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Spinach and Gruyere Quiches


An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables.

  • Prep:
  • Total Time:
  • Servings: 10
Spinach and Gruyere Quiches

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 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 for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  • 8 large eggs
  • 3 cups half-and-half
  • 1/8 teaspoon ground nutmeg


  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. 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. 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. 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.

Cook's Notes

Check your fridge before shopping, since you probably already have most of the ingredients for a spinach quiche at home.

Reviews Add a comment

  • MS10997557
    4 JAN, 2016
    This is a delicious quiche. I added a 1/2 cup of cooked ham. If you have any leftovers, it's great for lunches.
  • Romcan325
    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.
  • Stacey Scarmack
    19 OCT, 2013
    Can this recipe be made crustless in ramekins or muffin tins?
  • MS112598004
    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... :)
  • Kennedy22
    10 DEC, 2011
    always a winner... of course i add bacon to the top.
  • janellemp
    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.