This spinach quiche has been a weekend ritual in our kitchen for years. I first learned this interpretation on a rainy Saturday morning when I wanted something that felt celebratory but required little fuss. The combination of a store-bought deep-dish pie crust, gently sautéed onions and garlic, a custardy egg-and-cream base, and nutty Gruyere yields a slice that’s at once tender, savory, and reassuringly familiar. It’s the kind of dish that brings people together—friends linger over a second cup of coffee, and family members ask for leftovers to take home.

I discovered that the key to success lies in a few small habits: squeezing the frozen spinach until it’s dry, tempering the eggs with warm half-and-half for a silky texture, and par-baking the crust so the bottom stays crisp. The first time I served this, my usually picky teenager returned for a second piece and declared it "restaurant-level." It’s become a go-to for casual brunches, light dinners with a salad, and potlucks where you want something portable and crowd-pleasing.

Ingredients

• Frozen deep-dish pie crust (9-inch): A store-bought crust keeps prep time minimal and gives a reliably flaky base; choose a brand you trust for butter or shortening-based crusts for best flavor.
• Olive oil or butter (1 tablespoon): Use butter for a richer aroma or olive oil for a lighter finish; either sautés the onion until translucent.
• Yellow onion (1/2 cup chopped): Look for a medium, firm onion—sweating it rather than browning preserves sweetness and keeps the custard from becoming bitter.
• Garlic (2 cloves, minced): Fresh garlic is essential; add at the end of the sauté to retain its bright fragrance.
• Half-and-half (1 1/4 cups): Provides a creamy texture without the weight of heavy cream; if you want extra richness, substitute with light cream.
• Large eggs (4) + 1 large egg yolk: Eggs form the custard matrix; the extra yolk deepens color and improves silkiness.
• Kosher salt and black pepper: Season the custard to taste—start with 1 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.
• Crushed red pepper (1/4 teaspoon): Optional but recommended for a subtle warmth that lifts the flavor.
• Frozen chopped spinach (10 ounces): Thaw fully and squeeze dry; excess water is the most common reason quiches turn soggy.
• Gruyere cheese (1 cup shredded): Gruyere melts beautifully and adds a subtle nuttiness; aged white cheddar is a good substitute for a sharper profile.

Instructions

1. Par-bake the crust:Preheat the oven to 375 degrees F. Remove the unwrapped frozen 9-inch deep-dish pie crust from the freezer, place it on a baking sheet, and bake for 2 to 3 minutes to take the chill off. Remove and use a fork to prick the bottom and sides all over—this releases trapped steam. Return the crust to the oven and bake an additional 12 minutes until the surface is dry and the edges begin to take color. This step prevents a soggy bottom once the custard is added.2. Reduce oven temperature:Lower the oven to 325 degrees F while you prepare the filling. A slower, lower bake helps the custard set gently and prevents cracking or over-browning.3. Sauté the aromatics:Heat 1 tablespoon of olive oil or butter in a small skillet over medium-high heat. Add 1/2 cup chopped yellow onion and cook, stirring occasionally, until soft and translucent—about 3 to 5 minutes. Add 2 minced garlic cloves and cook for about 1 minute until fragrant. Avoid browning the garlic; remove the skillet from heat and let the mixture cool slightly so it won’t scramble the eggs when combined.4. Whisk the custard:In a medium bowl whisk together 1 1/4 cups half-and-half, 4 large eggs, 1 large egg yolk, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper. Whisk until fully combined and slightly aerated—this helps the custard be light but stable.5. Assemble the quiche:Spread the cooled onion-and-garlic mixture evenly across the par-baked crust. Sprinkle 1 cup shredded Gruyere over the aromatics. Layer the thoroughly drained 10 ounces frozen chopped spinach on top, pressing gently for an even layer. Slowly pour the egg-and-cream mixture over the filling so it distributes evenly without displacing the layers.6. Bake until set:Transfer the quiche on the baking sheet to the oven and bake at 325 degrees F for 50 to 65 minutes. The center should be set with a slight jiggle—an instant-read thermometer inserted in the center should read about 165 degrees F. If the crust edges brown too quickly, tent loosely with foil to prevent over-browning while the center finishes cooking.7. Rest and serve:Remove from oven and cool until warm—about 15 to 20 minutes—so the custard finishes setting. Slice and serve warm, at room temperature, or cold. Leftovers keep well chilled and slice cleanly when cold.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 4 days. For whole quiche, wrap the pie plate in plastic wrap and foil to prevent drying and protect the crust; it will keep for up to 4 days in the fridge. To freeze, cool completely, then wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Reheat slices in a 325 degrees F oven for 10–15 minutes or until warmed through, or microwave briefly for a quick lunch—reheating slowly preserves texture and prevents the crust from becoming chewy.

Ingredient Substitutions

If you don’t have Gruyere, sharp white cheddar or a mild Swiss can be used—cheddar will yield a tangier bite while Swiss keeps a subtler, mellow profile. For a dairy-free option, replace half-and-half with a full-fat plant-based creamer and use a dairy-free cheese alternative; note the texture will be slightly different. To make this gluten-free, use a pre-made gluten-free deep-dish crust or a savory gluten-free tart shell. Fresh spinach can be used instead of frozen: wilt 8 ounces fresh spinach in a skillet, cool, and squeeze dry—fresh will be lighter and brighter in flavor.

Serving Suggestions

Serve slices with a crisp mixed-green salad dressed with lemon vinaigrette to cut richness, or pair with roasted tomatoes and crusty bread for a heartier meal. For brunch, offer small ramekins of fruit compote and grainy mustard on the side. Garnish with thin slivers of chive or a scattering of microgreens for color. This quiche is equally suitable for picnic-style lunches—slice and pack with hearty greens and a chilled glass of white wine or sparkling water.

Cultural Background

Quiche traces its roots to the Lorraine region of France and evolved from simple open pies made with eggs and cream. The classic quiche Lorraine traditionally features bacon or lardons; however, verdant versions featuring spinach and cheese became popular as lighter, vegetable-forward adaptations. Today, it’s embraced internationally as an adaptable dish—regional variations incorporate local cheeses, herbs, and vegetables, reflecting seasonal availability and culinary preferences.

Seasonal Adaptations

Spring invites tender ramps or baby asparagus in place of or alongside the spinach; summer calls for blistered cherry tomatoes and basil ribbons; autumn benefits from caramelized shallots and roasted mushrooms. Swap Gruyere for a tangy goat cheese in summer for brightness, or stir roasted root vegetables into the filling for a heartier fall version. Adjust baking time slightly for deeper fillings when adding dense vegetables.

Meal Prep Tips

To streamline weeknight meals, par-bake the crust and prepare the sautéed onions and spinach a day ahead. Whisk the custard and assemble on the day you plan to bake—this shortens hands-on time and improves scheduling. If you’re prepping multiple quiches, assemble and refrigerate for up to 24 hours before baking; bring the pie to room temperature for 20 minutes prior to placing it in the oven to ensure even cooking.

Bringing this all together, a well-made slice of spinach quiche is a small celebration of comfort and technique: flaky crust, silky custard, and vibrant greens. It’s forgiving, adaptable, and rewarding—perfect for sharing around the table.