Easy Spinach Quiche

A cozy classic spinach quiche that's surprisingly simple to whip up, perfect for busy weeknights or special brunches.

Prep Time 15

Cook Time 50

Servings 8 slices

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!

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.

Squeeze spinach very well to avoid a watery quiche. Don't overmix the filling. You can prep the shallots and egg mixture ahead of time.