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butternut spinach quiche

Butternut Spinach Gruyere Quiche

This Butternut Spinach Gruyere quiche is a new staple in our household! It’s rich, creamy, and filled to the brim with delicious veggies and melty cheese. Did I mention the flaky crust?

  • Yield: 10-12 servings 1x

Ingredients

Units Scale

For the crust:

  • 1/2 cup salted European butter (I use Kerrygold) cold and cut into 1/2 inch chunks.
  • 1 1/4 cups all purpose flour
  • 1/4 tsp apple cider vinegar
  • 1/4 cup ice water (ice strained out)

For the filling:

  • 7 eggs, whisked
  • 2 cups diced butternut squash
  • 3 oz fresh baby spinach
  • olive oil, salt, and pepper
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tsp fresh thyme, minced

Instructions

  1. Make your quiche crust. In a large mixing bowl, add flour and chilled, chunked butter. Using your hands, massage the butter and flour together until butter chunks are the size of almonds. Set aside.
  2. Mix ice water with apple cider vinegar in a small bowl. Slowly add ice water to flour/butter mixture, mixing with your hands until it JUST comes together.
  3. Shape dough into a flat disk and wrap tightly with plastic wrap. Transfer to the fridge and allow to chill at least 30 minutes and up to 3 days.
  4. Roll out your crust on a well-floured surface. The circumference of the crust dough should be a few inches larger than your pie pan. Carefully transfer your crust to the pie pan and crimp/cut edges as needed.
  5. Preheat your oven to 425 degrees. Cut a piece of parchment about the size of your pie/quiche pan, and lightly press into your pie. Fill the parchment with pie weights (or dried beans) and par-bake at 425 for 15 minutes until the crust begins to brown. Remove from oven and remove parchment and pie weights/beans. Continue to par bake for 5-10 minutes more. Remove from oven and allow to cool.
  6. Prepare your butternut squash by tossing with some olive oil, salt, and pepper on a large baking sheet. Roast at 425 degrees F for about 25 minutes, until the squash is softened. Allow to cool on the baking sheet.
  7. Prepare your spinach by wilting in a large pan with olive oil, salt, and pepper over medium heat. Once spinach wilts slightly but is still green, remove it from heat and allow to cool.
  8. Make your filling. In a large mixing bowl, add eggs, milk, and cream and whisk well to combine. Add thyme and a few turns of salt and pepper. Add roasted butternut squash, wilted spinach, and shredded Gruyere, mixing with a spoon to distribute. Pour filling into your cooled, par-baked crust.
  9. Reduce oven heat to 350. Bake quiche for 40-50 minutes, until the middle appears set and the top is nicely golden-browned. Allow to cool for at least 10 minutes, then dig in!

Notes

  • Quiche can be stored in the fridge and eaten within several days. It can be reheated in the oven or microwave.
  • For this quiche, I like a thick, rough shredded, medium-sharpness Gruyere cheese. That way you get nice pockets of melty cheese without having chunks.
  • You can substitute 1/2 tsp dried thyme for fresh thyme in a pinch.
  • For a lighter quiche, you can substitute whole milk for heavy cream.
  • I like to serve this quiche with a simple arugula side salad, tossed in lemon juice, salt, pepper, and evoo.
  • Author: Caroline Crockett
  • Category: breakfast, quiche