This spinach quiche has been a weekday champion and weekend showstopper in my kitchen for years. I first landed on this combination during a blustery Sunday brunch experiment when I wanted something that was elegant enough for guests but simple enough to make from pantry staples. The result — a flaky deep-dish crust, a silky egg-and-cream custard, nutty melted Gruyère, and bright, tender spinach — became an instant family favorite. The balance of textures is what keeps me coming back: a crisp rim, a custard that just barely jiggles in the center, and pockets of caramelized onion and spinach that add savory depth.

I often make this for holiday brunches and casual weeknight dinners alike. It travels well to potlucks and tastes just as good the next day, which is why I usually double it when company is coming. The recipe is forgiving: swap cheddar for Gruyère, use butter instead of olive oil, or add herbs for a seasonal riff. Despite its sophisticated flavor, it’s approachable for cooks of all levels — I've taught teens and first-time bakers to make it with great success.

Ingredients

• Frozen deep-dish pie crust (9-inch): A ready-made crust keeps things fast and usually yields a flakier result than rushing a homemade dough. Look for brands with butter in the ingredients for best flavor and a sturdy 9-inch deep-dish pan to hold the custard.
• Olive oil or butter (1 tablespoon): Use unsalted butter for a richer finish or a mild olive oil for a lighter, fruitier background note. Either works; butter browns slightly faster and gives a rounder flavor.
• Yellow onion (1/2 cup, chopped): Sweet yellow onions caramelize nicely and provide savory-sweet balance. Chop uniformly so they cook evenly.
• Garlic (2 cloves, minced): Adds aromatic lift — cook briefly with the onion to avoid bitterness.
• Half-and-half (1 1/4 cups): Creates a silky custard. For a richer custard use heavy cream; for a lighter version substitute whole milk (custard will be looser).
• Eggs (4 large) + 1 large egg yolk: Eggs set the filling and provide structure. The extra yolk enriches the custard for a richer mouthfeel.
• Kosher salt (1 teaspoon), black pepper (1/4 teaspoon), crushed red pepper (1/4 teaspoon): Seasoning is measured to enhance the filling without overpowering the cheese or spinach. Adjust to taste.
• Frozen chopped spinach (10 ounces), thawed and squeezed dry: Be sure to press out as much water as possible to prevent a soggy center. Spinach adds color, nutrients, and an earthy counterpoint to the cheese.
• Shredded Gruyère (1 cup): Nutty, melty, and slightly sweet — Gruyère is classic. Sharp cheddar is a fine substitute if you prefer a tangier finish.

Instructions

Par-bake the crust: Preheat the oven to 375 degrees F. Place the unwrapped frozen 9-inch deep-dish crust on a baking sheet and bake for 2 to 3 minutes to take the chill off. Remove, prick the bottom and sides lightly all over with a fork to prevent bubbles, and return to the oven for 12 more minutes until the crust is just beginning to set and dry. The brief initial bake prevents a soggy bottom later; if the rim colors too quickly, tent loosely with foil. Reduce oven temperature: After par-baking, lower the oven to 325 degrees F. This gentler temperature helps the custard cook through without over-browning the crust or forming steam pockets that can crack the filling. Sauté the aromatics: In a small skillet over medium-high heat, warm 1 tablespoon olive oil or butter. Add 1/2 cup chopped yellow onion and sauté 3 to 5 minutes until soft and translucent; stir frequently so edges don’t brown. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly — hot aromatics can start cooking the eggs prematurely if added too soon. Mix the custard: In a medium bowl, whisk together 1 1/4 cups half-and-half, 4 large eggs, 1 large egg yolk, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper until smooth and uniform. Taste for seasoning; remember the cheese will add saltiness. Assemble the layers: Spread the sautéed onion and garlic evenly over the bottom of the pre-baked crust. Sprinkle 1 cup shredded Gruyère across the onions. Distribute the well-drained 10 ounces thawed spinach in an even layer over the cheese. Carefully pour the egg-and-half mixture over the spinach, filling to just below the rim of the crust. Gently tap the pan on the counter to release any trapped air bubbles. Bake and rest: Place the assembled pan on the baking sheet and bake at 325 degrees F for 50 to 65 minutes, until the center is set but still slightly wobbly — an instant-read thermometer in the center should read about 165–170 degrees F. If the crust browns too much, tent with foil. Let the quiche cool until warm (20–30 minutes) before slicing so the custard finishes setting and slices cleanly.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for 3 to 4 days. For longer storage, wrap the whole quiche tightly in plastic wrap and foil and freeze for up to 3 months; thaw overnight in the fridge before reheating. To reheat individual slices, place on a baking sheet and warm at 325 degrees F for 10–12 minutes until heated through and the crust is crisp again. Avoid reheating too quickly at high temperatures — that can dry out the custard and toughen the eggs.

Ingredient Substitutions

If Gruyère isn’t available, swap equal amounts of sharp cheddar for a brighter flavor or fontina for creaminess. Use heavy cream in place of half-and-half for a richer custard (use 1 cup heavy cream + 1/4 cup milk to maintain volume). For a gluten-free version, use a store-bought gluten-free deep-dish crust or a savory almond-flour crust — note baking times may change and crust texture will differ. To make dairy-free, substitute a savory dairy-free cheese and a neutral plant-based cream, but expect a looser set.

Serving Suggestions

Serve slices warm or at room temperature with a crisp green salad dressed in lemon vinaigrette, roasted tomatoes, or a simple grain salad. For brunch pair with fresh fruit, croissants, and coffee; for dinner, a bowl of chicken broth-based soup and steamed asparagus complements the richness. Garnish with a few sprigs of fresh chives or thyme leaves for color and an herbaceous lift.

Seasonal Adaptations

Spring: add thinly sliced ramps or a handful of peas for a bright, seasonal version. Summer: fold in roasted red peppers and fresh basil; reduce salt slightly if peppers are brined. Fall/Winter: stir in sautéed mushrooms and a pinch of nutmeg for warmth. For holidays, add diced ham or cooked bacon for a heartier centerpiece. Each season’s produce changes the flavor profile without altering the basic technique.

Meal Prep Tips

To meal-prep, fully bake and cool the quiche, then slice and package individual portions in shallow airtight containers for easy grab-and-go lunches. Keep a small paper towel in the container to absorb excess moisture for next-day freshness. Alternatively, assemble the quiche in the crust and refrigerate, covered, up to 24 hours before baking; this makes morning preparation simple for brunch gatherings.

Success Stories

I brought this quiche to a neighborhood potluck once and someone asked for the recipe before dessert was served — always a good sign. A friend used the base and added caramelized leeks and smoked cheddar for a birthday breakfast that got rave reviews. Another time I doubled the recipe for a family reunion and the quiches disappeared so fast I didn’t get a single leftover — it’s a reliable option when feeding a crowd.

In the end, this spinach quiche balances ease with elegance: straightforward techniques, flexible ingredients, and results that look and taste like you meant to spend all day in the kitchen. I hope it becomes one of your go-to dishes too.