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Spinach Quiche with Gruyère and Shallots Recipe

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4 from 6 reviews

This classic Spinach Quiche features a buttery, flaky pie crust filled with a creamy custard of eggs, heavy cream, tender shallots, savory Gruyère cheese, and perfectly dried spinach. Baked to a golden finish, it's a versatile dish perfect for brunch, lunch, or a light dinner, served hot or warm.

Ingredients

Crust

  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter (for patching cracks, optional)
  • 1½ tablespoons flour (for patching cracks, optional)

Filling

  • ½ cup thinly sliced shallots
  • 4 large eggs
  • 1¼ cups heavy cream
  • Pinch ground nutmeg
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 cup (4 oz) finely shredded Gruyère cheese, packed
  • 1 10-ounce package frozen chopped spinach, defrosted and thoroughly wrung dry
  • 1 tablespoon butter (for sautéing shallots)

Instructions

  1. Prepare the crust: Preheat the oven to 400°F and position a rack in the middle. Thaw the frozen pie crust until just soft enough to prick with a fork, about 10 minutes. Prick the bottom and sides evenly about an inch apart, then bake for 10 to 15 minutes until lightly golden and fully cooked. If the crust puffs up, gently prick it again to deflate. If the crust cracks, make a flour and butter paste and patch any cracks before briefly returning to the oven to set. Once done, reduce oven temperature to 325°F.
  2. Sauté shallots: Heat 1 tablespoon butter in a small skillet over medium-low heat. Cook the sliced shallots gently until soft and translucent, approximately 8 minutes, taking care not to brown them. Remove from heat and set aside to cool.
  3. Mix custard: In a medium bowl, whisk together the eggs, heavy cream, ground nutmeg, salt, and cayenne pepper until smooth and fully combined.
  4. Assemble quiche: Place the prebaked crust on a baking sheet for easy handling. Spread the cooled shallots evenly over the bottom, then sprinkle with shredded Gruyère cheese. Evenly distribute the well-drained spinach over the cheese, breaking up clumps as needed. Pour the egg and cream mixture over the filling gently to fill the crust.
  5. Bake quiche: Bake at 325°F for 50 to 55 minutes until the custard is set and the top is lightly golden. Remove from the oven and allow to cool slightly. Serve hot or warm.
  6. Defrost and drain spinach: To prepare the spinach, quickly defrost it by running hot water over it in a fine mesh strainer. Then gather the spinach into a ball and squeeze firmly to remove as much water as possible, repeating until completely dry to prevent a watery quiche.
  7. Patch crust if cracked: If your pie crust cracks during prebaking, mix 1½ tablespoons flour with 1 tablespoon softened butter to form a smooth paste. Use your fingers to patch and fill any cracks, then place the crust back in the oven for about a minute to set.
  8. Make-ahead: This quiche can be prepared up to one day in advance and refrigerated. To reheat, cover with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes or until heated through.
  9. Freezing instructions: Once cooked, the quiche can be frozen for up to 3 months. Thaw in the refrigerator about 24 hours before reheating. To reheat from frozen, cover with foil and bake at 300°F oven until warmed through in the center.

Notes

  • Make sure to thoroughly drain defrosted spinach to avoid a watery quiche filling.
  • If the pie crust cracks during prebaking, patch with a flour and butter paste and briefly bake again to set.
  • Using a baking sheet to hold the quiche during baking makes transferring in and out of the oven easier and safer.
  • You can bake the quiche ahead and reheat it for convenient meal prep.
  • The quiche freezes well for up to 3 months and retains great flavor and texture when properly thawed and reheated.

Find it online: https://dishcooks.com/spinach-quiche-with-gruyere-and-shallots-recipe/