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Flaky Spinach Gruyere Quiche

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A flaky, buttery crust quiche filled with sautéed spinach and nutty Gruyere cheese, perfect for brunch or any occasion. This easy homemade recipe delivers a creamy, savory filling with a tender, golden crust.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (113 g) cold unsalted butter, cubed
  • 3 to 4 tbsp (45–60 ml) ice water
  • 1/4 tsp salt (for crust)
  • 5 oz (140 g) fresh spinach, roughly chopped and sautéed
  • 1 cup (115 g) shredded Gruyere cheese
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 tsp salt (for filling)
  • 1/4 tsp freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 1 clove garlic, minced (optional)

Instructions

  1. In a large bowl, combine flour and 1/4 tsp salt. Add cold cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
  2. Drizzle 3 tbsp ice water over the mixture and gently mix with a fork until dough starts to come together. Add up to 1 more tbsp water if needed. Wrap dough tightly in plastic and refrigerate for at least 30 minutes.
  3. Heat a skillet over medium heat with a splash of olive oil. Sauté minced garlic for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes. Drain excess liquid thoroughly.
  4. Preheat oven to 375°F (190°C).
  5. On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, pressing into edges without stretching. Trim excess dough, fold under and crimp edges.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
  7. In a mixing bowl, whisk together eggs, heavy cream, whole milk, 1/2 tsp salt, black pepper, and nutmeg until smooth.
  8. Spread sautéed spinach evenly over baked crust. Sprinkle shredded Gruyere cheese on top. Pour custard mixture over filling evenly.
  9. Bake quiche for 35-40 minutes until custard is set but slightly jiggly in the center and top is golden and puffed.
  10. Let quiche cool for at least 10 minutes before slicing to allow filling to set.

Notes

Keep butter and water ice-cold for the flakiest crust. Avoid overworking the dough to prevent toughness. Blind bake the crust to avoid sogginess. Sauté and drain spinach well to remove excess moisture. Use room temperature eggs and dairy for smooth custard. Cover crust edges with foil if browning too quickly. Leftovers reheat best in oven to maintain crust texture.

Nutrition

Keywords: quiche, spinach quiche, Gruyere quiche, flaky crust, brunch recipe, savory pie, easy quiche, homemade crust

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