Spinach and Gruyère Quiche
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Crisp buttery crust, Gruyère, and a custard that barely wobbles in the middle when you pull it from the oven. We squeeze the spinach dry, twice, so every slice stands up and nothing weeps onto the plate.
The short version
Blind-bake a pie crust at 375°F, brush it with egg to seal, then fill with squeezed-dry spinach, sautéed shallot and Gruyère and pour over a custard of 4 eggs and half-and-half. Bake at 350°F for 35 to 45 minutes until the center barely jiggles. Squeeze the spinach hard.
What makes ours better
the tricks Nonna pretends she never taught me
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Squeeze the spinach dry, twice. Thawed spinach holds a surprising amount of water, and that water ends up in the custard and the crust. Squeezing it by hand and then in a towel is what separates a clean slice from a soggy one.
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Blind-bake the crust and seal it with egg. A pre-baked crust browns on the bottom instead of steaming under the custard. A thin coat of beaten egg on the warm crust seals the cracks so the filling can't soak in.
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Cook the shallot first. Raw alliums release water as they bake and taste harsh. A few minutes in butter turns them sweet and takes out the moisture.
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Bake it low, on a hot sheet pan. A moderate 350°F oven sets the custard gently, so it's silky instead of curdled and weepy. A hot sheet pan underneath browns the bottom crust.
What you need
the cast, in order of appearance
- All-butter pie dough1 disk
- Shallot1 large
- Frozen chopped spinach1 package
- Gruyère4 ounces
- Eggs4 large
- Half-and-half1¼ cups
- Ground nutmeg1 pinch
Crust
Filling
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Roll and line the crust
Roll the dough on a floured counter into a 12-inch circle, about ⅛ inch thick. Ease it into a 9-inch pie plate (deep-dish if you have it), trim the overhang to ¾ inch, fold under and crimp the edge. Freeze for 15 minutes.
About 15 min. Cook mode has a timer for this step.
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Blind-bake the crust
Heat the oven to 375°F with a rack in the lower third and a rimmed baking sheet on it. Line the crust with foil or parchment and fill with pie weights or dried beans. Bake on the sheet for 20 minutes, until the edge looks set. Remove the weights and bake 8 to 10 minutes more, until the bottom looks dry and pale gold.
If the bottom puffs, prick it with a fork.
About 28 min. Cook mode has a timer for this step.
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Cook the shallot
While the crust bakes, melt the butter in a small skillet over medium heat. Cook the shallot, stirring, for 3 to 4 minutes, until soft and translucent. Add the spinach, stir for 1 minute to cook off any last moisture, and scrape it into a bowl to cool.
Squeeze the thawed spinach by hand until it stops dripping, then press it in a clean towel. It should look like a dry clump.
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Make the custard
In a large measuring cup or bowl, whisk the eggs, half-and-half, salt, pepper and nutmeg until no streaks of white remain. Don't whip in air. Remove 1 tablespoon of the eggs to a small cup for sealing the crust.
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Seal the crust and lower the heat
When the crust comes out, reduce the oven to 350°F. While the crust is warm, brush the bottom and sides with the reserved egg.
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Fill the crust
Scatter half the cheese over the bottom. Break up the spinach mixture and spread it evenly over the cheese. Top with the remaining cheese. Set the plate on the sheet pan in the oven, pull the rack partway out and pour in the custard, stopping about ¼ inch below the rim.
Filling the quiche in the oven means no sloshing across the kitchen.
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Bake until just set
Bake for 35 to 45 minutes, until the top is lightly golden, the filling is puffed and the center jiggles slightly like gelatin when you nudge the plate. A knife inserted near the center should come out clean. If the crust edge browns too fast, cover it with foil strips.
About 38 min. Cook mode has a timer for this step.
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Rest, then slice
Cool the quiche on a rack for at least 20 minutes before cutting. The custard finishes setting as it sits, and it slices cleanly warm or at room temperature.
About 20 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Fresh spinach works. Wilt 10 ounces in a dry skillet in batches, cool and squeeze out the water. It reduces to about the same amount as the frozen package.
- Swap the Gruyère for Swiss, sharp white cheddar or crumbled feta. Cheeses with a lot of salt, like feta, mean you should cut the salt in the custard to ½ teaspoon.
- For a deep-dish pan, use 5 eggs and 1½ cups half-and-half. Bake 5 to 10 minutes longer.
- Heavy cream gives a richer custard and whole milk a lighter one; half-and-half is the middle path.
- Storage. Refrigerate, covered, 4 days. Reheat slices on a baking sheet at 325°F for 10 to 15 minutes. Baked quiche freezes for 2 months, wrapped well; thaw overnight in the fridge before reheating.
Questions, answered
the questions my cousins text me
Why is my quiche watery?
The usual cause is water from the vegetables, most often the spinach. Squeeze the thawed spinach until it stops dripping, cook the shallot first, and don't underbake the custard.
How do I know when quiche is done?
The edges are puffed and set, and the center wobbles slightly like gelatin when you nudge the plate. A knife near the center comes out clean. It firms up as it rests.
Can I make quiche without blind-baking the crust?
You can, but the bottom will be pale and soft. If you skip it, bake the quiche on the lowest rack on a preheated sheet pan and add 10 minutes.
Can I make spinach quiche ahead of time?
Yes. Bake it a day or two ahead, cool, cover and refrigerate. Rewarm slices at 325°F for 10 to 15 minutes or serve at room temperature. You can also blind-bake the crust a day ahead.
Can I use a store-bought crust?
Yes. Use a deep-dish frozen crust, unwrapped, and blind-bake it per the package. Then follow the recipe from the egg seal.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.