You will find yourself making these Spinach Gruyere Quiches time and time again. Made with a flaky crust, a creamy egg custard filling, cheese and spinach, it’s the perfect quiche recipe for breakfast, brunch, or dinner. It also makes two, so you can freeze one for an easy meal at another time.

Spinach Gruyere Quiche.

Quiche is a French tart made with a flaky piecrust that’s filled with a creamy savory filling. Quiches are so versatile. You can add your favorite vegetables, meats and cheeses, serve them for breakfast, brunch or dinner.

I love making quiche because it’s so versatile and I can change it up to satisfy my craving at any particular time. This Spinach Gruyere Quiche recipe makes two quiches. Plenty to feed a crowd for brunch or for serving one for breakfast and freezing one for later. Start with this base recipe and do your own thing. Add meat to one and leave one vegetarian. The options are endless!

Want something sweet to go with your quiche? Try my Apple Cinnamon French Toast Casserole or Blueberry Buttermilk Pancakes.

Let’s talk cheese…

This recipe calls for Gruyere cheese. Make sure to buy a block of good quality cheese and shred it yourself. I haven’t seen Gruyere cheese offered in pre-shredded form. However, stay away from cheese that’s pre-shredded. Pre shredded cheese has a waxy coating on it that prevents the cheese from clumping and melting correctly.

Spinach Gruyere Quiche.

How to make Spinach Gruyere Quiches

Prep the shallots and spinach

  1. Make and pre-bake the pie crusts as directed in the recipe below and set aside.
  2. Cook the shallots: Melt the butter in a large skillet over medium heat. Add the minced shallots and cook for about 2 minutes until they are softened.
  3. Wilt the spinach: Add as much spinach as you can fit into the skillet, adding more as it cooks down until you’ve added all of it. Cook for 2 to 3 minutes until all of the spinach is wilted  Transfer the spinach to a colander and drain all of the excess liquid from it, using the back of a spoon or spatula to help press the liquid out.

Make the egg mixture

  1. In a large bowl, whisk together the eggs, half & half, nutmeg, salt and pepper.
  2. Pour half of the egg mixture over the spinach & cheese in each pie shell. 

Bake until the center of each quiche is just set, about 1 hour.

Pro tips for making this recipe

  • If you’re using a homemade pie crust, pre-bake the crust to prevent a soggy or underbaked bottom crust. See recipe for pie crust.
  • Use half & half instead of milk for the best flavor in this recipe.
  • Use room temperature eggs so they will cook up evenly.
  • Don’t over beat the eggs. This incorporates too much air, causing the quiche to puff up in the oven, resulting in a dry spongy texture.
  • Allow the quiche to cool before trying to slice. The filling needs time to set for easy slicing.
  • Avoid adding too many extra toppings. The result will be a dense quiche without enough of the eggy filling.

Can I make this quiche ahead of time?

Freezing unbaked quiche

You can prep the quiche, cover it with plastic wrap and then heavy foil. Place it level in the freezer until it becomes frozen. When ready to bake, transfer it straight from the freezer to the oven and bake.

Baking then freezing

Cool the quiche completely. Wrap in plastic wrap then cover with heavy foil, or place it in a freezer safe pie container. Freeze for up to 3 months. Thaw overnight in a refrigerator and warm in a 350 degree oven until heated through.

Spinach Gruyere Quiche.

If you try this recipe, please don’t forget to rate it and let me know how you liked it in the comments below. I love feedback on my recipes!

Recipe adapted from Martha Stewart.

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Spinach Gruyere Quiches

  • Author: Cindy @mycountrytable
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: breakfast/brunch
  • Method: bake
  • Cuisine: French

Description

Made with a flaky crust, a creamy egg custard, cheese and spinach, this is the perfect quiche recipe for breakfast, brunch, or dinner. It also makes two, so you can freeze one for an easy meal at another time.


Ingredients

Units Scale
  • 1 double pie crust recipe (I used Aunt Elsie’s Flaky Pie Crust)
  • 2 tablespoons unsalted butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, rinsed, patted dry, large stems cut off, and coarsely chopped
  • 8 ounces Gruyere cheese, grated, (about 2 cups)
  • 8 large eggs
  • 3 cups half & half
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Position oven rack in the bottom third of the oven . Preheat oven to 400 degrees.
  2. Make two pie crusts: On a lightly floured work surface, roll each disc of pie dough into a large circle and fit into a 9-inch regular pie dish, pressing it into the bottom and up the sides. Trim the dough edges to leave a 1/2-inch over hang. Fold the edges under and crimp or flute as desired. 
  3. Pre-bake pie crusts: For each crust, crumple up a piece of parchment paper, open it up and place it in the bottom of the pie shell. Fill the pie shell with pie weights or dried beans. Bake the pie crust until the edges of the crust start to slightly have color, about 20 minutes. Remove the pie weights and bake until the bottoms are golden brown and remove from the oven. Set aside.
  4. Cook the shallots: Melt the butter in a large skillet over medium heat. Add the minced shallots and cook for about 2 minutes until they are softened.
  5. Wilt the spinach: Add as much spinach as you can fit into the skillet, adding more as it cooks down until you’ve added all of it. Cook for 2 to 3 minutes until all of the spinach is wilted  Transfer the spinach to a colander and drain all of the excess liquid from it, using the back of a spoon or spatula to help press the liquid out.
  6. Preheat oven to 350 degrees. 
  7. Divide the spinach and cheese equally between the two pie shells.
  8. Make the egg mixture: In a large bowl, whisk together the eggs, half & half, nutmeg, salt and pepper. Pour half of the egg mixture over the spinach & cheese in each pie shell. 
  9. Place each quiche on a baking sheet. Bake until the center of each quiche is just set, about 1 hour, rotating the quiches have way through baking.  Don’t over bake. If the edges begin to brown too much, simply place a tent of foil over the top of each quiche.  Allow the quiches to cool for at 15 minutes before serving.
  10. Store leftovers for up to 3 days in the refrigerator.

Keywords: quiche, breakfast quiche, breakfast, brunch, spinach quiche, spinach gruyere quiche,