Golden Spinach & Gruyère Quiche with Tomato Salad
A 25-minute baked quiche loaded with spinach and melted Gruyère, finished golden and served with a crisp tomato salad and chutney on the side. Restaurant-worthy but weeknight-quick.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 1 9-inch pie crust, unbaked (thawed if frozen)
- 4 cups fresh spinach, roughly chopped
- 1.5 cups Gruyère cheese, shredded
- 4 large eggs
- ¾ cup heavy cream
- 2 cups cherry tomatoes, halved
- ½ cup chutney (mango, apple, or your choice)
Instructions
- 1
Preheat oven to 400°F. Spread spinach in the pie crust and scatter Gruyère evenly over the top.
- 2
Whisk together eggs, cream, salt, and pepper in a bowl until smooth and combined.
- 3
Pour the egg mixture over spinach and cheese, filling the crust to about 1/4 inch from the rim.
- 4
Bake for 18–20 minutes until the center is just set and the top turns golden brown.
- 5
While quiche bakes, toss tomatoes with a pinch of salt and a drizzle of olive oil in a bowl.
- 6
Slice quiche into wedges and serve warm with tomato salad and chutney on the side.
Tools you’ll need
- 9-inch pie dish
- mixing bowl
- whisk
- oven
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