French-Style Spinach Quiche

Buttery, creamy, tasty filling with a soft, flaky crust, These hand-held spinach quiches are the perfect breakfast or brunch treat!

Spinach Quiche

Recipe: French-Style Spinach Quiche

Spinach Quiche


Pastry dough, thawed and split in 2
2 tablespoons olive oil
1 small onion diced
4 garlic cloves minced
5 cups fresh spinach packed
1 1/2 cups grated Gruyère cheese divided
2 dollops of goat cheese (optional)
4 large eggs room temperature
1 1/4 cups heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika optional (smoked paprika can be used for extra flavor)
1/8 teaspoon red pepper flakes optional


1 hour




  1. Preheat the oven to 425º F.
  2. Roll the doughs out on a lightly floured work surface into a circle that will fit your tart pans.
  3. Gently place the dough in the tart pans, pressing it firmly around the edges and trimming any dough that hangs over the edge. Prick the dough with the tines of a fork. Line the dough with parchment paper or aluminum foil buttered on its underside and fill the pan with dried beans, rice, or pie weights.
  4. Bake for 5 minutes. Reduce the oven temperature to 375°F remove the parchment or foil and weights, and prick the bottom again. Bake, uncovered, for 2 minutes more. Put to the side when done and lower oven temperature to 400º F.
  5. Place a large skillet over medium heat and add the olive oil.
  6. Once the oil is hot add the diced onion and minced garlic. Stir and cook for 1-2 minutes.
  7. Add the fresh spinach and let it wilt for 1 minute. You can cover the pan with a lid for about one minute to speed up the process. Stir to combine, spinach should be reduced in size by now. Remove filling from heat.
  8. Add the spinach filling onto the tarts and distribute evenly.
  9. Top with 1/2 cup of shredded cheese. Sprinkle evenly over the filling. Add dollop of goat cheese to each if using.
  10. In a medium bowl, whisk together eggs, cream, salt, pepper, paprika and red pepper flakes until fully combined and well blended. Pour the mixture over the fillings, using a spatula to distribute it evenly.
  11. Cover with foil an bake for 10 minutes, remove foil and bake for an additional 5 minutes, until top is golden brown and the center is not wobbly.
  12. Remove from oven and you can either serve it hot, warm or cold.
  13. Garnish with chopped chives. Serve with a fresh salad on the side.