Simple Spinach & Gruyere Quiche

A Feteful Life: Spinach and Gruyere QuicheAhem, ahem . . . did you all know that there’s a special day coming up this weekend? Of course you do, you wouldn’t forget to celebrate your Mama, would you? Right. So what to do for that special Mom in your life, whether it be your mom, your wife, you sister, or even yourself? If they’re anything like me, all I want is a nice meal {that I don’t have to plan or prepare} with my family and friends.

A Feteful Life: Spinach and Gruyere Quiche

A Feteful Life: Spinach and Gruyere Quiche

A Feteful Life: Spinach and Gruyere QuicheMy husband is great at many things but cooking is definitely not one of them. There was once a very special Valentine’s Day when he made a mean box macaroni & cheese with hot dogs. Yum! Well, even with his limited cooking skills, this quiche is Jim proof and is just simply delicious.

A Feteful Life: Spinach and Gruyere Quiche

A Feteful Life: Spinach and Gruyere Quiche

Spinach & Gruyere Quiche (Adapted from Everyday Food)


1/2 tablespoon butter
1 cup finely diced red onion
10 ounce frozen spinach, thawed and drained
coarse salt and pepper
4 ounces grated gruyere (or other sharp swiss cheese), about 1 cup
1 frozen pie crust (thawed according to package directions)
4 large eggs
1.5 cups half-and-half
pinch of nutmeg


Preheat oven to 350 degrees, with a rack set in the middle of the oven. In a large skillet, heat butter over medium heat. Add onion and cook, stirring occasionally until softened, 1 to 2 minutes. Add thawed spinach to skillet and season with salt and pepper. Stir until well combined.

Place thawed pie dough in a pie pan, removing air bubbles and finishing the edge. Then place the prepared pie pan on a rimmed baking sheet.

Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Then transfer the mixture to the bottom of the pie pan, ensuring that it is equally and loosely distributed.

In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Pour egg mixture into crust.

Bake until center of the quiche is just set, 55 to 60 minutes, rotating it halfway through. Let quiche stand 15 minutes before serving. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s