TL/DR – Spinach Gruyere Quiche. Two versions: one with crust and one crustless. A simple yet elegant and extremely tasty brunch dish guaranteed to please a crowd. –
This recipe for Spinach Gruyere Quiche can be made using store bought crust, but below there is a recipe for the crustless version. This is the kind of dish that I make almost any time I’m asked to bring something for brunch. It does not disappoint.
I like to use fresh spinach, though most quiche recipes call for frozen. I suppose this is because fresh spinach has a tendency to float to the top or could make the quiche too moist. My problem with frozen is that it takes a long time to thaw, then you have to squeeze the crap out of it, and then it’s kind of tough once baked. Honestly, fresh spinach does not make this quiche soggy and the floating layers can be re-framed as “strata,” which feels fancier.
Gruyere is hands down one of the best cheeses for quiche. Some brands, like Murray’s, sell a pre-shredded version, but you might only find it in chunk form at your store. Make sure to shred it on the finest setting of your box grater.
Hankering for more quiche? Try Easy Ham and Cheese Quiche.
Spinach Gruyere Quiche
Ingredients
- 1 9 inch store bought refrigerated pie crust
- 4 eggs
- 3/4 c milk
- 1/2 c buttermilk
- 2 c packed baby spinach, finely chopped
- 1 1/4 c gruyere cheese, shredded
- 1/2 t salt
- 1/4 t pepper
- 1/8 t nutmeg
Directions
- Step 1 Pre-bake the crust according to package directions, but bake for two minutes less than recommended.
- Step 2 While crust pre-bakes, whisk together eggs, milk, buttermilk, salt, pepper and nutmeg.
- Step 3 After removing the crust from oven, lower the heat to 325 degrees F.
- Step 4 Spread spinach evenly over the bottom of the pre-baked crust. Spread the cheese evenly over the spinach.
- Step 5 Carefully pour the egg mixture evenly over the spinach and cheese, pressing down any rogue leaves so that everything is submerged.
- Step 6 Place into the 325 degree oven and bake for about 50 minutes.
CRUSTLESS Spinach Gruyere Quiche
A crustless version of Spinach Gruyere Quiche
Ingredients
- 8 eggs
- 3/4 c buttermilk
- 1 c milk
- 1/8 t nutmeg
- 1/4 t freshly ground black pepper
- 1/2 t kosher salt
- 4 oz fresh spinach, finely chopped
- 2 c gruyere cheese, finely shredded
Directions
- Step 1 Preheat an oven to 325 F. Spray an 8 x 8 baking dish with nonstick spray.
- Step 2 Whisk together the eggs. Add in the buttermilk, milk, nutmeg, salt and pepper and whisk until well combined.
- Step 3 In the baking dish coated with nonstick spray, sprinkle half of the spinach leaves in an even layer followed by half of the cheese, then repeat the layers.
- Step 4 Pour the egg mixture slowly and evenly over the top of the spinach and cheese layers, being careful to fill in all nooks and crannies.
- Step 5 Bake at 325 F for 55 to 60 minutes. Allow the quiche to cool for 20 minutes before cutting and serving.
