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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

Ingredients

Directions

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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  • 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.
    Reply
  • 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.
    Reply
  • Stacey Scarmack
    19 OCT, 2013
    Can this recipe be made crustless in ramekins or muffin tins?
    Reply
  • 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... :)
    Reply
  • Kennedy22
    10 DEC, 2011
    always a winner... of course i add bacon to the top.
    Reply
  • 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.
    Reply

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