Spinach Gruyere Quiche

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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 249kcal

Author Angela Allison

Equipment

9-inch pie pan

Ingredients

1 store-bought pie crust
1 teaspoon olive oil
¼ cup red onion, thinly sliced
2 cups spinach, roughly chopped
4 large eggs
1 cup half and half
1 cup Gruyere cheese, shredded (about 4 ounces)
kosher salt and pepper to taste

Instructions

Preheat oven to 350 degrees and position rack in center of oven. Unroll pie crust and press into pie plate; set aside.
In a large skillet, heat olive oil over medium high heat. Add in sliced onion and cook for 2-3 minutes until softened. Add in the spinach and cook just until spinach is wilted. Remove from heat and set aside to cool slightly. Drain out any excess moisture from the spinach.
In a large bowl, whisk together the eggs and half and half. Add in the cooked spinach mixture, Gruyere cheese, and season with salt and pepper.
Pour egg mixture into prepared pie pan and place on center rack in oven. Bake for about 45-50 minutes, or until the quiche is set. Let cool slightly before serving.

Notes

- 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 egg mixture.
- If your pie pan is full, bake it on a 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 a week.

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