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Spinach Quiche

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Spinach Quiche

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Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Spinach & Gruyere Quiche

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.

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 –  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

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


  • 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


  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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  • In baking the quiche ahead of time and freezing, you say remove from freezer 24 hours ahead of time. Once thawed, can it be heated in the microwave or does it have to go in the oven? Haven’t tried the recipe yet but plan on making it for family reunion and oven space is always an issue. Thanks.

    • Hi Cheri, I think it would be better re-heated in the oven. I’m concerned the crust would get soggy in the microwave (and it’s likely to be in a metal pie plate) which shouldn’t go into the microwave. Hope you enjoy!

  • Fantastic!!! The only thing that was different was I added ham that was left over from Easter.

  • Is it o.k. to make/bake this quiche the night before….keep in the refrigerator and then heat up prior to serving? If so, what should the oven temperature be and for how long to reheat…if not from a frozen state….THANKS!

    • Yes, that’s perfectly fine. Just reheat it covered with foil in a 300 degree oven until hot in the center.

  • Can this quiche be made with a refrigerated dough i.e. Pillsbury, instead of the frozen dough? If so, how should the cooking time be adjusted? Thank you!

    • Sure, Deb. Just follow the directions on the package for blind baking. Enjoy!

  • Do you have any suggestions on how I could modify this as gluten free in muffin tins for a shower?

    • Hi Sue, I think it could be done, but they would be pretty delicate. I’d bake them in a 325 degree oven for approximately 25 – 30 minutes or until the eggs are set.

  • What are the instructions for reheating the quiche in the oven?

    • Hi Nmo, 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 was my first time making quiche and let me tell you I thought it was amazing. My husband also said it was the most flavourful quiche he has ever had. Thanks for posting consistently amazing recipes. I’m planning to make it again tomorrow!

  • My husband and I loved this quiche. After reading the comments about too much filling I made my own crust and used a 10 inch pan and that worked out beautifully. This recipe is a keeper in my opinion.

  • This made an awesome dinner for the family and lunch leftovers for me! I did have couple issues though: As one person said, I ended up with too much egg mixture, but I dumped the extra into a ramekin with extra spinach and cheese and cooked it up as a crustless quiche which cooked in half the time so my son and I ate it while waiting for the quiches to finish cooking. It seemed like there was too much spinach so I didn’t use it all. I wish I had cut the spinach smaller, and perhaps blanched it or something (it was a little undercooked in the end product). All in all though, it looked and tasted amazing. The only thing I would have added would be bacon 😉 And honestly… I just don’t get the cayenne pepper… is there really enough to even notice it is there or do I just have no palette? LOL

  • Made this quiche for a ladies brunch I hosted on Sunday, it was a HIT! So delicious… I was a little heavy handed with the gruyere, but more gruyere never hurts anyone. Next time, I might add some bacon!

  • 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.


      • 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!

        • — Jill on May 23, 2023
        • Reply
        • 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.

          • — Elaine Brown on July 27, 2023
          • Reply
  • 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, 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.

  • Hi Jenn,

    Can you add mushrooms to your quiche? Also how much would you recommend?

    Thank you!

    • Sure Joy, mushrooms would be a great addition to this. I would suggest about 1 cup, sliced, but make sure you saute them a bit first so they’re tender.

  • I made theis quiche for a holiday party and there wasn’t any left, people just couldn’t stop raving about it. It was really easy to make, it’s been a while since I made one, u made it simple, thanks

  • The quiche is delicious and your instructions were perfect. I’m not a cook and just dabble in baking, but this was easy even for me — and it has brought me lots of compliments as my new go-to contribution to extended family brunches. Thanks!!

  • O.K. to prepare quiche nigh before serving breakfast?

    • Yep, absolutely 🙂

  • I made this recently, it was so delicious – thanks for sharing. I’m wondering if you think the filling would work (sans crust) in a mini muffin tin as a crustless appetizer? I’d love to make it for Thanksgiving. Thanks!

    • Hi Kate, I do think that would work, although they’ll be pretty delicate.

  • Is this one suitable to use in cup cake size, with fresh spinach?

    • Sure, just cook the spinach first and squeeze out all the liquid, and reduce the cook time. Enjoy 🙂

  • Fantastic recipe!

  • I am obsessed with this quiche! I have made it numerous times and will make it again tonight. In the past, I have added a little bacon, which was delicious as well.

  • Thanks Jen for the lovely recipe! Love your site- it inspires me to cook:)
    I made 2 of these quiche- one with bacon added to it and they were both delish! I found the custard leaked into the pastry as I pricked too deep- would be better to use baking beans instead?

    • Hi Ash, Yes, that would work. Glad you’re enjoying the site 🙂

  • My husband cannot eat broccoli because it has vitamin K.

    Can zucchini or some other vegetable be substituted?

    • Hi Anna, Sure, just be sure to cook first and squeeze out all of the water.

  • Husband loved it!

  • Can you use fresh chopped spinach? If so what if any modifications are necessary?

  • I live at 6300 elevation & would love to know what temp & time I should bake this dish at ?

    • Hi Kelly, I don’t have any experience with high altitude baking but I don’t think a quiche will be greatly affected by altitude, like other baked goods. Sorry I can’t be more helpful!

  • My husband, who does NOT like quiche, loves this one. Bless you, Jenn Segal!

  • can i substitute fontina for the gruyere and if so will it change the cooking time?

