How to Make a Traditional French Quiche with Spinach and Gruyère

How to Make a Traditional French Quiche with Spinach and Gruyère

Quiche, a beloved French dish, is known for its versatility and rich, creamy texture. The combination of a buttery crust, savory custard, and a variety of fillings makes it a staple for brunch, lunch, or dinner. In this recipe, we’ll be making a traditional French quiche with spinach and Gruyère cheese, two ingredients that bring both flavor and texture to this classic dish.

Ingredients:

For the Crust:

• 1 ¼ cups (150g) all-purpose flour
• ½ teaspoon salt
• 7 tablespoons (100g) cold unsalted butter, cubed
• 2 to 3 tablespoons cold water

For the Filling:

• 1 tablespoon olive oil or unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped (or 1 pound frozen spinach, thawed and drained)
• 1 ½ cups (150g) Gruyère cheese, grated
• 4 large eggs
• 1 ¼ cups (300ml) heavy cream
• ½ cup (120ml) whole milk
• Salt and freshly ground black pepper, to taste
• A pinch of freshly grated nutmeg (optional)
• Fresh herbs like thyme or parsley, for garnish (optional)

Instructions:

Step 1: Make the Pie Crust

1. Prepare the Crust: Begin by making the pie crust. In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and, using your fingertips or a pastry cutter, cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized lumps of butter remaining.

2. Add Cold Water: Gradually add cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You may need 2-3 tablespoons of water depending on the humidity and flour used.

3. Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

4. Roll out the Dough: After chilling, remove the dough from the fridge and roll it out on a lightly floured surface until it’s about 12 inches (30 cm) in diameter. Carefully transfer it to a 9-inch tart or pie pan, pressing it into the corners and edges. Trim any excess dough and crimp the edges for a decorative look. Place the pan in the refrigerator again for 10-15 minutes to help the crust retain its shape during baking.

5. Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with baking weights or dried beans. Bake for 15-20 minutes until the edges are golden and the crust is firm. Remove the parchment paper and weights, then bake for an additional 5-10 minutes until the bottom is lightly golden. Set aside to cool.

Step 2: Prepare the Spinach Filling

1. Cook the Spinach: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Then, add the spinach (if using fresh spinach, cook until wilted and any moisture has evaporated; if using frozen spinach, ensure it’s fully thawed and squeezed dry). Season with salt, pepper, and a pinch of nutmeg if using. Cook for 2-3 minutes until the mixture is well combined and the spinach has released most of its moisture. Remove from the heat and let it cool.

Step 3: Prepare the Custard

1. Make the Custard: In a medium mixing bowl, whisk together the eggs, heavy cream, and whole milk. Season with salt, freshly ground black pepper, and a pinch of nutmeg, if desired. Whisk until fully combined and smooth.

Step 4: Assemble the Quiche

1. Layer the Filling: Once the spinach mixture has cooled, spread it evenly over the prepared pie crust. Sprinkle the grated Gruyère cheese evenly over the spinach.

2. Pour in the Custard: Carefully pour the egg and cream mixture over the spinach and cheese, making sure it’s evenly distributed.

Step 5: Bake the Quiche

1. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown. You can check if the quiche is done by inserting a knife or toothpick into the center—if it comes out clean, the quiche is ready. If the edges begin to brown too quickly, cover the edges with foil to prevent over-baking.

Step 6: Cool and Serve

1. Cool: Allow the quiche to cool for 10-15 minutes before slicing. This makes it easier to cut clean slices, and the custard will firm up as it cools.

2. Garnish (optional): Before serving, you can sprinkle the quiche with some fresh herbs like thyme or parsley for an extra touch of flavor.

Step 7: Enjoy!

Serve your traditional French quiche with a fresh salad or as a part of a larger brunch spread. This dish is also great at room temperature or even served cold, making it perfect for leftovers or picnic outings.

Tips for Success:

• Flaky Crust: Be sure to keep your ingredients cold, especially the butter and water, to create a flaky, tender crust.
• Customizing the Filling: While spinach and Gruyère are classic choices, feel free to experiment with other ingredients like mushrooms, leeks, or bacon to suit your tastes.
• Freezing: You can make the crust ahead of time and freeze it before baking. This allows you to have a homemade quiche ready for any occasion, with minimal prep when you’re ready to bake.
• Crustless Option: If you’re avoiding gluten or prefer a low-carb option, you can make this quiche crustless by simply greasing the pie dish and omitting the crust step.

Making a traditional French quiche is a wonderful way to bring a bit of Parisian elegance to your kitchen. The creamy filling and savory flavors, balanced by the crispy, buttery crust, will surely be a hit with family and friends.