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Per serving
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- 1
Blind-bake the crust
Roll the dough to 1/8-inch thickness on a floured surface and transfer it to a 9-inch pie plate. Trim and flute the edge. Line with double-thick foil and fill with pie weights (dried beans or rice work too). Bake at 450°F for 5 minutes, then remove the foil and weights and bake 5 minutes more. Cool on a wire rack and lower the oven to 350°F.
- 2
Wilt the spinach
Melt the butter in a skillet over medium heat and sauté the chopped shallot until tender. Add the baby spinach and cook, tossing, until just wilted. Remove from the heat.
- 3
Build the quiche
Sprinkle the shredded Gruyère evenly into the cooled crust, then spoon the spinach mixture over the top. Beat the eggs in a bowl, then whisk in the heavy cream, salt, and pepper until smooth. Pour the custard over the spinach and cheese.
- 4
Bake and rest
Bake at 350°F for 45–50 minutes, until a knife inserted in the center comes out clean and the top is set with a little golden color. Let it stand 10 minutes before slicing — that rest is the hardest part of the whole morning.
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Spinach and Gruyère Quiche
Created by: SundayBrunchClub
Ingredients
- 1 pie crust
- 1 shallot
- 1 tbsp butter
- 8 cup baby spinach
- 1 cup Gruyere cheese
- 4 eggs
- 1 1/2 cup heavy whipping cream
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Blind-bake the crustRoll the dough to 1/8-inch thickness on a floured surface and transfer it to a 9-inch pie plate. Trim and flute the edge. Line with double-thick foil and fill with pie weights (dried beans or rice work too). Bake at 450°F for 5 minutes, then remove the foil and weights and bake 5 minutes more. Cool on a wire rack and lower the oven to 350°F.
- Wilt the spinachMelt the butter in a skillet over medium heat and sauté the chopped shallot until tender. Add the baby spinach and cook, tossing, until just wilted. Remove from the heat.
- Build the quicheSprinkle the shredded Gruyère evenly into the cooled crust, then spoon the spinach mixture over the top. Beat the eggs in a bowl, then whisk in the heavy cream, salt, and pepper until smooth. Pour the custard over the spinach and cheese.
- Bake and restBake at 350°F for 45–50 minutes, until a knife inserted in the center comes out clean and the top is set with a little golden color. Let it stand 10 minutes before slicing — that rest is the hardest part of the whole morning.