Julia Child’s Spinach Quiche

Julia Child’s easy spinach quiche recipe is sinfully delicious! It is rich, full of flavor, and savory. Enjoy this quiche for breakfast, dinner, or special occasions. Make the crust from scratch, save time, and use a frozen pie crust.

Baked quiche still in the quiche pan.

Quiche is a timeless French savory tart. Made with a flaky pastry dough pie crust, the inside is always filled with eggs. It is what the eggs are mixed with that makes the quiche unique. This quiche is a spinach and egg; quiche Lorraine is served with bacon and onion. The filling options are endless.

While I have had many quiches, Julia Child’s quiche is the best one I have ever had. First, this is an excellent recipe for an easy dinner. Use a store-bought crust; dinner can be ready in 45 minutes (30 minutes in the oven). Second, it reminds me that the best food comes from essential ingredients. Finally, combine those ingredients with great technique, resulting in a savory dish!

All the ingredients are balanced, from eggs, cheese, spinach, and crust. Honestly, this is unlike any quiche I have had before, and there is no going back. Either I make Julia’s quiche, or I do not have quiche.

Quiche is traditionally a breakfast food. However, I have always enjoyed quiche with brunch or dinner, particularly on special occasions. While I could keep going about this quiche, let’s dig in and get going!

Baked quiche with a slice missing.

Crust Ingredients

Ingredients used to make the recipe.
  • All-purpose flour 2 cups (250g)
  • Salt1 teaspoon (6g)
  • Sugar¼ teaspoon (1g)
  • Butter6 ounces (170g) – chilled and diced into 1/4 inch bits
  • Vegetable shorting 4 tablespoons (51g) – chilled
  • Water½ cup (118ml) – ice cold

Quiche Ingredients

Ingredients used to make spinach quiche.
  • Black Pepper1 pinch
  • Butter 3 – 4 ¼ tablespoons (102g) The amount of butter will vary by fresh or frozen spinach.
  • Eggs – 3 – large eggs
  • Heavy cream1 and ½ cups (318ml)
  • Nutmeg1 pinch
  • Shallots2 tablespoons (20g) – minced
  • Salt½ teaspoon (3g)
  • Swiss cheese¼ cup (9g) – grated
  • Spinach
    • If using frozen spinach, one and ¼ cups (37g)
    • If using fresh spinach, start with 3 pounds.
Slice of quiche.

Frequently Asked Questions

What Is The Secret To Good Quiche?

Good quiche is all about ingredient ratios. I cannot rave about this quiche enough; Julia Child’s ratios are simple and absolute perfection!

How Do I Make A Quiche Without A Soggy Bottom

Partial blind baking the crust (par-baking) is the best way to avoid a soggy bottom. This step is necessary for homemade and store-bought crusts.

Can I Use Whole Milk Instead of Heavy Cream?

I do not recommend swapping any of the ingredients, including heavy cream. The result will not be as good and possibly watery.

How do I Store Quiche?

Refrigerator Storage Instructions – Store in an airtight container for 3- 5 days or freeze for up to three months. 

Baked quiche still in the quiche pan.

Julia Child’s Spinach Quiche

This spinach quiche is rich, full of flavor, and the perfect proportions. You can cut down the cooking time by buying a premade shell.
5 from 21 votes
Print Pin Rate
Course: Breakfast, Dinner
Cuisine: French
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 3 hours

Equipment

  • 1 Rolling Pin
  • 1 9-inch tart pan or pie dish
  • 1 saute pan
  • 1 medium mixing bowl
  • 1 cutting board
  • 1 Knife

Ingredients

Crust

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (6g) salt
  • ¼ teaspoon (1g) sugar
  • 6 ounces (170g) butter, chilled and diced into 1/4 inch bits
  • 4 tablespoons (51g) vegetable shorting, chilled
  • ½ cup (118ml) water, cold

Filling

  • 3 large eggs
  • 1 ½ cup (318ml) heavy cream
  • 1 ¼ cups (37g) spinach, either fresh and blanched or frozen
  • 3 – 4 ¼ tablespoons (102g) butter * amount of butter will vary by fresh or frozen spinach
  • 2 tablespoons (20g) shallots, minced
  • ½ teaspoon (3g) salt
  • 1 pinch pepper
  • 1 pinch nutmeg
  • ¼ cup (9g) grated swiss cheese

