Here’s a detailed, step-by-step recipe for a Classic French Spinach Quiche. This quiche is creamy, savory, and perfect for brunch, lunch, or a light dinner. It uses a traditional buttery shortcrust pastry, fresh spinach, and a rich custard filling.
🥧 Classic French Spinach Quiche (Quiche aux Épinards)
🕒 Total Time: 1 hour 15 minutes
Prep: 30 mins | Bake: 45 mins | Servings: 6–8 slices
✨ Ingredients
For the Shortcrust Pastry (Pâte Brisée):
1 ¼ cups (160g) all-purpose flour
½ tsp salt
8 tbsp (113g) cold unsalted butter, cut into cubes
3–4 tbsp ice-cold water
For the Filling:
1 tbsp olive oil or butter
1 small onion or shallot, finely chopped
2–3 garlic cloves, minced
6 oz (170g) fresh spinach (or 5 oz frozen, thawed and drained)
3 large eggs
1 cup (240 ml) heavy cream (or use half whole milk and half cream)
¼ tsp ground nutmeg (optional but classic in French quiche)
Salt and freshly ground black pepper, to taste
1 cup (100g) grated Gruyère cheese (or Emmental or Swiss cheese)
🧑🍳 Instructions
🔹 Step 1: Make the Shortcrust Pastry
Mix dry ingredients: In a large mixing bowl, combine the flour and salt.
Cut in the butter: Add cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Add cold water: Drizzle in ice-cold water, 1 tablespoon at a time, mixing just until the dough begins to come together.
Form a disc: Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Shortcut: You can use store-bought pie crust, but homemade pâte brisée offers better flavor and texture.
🔹 Step 2: Prepare the Spinach Filling
Cook aromatics: In a skillet, heat olive oil or butter over medium heat. Sauté onion until soft and translucent (about 5 minutes). Add garlic and cook 1 more minute.
Add spinach:
Fresh spinach: Add in batches, letting it wilt before adding more. Cook until all spinach is wilted. Then squeeze out excess liquid.
Frozen spinach: If using thawed frozen spinach, add directly and cook off excess moisture.
Cool: Set spinach mixture aside to cool slightly.
🔹 Step 3: Preheat & Prepare the Crust
Preheat oven to 375°F (190°C).
Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle.
Fit into tart pan: Gently press into a 9-inch tart pan with removable bottom (or pie dish). Trim excess dough.
Blind bake:
Prick bottom with a fork.
Line with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, remove weights and paper, then bake another 5 minutes until lightly golden.
Let cool slightly.
🔹 Step 4: Make the Custard
In a mixing bowl, whisk together:
Eggs
Cream (or milk + cream)
Nutmeg
Salt and pepper
Mix until smooth and well combined.
🔹 Step 5: Assemble the Quiche
Layer the filling: Spread the spinach mixture evenly into the bottom of the pre-baked crust.
Add cheese: Sprinkle grated Gruyère over the spinach.
Pour custard: Gently pour the egg-cream mixture over the filling. Shake the pan slightly to distribute evenly.
🔹 Step 6: Bake the Quiche
Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is golden.
If the crust is browning too quickly, cover the edges with foil.
🔹 Step 7: Cool & Serve
Let the quiche cool for 10–15 minutes before slicing.
Serve warm, at room temperature, or chilled.
🥗 Serving Suggestions
Pair with a simple green salad with Dijon vinaigrette.
Add a glass of chilled white wine like Sauvignon Blanc or a light rosé.
🔁 Variations
Add mushrooms or sautéed leeks with the spinach.
Replace Gruyère with goat cheese or feta for a tangy twist.
Add chopped ham or cooked bacon for a non-vegetarian option.
🧊 Storage
Fridge: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Freeze whole or sliced; reheat in the oven at 350°F (175°C) until warmed through.
