Cheesy Cream Spinach Quiche

Spinach quiche with a custard rich enough to count as supper. Heavy cream and beaten eggs do the binding, Swiss cheese melts into pockets through the filling, and the par-baked pie shell stays crisp underneath instead of going to mush.

The two moves that separate good quiche from soggy quiche live in the prep. First, dock the pie crust with a fork and bake it for about 10 minutes before any filling goes in, so the bottom sets up before the custard hits it. Second, squeeze the thawed spinach dry. Really dry. Wring it out in a clean tea towel until almost no liquid drips. Wet spinach is the number one reason quiche goes watery.

Tossing the cheese with flour before stirring it in helps stabilize the custard, the same trick that keeps a cheesy macaroni sauce from breaking.

Pro Tips

• Squeeze the spinach hard. If you think it’s dry enough, squeeze it again
• Pull the quiche when the center still has a slight wobble. It firms up as it cools
• Let it rest at least 10 minutes before slicing so the custard sets cleanly
• Tent the crust edge with foil if it browns faster than the filling

Variations

• Swap Swiss for Gruyère for deeper, nuttier flavor
• Layer caramelized onions under the spinach for a sweet, savory base
• Use half-and-half instead of heavy cream for a lighter custard