06/17/2026
Recipe: Spinach Quiche
Ingredients
1 9-inch pie crust
1 tablespoon butter
½ cup thinly sliced shallots
4 large eggs
1¼ cups heavy cream
Pinch ground nutmeg
¾ teaspoon salt
⅛ teaspoon cayenne pepper
1 cup (8 oz) finely shredded Gruyère, packed
1 lb fresh chopped spinach, steamed and pressed
Instructions
Preheat the oven to 400°F and set a rack in the middle position. Prick the bottom and sides of the pie crust all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. Set aside and turn oven down to 325°F.
Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
Place the cooked pie crust on a baking sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.