be my basic go to quiche recipe.
The best quiche! Gruyere really makes it fantastic. My new favorite cheese! Thanks for great recipe.
This is my favorite quiche recipe ever! Today I am making a ham and gouda quiche! Wish me luck! Best Quiche Ever 💖
Yummy! Substituted red onion for the shallots, added fresh spinach and bacon, and it came out absolutely delicious. Will make this again.
I have made your recipe for this spinach quiche before and it was over the top. Thanks.
I have one very good tip I learned from Rachael Rae years ago. Use a ricer to squeeze out the fluid in spinach. That was the only reason I purchased my st.st. ricer. Never regretted it.
I just used your tip, thank you very much Sunny.
I made this Spinach quiche, the Broccoli Crustless quiche, and your Blueberry Scones for 8 friends the week before Christmas. Everyone raved about each one, especially the Broccoli Crustless quiche, which several wanted the recipe to make for their own family over the holidays. I have both of your cookbooks and check-out your on line recipes almost daily. Thank you Jen for all the delicious recipes. Today I am making your Classic Lasagna!
💗
Wonderful. Used fresh spinach and it was absolutely delicious.
I’ve made this many times. I would not change a thing.
Made it this morning for Christmas breakfast, and it probably won’t last the day as it’s so yummy! Added some pancetta to the shallot sauté and used a frozen gluten free crust. Came out perfect after 55 mins!
I want to add bacon to the recipe. How much should I add, when should I add it, and should I adjust the egg, cream, and cheese amounts to accommodate the bacon? Thanks so much! Love your recipes!
Hi Mary, I’d use 3 or 4 slices of cooked, crumbled bacon and you shouldn’t need to make any other modifications to the other ingredients. Hope you enjoy!
I’ve made this recipe before and it’s amazing and I get lots of compliments! I’d like to add some bacon to this recipe. How much bacon should I cook, when should I add it, and how should I adjust the other ingredient amounts to accommodate the bacon? I’m making this for tomorrow Christmas Day🎄
Hi Vee, so glad you like it! I’d use 3 or 4 slices of cooked, crumbled bacon and you shouldn’t need to make any other modifications to the recipe. Enjoy!
Wonderful Spinach Quiche! The only thing I did differently is that the frozen spinach came in 12 ounces instead of 10 and I used all of it. This was easy to make and tastes great!
Made this for our Christmas brunch for my coffee group and it was amazing. They all want the recipe. Best quiche ever!!! Thank you sooooo much!
Sally
Where is the list of ingredients so I know what to buy and how much?
Hi Lori, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
Hi! I love this recipe and was wondering if I use fresh spinach will it get watery?
Hi Jodi, Fresh spinach is fine to use; just make sure to cook and squeeze out any liquid before incorporating it into the recipe.
One of the absolute best quiche recipes I’ve ever tried! Instead of ready made crust, I used crescent rolls –next time will use puff pastry as a crust. I added more nutmeg than called for – gruyere is one of my favorite cheeses and pairs so well with spinach. Thanks Jenn for another wonderful recipe!!!
I used fresh spinach without cooking it first, and it was fabulous! I cooked it for a bit longer though.
Can I substitute whole milk unstead of heavy cream?
Hi Sylvia, If you don’t want to use cream, I’d recommend half & half. It won’t be quite as rich as with the cream, but still delicious. 🙂
I used fresh spinach without cooking it first, and it was fabulous! I cooked it for a bit longer though.
I modified the recipe just slightly by adding bacon. I sauteed fresh spinach with garlic and added the onion to the bacon just before it finished cooking. I used thick cut bacon diced into small cubes. I will definitely try this again, but I will make fresh pie crust, so it’s nice and flaky.
Can you use same recipe but make it crustless?
Hi Pauline, 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!
I have not tried this yet but can’t wait based on all the reviews. I would like to add mushrooms and wonder how I could add without the quiche becoming too watery. Should they be sautéed with the shallots? Thank you!
Yes, I would season them with a bit of salt and pepper and saute with the shallots. I’d love to hear how it turns out!
Truly delicious and easy to make!!! My husband and I enjoy it for breakfast or for lunch. I would make one sometimes for our parish priests and they love it! God bless!
I can’t display the ingredients list ?
Hi Alan, If you scroll down a bit to under the pictures, you’ll find the full recipe and ingredient list. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
Cant find Ingredients for classic French quiche listed with amounts.
Hi Pat, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
I made this for the first time last Saturday as I had a friend visiting from my home country. I followed your recipe to a T and it turned out delicious. I had previously attempted a spinach and mushroom quiche using a different recipe and maybe because I had only milk, it turned out rather dismal; rather watery and too ‘eggy’ for my taste. So subsequently, I made sure to use whipping cream (and shallot – yes, this too, made a difference) and as I used fresh baby spinach leaves, I airdry them on my kitchen counter for a few hours before cooking them. I also made my own shortcrust pastry (French Cooking Academy if anyone is keen to try) and for baking the crust technique, followed Anna Olson’s one for her quiche recipe. Except for minor crust shrinkage, it turned out perfect. I then made a second time using 50% leftover egg & cream mixture and 50% fresh milk; still came out looking great and more importantly, tasty. Thank you from the bottom of my heart.
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
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.
Absolutely delicious. I’ve made it a few times now, and directed several friends to the recipe.
Absolutely delicious!! Even my 13 year old who doesn’t like quiche liked it. I will make it again. Thank you Jenn!
Can this be made crustless using the same proportions
& baking temps?
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, 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
How much broccoli should I use if I substitute that for the spinach? Thanks.
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!
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!
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!
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.
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!
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!
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!
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!
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
Made this quiche for dinner last night and it was very good! Had a slice for breakfast too!!! Thank you for it
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! 👌🏻👏🏻👍🏻
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!
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!
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.