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It's potluck season! From Friendsgivings to Christmas brunch, this dish is perfect to bring some warmth to the holidays. I've made this quiche several times for friends and I always get recipe requests around this time of year! This is an easy to make quiche and perfect for beginners since it calls for pre-made frozen pie crust (no real baking skills needed)! Recipe adapted from Jenn Segal at Once Upon a Chef.

Cook Time: 1.5 hours

Difficulty: ★☆☆☆☆



  • 1 deep dish frozen pie crust

  • 1 tablespoon unsalted butter

  • 1/2 cup of finely chopped shallots

  • 4 large eggs

  • 1 and 1/4 cups of heavy cream

  • pinch of ground nutmeg

  • 3/4 teaspoon salt

  • 1/8 teaspoon cayenne pepper

  • 1 cup (4 oz) of shredded Gruyere, or your favorite white cheese

  • 1 package (10 oz) of frozen chopped spinach



  1. Preheat oven to 400 degrees F. Let pie crust thaw for a few minutes then prick the bottom and sides with a fork. Then place in oven and bake for 12 minutes until lightly golden. Then remove pie crust and set aside. Turn down oven to 325 degrees F.

  2. Heat butter in small skillet and saute chopped shallots until soft and translucent. Set aside to cool

  3. In a mixing bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper

  4. Spread sauteed shallots on bottom of pie crust.

5. Then sprinkle Gruyere or your favorite white cheese over top. Alternatives can be shredded mozarella, Italian cheese blend, etc.

6. Defrost/microwave the spinach and wring out excess water with cheese cloth or paper towels. Once spinach is completely dry, add on top of the cheese.

7. Then pour egg and cream mixture on top.

8. Bake at 325 degrees F for 50- 55 minutes.



Overall very easy recipe and comes out great every time! l like to serve quiche slices with a dollop of sour cream and fresh diced tomatoes on top. Adding chopped bacon on top or baked in is another option! The pre-made frozen pie crust and frozen chopped spinach saves a lot of time. The finished quiche can also be frozen and reheated whenever needed. The number of aprons we give this recipe is...


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