Spinach and Cheese Quiche (2024)

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water
Filling:
2 tbsp (28g) unsalted butter
2 shallots, peeled and thinly sliced
350g fresh spinach leaves (or frozen chopped spinach, defrosted and drained)
1 garlic clove, peeled
4 large eggs
1 1/4 cup (300ml) heavy whipping cream (35%mf)
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¼ tsp cayenne pepper
1 cup (100g) grated Gruyère cheese

Instructions

Make sure your read the cooking notes before you start.

To make the crust -Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not over-mix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Chill until ready to assemble the quiche.

Pre-heat your oven to 350F (180C) with a rack in the middle.

To make the filling – In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until lightly caramelized. Set aside. Add 1 tablespoon of butter and the spinach leaves to the pan. Poke a fork into a whole garlic clove and use this to occasionally stir the spinach; cook until wilted. Set aside and let cool. Discard of the garlic. When the spinach is cool enough to handle, squeeze it between your hands to drain most of the moisture out over the sink.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, nutmeg, cayenne and grated cheese.

To assemble – Take the crust out of the fridge. Spread the cooked shallots evenly over the bottom. Spread the spinach evenly on top; try to break apart as many spinach clumps as possible with your fingers. Pour the filling on top; do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden as well. Transfer onto a cooling rack and cool for at least 30 minutes before serving.

Janine February 6, 2021 - 10:33 pm

Thank you for this recipe Audrey. There was an overwhelming consensus that this become a family staple! Delicious!

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Julie February 20, 2021 - 4:43 pm

I wish I had Instagram so I could share the picture. Mine turned out beautifully golden and amazingly delicious. I was a little worried about the amount of spinach, but it wasn’t too much. I also had to use onion instead of shallots. The nutmeg is the perfect touch. Très bon!

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Cathy July 10, 2022 - 10:35 pm

I made it with Gruyère cheese the first time and it was delicious. Made it a second time with sharp cheddar and Parmesan and unsweetened almond milk and it’s still delicious!

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Mary June 27, 2023 - 6:33 pm

Absolutely delicious. I used a box of frozen spinach drained and added 1/4 teaspoon of garlic while frying the shallots. I used frozen pie crust but no nutmeg.
It was fabulous even my nephew a culinary institute trained chef loved it. He said using nutmeg is a European thing and recommended not using it for my taste.
Definitely the best quiche I ever made A real keeper.

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Docmike July 7, 2023 - 12:19 am

Great dinner served with a salad with PYF’s vinaigrette. And the crust isn’t difficult to put together at all. Thank you for another winner.

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