Return to Content

Spinach Quiche

Spinach Quiche
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6



  • flaky pastry
  • 2 pounds fresh spinach
  • 2 tablespoons chopped scallions
  • 2 tablespoons butter
  • 3 eggs
  • 1-1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 1/4 cup grated Gruyere cheese
  • 1 tablespoon butter


Line a 9-inch pie pan or quiche dish with the pastry and chill it. Wash the spinach thoroughly and discard all thick stems. Plunge the spinach into boiling water for about 1 minute, drain it well and pat it dry with paper towels. Chop the spinach fine, add the chopped scallions, and cook the greens in the 2 tablespoons butter for several minutes, or until all liquid has evaporated. In a bowl combine the eggs, lightly beaten, with the cream and salt, pepper, and nutmeg. Add the spinach and pour into the pastry shell. Sprinkle the top with the grated cheese and dot it with 1 tablespoon of butter cut in bits. Bake the quiche in a moderate oven (375 degrees F) for 25-30 minutes until set. Serve hot.

Mushroom Quiche



    Use the same recipe, substituting 1 pound of mushrooms, sliced, for the 2 pounds of spinach. Use a watercress piecrust.
    Updated Tuesday, August 14th, 2007

    Browse Similar Recipes

    Yankee Magazine Advertising

    Bring New England Home

    In this issue: Best of New England

    • 10 Best Maine Lobster Shacks
    • 107 Treats from Chowder to Ice Cream
    • Best Bargains: 35 Summer Savers
    • 120 Fairs, Festivals and Events
    Subscribe Today and Save 44%
    No comments yet.

    Leave a Reply

    Comments maybe edited for length and clarity.