Spinach Gruyere Quiche (Printable Version)
A golden crust holds spinach, Gruyere, and sautéed onions in a rich, creamy custard blend.
# What You'll Need:
→ Crust
01 -
1 frozen 9-inch deep dish pie crust
→ Vegetables
02 -
1/2 cup chopped yellow onion
03 -
2 cloves garlic, minced
04 -
10 ounces frozen chopped spinach, thawed and squeezed dry
→ Dairy
05 -
1 1/4 cups half-and-half
06 -
1 cup shredded Gruyere cheese (alternatively cheddar)
07 -
1 tablespoon olive oil or butter
→ Eggs
08 -
4 large eggs
09 -
1 large egg yolk
→ Seasonings
10 -
1 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
1/4 teaspoon crushed red pepper
# Step-by-Step Guide:
01 -
Preheat oven to 375°F. Place unwrapped pie crust on a baking sheet and bake for 2 to 3 minutes. Prick bottom and sides with a fork. Return to oven and bake for an additional 12 minutes. Remove and set aside.
02 -
Lower oven temperature to 325°F.
03 -
Heat olive oil or butter in a skillet over medium-high heat. Sauté onion until translucent, about 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly.
04 -
Whisk together half-and-half, eggs, egg yolk, salt, black pepper, and crushed red pepper in a medium bowl.
05 -
Spread cooked onion and garlic mixture evenly over pre-baked crust. Sprinkle shredded cheese on top. Distribute spinach evenly over cheese. Pour egg and half-and-half mixture over all layers.
06 -
Place quiche with baking sheet in oven and bake for 50 to 65 minutes until set and crust is golden. Tent crust with foil if browning too quickly.
07 -
Allow quiche to cool until warm before slicing. Serve warm, at room temperature, or chilled as desired.
# Additional Notes:
01 -
To prevent soggy crust, pre-baking the pie shell is essential.