Description
This delicious Spinach Quiche combines a flaky, golden deep-dish pie crust filled with a creamy custard made from eggs and heavy cream, enhanced with sautéed shallots, shredded Gruyère cheese, and perfectly dried frozen spinach. Baked to perfection, it makes a savory and satisfying dish perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Pie Crust
- 1 9-inch deep dish frozen pie crust
- 1 tablespoon butter (for shallots)
Filling
- 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 and Prepare Crust: Preheat the oven to 400°F and position a rack in the middle. Thaw the frozen pie crust until soft enough to prick with a fork, about 10 minutes. Prick the bottom and sides about an inch apart, then bake for 10 to 15 minutes until fully cooked and lightly golden. If it puffs, gently prick to deflate. If cracks appear, patch with a flour and butter paste and briefly re-bake. Set crust aside and reduce oven temperature to 325°F.
- Sauté Shallots: In a small skillet over medium-low heat, melt butter and cook shallots until soft and translucent, about 8 minutes. Avoid browning them. Allow to cool.
- Mix Custard: In a medium bowl, whisk together the eggs, heavy cream, ground nutmeg, salt, and cayenne pepper until smooth.
- Assemble Quiche: Place the cooked pie crust on a baking sheet. Spread the sautéed shallots evenly over the bottom, sprinkle shredded Gruyère on top, and scatter the completely drained spinach evenly, breaking up any clumps. Pour the egg and cream mixture carefully over the filling.
- Bake: Bake the assembled quiche at 325°F for 50 to 55 minutes until the custard is set and the top turns lightly golden. Serve hot or warm.
- Defrost and Drain Spinach: Defrost frozen spinach by placing it in a fine mesh strainer and running hot water over it. Gather spinach into a ball and firmly squeeze out all excess water. Repeat as needed to ensure dryness to avoid a watery quiche.
- Fix Cracks in Crust If Needed: If the crust cracks during prebaking, mix 1½ tablespoons flour with 1 tablespoon softened butter to form a paste. Use fingers to patch cracks, then return crust to oven for about a minute to set the patch.
- Make-Ahead Instructions: This quiche can be made up to one day in advance and refrigerated. To reheat, cover with aluminum foil and bake at 300°F for 35 to 45 minutes until heated through.
- Freezing Instructions: Fully cooked quiche can be frozen for up to 3 months. Thaw in refrigerator for about 24 hours before reheating covered with foil in a 300°F oven until hot in the center.
Notes
- Ensure spinach is completely dry by thorough squeezing after defrosting to prevent watery filling.
- If the crust cracks during pre-baking, a flour and butter paste can be used to patch it before continuing.
- The quiche can be served hot or warm, making it versatile for different meal times.
- Make-ahead and freezer-friendly instructions make this recipe convenient for meal prep.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: Spinach Quiche, Gruyère Quiche, Vegetarian Quiche, Brunch Recipe, French Quiche
