Jul 14 2026
Restaurants›Spoon and Stable›Spinach & Gruyère Quiche Recipe

Spinach & Gruyère Quiche Recipe

Inspired by Spoon and Stable
Time1h 30m
Serves6

side salad, sherry vinaigrette (veg)

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Ingredients

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Quiche Filling

Crust

Side Salad

Sherry Vinaigrette

Method

Crust Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the all-purpose flour and salt. Add the cubed chilled butter and mix until the mixture resembles coarse crumbs.

  2. 2

    Add Water

    Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together. Do not overmix.

  3. 3

    Chill the Dough

    Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Quiche Filling Preparation

  1. 4

    Sauté Spinach

    In a skillet over medium heat, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

  2. 5

    Whisk Egg Mixture

    In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper until well combined.

  3. 6

    Combine Ingredients

    Add the sautéed spinach and grated Gruyère cheese to the egg mixture and stir until evenly distributed.

Assembly and Baking

  1. 7

    Preheat Oven

    Preheat your oven to 375°F (190°C).

  2. 8

    Roll Out Dough

    On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer to the dish and trim the edges.

  3. 9

    Fill the Crust

    Pour the spinach and cheese mixture into the prepared crust, spreading it evenly.

  4. 10

    Bake

    Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden.

  5. 11

    Cool and Serve

    Allow the quiche to cool for 10 minutes before slicing and serving.

Salad and Vinaigrette Preparation

  1. 12

    Prepare Salad

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.

  2. 13

    Make Vinaigrette

    In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.

  3. 14

    Dress the Salad

    Drizzle the vinaigrette over the salad and toss gently to combine.

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