Spinach and Gruyère Cheese Quiche

A savory, rich quiche featuring fresh spinach and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner.


  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 3-4 tablespoons ice water
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 5 cups fresh spinach leaves, washed and roughly chopped
  • 1 cup Gruyère cheese, grated
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg


  1. Prepare the Crust:
  • In a large bowl, mix the flour and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Add ice water, one tablespoon at a time, mixing until the dough just comes together.
  • Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside to cool.
  1. Prepare the Filling:
  • In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  • Add the garlic and cook for another minute.
  • Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
  • Stir in the grated Gruyère cheese and the spinach mixture.
  1. Assemble and Bake:
  • Pour the filling into the prepared crust.
  • Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
  • Let the quiche cool for a few minutes before slicing and serving.

Enjoy your homemade Spinach and Gruyère Cheese Quiche!

Leave a Comment