Instructions

Crust

  • Combine: Start by preheating the oven to 400f/200c. Mix the flour, salt, and sugar in a large bowl. Add the butter and vegetable shortening, and using the tips of your fingers, combine the ingredients. The result should look like loose breadcrumbs.
  • Blend: Slowly add the ice water to the mixture and form a dough ball. Divide the dough into two and shape it into a flattened circle. Wrap each disk individually in cling wrap and place it in the refrigerator to rest for a minimum of 2 hours or up to 3 days.
  • Rolling: Place dough on a lightly floured surface and roll it into a circle about 1/8. The dough should be 2 inches wider than your pan. So for a 9-inch tart pan, I will roll the dough into an 11-inch round disk. You will want to work quickly to keep the butter as cold as possible.
    Once rolled, use your rolling pin to lift the dough and place it into your tart or pie pan. Using your fingers, press the dough into place. Run your rolling pin over the top and remove excess dough.
    Using your thumbs, push the dough 1/8 of an inch above the edge of the pan. Take a fork and press into the edge of the dough to make a decorative edge. Then take a fork and prick the pastry all over to create air vents, including the sides, at 1/2-inch intervals. Refrigerate if not baking right away.
  • Partial Blind Bake: Line the top of the pastry with aluminum foil or parchment paper to create a barrier between the dough and the dough weights. Cover the edges of the pastry with the barrier if possible. Fill with dough weights (dried beans, lentils, rice, or pastry weights). The goal here is to weigh down the pastry, so it does not rise.
    Bake for 8 – 9 minutes. Remove the pastry from the oven and remove the weights. Make additional pricks into the dough with your fork and bake for 2 – 3 minutes more. When the shell starts to turn golden or shrink from the sides of the baking dish, remove it from the oven.

Filling and Baking

  • Prep: Preheat the oven to 375f. Whisk together eggs, cream, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Set aside.
  • Spinach: Use either fresh or frozen spinach. Follow the correlating instructions.
    Fresh Spinach Instructions: Start a pot of boiling water. While you are waiting, clean the spinach to remove all the dirt and de-stem the spinach leaves. A handful at a time, place the spinach in the boiling water and cook for two minutes. Remove the spinach and run under cold water. Then, squeeze as much water out of the spinach as possible and cut the spinach into small pieces. Repeat until you have 1 and 1/4 cups of spinach.
    Frozen Spinach Instructions: Defrost the spinach just enough to slice it by bearing it down with your knife. Melt an additional 1 1/2 tablespoons of butter in a saucepan or skillet. Stir in the spinach, cover, and cook for 1 – 2 minutes. Remove the cover and cook until all the water has evaporated, about 3 minutes.
  • Saute: Melt 2 tablespoons of butter in a skillet. Add diced shallots and cook until done about 1 – 2 minutes. Add the spinach and cook until the water has evaporated. Remove from heat and cool for a few minutes before moving on to the next step.
  • Combine and bake: Add the spinach mixture to the bowl with the egg mixture. If the spinach is very hot, allow more time to cool down. Add the spinach to the egg mixture in quarter increments. Use caution not to scramble the eggs.
    Pour the mixture into the pastry shell, sprinkle the top with Swiss cheese, and dot with the remaining 1 tablespoon of butter. Bake at 375 for 25 – 30 minutes.
    You will know the quiche is done when you insert a knife and it comes out clean.
    1/4 cup (9g) grated swiss cheese

Notes

Recipe notes:
  • When making the pastry shell, use only the tips of your fingers. You want the butter to stay as cold as possible. Use caution, not to over mix, bits of butter is a good thing with pastry.
  • For more details on making pastry, visit my blog post ‘The Perfect Pie Crust”.  The recipe is slightly different; however, the technique is the same. https://sinfulkitchen.com/a-pie-crust-recipe
  • This recipe was adapted from Julia Child’s Mastering the Art of French Cooking Volume 1. 
Affiliate: The equipment section may contain affiliate links to products used in this recipe.

Nutrition

Nutrition Facts
Julia Child's Spinach Quiche
Amount per Serving
Calories
 
484
Calories from Fat 450
% Daily Value*
Fat
 
50
g
77
%
Cholesterol
 
242
mg
81
%
Sodium
 
895
mg
39
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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3 Comments

  1. 5 stars
    I had to make some changes because I was cleaning out the fridge/pantry before vacation. I used an oil crust instead of the one in the recipe, plus used green and vidalia onions instead of shallots, and milk instead of heavy cream.
    Plus, I had to use up all my deli swiss so I used about a half pound and sliced it into sticks. It still came out amazing! It was actually one of the absolute best quiches I’ve ever made – and I’ve made many! I always love the Julia inspired proportions the best.

    1. That sounds amazing! Julia was truly the GOAT. I love how well everything is described in Mastering The Art of French Cooking. I am so glad you liked it and I hope you have a wonderful vacation!

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