Quiche aux Épinards
A classic French spinach quiche with a buttery crust, creamy custard, and earthy wilted spinach. Elegant enough for dinner, simple enough for any home cook.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 1.25 cups all-purpose flour
- 6 tbsp butter, cold, cubed
- 3 tbsp ice water
- 10 oz fresh spinach
- 4 large eggs
- ¾ cup heavy cream
- 1 cup gruyère cheese, shredded
- 1 medium shallot, minced
- ¼ tsp nutmeg, ground
Instructions
- 1
Mix flour and 0.5 tsp salt in a bowl. Add cold butter and rub with your fingers until mixture looks like breadcrumbs.
- 2
Add ice water 1 tbsp at a time, tossing gently, until dough just holds together when squeezed.
- 3
Form dough into a flat disk, wrap in plastic, and refrigerate for 15 minutes.
- 4
Roll dough to 1/8-inch thick on a floured surface. Transfer to a 9-inch pie dish and trim edges.
- 5
Prick bottom with a fork. Line with parchment and fill with dried beans or weights.
- 6
Bake at 375°F for 12 minutes until pale. Remove parchment and weights.
- 7
Heat 1 tbsp butter in a large skillet over medium. Sauté shallot until soft, about 2 minutes.
- 8
Add spinach in batches and stir until wilted and any liquid evaporates, 3–4 minutes total.
- 9
Whisk eggs and cream in a bowl with nutmeg, 0.5 tsp salt, and black pepper to taste.
- 10
Stir spinach and shallot into egg mixture. Fold in gruyère.
- 11
Pour custard into the par-baked crust. Smooth the surface.
- 12
Bake at 375°F for 25–30 minutes until the center is set but still jiggles slightly when shaken.
- 13
Let rest for 5 minutes before slicing. Serve warm or at room temperature.
Tools you’ll need
- mixing bowl
- 9-inch pie dish
- rolling pin
- fork
- parchment paper
- dried beans or pie weights
- large skillet
- wooden spoon
- whisk
- oven
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