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Quiche Lorraine with Spinach and Gruyere

Quiche Lorraine with Spinach and Gruyere
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Quiche Lorraine with Spinach and Gruyere

Quiche Lorraine with Spinach and Gruyere


  • 1 Tbs. Butter
  • 3 shallots, minced
  • 3 Bunches flat leaf spinach, thick stems removed and leaves roughly chopped OR one 10-oz .box washed spinach
  • coarse salt and ground pepper
  • 8 oz Gruyere cheese, grated (about 2 cups)
  • 1 recipe for basic pie dough (see above), fitted into two 9-inch pie plates OR ready-made pie crusts
  • 8 large eggs
  • 3 cups half and half
  • 1/8 tsp ground nutmeg


  1. Preheat oven to 350°F, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  3. In a large bowl, whisk together eggs, half and half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  4. Arrange baking sheets on racks and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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