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Easy spinach and Gruyere quiche recipe

Easy spinach and Gruyere quiche recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Spinach quiche

This makes for an easy midweek supper or special breakfast at the weekend. With no pastry, you save both time and calories!

2220 people made this

IngredientsServes: 6

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 300g frozen spinach, thawed and drained
  • 5 eggs, beaten
  • 350g grated Gruyere cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23cm (9 in) pie dish.
  2. Heat oil in a large frying pan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie dish.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Tip

If you can find it, try Muenster cheese in this recipe.

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Reviews & ratingsAverage global rating:(2916)

Reviews in English (2121)

OMG this Quiche was amazing. I did not use Gruyere as i had loads of Cheddar in and i used fresh spinach as we grow our own. I don't eat the pastry on Quiche as I don't like it, so to find a recipe without was brill. The flavors were absolutely beautiful,a definite keeper.If you have not already tried this and are umming and arring about whether to or not, believe me try it you will not be disappointed.-12 Sep 2011

Easy to make and tasted lovely. I had to stop myself from going back for more...-06 Apr 2014

Tasty and easy to cook. Fills you up and a great way to get spinach into you!I added garlic.-12 Sep 2011


1 basic pie crust, store-bought is fine

6 eggs or 4 whole eggs and 2 egg whites

1 cup milk (any kind, but the higher fat the better)

2/3 cup half-and-half or cream

1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled feta

A pinch of grated nutmeg (optional)

A teaspoon of fresh thyme

A pinch of salt and pepper

Optional additions:

1 medium onion, chopped and sautéed

1 cup mushrooms, sliced and sautéed

3 slices bacon, cooked and crumbled

3/4 cup cooked spinach, drained and patted dry and chopped


Quiche Lorraine

Once you master this classic recipe, there's no quiche you can't make. Spinach artichoke? Caprese? BOTH PLEASE! Here's what you need to know.

MAKE YOUR OWN CRUST. IF YOU HAVE TIME

This all-butter recipe is perfectly flaky and super easy to make yourself. (It's pretty similar to classic pie crust, minus the sugar.) You definitely won't regret taking the time to make it. That said, store-bought pre-made pie crust will work, too.

DON'T SKIP THE CHEESE

I mean, who would? Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too.

SHALLOTS >>> ONIONS

Shallots are in the same allium family as onions, but they won't make you cry. They also have a deeper flavor with notes of garlic.

6 EGGS = MAGIC NUMBER

For 9" pie dish, you'll want to a half dozen eggs in your filling mixture. It may seem like a lot, but remember one quiche feeds a lot of people. And a low, shallow quiche is really sad. 😕

YOU NEED HEAVY CREAM

Unlike when you're making a frittata or scrambled eggs, you don't really want to substitute the dairy. Half-and-half works, but sour cream or crème fraîche&mdashnot so much.


How to make Spinach and Cheese Strata

Begin by squeezing all of the water out of the spinach. This will take a few minutes — you won’t believe how much water is in there! Take your time it’s important to get it all out.

Melt the butter in a sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.

Add the spinach and garlic and cook a few minutes more.

Layer a third of the bread in a buttered 3-quart baking dish.

Top with a third of the spinach.

Followed by a third of each cheese.

Repeat layering twice, ending with the cheese.

Make the custard by combining the eggs, half-and-half-Dijon mustard salt, pepper and nutmeg.

Pour evenly over top of the strata.

Then cover and refrigerate for at least one hour or overnight.

Bake for about 75 minutes, until puffed, set and golden all over.

Note: My starting point for this recipe was this popular strata originally published in Gourmet magazine. I increased the spinach amped up the flavor by adding garlic and increasing the salt, and swapped the milk for half-and-half and reduced the baking temperature from 350°F to 325°F for a creamier texture.


Quiche aux épinards

Ingredients

  • 1 rolled unsweetened pie crust
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained - or 1 pound fresh spinach, cleaned and torn in small pieces
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 4 eggs
  • 1-1/2 cups crème fraîche (or heavy cream, half and half, or milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded gruyère cheese (or substitute)

Directions

  1. Begin by blind baking the crust. Preheat the oven to 400°F. Fit the crust to a 10 inch tart pan, cutting off the excess with a rolling pin. Prick the bottom of the crust in about 20 places with the tines of a fork and place the pan in the freezer for 20 minutes. Once the crust is well chilled, remove it from the freezer and immediately place in the hot oven. Bake for 10 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
  2. Meanwhile, heat the olive oil in a medium skillet on medium heat. Add the chopped onion and cook stirring occasionally until the onion softens - about five minutes. Add the thawed and drained spinach (or torn fresh spinach)and cook just until the spinach wilts and any liquid has evaporated. Remove from heat and allow to cool.
  3. In a mixing bowl, whisk together the eggs, crème fraîche, salt, pepper, and nutmeg just until homogenous. Stir in the cheese and cooled spinach and pour the mixture into the cooled tart crust. Alternatively, you can layer the spinach and cheese in the tart crust before pouring the egg mixture on top.
  4. Bake in 375°F oven for 40 minutes.

Recipe Variations

Ham or bacon: Spinach goes great with either cubed ham or bits of bacon. Be sure to cook the bacon before adding it to the quiche.

Cheese: Don't hesitate to try something different - feta, cheddar, munster, parmesan, cottage cheese or whatever you think sounds good.

Crustless: If you are going to make a crustless quiche, oil the tart pan before proceeding with the rest of the spinach quiche recipe.

Other additions : Mix in 1 teaspoon of dried dill or sage or a handful of toasted sesame seeds or pine nuts for a slightly different flavor.


