Spinach Gruyere Quiche Delight

This spinach quiche is a simple yet elegant dish perfect for any meal of the day. It combines a flaky deep dish pie crust with a creamy custard filling infused with sautéed onions, garlic, tender spinach, and melted Gruyere cheese. Whether you want a comforting breakfast, a light lunch, or a satisfying dinner, this recipe delivers rich flavors without requiring hours in the kitchen.

I first made this quiche for a weekend brunch with friends and it was gobbled up so fast everyone requested the recipe. It’s become a favorite that feels special without fuss.

Ingredients

• Frozen deep dish pie crust: 9-inch size provides a buttery, flaky base without homemade effort
• Olive oil or butter: helps soften the onions and develop flavor; choose extra virgin olive oil for richness
• Chopped yellow onion: adds sweetness and texture; pick firm onions without soft spots
• Minced garlic cloves: bring aromatic warmth; use fresh garlic for best taste
• Half and half: creates a creamy custard base; whole milk works in a pinch but half and half makes it silky
• Large eggs plus extra egg yolk: boost the custard’s richness and help it set perfectly
• Kosher salt: seasons the custard evenly; avoid table salt which can be too salty
• Black pepper: for mild spiciness; freshly ground is ideal
• Crushed red pepper: adds a subtle kick but can be reduced based on preference
• Frozen chopped spinach: saves time and keeps the flavor consistent; be sure to thaw fully and squeeze out excess water to avoid sogginess
• Shredded Gruyere cheese: melts beautifully and offers a slightly sweet, nutty flavor; cheddar is a good substitute if needed

Instructions

Searing the crust:

Preheat the oven to 375 degrees Fahrenheit. Place the unwrapped frozen pie crust on a baking sheet to catch drips and bake for two to three minutes until just warming. Remove it and use a fork to gently prick the bottom and sides all over> this prevents bubbling. Return it to the oven for twelve more minutes until lightly golden. Set aside.

Sautéing the aromatics:

Lower the oven temp to 325 degrees Fahrenheit. Heat olive oil or butter in a small skillet over medium-high heat. Add the chopped onion and cook for three to five minutes until it becomes soft and translucent which unlocks its natural sweetness. Add the minced garlic and stir for about one minute until fragrant but not browned. Remove from heat and let it cool slightly.

Preparing the custard:

In a medium bowl, whisk together half and half, eggs, the extra egg yolk, kosher salt, black pepper, and crushed red pepper until fully combined. This mixture forms the creamy base that sets the quiche.

Assembling the quiche:

Spread the sautéed onion and garlic evenly over the pre-baked pie crust. Sprinkle shredded Gruyere cheese over the onions for a melty layer of flavor. Evenly distribute the thoroughly drained spinach on top. Finally, carefully pour the egg and cream custard over everything, allowing it to seep into all the little nooks.

Baking the quiche:

Place the quiche carefully back on the baking sheet and bake at 325 degrees Fahrenheit for fifty to sixty-five minutes. The quiche is done when the center is set and the crust has turned golden brown. If the crust begins to darken too much during baking, gently cover it with a piece of foil to prevent burning.

Cooling:

Let the quiche cool until just warm before slicing to serve. It tastes excellent warm, at room temperature, or even cold from the fridge.

Gruyere cheese is one of my favorite ingredients here because it melts so smoothly and adds a subtle nutty sweetness that perfectly balances the spinach. I remember making this quiche during my daughter’s first birthday brunch and seeing how everyone kept going back for seconds made me so happy.

Storage Tips

Store leftover quiche in an airtight container in the refrigerator for up to four days. Reheat slices gently in the oven or microwave until warmed through.

Ingredient Substitutions

Cheddar cheese works well if you do not have Gruyere. You can swap half and half with full milk but expect a slightly thinner custard. Fresh spinach can be used but cook it down and drain well before adding.

Serving Suggestions

Serve this quiche with a crisp green salad and a light vinaigrette for a balanced meal. It also pairs nicely with roasted tomatoes or a fresh fruit salad.

Seasonal Adaptations

In spring, try adding fresh herbs like chives, tarragon, or dill to the custard for a bright twist. In winter, mix in sautéed mushrooms or caramelized onions for extra depth. During summer, substitute spinach with fresh baby kale or Swiss chard for variety.

This classic spinach quiche is both elegant and reliable, perfect for any occasion. With these tips, you can bake it to perfection every time.

FAQs about Recipes

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used but must be cooked and squeezed dry to remove excess moisture before adding.

→ What cheese works best in this quiche?

Gruyere offers a rich, nutty flavor, but cheddar is a good alternative if preferred.

→ How do I prevent the crust from sogginess?

Pre-baking the pie crust and pricking holes ensures it stays crisp during baking.

→ Can I prepare the quiche in advance?

Absolutely. It can be baked ahead and served warm or cold without losing flavor.

→ What flavor does the crushed red pepper add?

A subtle heat and warmth that complements the creamy filling and cheese nicely.