Spinach Gruyere Quiche (with Store-Bought Crust!)

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Spinach Gruyere Quiche is a simple and delicious way to make quiche! This easy recipe comes together quick and is great for brunch, a light lunch, or any occasion!

Creamy and cheesy Spinach and Gruyere Quiche is a delicious and satisfying recipe made with just a few ingredients. This recipe is great for entertaining and makes the perfect quiche every time!

If you are looking for crustless quiche recipes try this Crustless Ricotta Quiche or my Cottage Cheese Crustless Quiche. For another delicious egg option, don’t miss Asparagus Ricotta Frittata!

Table of Contents

Spinach and Gruyere Quiche

This spinach and Gruyere quiche is everything a good quiche should be—rich, flavorful, and impossibly creamy. Plus, it’s the perfect addition to any brunch, breakfast or holiday meal!

The Gruyere cheese melts into the egg custard, adding a nutty, slightly sharp flavor that pairs beautifully with tender spinach. Baked into a buttery crust, the texture is smooth and silky with just the right amount of crisp on the edges.

Slice of spinach gruyere quiche with store bought crust on a white plate.

It’s a dish that feels elegant but is incredibly comforting—perfect for brunch, light lunch, or a dinner with a simple side salad like this Italian Arugula Salad. Whether you’re hosting friends or just treating yourself, this quiche makes any meal feel a little more special.

I love to have this recipe on hand when I need a delicious recipe that’s sure to please! It’s easy to make and has been tested and perfected for excellent results every time!

Ingredients

Pie Crust: use your favorite store-bought pie crust. You can also make your own pie dough from scratch.
Spinach: I like to use fresh spinach but you could use frozen spinach that has been defrosted with the moisture squeezed out of it.
Gruyere: shredded gruyere adds a sharp and nutty bite, and pairs perfectly with the creamy eggs and spinach. You could substitute a similar cheese like Swiss cheese, Gouda. or parmesan cheese.
Eggs: you’ll need four large eggs.
Half and Half: half and half is just equal parts whole milk and cream. You can make your own or buy it in the grocery store. Using all heavy cream works too!
Onion: a bit of diced red onion. You could use yellow onion as well.
Oil: use olive oil to cook the onion just to soften it.

How to Make Spinach Gruyere Quiche

This recipe for Spinach & Gruyere Quiche is simple to make and uses store-bought pie crust. This is great to make ahead and is excellent served warm or at room temperature.

To start, you’ll need to preheat your oven and unroll the pie crust and press it into a pie dish; set aside.

Cook Spinach and Onions

Cooked vegetables in a nonstick skillet.

In a large skillet, heat a bit of olive over medium heat and add in diced onion. Cook the onion just until it starts to soften then add in your spinach.

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Continue cooking just until the spinach starts to wilt. Remove the spinach mixture from the stovetop and let it sit.

Once the spinach mixture has cooled, squeeze out any excess water and set aside.

Mix Together Egg Filling

Egg, half and half, cheese, and cooked veggies in a large mixing bowl.

In a large bowl, whisk together the eggs and milk until well combined. Fold in the shredded cheese, spinach mixture, and salt and pepper.

Pour into Pie Crust and Bake

Egg filling ingredients poured into the prepared pan with store bought pie crust.

Pour the egg mixture into the pie crust shell and top with more cheese (optional). Bake on the center rack of oven until the eggs are set and the dish is golden brown.

Let the quiche cool on a wire rack slightly before slicing serving.

Spinach Gruyere Quiche on a wire cooling rack.

Recipe Tips

If using frozen spinach, no need to cook it. Just squeeze the excess moisture from the thawed spinach and add to the egg mixture.
For a crispier crust, bake the crust in the pie pan for 10 minutes and let cool before adding the eggs.
If your pie pan is full, bake it on a parchment paper lined baking sheet in case the mixture over flows.
Next time, change up the flavor your quiche by adding in cooked breakfast sausage or different types of cheeses.
Store leftover Spinach Gruyere Quiche in an airtight container in the refrigerator for up to week.

Spinach Gruyere Quiche on a white plate.

Frequently Asked Questions

What is half and half?

Half and half is a combination of heavy cream and whole milk. To make half and half at home combine 1 cup of whole milk with 1 cup of heavy cream to get 2 cups of homemade half and half.

What is a good substitute for gouda?

If you don’t have Gouda for your quiche, cheeses like Edam, Havarti, Muenster, or Fontina make great substitutes. They all melt well and offer mild, creamy flavors that work perfectly in a quiche filling. Each one adds richness and blends nicely with ingredients like spinach or onions.

How to reheat quiche?

To reheat quiche, preheat your oven to 350°F (175°C) and cover the quiche loosely with foil to prevent over-browning. Heat it for about 15–20 minutes or until warmed through. For a single slice, you can also use the microwave—heat on medium power for about 1–2 minutes, checking for even warmth. The oven gives the best texture, keeping the crust crisp and the filling creamy.

Spinach Gruyere Quiche with store bought pie crust in a pie dish.

More Easy Brunch Recipes

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