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Preparation

Step 1

CRUST:
Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside

Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides

Cook in a preheated oven at 400°F for 20 to 25 minutes or until the hash browns start to crisp up

QUICHE:
In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8 to 10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool

In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan


Spinach and cheese quiche

    many of my grocery stores carry it
    • different than frozen chopped spinach, this is creamier
    • if you can&rsquot find it you can use fresh in a skillet over medium heat to make it creamed spinach
    • I haven&rsquot done this but imagine if you use 10 oz. total like I did it would work just fine

    Throw it in a pie plate with your refrigerated (already made) pie crust and you&rsquore ready to pop it in!


    Spinach Quiche

    Quiche is made with a savory egg custard filling inside a buttery and flaky pie crust. There are many different ways to prepare it, with different meats, cheeses, or vegetables. Some of the more popular quiche recipes include quiche lorraine, which is made with onions and bacon, and quiche florentine, which is a spinach quiche.

    Spinach Quiche Ingredients:

    • Homemade pie crust : Use ½ of the recipe to make a 9″ pie crust.
    • 10 oz. package frozen spinach: Frozen spinach is cheaper and easier than using fresh spinach – which you would need to sauté to get rid of excess moisture. There is a ton of moisture in spinach!
    • ½ medium yellow onion, chopped
    • Shredded cheeses: I used half swiss and half cheddar cheeses. Any cheese combination you prefer will work just fine. Gruyere cheese is a classic for quiche. It’s a fancy swiss cheese that is similar in taste and texture.
    • Large eggs
    • Half and half: Or half milk half heavy cream.
    • Salt and pepper

    A tart pan is optional and makes the quiche look extra fancy. It also has a removable bottom which makes it easier to transfer the quiche to a serving plate. If you don’t have a tart pan you can also use a shallow 9″ pie plate. Prepare the pie crust in advance so it has time to chill, or to make things really easy you can buy a store-bought pie crust. I love making my favorite homemade pie crust whenever I get the chance, but sometimes time doesn’t allow for such luxuries. The crust doesn’t need to be prebaked and the filling only takes about 10 minutes to make. So once you have your crust rolled out just press it into your pan of choice and set in the fridge while you prepare the rest of the ingredients.

    How to Make Quiche:

    2. Heat olive oil in a medium pan and add the chopped onions. Sauté the onions until soft. About 3-5 minutes.

    3. Defrost frozen spinach in the microwave and use a paper towel to squeeze out alllll of the water. You want all of the moisture out to avoid a watery quiche with a soggy crust. You will be surprised at how much water you will be able to squeeze out!

    4. Spread the cooked onions in the bottom of the pie crust and top with half of the spinach.

    5. Add half of the shredded cheeses and then top with the rest of the spinach.

    6. In a large bowl whisk to combine eggs, half & half (or half milk half heavy cream), salt, and pepper.

    7. Top with the remaining shredded cheeses and pour in the egg/cream mixture. Bake at 375° for 35-45 minutes until set and a knife inserted into the center comes out clean.


    • 2 tablespoons extra-virgin olive oil
    • 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
    • 1 ½ cups thinly sliced sweet onion
    • 1 tablespoon thinly sliced garlic
    • 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
    • 6 large eggs
    • ¼ cup whole milk
    • ¼ cup half-and-half
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh thyme leaves, plus more for garnish
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 ½ cups shredded Gruyère cheese

    Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray set aside.

    Heat oil in a large nonstick skillet over medium-high heat swirl to coat the pan. Add mushrooms cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic cook, stirring often, until softened and tender, about 5 minutes. Add spinach cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

    Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes slice. Garnish with thyme and serve.


    Spinach Gruyere Quiche

    Looking for a healthy, inexpensive dinner? Make a hearty spinach Gruyère quiche! Whether you need a brunch dish to feed 8 or a simple dinner, this delicious dish works beautifully.

    In our area, we tend to shop at Aldi or Lidl stores, both of which offer a wide selection of cheeses at very affordable prices. Gruyère is a hard pale yellow cheese that originated in Switzerland. It can be expensive in some parts of the country, so if you’re unable to locate some or it’s not within your budget you can substitute Beaufort or Comte cheese. Both offer the light swiss cheese flavor but aren’t aged as nicely.

    You’ll Need: 1 pie crust (homemade or store-bought, whatever!)
    2 tablespoons butter
    1/2 cup thinly sliced scallions
    4 large eggs
    1-1/4 cups milk, half & half or heavy cream
    Pinch ground nutmeg
    3/4 teaspoon salt
    1/8 teaspoon cayenne pepper
    1 cup grated Gruyère Cheese
    5 oz fresh spinach or 1 (10oz) pkg of frozen spinach thawed and drained thoroughly

    (Optional 1/4 c. Finely diced crispy bacon bits)

    Preheat oven to 400 degrees.

    Place the pie crust in a pie plate, and carefully prick the bottom and sides all over with a fork. Bake at 400F until fully cooked and lightly golden, about 12 minutes.

    While the pie crust is cooking, melt the butter in a small saute pan over medium heat. Add the scallions and saute until soft and translucent, but do not brown the onions or butter. Set aside to cool.

    In a medium bowl, whisk eggs, milk, nutmeg, salt and cayenne pepper until fully incorporated.

    Place cooked pie shell on a cookie sheet. Spread half of the fresh spinach over bottom of cooked crust, sprinkle with the scallions/butter mixture, spreading it as evenly as possible over the fresh spinach, then sprinkle grated Gruyere over top. Scatter the remaining spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top of all of it.

    At this point, if you wish to add bacon bits to the top, this is the time!

    Bake at 325 degrees for 50-55 minutes until the quiche is set and top is lightly golden. Serve immediately.

    Also, if you’re worried about the spinach getting dried out during baking you can lightly saute it until it wilts (just after sauteing the onions). We’ve done it both ways and no matter how you make this amazing quiche, it’s absolutely divine on the tastebuds!