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Spinach and Gruyere Quiches Recipes

An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables like spinach. This savory spinach and Gruyere quiche doesn't disappoint. Check your fridge before shopping, since you probably already have most of the ingredients for a spinach quiche at home.

  • prep: 20 mins
    total time: 1 hour 30 mins
  • servings: 10

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Ingredients

  • 1 tablespoon butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  • Coarse salt and ground pepper
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates
  • 8 large eggs
  • 3 cups half-and-half
  • 1/8 teaspoon ground nutmeg

Cook's Note

Cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.

Directions

  1. Step 1

    Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

  2. Step 2

    Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

  3. Step 3

    In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

  4. Step 4

    Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

Source
Everyday Food, March 2008

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Reviews (51)

  • 14 May, 2014

    I made this quiche for Easter and it was FANTASTIC! Everyone loved it. I followed the recipe exactly but only made one, so I divided the ingredients by half. The gruyere cheese is not over powering. To answer some of the prior questions, I used a 10 ounce bag of spinach leaves for one quiche and broke off the harder stems. I used a pre-made pie crust that I rolled out into pie plate. I did not pre cook the crust. I used a crust shield for entire cook time. I will be making this often.

  • 19 Oct, 2013

    Can this recipe be made crustless in ramekins or muffin tins?

  • 3 Dec, 2012

    I might not be the best person to address the 'issue' of the cheese since I am Swiss born and raised and am used to some really strong cheeses but I didn't think the Gruyère is too strong! I absolutely loved this recipe and will make it again! Maybe modify some of the ingredients. The suggested bacon addition sounds delicious... :)

  • 10 Dec, 2011

    always a winner... of course i add bacon to the top.

  • 26 Sep, 2011

    I made this for a bridal shower and it was a hit! It disappeared so quickly it was gone by the time I got in line for food. Bummer! I'll have to make it again just for my family to try it out.

  • 27 Apr, 2011

    I made this for my Easter party for myself and the one other non-meat-eater, and considered cutting it in half. Thank God I didn't because it was gone so fast I didn't even get one bite! And I got endless compliments on it. I'll have to try it again just so I can try it myself!

  • 23 Oct, 2010

    This quiche was great-- not a slice left at the party I brought it to.

  • 6 May, 2010

    That looks like a really great quiche recipe. This site is such a great source for recipe and decorating ideas. We love checking it out and we also have some great mother's day ideas of our own:

    http://how2heroes.com/videos/mothers-day

    -Molly How2heroes

  • 21 Jan, 2010

    I didn't have any shallots, so I used a sauteed leek and added a little leftover corn- YUM!!!

  • 10 Jul, 2009

    If I plan to use pastry dough for the crust, should I make the quiche in the uncooked crust, or should I bake the crust first and then fill it and bake again? Thanks for any help you have to offer!

  • 20 Mar, 2009

    I only made one crust, and I used about 3 oz of spinach. However, I did add in a few other vegetables as well, so 4 oz or so might work better. All in all, very yummy, and super-easy to prepare!

  • 10 Jan, 2009

    "3 bunches" is a meaningless measurement. How big are the bunches? The amount of spinach in ounces, or the amount of chopped spinach in packed cups would be more accurate.

  • 21 Dec, 2008

    This is a delicious recipe! Every time I make it people rave. I, like many others, substitute Feta for the cheese. I now have to make this dish for every office breakfast get together.

  • 7 Aug, 2008

    Just a tip: You can make the pie crust ahead of time and keep it in ziplock bags in the refrigerator. Let is set on the counter for about 30 min to an hour to chill down then roll it out. It should keep fine for about 2 weeks. The store bought works fine as well. My husband is the Pie maker and dough fixer around here at Thanksgiving time and he buys the Jiffy Boxes of Pie Crust and does wonderfully with those. Hope this helps someone out there.

  • 4 Jun, 2008

    I have made this a couple of times. I used the ready made pie crusts one time and one time from scratch. Both came out just fine. Reheating the quiche was just as good the second time around. Even one of my teens who does not like eggs managed to eat it. I added 2 bunches of spinach to one of them and it wasn't too much since just half a bunch left over wasn't very much to do any thing with. Very good recipe.

  • 16 May, 2008

    I used this basic recipe but altered some of the ingredients. I did us the ready-made pie crusts (I was in a serious time crunch) and no one was the wiser. I also substituted gruyere for feta. It was a hit and I was relieved that my first quiche making experience was a success.

  • 25 Apr, 2008

    Question: for those of us short on time but would love to make this dish, can I use ready-made pie crusts? I love gruyere cheese, and would love to make this dish this coming weekend, but I know I'm not going to have time to do the "homemade" pie crust part of this. thanks!

  • 25 Mar, 2008

    This quiche is delious and not very hard to make. Just takes a little time. I made on with spinach and the other one I left out the spinach and added about 6-8 slices of cooked bacon crumbled. Totally different taste, equally good.

  • 22 Mar, 2008

    Actually, gruyere is a very mild swiss cheese. I first used it for French Onion Soup Gratinee; of course, like some other swiss cheeses, it is slightly sweet.

  • 21 Mar, 2008

    I han't thought of adding mushrooms.... My kids really like them, might be worth a try.

  • 20 Mar, 2008

    The Gruyere cheese called for is a very delicious and a type of swiss style cheese (as used in fonues). It has a remarkable flavor, easpecially when combined with eggs and mushrooms. It is easier to find in the supermarkets than it was a few years ago. Any deli section should have it.

