Gruyere Spinach Quiche

We had house guest the other weekend, and in preparation for their arrival, I made breakfast in advance. For those who know me, they are very aware of the fact that I am not a morning person. So the more I can get done prior to the AM hours, the better. This quiche is the perfect answer for something special in the morning, but can be made the day ahead. It heats up beautifully in the oven (best not to microwave as it could make the dough rubbery). To complete your full service B&B for your house guests, serve with fresh fruit & hot coffee… maybe even mimosas! You could also pair the quiche with a mixed green salad for a very satisfying lunch…rounded out with a glass of white wine!


  • 6 Eggs
  • 3/4 Cup Milk
  • 1/2 package chopped Frozen Spinach
  • 1/2 Cup+ Shredded Gruyere Cheese
  • 1 Pillsbury Pie Crust
  • 2 tsp fresh chopped herbs, such as Thyme or Dill
  • 1/2 tsp Onion Powder
  • 1/2 tsp Paprika
  • Herbed/Garlic Infused Olive Oil for drizzling
  • Salt & Pepper to taste

Preheat the oven to 375 degrees. Defrost the Pie Crust as instructed on the box and set aside.

In a large bowl, beat the eggs with the milk, herbs, paprika, onion powder, salt & pepper. Spray a pie dish with non-stick spray, or rub with butter. Defrost the spinach, ensuring most of the water is wrung out.

When the pie crust is defrosted, unroll and place it in the pie dish, rolling up the edges of the dough on the side of the pie dish to create the upper-outer rim of the quiche. Spread the spinach out evenly on the bottom of the pie crust, and then top with half of the shredded gruyere cheese. Season lightly with salt & pepper. Next, pour the eggs over the spinach, ensuring it fills up the pie dish evenly. Sprinkle with more cheese and then bake uncovered for 25-30 minutes. When it is getting close to done (the eggs will only slightly giggle when you touch the dish), turn up the heat to broil. Keep a close eye on the eggs! Keep it under broil for 2-4 minutes, allowing the top of the eggs to brown slightly. Once out of the oven, drizzle the quiche lightly with the seasoned olive oil and salt & pepper. Let the quiche cool for about 5-10 minutes, and then slice into wedges and serve!



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