Spinach Quiche Recipe
This classic spinach quiche pairs a golden, crisp crust with a velvety Gruyère custard and savory greens. It bakes gently for clean, tender slices that hold together beautifully for brunch.
Equipment
- 9-inch deep dish pie plate
- Baking Sheet
- Skillet
- Whisk
- Mixing Bowl
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 finely shredded Gruyère (4 oz), packed
- 1 (10-oz) package frozen chopped spinach (defrosted and wrung free of water)
Instructions
- Heat the oven to 400°F with a rack in the middle position, then let the frozen pie crust sit for about 10 minutes until a fork can pierce it easily. Prick the bottom and sides all over at roughly 1-inch intervals so trapped steam can escape.
- Bake the docked crust for 10 to 15 minutes, then remove it and reduce the oven temperature to 325°F. The crust should be fully baked, lightly golden, and firm; puncture any puffed area gently so it settles flat.
- Melt the butter in a small skillet over medium-low heat and cook the shallots for about 8 minutes. Stop when they are soft and translucent with a gentle buttery aroma, before they begin to brown.
- Whisk the eggs, heavy cream, nutmeg, salt, and cayenne pepper in a medium bowl until completely smooth. The custard should look uniform and lightly aerated, with no streaks of egg remaining.
- Set the baked crust on a baking sheet, spread in the cooled shallots, add the Gruyère, and scatter the spinach evenly over the cheese before pouring in the custard. Separate spinach clumps as you work so the filling stays evenly layered from edge to center.
- Bake at 325°F for 50 to 55 minutes, then let the quiche stand before cutting. The top should be lightly golden and the center should look set with a gentle jiggle rather than a loose ripple.
Notes
Moisture tip: Wring the defrosted spinach thoroughly in a clean kitchen towel until completely dry to prevent a watery filling.
Crust repair: If the par-baked crust develops small cracks, rub a tiny paste of softened butter and flour over the openings before pouring in the custard.
Serving tip: Allow the baked quiche to rest for 15 minutes before cutting so the custard stabilizes for clean, neat slices.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.