Spinach Quiche with Onion and Gruyere Cheese
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How To Make A Spinach Quiche
Spinach quiche is so easy to make and is such a tasty dish. All you need is a pie crust, eggs, onion, a little butter, fresh spinach, Guyere cheese, heavy whipping cream and a little salt and pepper.
To avoid a soggy crust when making a quiche pie see crust tips below.
Jump to RecipeQuiche Pie Crust
When making a quiche probably the hardest decision may be what type of crust to make! I could see that because there is such a wide range of crusts to choose these days. Or maybe, just maybe you may prefer to go crustless.
Different types of crusts used for quiches may include a flaky phyllo dough puff pastry, flaky pie crust or even the premade frozen type. Other options include sweet potato crust, spaghetti squash crust or even quinoa crust. As for me, I prefer to stick with the traditional flaky pie crust and then if I’m lazy I will go the frozen route. The next question may be should the quiche have a homemade crust or store bought.
I will be completely honest with you. Yes, I prefer to make my own homemade pie crusts but there are times I will buy a premade pie crust at the grocery store or even the frozen crust. So, you be the judge and use what works best for you.
For this recipe I used a 9″ removable bottom tart pan. By doing so, this recipe will make two quiche tarts. I really like the tart pans as when the spinach quiche is done baking the outer ring removes allowing for easy cutting and a beautiful presentation.
To make one quiche pie I recommend using a 9″ round that is 2″ deep.
Quiche Pie Crust Tips
I used to go crustless mainly because I feared of having a soggy crust. And if a quiche has a soggy crust it just ruins the whole dish.
After a few trial and tribulations I have been able to conquer the soggy crust delimma. Yeah!!
So, if you have the same fear of the “soggy crust syndrome” I will share with you tips on how to avoid making a spinach quiche or any quiche at all for that matter without getting a soggy crust.
- Blind bake or pre-bake pie crust before filling at 375 degrees fahrenheit for about 30 minutes.
- Before blind baking place parchment paper atop the crust and fill with pie weights to help keep the crust from shrinking or bubbling up.
- Lightly brush egg white on a cooled crust with a pastry brush after blind baking.
- Final tip below.
Ingredients:
- 9″ pie crust
- 1 egg white
- medium white onion chopped
- 2 Tablespoons butter
- 5 oz fresh baby spinach rinsed and drained
- 6 whole eggs
- 3/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh Gruyere cheese grated
Instructions:
Prepare pie crust, line with parchment paper atop the crust and fill with pie weights to help keep the crust from shrinking or bubbling up. Blind bake or pre-bake at 375 degrees Fahrenheit for about 30 minutes. Gently lift out pie weights by gathering the corners of the parchment paper. Allow crust to cool completely. To keep pie crusts from becoming soggy lightly brush egg white on crust with a pastry brush prior to filling.
In a skillet melt butter and sauté onion over medium heat until softened (about 2 minutes).
In the meantime preheat oven to 325 degrees Fahrenheit.
Add spinach to onions and cover. The spinach will fill the entire pan and that is fine.
After a few seconds the spinach will begin to wilt (see photo below). Stir to combine and remove from heat.
Place mixture in a small colander over a bowl and allow liquid to drain while preparing the next step. Discard drained liquid.
In a large bowl add eggs, heavy whipping cream, salt, pepper, 3/4 of the cheese and mix with a hand whisk until combined. To avoid a fallen quiche do not whip excessively.
Quiche Pie Crust Final Tip
To add another bond to the pie crust sprinkle the rest of the Gruyere cheese on bottom of crust before adding liquid mixture. Then add onion and spinach mixture and top of cheese and finally pour egg mixture on top. The egg mixture will rise a little with baking therefore it is recommended to leave a little of the crust edge showing when filling the pie crust.
Bake Quiche
Place pie pan on a baking sheet and bake at 325 degrees Fahrenheit for about 40 minutes or until quiche begins to slightly brown on top.
Remove quiche from oven and place on a wire rack to cool. Allow to cool completely before cutting.
Most quiche is served at room temperature but can also be served warmed up or served cold.
Enjoy!
Check out this final presentation! Isn’t it just beautiful!?
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Spinach Quiche With Onions And Gruyere cheese.
Find tips and tricks to this recipe to avoid the "soggy crust syndrome" when
making homemade spinach quiche or any type of quiche at all for that matter.
Ingredients
- 1 9" pie crust
- 1 egg white
- 1 medium white onion chopped
- 2 Tablespoons butter
- 5 ounces fresh baby spinach rinsed and drained
- 6 eggs
- 3/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh Gruyere cheese grated
Instructions
-
Prepare pie crust, line with parchment paper atop the crust and fill with pie weights to help keep the crust from shrinking or bubbling up. Blind bake or pre-bake at 375 degrees Fahrenheit for about 30 minutes. Gently lift out pie weights by gathering the corners of the parchment paper. Allow crust to cool completely. To keep pie crusts from becoming soggy lightly brush egg white on crust with a pastry brush prior to filling.
-
In a skillet melt butter and sauté onion over medium heat until softened (about 2 minutes).
-
In the meantime preheat oven to 325 degrees Fahrenheit.
-
Add spinach to onions and cover. The spinach will fill the entire pan and that is fine because after a few seconds the spinach will begin to wilt. Stir to combine
and remove from heat. -
Place mixture in a small colander over a bowl and allow liquid to drain while preparing the next step. Discard drained liquid.
-
In a large bowl add eggs, heavy whipping cream, salt, pepper, 3/4 of the cheese and mix with a hand whisk until combined. To avoid a fallen quiche do not whip excessively.
-
FINAL TIP: To add another bond to the pie crust sprinkle the rest of the Gruyere cheese on bottom of crust before adding liquid mixture. Then add onion and spinach mixture and top of cheese and finally pour egg mixture on top. The egg mixture will rise a little with baking therefore it is recommended to leave a little of the crust edge showing when filling the pie crust.
-
Place pie pan on a baking sheet and bake at 325 degrees Fahrenheit for about 40 minutes or until quiche begins to slightly brown on top.
-
Remove quiche from oven and place on a wire rack to cool. Allow to cool completely before cutting.
-
Most quiche is served at room temperature but can also be served warmed up or served cold.
ENJOY!
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