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Perfect Spinach and Gruyere Quiche

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A flaky butter crust quiche filled with sautéed spinach and nutty Gruyere cheese, perfect for brunch or a light dinner. This recipe balances a tender crust with a creamy, flavorful custard filling.

Ingredients

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  • 1 1/4 cups all-purpose flour (150g), sifted
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 3 to 5 tablespoons ice water, chilled
  • 1/4 teaspoon salt (for crust)
  • 6 cups fresh spinach (about 180g), washed and roughly chopped
  • 1 cup Gruyere cheese (100g), shredded
  • 4 large eggs, at room temperature
  • 1 cup heavy cream (240ml) or half-and-half
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 1 tablespoon olive oil or butter (for sautéing spinach)

Instructions

  1. Make the dough (15-20 minutes): In a mixing bowl, combine sifted flour and 1/4 teaspoon salt. Cut cold cubed butter into flour using a pastry blender or fingers until mixture resembles coarse crumbs with pea-sized bits. Drizzle ice water one tablespoon at a time, mixing gently with a fork until dough just comes together. Avoid overworking. Form dough into a disk, wrap in plastic, and chill at least 30 minutes.
  2. Prepare the filling (10 minutes): Heat olive oil or butter in a skillet over medium heat. Add chopped spinach and sauté until wilted and most moisture evaporates, about 3-4 minutes. Transfer spinach to a fine sieve or towel and squeeze out excess liquid. Set aside to cool.
  3. Roll out the dough (10 minutes): On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan, pressing into corners and trimming excess. Prick bottom all over with a fork to prevent bubbling.
  4. Blind bake the crust (15 minutes): Line crust with parchment paper or foil and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12-15 minutes until edges are golden. Remove weights and paper, bake 3-4 minutes more until bottom looks dry.
  5. Mix the custard (5 minutes): In a bowl, whisk together eggs, heavy cream, 1/2 teaspoon salt, black pepper, and nutmeg until smooth and slightly frothy.
  6. Assemble and bake the quiche (35-40 minutes): Spread sautéed spinach evenly over pre-baked crust. Sprinkle shredded Gruyere on top. Pour egg mixture gently over filling, filling tart pan just below rim. Bake at 350°F (175°C) for 35-40 minutes until custard is set but slightly wobbly in center. A knife inserted near center should come out clean.
  7. Cool and serve: Let quiche cool on a wire rack for 10-15 minutes before slicing to allow custard to finish setting.

Notes

Keep butter and ice water cold to ensure a flaky crust. Avoid overworking dough to prevent toughness. Blind bake crust to prevent sogginess. Squeeze spinach thoroughly to remove excess moisture. Use room temperature eggs and cream for smooth custard. Tent crust edges with foil if browning too quickly. Dough can be made a day ahead and refrigerated.

Nutrition

Keywords: spinach quiche, gruyere quiche, flaky crust quiche, brunch recipe, savory pie, easy quiche, homemade quiche

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