Introduction
Oh, the smell of a warm, savory quiche wafting through the house! It instantly takes me back to lazy Sunday mornings and cozy kitchen gatherings. There’s just something so comforting and elegant about a perfectly baked quiche, and let me tell you, this Spinach Quiche is an absolute winner. It’s surprisingly simple to whip up, making it perfect for those busy weeknights when you want something delicious without all the fuss, or for a special brunch that’ll impress everyone.
Why You’ll Love This Recipe
- Fast: Ready to bake in under 15 minutes!
- Easy: Even if you’re new to quiche, you can totally nail this one.
- Giftable: Imagine gifting a freshly baked quiche to a friend – pure thoughtfulness!
- Crowd-Pleasing: From picky eaters to gourmet lovers, everyone adores this classic combo.
Ingredients
Here’s what you’ll need to bring this delightful quiche to life. Don’t worry, they’re all super common and easy to find!
- 1 (9-inch) deep-dish frozen pie crust: The easiest starting point! No need to fuss with making your own.
- 1 tablespoon butter: Just a little bit to get those shallots lovely and tender.
- ½ cup thinly sliced shallots: These little guys add a delicate, sweet onion flavor that’s just divine.
- 4 large eggs: The backbone of our quiche filling.
- 1¼ cups heavy cream: For that rich, creamy texture we all crave.
- Pinch ground nutmeg: A secret weapon that adds a warm, subtle spice.
- ¾ teaspoon salt: To bring out all the flavors.
- ⅛ teaspoon cayenne pepper: Just a whisper of heat to make things interesting!
- 1 cup (4 oz) finely shredded Gruyère, packed: Oh, Gruyère! It melts like a dream and has such a delicious nutty, slightly sweet flavor.
- 1 (10-ounce) package frozen chopped spinach, defrosted and wrung free of water: Make sure you squeeze out ALL the water – this is key for a perfect filling!
How to Make It
Alright, let’s get our aprons on and make some magic happen!
- Preheat your oven: First things first, get that oven preheated to 375°F (190°C).
- Sauté those shallots: Grab a medium skillet and melt the butter over medium heat. Toss in your thinly sliced shallots and let them cook until they’re nice and soft and a little bit sweet, usually about 5 minutes.
- Whisk up the custard: In a nice big bowl, crack in your eggs. Whisk them up with the heavy cream, that pinch of nutmeg, salt, and that little bit of cayenne pepper. Give it a good whisk until everything is well combined.
- Add the stars of the show: Now, stir in your beautifully shredded Gruyère cheese and that defrosted, very well-squeezed spinach. Give it another gentle stir to make sure everything is evenly distributed.
- Fill ‘er up! Carefully pour this glorious mixture into your unbaked pie crust.
- Bake to perfection: Pop that quiche into the preheated oven and bake for about 40-50 minutes. You’ll know it’s ready when the center is set (it won’t jiggle wildly when you gently shake the oven rack) and the top is a lovely golden brown.
- Let it rest: Once it’s out of the oven, let your beautiful quiche cool for about 10 minutes before you slice into it. This helps it set up perfectly and prevents it from falling apart.
Substitutions & Additions
Feeling a little adventurous? Or maybe you’re missing an ingredient? No worries, this quiche is super adaptable!
- Cheese: If you don’t have Gruyère, Swiss, Monterey Jack, or even a sharp cheddar would be delicious.
- Greens: You can swap out the spinach for kale, chard, or even a mix of sautéed mushrooms and onions. Just be sure to cook them down and remove excess moisture.
- Herbs: A tablespoon or two of fresh chives or parsley chopped and stirred into the filling adds a lovely fresh burst of flavor.
- Crustless: Want to go crustless? You can bake this in a greased pie plate or even individual ramekins for mini quiches!
Tips for Success
A few little tricks can ensure your Spinach Quiche is absolutely perfect every time:
- Squeeze that spinach! I can’t stress this enough. If your spinach is too wet, your quiche can become watery. Use paper towels or a clean kitchen towel to get as much moisture out as possible.
- Don’t overmix the filling: You want to combine the ingredients, but over-whisking the egg mixture can sometimes lead to a tougher texture.
- Prep Ahead: You can sauté the shallots and whisk together the egg mixture (without the cheese and spinach) a day in advance and store them in the refrigerator. Just stir in the cheese and spinach before pouring into the crust.
- Oven Temperature: Make sure your oven is fully preheated before you put the quiche in. This helps it cook evenly.
How to Store It
Leftovers? Lucky you! This Spinach Quiche stores beautifully.
Once cooled, wrap the quiche tightly in plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat, you can pop a slice into the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also gently reheat it in the microwave, though the crust might lose some of its crispness.
FAQs
Got questions? I’ve got answers!
Q: Can I use fresh spinach instead of frozen?
A: Absolutely! You’ll need about 1 pound of fresh spinach. Sauté it with the shallots until wilted, then let it cool and squeeze out any excess moisture before adding it to the filling.
Q: My quiche looks a little jiggly in the center, is that okay?
A: A slight wobble in the very center is perfectly fine, as it will continue to set as it cools. However, if it looks very liquid, it probably needs a few more minutes in the oven.
Q: Can I freeze a baked quiche?
A: Yes! You can freeze the cooled, baked quiche. Wrap it tightly in plastic wrap, then foil. It’s best enjoyed within 1-2 months. Thaw it overnight in the refrigerator before reheating.
Easy Spinach Quiche
Equipment
- 9-inch deep-dish frozen pie crust Unbaked
- Medium skillet
- nice big bowl
- Oven
- Plastic wrap
- Airtight container
- paper towels
- Clean kitchen towel
- greased pie plate Optional for crustless
- Individual ramekins Optional for mini quiches
Ingredients
Main ingredients
- 1 package 9-inch deep-dish frozen pie crust The easiest starting point! No need to fuss with making your own.
- 1 tablespoon butter Just a little bit to get those shallots lovely and tender.
- 0.5 cup shallots thinly sliced. These little guys add a delicate, sweet onion flavor that’s just divine.
- 4 large eggs The backbone of our quiche filling.
- 1.25 cups heavy cream For that rich, creamy texture we all crave.
- 1 pinch ground nutmeg A secret weapon that adds a warm, subtle spice.
- 0.75 teaspoon salt To bring out all the flavors.
- 0.125 teaspoon cayenne pepper Just a whisper of heat to make things interesting!
- 1 cup Gruyère cheese finely shredded, packed. Oh, Gruyère! It melts like a dream and has such a delicious nutty, slightly sweet flavor.
- 1 package frozen chopped spinach 10-ounce, defrosted and wrung free of water. Make sure you squeeze out ALL the water – this is key for a perfect filling!
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium skillet, melt the butter over medium heat. Add the thinly sliced shallots and cook until soft and sweet, about 5 minutes.1 package 9-inch deep-dish frozen pie crust
- In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and cayenne pepper until well combined.1 package 9-inch deep-dish frozen pie crust
- Stir in the shredded Gruyère cheese and the well-squeezed spinach. Stir gently to ensure even distribution.1 package 9-inch deep-dish frozen pie crust
- Pour the mixture into the unbaked pie crust.1 package 9-inch deep-dish frozen pie crust
- Bake for 40-50 minutes, or until the center is set and the top is golden brown.
- Let the quiche cool for about 10 minutes before slicing to allow it to set properly.