Gluten-Free Spinach and Gruyere Quiche
A straightforward spinach quiche combining sauteed onions, garlic, and fresh spinach with a creamy egg custard enriched by Greek yogurt and melted gruyere cheese. The filling bakes in a pre-made pie crust until set and golden. Ideal for brunch, light lunch, or casual dinner. This version uses Greek yogurt for tanginess and richness without excess cream, and separates the gruyere between the crust base, filling, and top for layered cheese flavor.
Ingredients
- 1 9-inch pie crust pre-made, thawed
- 2 tablespoon olive oil
- ½ white onion, large, minced
- 5 clove garlic, minced
- 10 oz fresh spinach, roughly chopped
- ½ teaspoon salt, divided
- 4 egg, large
- ¾ cup milk, 2%, or whole milk
- ¼ cup Greek yogurt
- 1 ½ cup gruyere cheese, shreddedsharp cheddar or emmental1:1dairyadds dairy
gruyere has nutty depth; cheddar adds sharpness
Full guide →
Instructions
- 1
Preheat oven to 400F.
- 2
Unroll pie crust into 9-inch pan and pinch edges to seal. Prick bottom 5-7 times with fork.
- 3
Bake crust 10 minutes, pricking any bubbles that form. Remove and set aside.
- 4
Heat olive oil in large skillet over medium-high heat. Add onions with 1/8 teaspoon salt and saute until translucent, 3-5 minutes.
- 5
Add garlic and saute 1 minute more.
- 6
Reduce heat to medium-low. Add half the spinach, toss until wilted. Add remaining spinach with 1/8 teaspoon salt and saute 3-5 minutes until no liquid remains. Remove from heat.
- 7
Whisk eggs and milk together in large bowl until combined. Stir in Greek yogurt until thickened.
- 8
Add 1 cup gruyere to egg mixture and stir to combine.
- 9
Place par-baked crust on baking sheet. Sprinkle remaining 1/2 cup gruyere over crust base. Spread spinach mixture over cheese and pour egg custard on top.
- 10
Bake 20 minutes, then check crust edges. If browning, cover edges with foil and bake 20-25 minutes more until center is set.
- 11
Rest 5-10 minutes before slicing.
Tips
Pre-baking the crust prevents a soggy bottom; prick it thoroughly and check for bubbles during initial bake to maintain structure.
Cook spinach until completely dry at the bottom of the pan to avoid excess moisture that can make the quiche watery.
Let the finished quiche rest 5-10 minutes so the custard sets fully and slices cleanly without crumbling.
Good to Know
Cover and refrigerate up to 4 days. Reheat in 350F oven 15 minutes or microwave individual slice 1-2 minutes.
Prepare filling up to 1 day ahead, cover, and refrigerate. Assemble and bake the morning of serving. Par-baked crust can be prepared 2-3 hours ahead and held at room temperature.
Serve warm or at room temperature with a simple green salad dressed in vinaigrette. Pairs with crusty bread and fresh fruit.
Common Mistakes
Do not skip pricking the crust to avoid large air bubbles that collapse during baking.
Do not skip cooking spinach until dry to avoid a soggy, watery quiche center.
Do not skip resting after baking to allow custard to firm up for clean slices.
Substitutions
Dairy-Free Swaps
gruyere has nutty depth; cheddar adds sharpness
Full guide →whole milk thins custard slightly; cream enriches
General Alternatives
adds prep time and technique
FAQ
Can I make this quiche ahead and freeze it?
Yes. Cool completely, wrap tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in fridge and reheat at 350F for 20 minutes covered, until warmed through.
What if my quiche is still jiggly in the center after 40 minutes?
Bake 5-minute increments and check with a knife; a small wobble near the center is normal and will set as it cools. Overbaking dries the custard. Temperature matters: use an oven thermometer to verify accuracy.
How long does cooked quiche keep in the fridge?
Covered quiche keeps 3-4 days refrigerated. Eat within 2 days for best texture. Reheat gently in a 350F oven to avoid toughening the eggs.