Recipe- Spinach Quiche

This time, we're making Quiche Lorraine! While the traditional quiche Lorraine is made with smoked bacon, you can also make a vegetarian version with spinach, rich cream and Gruyère cheese. Perfect for brunch! We bet you're going to make this often.

Quiche Lorraine originates from the Lorraine region of France located in the East of France. Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. It can be served hot or cold.


Serves 4-6
• 1 9-inch deep dish frozen pie crust
• 1 tablespoon butter
• 1/2 cup thinly sliced shallots
• 4 large eggs
• 1-1/4 cups heavy cream
• Pinch ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup (4 oz) finely shredded Gruyère, packed
• 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water


  1. Preheat the oven to 204.4°C and set a rack in the middle position. Remove the pie crust from the freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking. Set aside and turn oven down to 162.8°C.
  2. 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.
  3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
  4. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, and then sprinkle the shredded Gruyère on top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
  5. Bake at 162.5°C degrees for 50-55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
  6. Note: Defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. Then gather the spinach into a ball and squeeze it dry. The spinach should be completely dry; otherwise your quiche will be watery.
  7. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set.
  8. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminium foil and bake in a preheated 162.5°C oven for 35-45 minutes, or until hot in the centre.
  9. Freezer-friendly instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 148.9°C oven until hot in the centre.

Source of the recipe: By Jenn Segal on Once Upon A Chef (External link)