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Spinach and Gruyere Quiches

Recipe photo courtesy of Brett Stevens

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

Source: Everyday Food, March 2008
Total Time Prep Servings



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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How would you rate this recipe?
  • shoepfl
    6 MAY, 2018
    With a 10" pie dish, I used the full amount of the dough (normally for 2 pie crusts) as I hadn't made a quiche in 25 years, so didn't trust my abilities with a small amount of dough. The method that Martha uses with rolling out the dough on a dusted piece of parchment paper is great. I still had some patching to do afterwards but when the quiche was done, you couldn't tell - guess my patching skills might be better than my rolling ;-) For my 10" pie dish, I used 1/2 of the filling ingredients, however realized that this wasn't enough. Next time I would use 2/3 as with a wider pie dish, I need the filler to be deeper. I made the quiche this morning as a "trial run" for Mother's Day brunch next week as I plan on making this again for that occasion. Other than not being enough filler in mine (due to wider pie dish), it was absolutely delicious. I used a 9 oz bag of spinach (with hard stems removed) which was also adequate for the 10" pie dish.
  • MS12073937
    4 MAY, 2018
    I did it’s perfect love you Sarah👍🏼😍
  • 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.
    • caricariwaterm
      20 MAR, 2018
      Did you just use a premade pie crust already in a pan? I want to skip the whole pie crust making part and get one ready to go! But didn't know if it would burn the edges.
  • 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.
  • 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.

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