Three bunches of spinach looks like a mountain on the counter, but it wilts down to almost nothing in the pan. Martha Stewart’s spinach quiche recipe uses all of it plus shallots, Gruyere, and half-and-half instead of heavy cream, which keeps the custard lighter than most quiches I have made.
This Martha Stewart spinach and Gruyere quiche makes two full 9-inch pies, which sounds like a lot until you bring them to brunch and watch both disappear. I have never come home with leftovers when I make both.
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Squeeze Every Drop Of Water Out
Spinach holds more water than almost any vegetable, and if you skip this step the custard will never set. Martha transfers it to a colander after wilting and presses firmly with a spoon to squeeze out every last drop.
I thought I squeezed enough the first time but the filling was still watery around the edges. Now I press until absolutely nothing comes out, and it makes a real difference.
Spinach Quiche 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, fitted into two 9-inch pie plates
- 8 large eggs
- 3 cups half-and-half
- 1/8 teaspoon ground nutmeg
How To Make Martha Stewart Spinach Quiche
- Preheat the oven: Set the oven to 350 degrees F with racks in the upper and lower thirds.
- Cook the shallots: In a large skillet, heat the butter over medium. Add the shallots and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Wilt the spinach: Add the spinach in batches, as much as will fit at a time. Season with salt and pepper and toss, adding more spinach as room opens up, until fully wilted, 2 to 3 minutes.
- Drain the spinach: Transfer the spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible.
- Fill the crusts: Divide the spinach mixture and grated Gruyere evenly between the two prepared pie crusts. Place each crust on a separate rimmed baking sheet.
- Make the custard: In a large bowl, whisk together the eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Pour evenly into both crusts.
- Bake: Arrange the baking sheets on the upper and lower racks. Bake until the center of each quiche is just set, 55 to 60 minutes, rotating the sheets from top to bottom halfway through.
- Rest and serve: Let the quiches stand for 15 minutes before slicing. This lets the custard firm up so the slices hold together.
Why Shallots Instead Of Onion
Most quiche recipes use diced onion, but Martha uses shallots here and they cook in about 2 minutes instead of 10. Shallots are milder and sweeter, so they blend into the spinach without overpowering it.
I tried onion once because I did not have shallots and the flavor was too sharp for a spinach quiche. Shallots are worth the small extra cost for this recipe.
Half And Half Makes This Lighter Than You Expect
Martha uses half-and-half instead of heavy cream, which is unusual for quiche. The custard comes out silky but not heavy, and you can eat a bigger slice without feeling weighed down.
I would not swap in whole milk because the custard needs some fat to set properly. Half-and-half is the sweet spot between rich and light.
What Goes Next To Spinach Quiche
Since this quiche is already vegetable-heavy, I lean into that and put out a fruit salad or a bowl of potato salad on the side. For brunch with more people, scones fill out the table nicely.
A simple green salad with vinaigrette also works. I usually do not put out a heavy side because the two quiches together already feed a crowd.
Two Quiches And What Happens To The Second One
If you do not eat both at brunch, the second one keeps in the fridge for 3 days wrapped tightly. I have sliced it cold for lunch the next day and it is honestly just as good that way.
You can also freeze a whole uncut quiche for up to 2 months. I reheat from frozen at 325 degrees F covered in foil for about 25 minutes until warm all the way through.
FAQs
- Can I use frozen spinach instead of fresh? You can, but you lose some of the flavor. Use one 10-ounce package per quiche, thaw completely, and squeeze dry in a towel. Fresh wilted spinach has a better texture though.
- Can I make just one quiche? Yes, halve everything: 4 eggs, 1.5 cups half-and-half, 1.5 bunches spinach, 1 cup Gruyere, and 1 to 2 shallots. I do this when it is just us and it works fine.
- Why is the oven at 350 instead of 375? Martha bakes these at 350 degrees F because there are two quiches in the oven at once. The lower temperature gives both enough time to cook evenly without burning the crusts.
- Can I add other cheeses? Martha uses only Gruyere, but I have added a handful of Parmesan and it worked. Stay away from soft cheeses because they add moisture to the filling.
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Nutrition Facts
(1 serving, serves 10)
- Calories: 340 kcal
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 195mg
- Sodium: 580mg
- Total Carbohydrates: 18g
- Protein: 16g
Martha Stewart Spinach Quiche Recipe
Description
Three bunches of spinach looks like a mountain on the counter, but it wilts down to almost nothing in the pan. Martha Stewart’s spinach quiche recipe uses all of it plus shallots, Gruyere, and half-and-half instead of heavy cream, which keeps the custard lighter than most quiches I have made.
This Martha Stewart spinach and Gruyere quiche makes two full 9-inch pies, which sounds like a lot until you bring them to brunch and watch both disappear. I have never come home with leftovers when I make both.
Ingredients
Instructions
- Preheat the oven: Set the oven to 350 degrees F with racks in the upper and lower thirds.
- Cook the shallots: In a large skillet, heat the butter over medium. Add the shallots and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Wilt the spinach: Add the spinach in batches, as much as will fit at a time. Season with salt and pepper and toss, adding more as room opens up, until fully wilted, 2 to 3 minutes.
- Drain the spinach: Transfer the spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible.
- Fill the crusts: Divide the spinach mixture and grated Gruyere evenly between the two prepared pie crusts. Place each crust on a separate rimmed baking sheet.
- Make the custard: In a large bowl, whisk together the eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Pour evenly into both crusts.
- Bake: Arrange the baking sheets on the upper and lower racks. Bake until the center of each quiche is just set, 55 to 60 minutes, rotating the sheets from top to bottom halfway through.
- Rest and serve: Let the quiches stand for 15 minutes before slicing.
Notes
- Squeeze the spinach dry: This is the most important step. Wet spinach will make the custard watery and prevent it from setting. Press hard with a spoon in a colander until no liquid comes out.
- Fresh spinach is better than frozen: Three bunches of fresh spinach wilts down and has a better texture. If using frozen, thaw and squeeze dry in a towel, one 10-ounce package per quiche.
- Half-and-half keeps it light: Martha uses half-and-half instead of heavy cream for a lighter custard. Do not swap in whole milk because the filling needs the fat to set.