Savory Spinach Quiche Classic (Printable Version)
Buttery crust and creamy custard paired with fresh spinach and Gruyère cheese, ideal for brunch or dinner.
# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons unsalted butter, cold, cubed
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely chopped
07 - 3 cups fresh spinach, roughly chopped
08 - 4 large eggs
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - 1 cup grated Gruyère cheese
# How to Make It:
01 - Set oven to 375°F.
02 - Mix flour and salt. Cut in cold butter until coarse crumbs form. Add ice water one tablespoon at a time until dough comes together. Shape into disk, wrap, chill 15 minutes.
03 - Roll dough on floured surface to fit 9-inch tart pan. Press into pan, trim excess. Prick base with fork. Line with parchment and fill with pie weights. Bake 10 minutes. Remove weights; bake 5 more minutes until lightly golden.
04 - Heat olive oil over medium heat. Cook onion until translucent, about 3 minutes. Add spinach, cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
05 - Whisk together eggs, milk, cream, nutmeg, salt, and pepper until combined.
06 - Spread sautéed spinach and onion evenly over crust. Sprinkle with Gruyère cheese. Pour custard mixture over filling.
07 - Bake for 25 to 30 minutes until center is set and top is lightly golden.
08 - Allow to cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- It looks impressive enough to serve guests but honest enough to make on a Tuesday night for yourself.
- The nutmeg adds a whisper of warmth that makes people pause and ask what the secret ingredient is.
- Once you understand the technique, you can swap in whatever vegetables you have—it becomes your quiche, not just a recipe.
02 -
- The blind baking step isn't optional—skip it and your bottom will be soggy, no matter how careful you are. The parchment and weights are your friends.
- Letting the spinach cool before adding it to the custard is the difference between creamy quiche and scrambled eggs. Don't rush this step.
- Freshly grated nutmeg is non-negotiable. It transforms the entire dish from good to memorable. Buy whole nutmeg and a microplane—you'll use it constantly.
03 -
- Make your pie dough the day before. It rests overnight and becomes even more tender and flaky—plan ahead whenever you can.
- Don't skip the cooling time after baking; those 10 minutes allow the custard to set fully, and you'll get clean, beautiful slices instead of a crumbly mess.
- If your crust is browning too quickly before the filling is done, cover it with a ring of foil around the edges, leaving the center exposed—it's a small trick that saves countless quiches.