Spinach Quiche Recipe



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


Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from 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 to 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; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.

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