Spinach-and-Cheddar Slab Quiche

Prep Time:
20 mins
Total Time:
1 hrs 10 mins

Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.


  • Unbleached all-purpose flour, for dusting

  • 1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed

  • 10 large eggs, plus 1 egg white

  • ¼ cup white sesame seeds

  • 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry

  • 3 ounces cheddar, coarsely grated (1 cup)

  • 1 ¼ cups heavy cream

  • Kosher salt and freshly ground pepper


  1. Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.

  2. Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.

    spinach cheddar slab quiche
    Julia Gartland

Cook's Notes

To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature.


For a tasty variation, use Gruyere or fontina instead of cheddar.

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