    • Hi Sue, Fontina has a milder flavor than Gruyere but it will work just fine. Cook time will be the same. Please let me know how it turns out 🙂

      • ty. i made the quiche today and am not serving it until tomorrow. what is the best way to reheat it?

        • Cover with foil and place in a 325 degree oven til heated through, 15-20 min.

          • was great with a combo of gruyere and fontina. great recipe

  • Has anyone experimented with a phyllo dough crust for this quiche?

  • This is the best quiche I have ever made!

  • This was delicious! I made it on a Tuesday afternoon/evening; kept it covered and refrigerated until a luncheon on Thursday. It held up beautifully–I warmed it in the oven as per your instructions.

    A few notes:
    a) I made my own all-butter crust; works very well with the richness of this quiche. Prebaking this crust is a must.

    b) I thawed the spinach (gently) in the microwave as per instructions on the box.

    c) To drain the spinach of moisture, I wrung it out several times in an old (clean) tea towel. The tea towel cleaned up well when laundered.

    d) Swiss Gruyere cheese does not come cheap–but it’s fabulous.

    Lovely recipe. Thank you.

  • Hi, this sounds wonderful and cannot wait to make it! What would you reccomend for making it without the crust? I am diabetic and my hubby makes a wonderful broccoli and cheddar crustless quiche because a crust like this will send my blood sugar through the roof. He also uses heavy cream and butters a glass dish. Do you think this would be done without the crust? Believe me, I love crusts! It’s just not worth the crazy blood sugars.

    • Hi Sheri, It will work just fine without the crust — just butter the dish as your husband does. Enjoy 🙂

  • Today was the first I came across your website, and I have to say I am hooked! It’s so refreshing, positive, and you can tell your love of food comes through in every part of it. I made this quiche today and it was amazing. Easy and just like the picture showed. Thank you, thank you! I’m eying up your Drunken French Toast next.

  • Oh my goodness! This dish is utterly magical! Magical!!! I just knew mixing HEAVY cream, butter, cheese & eggs would result in a 10 lbs egg-colored brick, but what I pulled out of the oven was light, fluffy, amazing deliciousness! The leftovers a couple hours later were even better! I did use fresh spinach as that was my whole intent in searching for spinach recipes in the first place. I just steamed a big bunch in a pan with a couple tbls of water then drained in a colander & it was good to go. My quiche needed an extra 15 minutes in the oven to get the center set but it browned up perfectly. I served with sliced tomatoes and the Strawberry Orange Salad (although, I didn’t have berries so used bananas & apples!) & strong black coffee. If I ever have to choose a last meal, this will probably be it!

  • I have a question about using fresh spinach in place of frozen. Do you have to wilt the fresh spinach to make it the same consistency as the frozen spinach? How would you handle that?


    • Hi Arlene, Yes, you would need to cook the spinach first and squeeze out any excess water.

  • I’ve made this wonderful recipe and loved it. I made a few of these quiches this past weekend and froze them for a brunch party this coming weekend. I followed the recipe (or so I thought) and just realized I baked them at 350 instead of the recommended 325. Will they still be okay to serve or will they be spongy and dense?

    • Hi Alli, They won’t be quite as creamy but I think they’ll be just fine to serve 🙂

  • Hi! I’m planning to make this for the first time and need to do it a day ahead of time (it’s a surprise for a friend). If I refrigerate it will it retain the “silky” texture it would have straight from the oven? Also, do you think some lighter substitutes, like 2% milk or 1% milk with half and half would be similar to using heavy cream? Thanks!

    • Hi Rebecca, It’s fine to make it ahead and reheat but I wouldn’t substitute the heavy cream — that’s what makes it so good 🙂

  • Hi, I was wondering if you could exclude the shallots and add another cheese instead of Gruyere

    • Hi Emma, Yes and yes 🙂

  • This quiche is absolutely delicious and the recipe/directions couldn’t be more clear. The shallots and Gruyere bring extraordinary flavor. A definite repeat meal!

    • — Nakita Buckner-Statler
    • Reply
  • This quiche is a keeper. I did use Emeril’s flaky butter crust instead of store bought, and didn’t bother to layer everything in the baked crust…just mixed all in the eggs/cream mixture (it helped break up the spinach) and poured into prepared crust before baking. Delicious!! Will definitely be adding this to my arsenal of “go to” tried-and-tested recipes! Thank you!

  • Absolutely LOVED it! I used fresh spinach, bacon, yellow onion, and swiss in mine. I really wanted to use gruyere but, i live in a tiny town where gruyere doesn’t exist haha The only thing I wished I had done was salt the spinach a bit while wilting it in a pan before putting into the quiche. Other than that it is perfect! I pre baked the crust and it was perfect. My only problem is that I have no clue what to serve with it… my fiance calls quiche egg pie to mock it, and doesn’t care much for it… hopefully he likes this one and I can find a side he will definitely approve of before 6 tonight haha

    • Glad you loved it 🙂 It goes well with soup and/or salad.

      • I like the quiche with the Bulgar salad, it adds so much flavor to the meal.

  • Just used this recipe for dinner. It was AMAZING. So rich and tasty. The tips really helped with the crust. I used fresh spinach instead and a lot of them ended up floating to the top.


  • Looks wonderful! Can I substitute asparagus for the spinach and still have it taste delicious? Thank you for your input, it’s for my daughters bridal brunch and I want it to be special. Deanna

    • Hi Deanna, Asparagus will work; just be sure to cut the pieces very small, otherwise the quiche will be hard to cut.

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