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Crispy Spinach and Gruyere Quiche

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A delicious quiche featuring a flaky, buttery crust filled with sautéed spinach and nutty Gruyere cheese, perfect for brunch or any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 6 ounces (170g) fresh spinach, washed and roughly chopped
  • 1 cup (113g) shredded Gruyere cheese
  • 3 large eggs, room temperature
  • 1 cup (240ml) half-and-half or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg (optional)
  • 1 small shallot, finely chopped
  • 1 tablespoon olive oil or unsalted butter

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized bits of butter (about 5 minutes).
  2. Add ice water: Drizzle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add more water, 1 tablespoon at a time, until dough holds together when pressed. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the filling: Heat olive oil or butter in a skillet over medium heat. Add chopped shallot and sauté until translucent, about 3 minutes. Add chopped spinach and cook until wilted and most moisture evaporates, about 4-5 minutes. Season lightly with salt and pepper. Set aside to cool.
  4. Preheat oven to 375°F (190°C).
  5. Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  6. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.
  7. Mix custard: Whisk eggs with half-and-half, salt, pepper, and nutmeg until smooth.
  8. Assemble quiche: Spread cooled spinach and shallot mixture evenly over crust. Sprinkle Gruyere cheese on top. Pour egg mixture over filling without overflowing.
  9. Bake quiche on middle rack for 30-35 minutes until filling is set but slightly wobbly and top is lightly golden.
  10. Let quiche cool on a rack for at least 10 minutes before slicing and serving.

Notes

Keep butter cold for a flaky crust. Chill dough before rolling. Sauté spinach until most moisture evaporates to avoid soggy quiche. Blind bake crust to prevent sogginess. Tent crust edges with foil if browning too fast. Avoid overbaking to keep filling creamy.

Nutrition

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

Find it online: https://katedishes.com/crispy-spinach-and-gruyere-quiche-recipe-easy-perfect-flaky-crust/