This spinach quiche has been a weekend staple in my kitchen for years. I first learned the technique of blind-baking a deep-dish crust from my grandmother, and pairing that flaky shell with a simple, savory filling of spinach, onion, and Gruyère quickly became a family favorite. The first time I served it, the house filled with nutty, buttery aromas and the quiche came out perfectly set with a golden crust — everyone asked for the recipe. It’s the kind of dish that makes mornings feel leisurely and simple weeknights feel special.

What I love most about this preparation is the balance of textures: the crisp, slightly crumbly crust, a silky egg custard, tender roasts of spinach, and gooey melted cheese. Because it uses mostly pantry staples and a single store-bought deep-dish crust, it’s deceptively easy to make but tastes like you spent hours in the kitchen. I usually prepare it when friends are coming over for brunch or when I want a make-ahead dish that travels well to potlucks.

Ingredients

• Frozen deep-dish pie crust (9-inch): Using a pre-made frozen crust saves time and offers consistent thickness. Look for a brand with a butter-based crust for the best flavor; keep it frozen until ready to pre-bake so the edges stay flaky.
• Olive oil or butter (1 tablespoon): Use unsalted butter for a richer flavor or extra-virgin olive oil if you prefer a lighter finish. Either helps soften the onion and carry aromatics.
• Yellow onion (1/2 cup, chopped): Choose a medium yellow onion — it softens and sweetens when sautéed, adding depth without overwhelming the custard.
• Garlic (2 cloves, minced): Fresh garlic provides a subtle aromatic lift; avoid pre-minced garlic, which can be sharper and less fragrant.
• Half-and-half (1 1/4 cups): Provides the custard’s creaminess. You can substitute whole milk for a lighter texture or heavy cream for extra richness.
• Large eggs (4) + egg yolk (1): Eggs set the custard; adding an extra yolk gives silkier texture and a richer mouthfeel.
• Kosher salt (1 teaspoon): Kosher salt seasons the custard evenly. If using table salt, reduce slightly.
• Black pepper (1/4 teaspoon): Freshly ground black pepper brings warmth; adjust to taste.
• Crushed red pepper (1/4 teaspoon): Optional but recommended for a gentle background heat that complements the cheese.
• Frozen chopped spinach (10 ounces): Thaw and squeeze dry to avoid watery custard. Frozen spinach concentrates flavor and is convenient year-round.
• Gruyère cheese (1 cup, shredded): Nutty Gruyère melts beautifully; sharp cheddar is an acceptable swap for a bolder bite.

Instructions

Preheat and partially bake the crust: Preheat the oven to 375 degrees F. Place the unwrapped frozen 9-inch deep-dish crust (still in its pie pan) on a baking sheet and bake for 2 to 3 minutes to take off the chill. Remove, use a fork to gently prick the bottom and sides all over to prevent bubbles, then return to the oven and bake for 12 more minutes until just beginning to color. Remove and set aside on the baking sheet. Reduce oven temperature: Lower the oven to 325 degrees F while you prepare the filling. This lower temperature allows the custard to set slowly without over-browning the crust. Sauté the aromatics: In a small skillet over medium-high heat, warm 1 tablespoon of olive oil or butter. Add 1/2 cup chopped yellow onion and sauté until soft and translucent, about 3 to 5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 to 60 seconds. Remove from heat and let cool slightly so the hot skillet doesn’t scramble the eggs when combined. 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 until completely smooth and slightly frothy. The extra yolk gives the filling a silkier texture and more stable set. Assemble the filling: Spread the cooled onion and garlic mixture evenly across the bottom of the pre-baked crust. Sprinkle 1 cup shredded Gruyère evenly over the onions. Squeeze any excess moisture from 10 ounces thawed chopped spinach, then spread the spinach in an even layer over the cheese. Pour the egg and half-and-half mixture slowly over the top, making sure it settles into gaps and doesn’t overflow the crust. Bake until set: Carefully place the pie pan back on the baking sheet and transfer to the oven. Bake at 325 degrees F for 50 to 65 minutes, until the center is just set — the edges should be slightly puffed and the middle should jiggle only slightly. If the crust browns too quickly, tent loosely with foil. Let cool until warm before slicing to finish the setting.

Storage Tips

Cool the quiche completely before refrigerating in an airtight container or wrapped tightly with plastic wrap to retain moisture. Refrigerated quiche will keep well for 3 to 4 days. For longer storage, slice into portions, wrap each piece in plastic, then foil, and freeze for up to 3 months. Reheat from frozen in a 350 degrees F oven for 20 to 30 minutes covered until warmed through; for refrigerated slices, 10 to 15 minutes will do. Avoid microwaving large slices — a brief microwave reheat works for single portions but can make the crust soggy.

Ingredient Substitutions

If Gruyère isn’t available, sharp cheddar or a Swiss-cheese blend are excellent substitutes — cheddar yields a punchier flavor while Swiss keeps that nutty note. Replace half-and-half with whole milk for a lighter custard or with heavy cream for extra richness (use 3/4 cup cream + 1/2 cup milk to avoid an overly dense filling). For a gluten-free version, swap the frozen crust for a certified gluten-free pie shell or use a crustless method by greasing the pan well and shortening bake times slightly.

Serving Suggestions

Serve this alongside a bright salad with lemon vinaigrette, pickled red onions, and a scattering of toasted almonds for contrast. For brunch, pair with roasted cherry tomatoes and crusty bread, or offer as part of a buffet with smoked salmon and fresh fruit. Garnish with a few torn basil leaves or a light dusting of flaky sea salt and cracked pepper for a polished finish.

Cultural Background

Quiche has its roots in French regional cooking, most famously in the Lorraine region where the classic quiche Lorraine contains bacon and cream. Over time, the quiche evolved into countless variations, with vegetables and cheeses reflecting local produce and preferences. This spinach version mirrors a modern, vegetable-forward take on the tradition — keeping the core technique of an egg-and-cream custard in a pastry shell while swapping in leafy greens for a lighter, seasonal profile.

Seasonal Adaptations

In spring, swap frozen spinach for a mix of tender fresh spinach and ramps; reduce sauté time and lightly wilt the greens before assembling. In autumn, add roasted mushrooms or caramelized leeks to deepen the flavor. During winter, folded roasted butternut squash or sautéed kale offer heartier alternatives. Small adjustments to the cheese — using smoked gouda in fall or a tangy goat cheese in spring — will shift the character beautifully.

Meal Prep Tips

To streamline weeknight dinners, bake the quiche on a Sunday and slice into portions for grab-and-go meals. Store individual slices in airtight containers with a paper towel to absorb excess moisture for up to 4 days. You can also prepare the sautéed onions and thawed spinach ahead of time and keep in the fridge for 48 hours; whisk the custard just before assembly to maintain the best texture. Label frozen portions with date and contents for easy rotation.

Whether you’re serving it for a leisurely weekend brunch or prepping meals for the week, this quiche is forgiving, delicious, and endlessly adaptable. It’s one of those dishes that becomes part of family traditions quickly — I hope it finds a place on your table, too.