I have been on a quiche kick the past couple of months and today I’m sharing one of my favorites – Easy Cheesy Spinach & Gruyere Quiche. There is something that feels fancy about quiche. A flakey crust filled with a decadent creamy, cheesy egg filling, it feels like you are eating brunch somewhere in Europe rather than in your own kitchen.
This easy spinach quiche recipe is flavored with caramelized onion and gruyere cheese for a very French take on a classic. I love to use store bought pie crust and frozen spinach to cut down substantially on prep time, but I always take the time to caramelize the onions a bit. This adds another level of flavor that just cannot be duplicated with onion powder or raw onion.
A few tips for this recipe:
- You can absolutely use your favorite homemade pie pastry recipe if you want to put in the extra effort! I love the Pillsbury refrigerated pie crusts to save time. They are delicious and flakey, and this is one item where the name brand beats the store brands in quality.
- The brown sugar with the onions just speeds up the caramelization process just a tad and helps give them the golden brown color you want in less time.
- If you don’t have gruyere or just don’t want to spend the extra money, white sharp cheddar is delicious substitute.
- Leftovers can be kept in the refrigerator and served cold (my fav) or reheated in a 325 degree oven for about ten minutes.
Ingredients:
- 1 pie crust
- 1 Tbsp butter
- 1 cup chopped sweet onion
- 1 tsp brown sugar
- 10oz pkg frozen spinach, defrosted and water squeezed out
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1-1/2 cups shredded gruyere cheese, divided
- 4 eggs
- 1/2 cup heavy cream
- 1 cup half and half
- 1 Tbsp Dijon mustard
- 1 Tbsp Franks buffalo sauce
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp nutmeg
Instructions:
- Let your refrigerated pie crust sit on the counter for 10 minutes to help it be more flexible.
- Preheat your oven to 375 degrees.
- Add the butter to a frying pan over medium high heat. Once the butter is melted, turn down the heat to medium, add your chopped sweet onion and the brown sugar and cook until the onions start to turn translucent and golden brown, about 8-10 minutes.
- Gently unroll the pie crust, and transfer to a 9-10″ round pie dish. Press the crust in to the pan on the bottom and sides then tuck any additional crust under the edges and crimp around the edge as desired.
- In a mixing bowl, whisk together the eggs, heavy cream, half and half, mustard, buffalo sauce, salt, pepper and nutmeg.
- Spread the spinach out evenly on the bottom of the pie crust. Sprinkle the fresh thyme over the spinach, then sprinkle the cooked onions over the top. Add 1 cup of the gruyere cheese. Slowly pour the egg mixture evenly over the filling and sprinkle the remaining 1/2 cup gruyere cheese over the top. (I like to sprinkle a few fresh thyme leaves over the top too.)
- Place your quiche in the oven on the middle shelf, bake for 40-45 minutes until golden brown. (Note, it will puff a bit in the oven, but then deflate again once you take it out and let it cool, so don’t stress.)
- Remove from oven and let cool on a cooling rack for at least 10-15 minutes before slicing and serving.
Easy Cheesy Spinach Quiche
An easy spinach quiche recipe that can be served for breakfast or brunch. A creamy cheesy filling in a flakey crust makes it feel like a fancy meal!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 pie crust (I like Pillsbury refrigerated)
- 1 Tbsp butter
- 1 cup chopped sweet onion
- 1 tsp brown sugar
- 10 oz pkg frozen spinach defrosted and water squeezed out
- 1 Tbsp fresh thyme or 1 tsp dried
- 1-1/2 cups shredded gruyere cheese divided
- 4 eggs
- 1/2 cup heavy cream
- 1 cup half and half
- 1 Tbsp Dijon mustard
- 1 Tbsp Franks buffalo sauce
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp nutmeg
Instructions
- Let your refrigerated pie crust sit on the counter for 10 minutes to help it be more flexible.
- Preheat your oven to 375 degrees.
- Add the butter to a frying pan over medium high heat. Once the butter is melted, turn down the heat to medium, add your chopped sweet onion and the brown sugar and cook until the onions start to turn translucent and golden brown, about 8-10 minutes.
- Gently unroll the pie crust, and transfer to a 9-10" round pie dish. Press the crust in to the pan on the bottom and sides then tuck any additional crust under the edges and crimp around the edge as desired.
- In a mixing bowl, whisk together the eggs, heavy cream, half and half, mustard, buffalo sauce, salt, pepper and nutmeg.
- Spread the spinach out evenly on the bottom of the pie crust. Sprinkle the fresh thyme over the spinach, then sprinkle the cooked onions over the top. Add 1 cup of the gruyere cheese. Slowly pour the egg mixture evenly over the filling and sprinkle the remaining 1/2 cup gruyere cheese over the top. (I like to sprinkle a few fresh thyme leaves over the top too.)
- Place your quiche in the oven on the middle shelf, bake for 40-45 minutes until golden brown. (Note, it will puff a bit in the oven, but then deflate again once you take it out and let it cool, so don't stress.)
- Remove from oven and let cool on a cooling rack for at least 10-15 minutes before slicing and serving.
Notes
A few tips for this recipe:
- You can absolutely use your favorite homemade pie pastry recipe if you want to put in the extra effort! I love the Pillsbury refrigerated pie crusts to save time. They are delicious and flakey, and this is one item where the name brand beats the store brands in quality.
- The brown sugar with the onions just speeds up the caramelization process just a tad and helps give them the golden brown color you want in less time.
- If you don't have gruyere or just don't want to spend the extra money, white sharp cheddar is delicious substitute.
- Leftovers can be kept in the refrigerator and served cold (my fav) or reheated in a 325 degree oven for about ten minutes.
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