Dinner

Spinach Quiche with Gruyère and Shallots Recipe

Byanna orden October 25, 2025October 25, 2025

Introduction

This spinach quiche is a creamy, savory dish perfect for breakfast, brunch, or a light dinner. With a flaky crust, tender spinach, and rich Gruyère, it’s a comforting blend of flavors that’s surprisingly easy to make at home.

The image shows two slices of spinach quiche placed on white plates. Each slice has three layers: a flaky light brown crust at the base and edges with a crimped pattern, a creamy yellow egg filling in the middle with a smooth texture, and bright dark green spinach pieces scattered evenly on top. The plates are set on a white marbled surface with a few crumbs around. One plate includes a silver fork resting next to the slice, and the other has a woman's hand holding a fork placed near the quiche slice. A light beige cloth with red stitching accents the scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 400°F and place a rack in the middle position. Thaw the pie crust for about 10 minutes until soft enough to prick with a fork. Prick the bottom and sides all over with a fork, about an inch apart. Bake for 10 to 15 minutes until fully cooked and lightly golden, gently pricking any air bubbles during baking. If the crust cracks, see the tip below on how to fix it. Set aside and reduce oven temperature to 325°F.
Step 2: Melt butter in a small skillet over medium-low heat. Add the shallots and cook gently until soft and translucent, about 8 minutes, avoiding browning. Remove from heat and let cool.
Step 3: In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and cayenne pepper until well combined.
Step 4: Place the cooked pie crust on a baking sheet for easy handling. Spread the shallots evenly on the bottom of the crust, then sprinkle the shredded Gruyère over the shallots. Distribute the drained spinach evenly over the cheese, breaking up any clumps.
Step 5: Pour the egg and cream mixture over the spinach and cheese. Bake at 325°F for 50 to 55 minutes, or until the custard is set and the top is lightly golden. Serve hot or warm.
Step 6: For best results, ensure the spinach is thoroughly drained by rinsing with hot water and squeezing out all moisture. This prevents a watery quiche.
Step 7: If your crust cracks during prebaking, mix 1½ tablespoons flour with 1 tablespoon softened butter to form a paste. Use your fingers to patch cracks, then return the crust to the oven for a minute to set the repair.
Step 8: To make ahead, refrigerate the quiche for up to one day. Reheat covered with foil in a 300°F oven for 35 to 45 minutes until warmed through.
Step 9: For freezing, freeze the cooked quiche for up to 3 months. Thaw in the refrigerator for 24 hours before reheating in a 300°F oven covered with foil until hot in the center.

Tips & Variations

Substitute Swiss or cheddar cheese for Gruyère for a different flavor profile.
Add sautéed mushrooms or caramelized onions for extra depth.
Use fresh spinach if available; sauté and fully drain before using.
To avoid a soggy crust, prebake and carefully prick to release steam during baking.

Storage

Store leftover quiche covered in the refrigerator for up to 1 day. Reheat by covering with foil and baking at 300°F for 35 to 45 minutes until warmed through. For longer storage, freeze baked quiche for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Three slices of spinach quiche are shown on white plates with a silver fork on two of the plates. Each slice has one visible layer of golden, flaky crust on the edge, a thick light yellow egg filling mixed with dark green spinach pieces throughout the top and middle layers. The texture of the egg layer looks soft and slightly uneven with melted cheese visible. The plates rest on a white marbled surface with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Sauté it until wilted, then squeeze out all excess moisture before adding it to the quiche to avoid a watery filling.

What can I do if my pie crust cracks during prebaking?

Don’t worry. Mix 1½ tablespoons flour with 1 tablespoon softened butter to make a paste. Use your fingers to fill and smooth over cracks, then return the crust to the oven for about a minute to set the patch.