Why You’ll Love This Recipe
This quiche delivers the perfect balance of rich and fresh. The buttery, flaky crust complements the smooth and creamy filling, and the mix of spinach, onion, and Gruyère creates a savory depth of flavor. It’s versatile, make-ahead friendly, and ideal for serving guests or enjoying as a hearty meal any time of day.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- all-purpose flour
- granulated sugar
- salt
- unsalted butter, very cold and cubed
- ice water
For the Filling:
- frozen chopped spinach
- olive oil
- small white onion, finely chopped
- large eggs
- heavy cream
- cornstarch
- salt
- cayenne pepper
- ground nutmeg
- Gruyère cheese, finely grated
directions
Prepare the Crust:
- In a large bowl, whisk together the flour, sugar, and salt. Add in the cubed butter and toss to coat.
- Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly blend in ice water a little at a time using a spatula, until the dough starts to clump together.
- Turn the dough out onto a clean surface and gently knead until it forms a cohesive ball.
- Flatten the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 1 hour (up to 48 hours).
Roll Out the Dough:
- Let the chilled dough rest at room temperature for 15 minutes.
- On a lightly floured surface, roll the dough out into a 16-inch circle about 1/4-inch thick.
- Transfer the dough to a 10-inch tart or pie pan. Press it into the pan and trim any excess, leaving a slight overhang. Crimp the edges and chill for another 20 minutes.
Blind Bake the Crust:
- Preheat oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
- Bake in the lower third of the oven for 20 minutes. Remove the parchment and weights, prick the bottom with a fork, and bake for 15 more minutes.
- Remove from the oven and set aside. Reduce oven temperature to 350°F.
Prepare the Filling:
- In a skillet over medium heat, cook the spinach for 3-5 minutes until thawed. Drain in a fine mesh strainer and press out as much liquid as possible.
- In the same skillet, heat olive oil and sauté the chopped onion until translucent, about 6-8 minutes. Do not brown. Set aside.
Assemble and Bake:
- In a large bowl, whisk the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg.
- Fold in the grated cheese, most of the spinach, and the sautéed onion.
- Pour the filling into the prepared crust on a baking sheet. Scatter the remaining spinach on top.
- Bake at 350°F for 45 minutes, or until the center is set and the crust is golden.
- Cool on a wire rack for at least 30 minutes before serving.
Servings and timing
Servings: One 10-inch quiche
Prep time: 2 hours (includes chilling time)
Cook time: 1 hour 10 minutes
Cooling time: 30 minutes
Total time: 3 hours 40 minutes
Variations
- Cheese Swap: Substitute Gruyère with Swiss, cheddar, or mozzarella for a different flavor.
- Vegetable Options: Mix in sautéed mushrooms, bell peppers, or sun-dried tomatoes.
- Crustless: For a low-carb version, omit the crust and bake the filling in a greased pie dish.
storage/reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat: Warm in the oven at 350°F for 10-15 minutes, or microwave individual slices for 1-2 minutes.
FAQs
Can I use fresh spinach instead of frozen?
Yes, sauté fresh spinach until wilted, then drain and chop before using.
Do I have to blind bake the crust?
Blind baking ensures a crisp crust that won’t turn soggy. It’s highly recommended.
Can I make this quiche ahead of time?
Yes, you can fully bake the quiche a day in advance. Let it cool, cover, and refrigerate. Reheat before serving.
Can I use milk instead of cream?
You can use whole milk, but the quiche won’t be as rich. For best results, stick with heavy cream or a mix of milk and cream.
What’s the best cheese for quiche?
Gruyère is classic, but other good options include Swiss, cheddar, or a combination of cheeses.
Why is my quiche watery?
This may happen if the spinach wasn’t drained properly or the eggs and cream ratio was off. Be sure to squeeze out excess liquid from the spinach thoroughly.
Conclusion
This Spinach Quiche combines a flaky homemade crust with a rich, cheesy, and savory filling for a dish that’s as elegant as it is satisfying. Whether you’re serving it for brunch, lunch, or a light dinner, it’s a crowd-pleasing favorite that’s as versatile as it is delicious. Perfect to prep ahead or enjoy fresh out of the oven!
Spinach Quiche
- Prep Time: 2 hours (includes chilling time)
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: One 10-inch quiche
- Category: Brunch
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Description
This Spinach Quiche features a flaky all-butter crust and a creamy, cheesy filling with spinach and onions, making it perfect for brunch, lunch, or a light dinner.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, very cold and cubed
- 4–5 tbsp ice water
- For the Filling:
- 10 oz frozen chopped spinach
- 1 tbsp olive oil
- 1 small white onion, finely chopped
- 4 large eggs
- 1 1/4 cups heavy cream
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 1 cup Gruyère cheese, finely grated
Instructions
- Prepare the Crust: In a large bowl, whisk flour, sugar, and salt. Add cubed butter and cut in using a pastry cutter until coarse crumbs form. Gradually add ice water, mixing with a spatula until the dough begins to clump. Knead into a ball, flatten into a disk, wrap, and chill for at least 1 hour.
- Roll Out the Dough: Rest the dough 15 minutes at room temp. Roll into a 16-inch circle, transfer to a 10-inch tart or pie pan, trim excess, crimp edges, and chill 20 more minutes.
- Blind Bake: Preheat oven to 375°F. Line crust with parchment and pie weights. Bake 20 minutes, remove weights, prick bottom, and bake 15 more minutes. Remove and cool. Reduce oven to 350°F.
- Prepare the Filling: Cook spinach in a skillet until thawed, drain well. Sauté onion in olive oil until translucent. Set aside.
- Assemble: In a bowl, whisk eggs, cream, cornstarch, salt, cayenne, and nutmeg. Fold in cheese, most of the spinach, and onions. Pour into crust, top with remaining spinach.
- Bake: Bake at 350°F for 45 minutes until center is set. Cool 30 minutes on a wire rack before serving.
Notes
- Blind baking is essential to avoid a soggy crust.
- Be sure to press out all excess moisture from the spinach before mixing into the filling.
- This quiche is great served warm, at room temperature, or cold.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
