Best 2 Spinach And Gruyere Quiches Recipes

If you're in search of a delectable and sophisticated dish to impress your guests or simply indulge in a gourmet meal, look no further than spinach and Gruyère quiches. These individual savory pies, originating from the culinary traditions of France, combine the vibrant flavors of fresh spinach, the rich and nutty taste of Gruyère cheese, and a flaky, buttery crust. Whether you prefer a classic preparation or a modern twist with additional ingredients, this article will guide you through a selection of the best recipes for spinach and Gruyère quiches. From traditional French techniques to innovative flavor combinations, discover the perfect recipe to tantalize your taste buds and create a memorable culinary experience.

Here are our top 2 tried and tested recipes!

SPINACH AND GRUYERE QUICHES

Spinach and Gruyere Quiches image

An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

Ingredients

1 tablespoon butter
3 shallots, minced
3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees, 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.
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.
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.
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.

Nutrition Facts : Calories 564 g, Fat 40 g, Fiber 3 g, Protein 21 g

BASIC PIE DOUGH FOR SPINACH AND GRUYERE QUICHES

Basic Pie Dough for Spinach and Gruyere Quiches image

Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes two 9-inch crusts

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces

Steps:

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.

Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g

Tips:

To ensure a smooth and creamy filling, whisk the eggs and milk together thoroughly before adding them to the spinach mixture.
To prevent the quiche from becoming soggy, pre-bake the pie crust before filling it.
Use a variety of cheeses to create a more complex flavor profile. Consider using a combination of Gruyère, Parmesan, and Cheddar cheeses.
For a more vibrant color, use fresh spinach instead of frozen spinach. If using frozen spinach, be sure to thaw and drain it thoroughly before adding it to the quiche.
Season the quiche generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or nutmeg, to taste.
To prevent the quiche from overcooking, check it regularly and remove it from the oven when the center is just set.

Conclusion:

Spinach and Gruyère quiche is a versatile and delicious dish that can be served for breakfast, lunch, or dinner. With its creamy filling, flaky crust, and vibrant green color, it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this spinach and Gruyère quiche a try. You won't be disappointed!