This spinach quiche has been one of my most-requested dishes whenever friends drop by for brunch and on quiet weekend mornings when the house feels slow and cozy. I first fell in love with this particular combination of tender sautéed onions, bright spinach, and nutty Gruyère the winter I wanted something elegant but forgiving to serve a crowd. The texture is what keeps people coming back: a creamy, slightly custardy interior set against a flaky, golden deep-dish shell. It’s simple enough for an afternoon bake and special enough to bring to a potluck. I discovered the precise balance of half-and-half and an extra yolk after a few experiments to avoid a rubbery custard and to keep the filling silky. I often make this quiche for casual celebrations and weekday leftovers. The aroma of butter and caramelized onion, mingled with garlic and melting cheese, always brings everyone into the kitchen. Even picky eaters who usually avoid greens end up eating generous portions once sliced. The recipe scales well for different crusts and cheeses, but the classic combination below—half-and-half, eggs, Gruyère, and a ready-made deep-dish shell—gives consistent results with minimal fuss. It’s a great foundational dish to personalize, and it travels and reheats beautifully, which is why it’s a staple in my weekend rotation.

Ingredients

• 1 frozen deep-dish pie crust (9-inch): A store-bought crust saves time and gives a reliably flaky base. Look for a deep-dish 9-inch shell to hold the custard—brands like Pillsbury or store brands work well. Keep it frozen until step one to prevent sogginess.
• 1 tablespoon olive oil or butter: Olive oil keeps the flavor bright while butter gives a richer mouthfeel. Use unsalted butter if you prefer tighter salt control.
• 1/2 cup chopped yellow onion: Yellow onion caramelizes nicely and adds sweetness; finely chop for even distribution in each slice.
• 2 garlic cloves, minced: Fresh garlic gives aromatic depth—mince finely and briefly sauté to avoid bitterness.
• 1 1/4 cups half-and-half: Provides a luxuriously creamy custard without being overly heavy. If you prefer a lighter quiche, use half milk and half cream, but texture will change slightly.
• 4 large eggs + 1 large egg yolk: Whole eggs set the custard while the extra yolk increases richness and helps the filling finish silky rather than firm.
• 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper: Simple seasoning—kosher salt seasons evenly; crushed red pepper adds a subtle background warmth.
• 10 ounces frozen chopped spinach, thawed and squeezed dry: Frozen spinach is convenient and consistent year-round. Squeeze tightly in a kitchen towel to remove excess water to avoid a watery filling.
• 1 cup shredded Gruyère cheese (or cheddar): Gruyère melts beautifully and adds a nutty character; sharp cheddar is an easy substitute for a bolder flavor.

Instructions

Prebake the crust: Preheat oven to 375°F. Place the unwrapped frozen 9-inch deep-dish shell on a baking sheet and bake 2–3 minutes to take the chill off. Remove and prick the bottom and sides lightly with a fork to prevent bubbling; return to oven for 12 more minutes until the edges begin to color. This protects against a soggy bottom once the custard is added. Lower the oven temperature: Reduce oven setting to 325°F while you prepare the filling. A lower bake helps the custard set gently and prevents overbrowning of the top while the center finishes cooking. This temperature gives a glossy, even set without curdling. Sauté onion and garlic: Heat 1 tablespoon olive oil or butter in a small skillet over medium-high. Add 1/2 cup chopped yellow onion and sauté 3–5 minutes until soft and translucent with small golden edges. Add 2 minced garlic cloves and cook about 1 minute until fragrant. Remove from heat and let cool slightly so the hot pan doesn’t start cooking the eggs prematurely when combined. Whisk the custard: In a medium bowl, whisk 1 1/4 cups half-and-half, 4 large eggs, and 1 large egg yolk until smooth. Stir in 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper. Whisking thoroughly incorporates air and ensures an even texture; avoid overbeating which can create large holes in the set custard. Assemble the filling: Layer the cooled onion and garlic evenly over the prebaked shell. Sprinkle 1 cup shredded Gruyère across the bottom so it melts into the custard. Add the well-drained 10 ounces frozen chopped spinach in an even layer, pressing gently. Slowly pour the custard mixture over the top, allowing it to settle between the layers—leave a little space at the rim for expansion. Bake until set: Place on the baking sheet and bake at 325°F for 50–65 minutes. The quiche is done when the center is set but still slightly jiggles; the edges should be golden brown. If the crust darkens too quickly, tent foil over the rim. Let rest until warm before slicing for cleaner cuts.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to four days. For longer storage, wrap whole quiche or individual slices tightly in plastic wrap followed by foil and freeze up to three months. Reheat slices in a 350°F oven for 10–15 minutes from refrigerated, or 25–30 minutes from frozen until heated through; a quick microwave reheating works for single portions but may soften the crust. To refresh the crust after reheating, warm briefly on a baking sheet in a hot oven to re-crisp the edges.

Ingredient Substitutions

If you don’t have Gruyère, use sharp cheddar or a mix of cheddar and mozzarella for good melt and flavor. To make this lighter, swap half-and-half for whole milk but expect a slightly less custardy texture. Use a premade pie crust for convenience; for a gluten-free option, select a certified gluten-free crust and be aware the texture will differ. For extra protein, stir in 3–4 ounces cooked diced ham, cooked bacon, or cooked chicken—reduce salt slightly to compensate.

Serving Suggestions

Serve warm or at room temperature with a crisp green salad dressed lightly in lemon vinaigrette to cut the richness. For brunch, pair with roasted cherry tomatoes, a grain salad, or fresh fruit. Garnish with chopped chives or parsley for color. For a heartier meal, add a bowl of soup or roasted root vegetables. This quiche also makes a lovely picnic item—slice, pack, and serve with crusty bread and olives.

Cultural Background

The quiche as we know it comes from French provincial cooking—simple, savory custards baked in pastry. Traditional quiche Lorraine features bacon and cream; spinach variations became popular for balancing richness with greens. This recipe follows that tradition—combining a custard base with seasonal or preserved vegetables—making it adaptable across cuisines. It’s a culinary cousin to savory tarts, a technique rooted in rustic kitchens where eggs and cream made luxurious dishes accessible.

Seasonal Adaptations

In spring, swap frozen spinach for fresh baby spinach—sauté lightly to wilt and use a little extra to account for volume. In fall and winter, add caramelized shallots or roasted root vegetables and replace half the Gruyère with smoked cheese for a richer note. For summer picnics, fold in sun-dried tomatoes and basil for brightness. Adjust baking time slightly if adding denser fillings like mushrooms or potatoes.

Meal Prep Tips

To streamline mornings: prep the sautéed onion and thaw and squeeze the spinach a day ahead; store separately in the fridge. Assemble and cover the assembled quiche, then bake within 24 hours. For potlucks, bake earlier in the day and reheat gently on the host’s oven rack. Use a reliable oven thermometer to ensure your oven is calibrated—accurate temperature control is key to an evenly set center.

Bring this quiche to life in your kitchen: it’s forgiving, flavorful, and always invites conversation at the table. Whether you’re making it for guests or a cozy family meal, the combination of creamy custard and tender spinach is reliably satisfying—make it yours by trying the substitutions and serving ideas above.