  • 20 Mar, 2008

    Instead of Gruyere try Comte.........very, very good
    Joan

  • 19 Mar, 2008

    My comment was cut off, it should have read,
    'Here in Ottawa, Canada we also call
    it Half

  • 19 Mar, 2008

    Here in Ottawa, Canada we also call it 'Half

  • 19 Mar, 2008

    Commercial "Half-and-Half" is simply half cream and half milk.

  • 19 Mar, 2008

    Half

  • 19 Mar, 2008

    The Spinach...if you're buying the prewashed spinach in a bag, use 2 bags... if you're buying it fresh by the pound, use 1 1/2 pounds.
    The Half-and-Half...in Canada it's actually called Half

  • 19 Mar, 2008

    what is half-and-half?

  • 19 Mar, 2008

    Oh, thanks Rachel74 I guess you've already answered my question!
    Any other suggestions? The kids like creamy but flavorful...

  • 19 Mar, 2008

    I have 2 somewhat picky eaters at home and am worried about the cheese. I have never heard of it and am worried that it might be to strong from some of the comments I am seeing. Is there a cheese that someone could reccomend that might be milder? Thanks!

  • 19 Mar, 2008

    I wouldn't use frozen spinach in quiche. Even with the moisture squeezed out, it would be too wet. The fresh spinach would give better texture to the quiche.

  • 19 Mar, 2008

    Sounds delish, I will try it next weekend. About the spinach...I use frozen, so I'm also wondering about how many cups cooked spinach would be needed to equal "3 bunches".
    I've had quiche w/ ricotta and parm. cheese, it tastes much different but still good. Really any good cheese like swiss, or even munster is ok, but I'm gonna try it exactly Martha's way this time....LOL

  • 18 Mar, 2008

    How much does 3 bunches of spinach weigh? I buy spinach by the bag.

  • 18 Mar, 2008

    I think ricotta cheese would substitute for the gruyere. It would be much milder in flavor, and would blend with the other ingredients nicely.

  • 18 Mar, 2008

    I think ricotta cheese would substitute for the gruyere. It would be much milder in flavor, and would blend with the other ingredients nicely.

  • 18 Mar, 2008

    Yes, I would agree that the recipe does call for "3 bunches". You know how spinach cooks down. The Joy of Cooking writes that spinach goes very well with both cheese and eggs and allow for 5-8 oz per serving.

  • 18 Mar, 2008

    Yes, I would agree that the recipe does call for "3 bunches". You know how spinach cooks down. The Joy of Cooking writes that spinach goes very well with both cheese and eggs and allow for 5-8 oz per serving.

  • 18 Mar, 2008

    Yes, I would agree that the recipe does call for "3 bunches". You know how spinach cooks down. The Joy of Cooking writes that spinach goes very well with both cheese and eggs and allow for 5-8 oz per serving.

  • 18 Mar, 2008

    I made the spinach and gruyere quiches several weeks ago. They were wonderful and enjoyed by all. The texture was great the flavours superb. You can purchase flat leaf spinaches in bunches, and I used two. I am sure that if you used baby spinach from a bag it would also work fine. I was concerned about reheating the following day, but that wasn;t a problem, tasted great. thankyou from Canada! Will make again!!

  • 18 Mar, 2008

    Can another cheese be used instead of Gruyere cheese? Not a lot of my picky eater friends like the taste.

  • 18 Mar, 2008

    that's what it means - 3 bunches already wrapped which are usually pretty big but, they amount to very little when cooked

  • 18 Mar, 2008

    Half Milk - Half Cream...easy enough.
    I'm glad to hear evaporated skim milk works...so much cream and cheese!
    I'll bet its delicious though. Maybe once a year.
    :-)

  • 18 Mar, 2008

    Please, does anyone know what this 'bunch' weighs or measures out to? I buy spinack by the pound, bunches vary from one store to another.

  • 18 Mar, 2008

    PeekToCreek: I believe that the recipe means a 'bunch" as what is purchased at your grocery store when you buy spinach. I am only guessing here, but that makes sense to me. What do you think?

  • 18 Mar, 2008

    Has anyone made this? I am concerned that the Gruyere cheese is too strong, and will overwhealm the spinach flavor versus enhancing it. Can someone address this issue? Thanks...

  • 18 Mar, 2008

    How about another 'translation'. How big is a 'bunch of spinach'? :)

  • 18 Mar, 2008

    You can use canned evaporated skim milk in place of the half-and-half for a lower-fat version. Still tastes rich and yummy!

  • 18 Mar, 2008

    You can use canned evaporated skim milk in place of the half-and-half for a lower-fat version. Still tastes rich and yummy!

  • 28 Feb, 2008

    Thankyou TIAMAT for letting us know what half-and-half is. In Australia here we don't have this, I wasn't sure if it meant half strength milk as a lite milk with less cream than full strengthmilk. That helps me a lot with so many other American recipes calling for 1/2 and 1/2, this one sounds good and easy enough to make.

  • 28 Feb, 2008

    Half-and-half is a milk product with has approximately 18% fat. Sometimes labeled as Coffee Cream. n n n n whole milk (3.5% fat) and n n n n single cream (33 to 35% fat).
    If you can not find half-and-half, you could try this.
    Three cups of half-and-half, use 1n n n n cups whole milk and 1n n n n cups single cream.
    Cheers

  • 28 Feb, 2008

    What is half-and-half?