Spinach and Gruyere Quiches

Prep Time:
20 mins
Total Time:
1 hr 30 mins

An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.


  • 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

  • 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.

    Spinach and Gruyere Quiches
    Brett Stevens

Cook's Notes

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

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