Easy Spinach Gruyère Quiche with Frozen Spinach
A creamy spinach Gruyère quiche made with frozen spinach, shallots, heavy cream, and a store bought deep dish crust. Perfect for brunch, make ahead meals, and easy hosting.
Equipment
- 9 inch deep dish pie crust or 9 inch deep dish pie plate
Ingredients
- 1 9 inch deep dish frozen pie crust
- 1 tablespoon unsalted butter 14 g
- ½ cup thinly sliced shallots about 60 g
- 4 large eggs
- 1¼ cups heavy cream 300 ml
- ¾ teaspoon kosher salt about 4 g depending on brand
- ⅛ teaspoon cayenne pepper
- Pinch of ground nutmeg
- 1 cup finely shredded Gruyère cheese about 4 ounces or 115 g
- 1 10 ounce package frozen chopped spinach thawed and squeezed very dry, 283 g
Instructions
- Preheat the oven to 400°F. Place the frozen pie crust on a baking sheet and let it sit at room temperature for about 10 minutes, just until soft enough to prick with a fork.
- Prick the bottom and sides of the crust all over with a fork. Bake for 10 to 15 minutes, until lightly golden and set. If the crust puffs, gently prick it again to release steam.
- Remove the crust from the oven and reduce the oven temperature to 325°F.
- While the crust bakes, melt the butter in a small skillet over medium low heat. Add the shallots and cook for 6 to 8 minutes, stirring often, until soft and translucent. Do not brown. Set aside to cool slightly.
- In a medium bowl, whisk together the eggs, heavy cream, salt, cayenne, and nutmeg until smooth.
- Spread the cooked shallots over the bottom of the pre baked crust. Sprinkle the Gruyère evenly over the shallots.
- Break up the squeezed dry spinach with your fingers and scatter it evenly over the cheese.
- Slowly pour the egg mixture over the filling.
- Bake at 325°F for 50 to 55 minutes, until the edges are set, the top is lightly golden, and the center has just a slight wobble.
- Let the quiche rest for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Notes
Chef Tips
Squeeze the spinach until it feels almost dry. This is the most important step for preventing a watery quiche.
Use a deep dish crust. A regular pie shell may not hold all the custard.
Bake the quiche low and slow so the custard sets gently and stays creamy.
Let the quiche rest before slicing so the filling can settle.
Grate the Gruyère yourself if possible. Freshly grated cheese melts better than pre shredded cheese.
Substitutions
Use Swiss cheese, Jarlsberg, or sharp white cheddar if Gruyère is unavailable.
Use half and half instead of heavy cream for a lighter filling.
Use fresh spinach only if you sauté it first, cool it, and squeeze out the excess moisture.
Variations
Add cooked mushrooms for a deeper savory flavor.
Add chopped chives, dill, parsley, or thyme.
Add cooked bacon or ham if you do not need the quiche to stay vegetarian.
Add a small spoonful of Dijon mustard to the custard for extra savory depth.
Storage
Store leftover quiche covered in the refrigerator for up to 3 days.
Reheating
Reheat slices in a 300°F oven until warmed through. The microwave works for speed, but the oven keeps the crust flakier.
Make Ahead
Bake the quiche fully, let it cool, then cover and refrigerate. Serve at room temperature or reheat gently before serving.
Freezing
Let the baked quiche cool completely. Wrap tightly and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat in a low oven until warmed through.
Serving Ideas
Serve with a green salad, fruit salad, roasted potatoes, tomato soup, pastries, berries, or a bright herb sauce.
Nutrition
Serving: 135gCalories: 315kcalCarbohydrates: 15gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 430mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 4100IUVitamin C: 3mgCalcium: 240mgIron: 2mg
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