A Recipe for a Fool-Proof Spinach and Gruyere Quiche
Making a quiche from scratch can be intimidating but with these simple steps you can easily whip up a fool-proof and deliciously rich Spinach and Gruyere Quiche that will wow your guests!
What You'll Need:
(Serves: 8 )
- 1, 9 inch frozen pie crust
- 1 tablespoon butter
- 2 large shallots, thinly sliced
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 10 oz of baby spinach, wilted and drained from liquid
- 1 cup of grated gruyere cheese (or your choice of cheese), divided
Step 1: Preheat your oven to 400 degrees F. Allow the frozen pie crust to defrost, for about 10 minutes. Using a fork, poke holes on the bottom and sides of the dough. Bake for about 12 minutes, or until lightly golden and cooked through. Reduce the heat of your oven to 325 degrees F.
Step 2: In a medium sized pan, melt the butter and add the sliced shallots. Sauté until golden, about 5-7 minutes.
Step 3: Whisk the heavy cream, eggs, salt, pepper and garlic powder together. Wilt the spinach for about 45 seconds in the microwave, and drain from excess liquids. Roughly chop the spinach.
Step 4: Add the sautéed shallots to the bottom of your pie pan. Sprinkle 3/4 cup of the grated cheese over the shallots. Add the wilted spinach and pour the cream-egg mixture over the top. Sprinkle the top of the quiche with the remaining 1/4 cup of grated cheese.
Step 5: Bake for about 45 minutes of until the crust is golden and the center is solid. Allow the quiche to cool slightly before slicing and serving.
Tip: Frozen spinach can be used instead of fresh, but be sure to fully defrost it and squeeze out all of the liquid.
All photography by Karen Biton-Cohen