Rating: 3.19 stars
1112 Ratings
  • 5 star values: 181
  • 4 star values: 199
  • 3 star values: 448
  • 2 star values: 222
  • 1 star values: 62

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 (8)

1112 Ratings
  • 5 star values: 181
  • 4 star values: 199
  • 3 star values: 448
  • 2 star values: 222
  • 1 star values: 62
Rating: 5 stars
05/06/2018
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.
Rating: 5 stars
05/04/2018
I did it’s perfect love you Sarah👍🏼😍
Rating: 5 stars
01/04/2016
This is a delicious quiche. I added a 1/2 cup of cooked ham. If you have any leftovers, it's great for lunches.
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Rating: Unrated
05/14/2014
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.
Rating: Unrated
10/19/2013
Can this recipe be made crustless in ramekins or muffin tins?
Rating: Unrated
12/03/2012
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... :)
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Rating: Unrated
12/10/2011
always a winner... of course i add bacon to the top.
Rating: Unrated
09/26/2011
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.