Monday, February 3, 2014

Spinach and Gruyere Quiche

This recipe for Spinach and Gruyere Quiche -- my mother's recipe -- originally appeared on Taste As You Go in 2012. It appears here with slight modifications and updated photos.

Spinach and Gruyere Quiche | Taste As You Go
Spinach and Gruyere Quiche

When I originally shared my mother's recipe for Spinach and Gruyere Quiche, I wasn't exactly happy with the photos that I took to go along with the post. You may remember that cutting into the quiche revealed a clear top layer of gooey Swiss cheese and a somewhat sad-looking bottom layer of spinach. Plus, the lighting I was working with didn't help the situation. Now that I'm much more comfortable with my dSLR camera, I'm hoping to recreate many of the dishes in the recipe archives so I can take more appealing photos.

Of course, I'm going to keep the older versions of the recipes on the blog as a humble reminder of just how far this little food blog has come since its inception. ;-)

Spinach and Gruyere Quiche | Taste As You Go
Spinach and Gruyere Quiche

Making some small modifications to mom's recipe certainly helped in the presentation department. Not only is this version of her quiche prettier to look at (sorry, Mom), but it's also more practical in that it's now possible to identify the main ingredients in the filling just by looking at it.

Spinach and Gruyere Quiche | Taste As You Go
Spinach and Gruyere Quiche

This quiche is simple enough to prepare for a quick weeknight supper with family -- I've done that many times! -- or for an elegant weekend brunch with guests. Either way, I'm sure you'll just love it!

Spinach and Gruyere Quiche
Prep time: 5-10 minutes | Cook time: 40-50 minutes | Total time: 45-60 minutes | Printable Recipe 

INGREDIENTS
  • 1 9-inch frozen pie crust
  • 3 eggs, slightly beaten
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • Pinch cayenne pepper
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/2 pounds Gruyere cheese, grated
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed of all its liquid

INSTRUCTIONS
  1. Preheat oven according to directions on pie crust package.
  2. With a fork, prick the pie crust several times. These holes will prevent the crust from swelling while in the oven. Place the pie crust on a baking sheet and bake for 5 minutes.
  3. Remove pie crust from the oven. Adjust the temperature to 450°F if not already set there.
  4. In a large bowl, gently combine the eggs, cream, salt, cayenne, nutmeg, grated Gruyere, and spinach until thoroughly incorporated.
  5. Pour the egg mixture into the pie crust and bake for 10 minutes.
  6. Reduce heat to 350°F and bake until firm, about 30-40 minutes.
  7. Remove from the oven and allow to sit for 5 minutes before slicing. Serve warm or at room temperature.

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