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Creamy Spinach and Gruyere Quiche

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A comforting and elegant quiche featuring a flaky golden crust filled with creamy spinach and nutty Gruyere cheese, perfect for brunch or casual dinners.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g)
  • 1/2 cup unsalted butter (115 g), cold and cubed
  • 3 to 4 tbsp ice water
  • Pinch of salt
  • 6 cups fresh spinach (about 180 g), washed and roughly chopped
  • 1 1/2 cups Gruyere cheese (170 g), shredded
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • 1/2 cup milk (120 ml)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg (optional)

Instructions

  1. Make the crust: In a food processor, pulse the flour and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Avoid over-processing to keep it flaky.
  2. Chill the dough: Turn the dough out onto plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 30 minutes to relax the gluten and firm the butter.
  3. Prepare the filling: Heat a skillet over medium heat. Add a teaspoon of olive oil and sauté minced garlic until fragrant (about 30 seconds). Add the chopped spinach and cook until wilted and moisture has evaporated, about 4-5 minutes. Set aside to cool slightly.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan, pressing it into the corners and trimming excess edges. Prick the bottom with a fork to prevent bubbling.
  5. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes. Remove weights and parchment, bake 5 more minutes until the crust is lightly golden.
  6. Mix the custard: In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
  7. Assemble the quiche: Spread the sautéed spinach evenly over the crust. Sprinkle shredded Gruyere on top. Pour the egg mixture carefully over the filling, filling the crust almost to the edge.
  8. Bake: Bake at 350°F (175°C) for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. The top should be golden and slightly puffed.
  9. Cool and serve: Let the quiche cool on a wire rack for 15 minutes before slicing to help the filling set completely.

Notes

Keep ingredients cold for a flaky crust. Blind bake the crust to prevent sogginess. Drain spinach well to avoid watery filling. Use room temperature eggs for smooth custard. Let quiche cool before slicing. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: quiche, spinach quiche, Gruyere, brunch recipe, flaky crust, creamy filling, easy quiche, savory pie

Find it online: https://tessierecipes.com/creamy-spinach-and-gruyere-quiche-recipe-easy-homemade-flaky-golden-crust/