When it comes to elegant yet comforting French cuisine, few dishes rival the Classic French Spinach Quiche. With its buttery, flaky crust, rich custard, earthy spinach, and nutty Gruyère cheese, this quiche is a versatile dish that works beautifully for breakfast, brunch, lunch, or even a light dinner. Pair it with a fresh salad, a glass of white wine, or even a cup of coffee, and you have a meal that feels straight out of a Parisian café.
In this article, we’ll explore how to make a flawless spinach quiche from scratch, including tips for the crust, custard, and filling. We’ll also dive into variations, serving ideas, and storage tips to make this recipe your go-to for any occasion.
What Makes French Spinach Quiche Special?
A quiche is essentially a savory custard baked in a pastry crust, and the spinach version—often referred to as Quiche Florentine—is one of the most famous. The French perfected the balance between creamy eggs, dairy, cheese, and delicate vegetables, creating a dish that is both luxurious and wholesome.
Unlike other egg-based dishes (like frittatas), quiches rely on a buttery crust that provides contrast to the soft, silky filling. And when Gruyère is added? It turns this simple dish into something sophisticated and irresistible.
Ingredients You’ll Need
For the Crust (homemade or store-bought):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold, diced)
- 3–4 tablespoons ice water
(Or, use a ready-made pie crust for convenience.)
For the Filling:
- 1 tablespoon olive oil or butter
- 1 onion, finely chopped
- 3–4 cups fresh spinach (or 1 package frozen, thawed and drained well)
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Pinch of nutmeg
For the Custard:
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup Gruyère cheese, grated
Step-by-Step Instructions
🔹 Step 1: Prepare the Crust
- Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until the dough comes together.
- Shape into a disc, wrap, and chill for at least 30 minutes.
- Roll out dough and fit it into a 9-inch tart or pie pan.
- Blind bake at 375°F (190°C) for 12–15 minutes with pie weights, then remove weights and bake another 5 minutes until lightly golden.
🔹 Step 2: Make the Spinach Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions until soft and golden, about 5 minutes.
- Add garlic and spinach, cooking until wilted (or warmed through if using frozen spinach).
- Season with salt, pepper, and a pinch of nutmeg.
🔹 Step 3: Prepare the Custard
- In a bowl, whisk together eggs, milk, and cream.
- Add salt, pepper, and a dash more nutmeg.
- Whisk until smooth and fully combined.
🔹 Step 4: Assemble the Quiche
- Spread the spinach mixture evenly into the pre-baked crust.
- Sprinkle grated Gruyère over the spinach.
- Gently pour the custard mixture on top.
- Shake the pan slightly so the custard spreads evenly.
🔹 Step 5: Bake the Quiche
- Bake at 375°F (190°C) for 35–40 minutes, until the center is set and the top is golden brown.
- If the edges of the crust darken too quickly, cover them with foil.
🔹 Step 6: Cool and Serve
- Let the quiche cool for 10–15 minutes before slicing to allow the custard to finish setting.
- Serve warm, at room temperature, or even chilled for a refreshing option.
Tips for the Perfect Quiche
- Drain Spinach Well – Too much water can make your quiche soggy. If using frozen spinach, squeeze out excess liquid.
- Cheese Choice Matters – Gruyère is traditional, but Swiss, cheddar, or even goat cheese can be used.
- Don’t Overbake – The center should be just set and slightly wobbly when you take it out; it will continue to firm as it cools.
- Blind Bake Your Crust – Prevents sogginess and ensures a crisp base.
Variations of Spinach Quiche
- Quiche Lorraine (classic) – Bacon and Gruyère instead of spinach.
- Mushroom Spinach Quiche – Add sautéed mushrooms to the filling.
- Goat Cheese & Spinach Quiche – Swap Gruyère for creamy goat cheese.
- Crustless Spinach Quiche – Skip the crust for a low-carb version.
What to Serve with Spinach Quiche
- Light Green Salad – With lemon vinaigrette.
- Roasted Potatoes – Adds heartiness.
- Fresh Fruit Salad – Perfect for brunch.
- A Glass of White Wine – Sauvignon Blanc or Chardonnay pair beautifully.
Storage & Make-Ahead Tips
- Refrigerate – Store leftovers in the fridge for up to 4 days.
- Freeze – Wrap tightly in foil and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
- Make Ahead – Bake the crust and prepare the filling in advance. Assemble and bake the day you plan to serve.
Frequently Asked Questions (FAQs)
Q: Can I use frozen pie crust?
Yes! It saves time and works well. Just be sure to blind bake first.
Q: Can I use half-and-half instead of milk + cream?
Yes, half-and-half is a good substitute for the custard base.
Q: How do I know when the quiche is done?
The edges should be firm, but the center should have a slight jiggle.
Q: Can I make mini quiches with this recipe?
Absolutely! Use muffin tins, adjust bake time to 18–22 minutes.
Conclusion
The Classic French Spinach Quiche is more than just a recipe—it’s a timeless dish that embodies French culinary elegance. With its buttery crust, creamy custard, earthy spinach, and nutty Gruyère, it strikes the perfect balance of flavors and textures.
Whether you’re hosting a brunch, meal-prepping for the week, or simply craving something savory and satisfying, this quiche will never disappoint. Serve it warm, cold, or anywhere in between—it’s always delicious.