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close up of sliced deep dish spinach quiche
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5 from 1 vote

Deep-Dish Spinach Quiche

perfect all butter-crust + silky custard filled with fresh spinach, gruyere & shallots
Prep Time15 mins
Cook Time1 hr 15 mins
Chill Time2 hrs
Total Time3 hrs 30 mins
Course: Breakfast, brunch
Cuisine: French
Keyword: all-butter crust, breakfast, brunch, deep-dish quiche, deep-dish spinach quiche, quiche, spinach quiche
Servings: 8
Author: Lane Bakery


All Butter Pie Dough (Pate Brisee):

  • 12 ounces all-purpose flour
  • 10.5 tbsp unsalted butter cut into small cubes
  • 3/4 tsp salt
  • 1/2 cup ice cold water mix a few drops of lemon juice into water for 1/2 cup total liquid (may not use all of this depending on your humidity levels!)

Filling Ingredients:

  • 1/2 cup shallots thinly sliced
  • 16 ounces fresh spinach blanched, well-drained and chopped
  • 5 ounces gruyere cheese (1 1/4 cup), shredded
  • 2 tbsp unsalted butter
  • 8 large eggs
  • 1 1/2 cup heavy cream
  • 1 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp pepper freshly ground preferred
  • 1 1/2 tbsp corn starch
  • 1/4 tsp nutmeg freshly ground preferred
  • 1 egg (separated) yolk for filling and white for brushing on crust


To make the pie dough:

  • Add flour and ¾ t. salt to a food processor and pulse 2-3 times to combine. Add butter and pulse 8-10 times, until butter is starting to be incorporated and is about the size of large peas.
  • Slowly add lemon juice/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough on a lightly-floured surface and push together slightly, until you can form a 6-inch disk.  Wrap tightly with plastic or silicon wrap and refrigerate 1-2 hours or up to 24 hours, until firm.
  • Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Cut two lengths of foil or parchment paper and place them into the bottom of 9-inch cake pan, crisscrossed, pushing into all corners and sides and overhanging the top slightly.  This will make it easy to remove quiche after it’s baked.
  • Roll out the disc of dough on floured counter into circle, until just under ¼ inch thickness, and about 15-inches in diameter.
  • Roll dough up around rolling pin loosely, and gently center it in cake pan. Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared cake pan in fridge for 30 minutes, and then freeze for another 20 minutes.

To Make the Filling and Blind-Bake the Crust:

  • Place the oven rack in the lower-middle position and preheat the oven to 375 degrees farenheit. 
  • With a fork, prick the bottom of the crust at ¼ inch intervals.
  • Place the prepared, chilled crust on a rimmed baking sheet and line with foil before filling completely with pie weights.  Press the weights firmly into the corners of the crust and press the overhang of dough against the outside of the cake pan to ensure there is no slumping!
  • Bake for 30-35 minutes, until lightly golden brown around edges.
  • Remove pie weights and foil or parchment and bake crust for another 15 minutes, until bottom is golden brown. 
  • Remove crust from oven and brush interior with reserved egg white and reduce oven temperature to 350 degrees farenheit. 
  • While the crust is blind-baking, saute the shallots in the 2 T. of butter over low heat until softened and slightly caramelized, 8-10 minutes. Add the blanched, chopped spinach and cook briefly, seasoning to taste with salt and pepper. Set aside to cool.
  • Whisk the 8 eggs plus the extra yolk in a large mixing bowl until foamy and well combined. Mix in the heavy cream.
  • Whisk a small portion of the milk (about 3 T) with the cornstarch until completely smooth. Pour the cornstarch/milk mixture and the remaining milk into the eggs and heavy cream. 
  • Add the ½ t. salt, the ¼ t. pepper, along with the grated nutmeg. Gently stir in the cooled shallot/spinach mixture as well as the gruyere. 
  • Pour the filling into the prepared pie crust. Gently push down the vegetables and cheese into the custard in an attempt to remove any air bubbles and disperse filling evenly.
  • Place the quiche back onto the rimmed baking sheet and bake at 350 for 1 and ¼ hours up to 1 and ½ hours, until the top is deeply browned and puffed, and the eggs are fully set. 
  • Remove from the oven and cool on a cooling rack for 30-40 minutes.
  • Gently pull tabs of foil out of the cake pan to remove the quiche. Carefully, slip foil out from under crust and slice into 8 servings. A serrated knife works best. Enjoy!