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Spinach and Cheese Quiche

A quiche with greens in it sitting on top of a table.

Spinach and Cheese Quiche

Servings 4 Servings


  • Quiche:
  • 1 (9-inch) unbaked deep-dish pie crust
  • 1 tablespoon butter
  • 1 small shallot, thinly sliced
  • 4 large eggs
  • heavy cream
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • pinch ground nutmeg
  • ½ cup grated fontina cheese
  • ½ cup grated Gruyère cheese
  • 1 (10-ounce) package frozen chopped spinach, defrosted and well-drained
  • Garnish:
  • 1 handful chopped fresh dill
  • 1 handful fresh micro herbs of choice


  • Preheat oven to 400º F. Place frozen pie crust on a baking sheet, prick the bottom and sides all over with a fork. Bake for 10 minutes (if it puffs up while baking, gently prick it with a fork so it will deflate). Remove and allow to cool slightly (keep the crust on the baking sheet.) Reduce the oven temperature to 350ºF.
  • Meanwhile, heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 5 minutes. Set aside to cool.
  • In a large bowl, whisk the eggs until lightly beaten. Add in the cream, salt+ pepper, and nutmeg. Whisk until smooth.
  • Spread the shallots over the bottom of the baked crust (still on the baking sheet), then sprinkle the cheese and spinach evenly over the shallots. Pour cream/egg mixture into the crust and bake on the middle or lower oven rack (not the top one) for 40-45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of the oven.) Let cool for at least 15 minutes.
  • Garnish with fresh herbs and serve warm. Enjoy!

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