Spinach & Gruyère Quiche

The thing that separates a properly made quiche from a disappointing one is almost always the custard. It should be silky, trembling, barely set — the kind that wobbles slightly at the center when you nudge the pan. A rubbery, overcooked quiche is a quiche where the oven was too hot or the timing went too long. Low temperature, watchful eye.

This spinach and Gruyère version follows the same custard logic as a classic Quiche Lorraine but replaces the bacon with wilted, squeezed-dry spinach and adds the nutty depth of aged Gruyère. Make it the day before if you like — it's actually better at room temperature than hot out of the oven.

Ingredients (makes one 10-inch quiche, serves 8–10):

Shortcrust Pastry: - 1¾ cups all-purpose flour - ½ teaspoon salt - 1 stick (8 tablespoons) cold unsalted butter, cubed - 1 egg yolk - 3–4 tablespoons ice water

Custard Filling: - 4 large eggs + 2 egg yolks - 1¼ cups heavy cream - ⅔ cup crème fraîche - ½ teaspoon freshly grated nutmeg - Salt and white pepper

Filling: - 10 oz fresh baby spinach - 1 large shallot, finely minced - 2 garlic cloves, minced - 5 oz Gruyère, coarsely grated (reserve 1 oz for top) - 1 tablespoon unsalted butter

Pastry Instructions: Pulse flour, salt, and butter until coarse breadcrumbs. Add egg yolk and ice water; pulse until just clumped. Press into a disk, refrigerate 30 minutes. Roll to fit a 10-inch fluted tart pan. Press in, trim, refrigerate 15 minutes. Blind bake with parchment and weights at 375°F for 15 minutes. Remove weights, bake 8 more minutes until fully golden. Cool.

Filling: Sauté shallot and garlic in butter. Add spinach in handfuls, tossing until wilted and all moisture has evaporated. Cool, chop roughly, squeeze dry.

Assembly: Whisk eggs, yolks, cream, crème fraîche, nutmeg, salt, and white pepper until smooth. Spread spinach over the blind-baked shell. Scatter most of the Gruyère. Pour in the custard. Scatter reserved Gruyère on top.

Bake at 325°F for 30–35 minutes until edges are set and center has a gentle wobble. Rest 15 minutes before slicing.

Make-Ahead: Can be baked the day before and served at room temperature or rewarmed at 300°F for 10 minutes.

Pro Tips: Low baking temperature is intentional — high heat curdles the custard and produces a grainy, watery texture. Squeezing the spinach absolutely dry is non-negotiable.