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Spinach and Gruyere Quiche

Spinach and Gruyere quiche recipe - featured image
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A warm, buttery crust filled with a creamy, cheesy spinach and Gruyere mixture, perfect for an easy homemade brunch or light lunch.

Ingredients

Scale
  • 1 prepared 9-inch pie crust (store-bought or homemade)
  • 5 cups fresh spinach, roughly chopped (about 150g)
  • 1 ½ cups shredded Gruyere cheese (about 170g)
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter option)
  • ½ cup (120ml) whole milk
  • ½ teaspoon salt, to taste
  • ¼ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 tablespoon unsalted butter
  • ½ small onion or 1 shallot, finely chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pie crust and gently press it into your 9-inch pie dish. Trim any excess dough and poke the crust with a fork a few times (docking).
  3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake for another 5-7 minutes until lightly golden.
  4. Melt 1 tablespoon of butter in a skillet over medium heat. Add chopped onion or shallot and cook for 2-3 minutes until translucent. Add spinach and cook until wilted, about 3-4 minutes. Remove from heat and squeeze out excess liquid.
  5. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg if using. Stir in the sautéed spinach mixture and shredded Gruyere cheese gently to combine.
  6. Pour the filling into the pre-baked crust, spreading evenly.
  7. Bake on the middle rack for 35-40 minutes until edges are set and center jiggles slightly but is not liquid. A knife inserted near the center should come out mostly clean.
  8. Let the quiche cool for at least 15 minutes before slicing and serving.

Notes

To prevent soggy crust, blind bake the crust before adding filling. Squeeze excess moisture from spinach thoroughly. If crust edges brown too quickly, cover with foil halfway through baking. Let quiche cool before slicing for neat wedges.

Nutrition

Keywords: spinach quiche, gruyere quiche, brunch recipe, easy quiche, homemade quiche, savory pie, spinach and cheese

Find it online: https://tessierecipes.com/spinach-and-gruyere-quiche-recipe-easy-homemade-perfect-brunch-idea/