Spinach Pie

Recipe for Spinach Pie
Sam Jones/Quinn Brein


flaky pastry
2 pounds fresh spinach
2 tablespoons chopped scallions
2 tablespoons butter
3 eggs
1-1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1/4 cup grated Gruyere cheese
1 tablespoon butter


Line a 9-inch pie pan or quiche dish with the pastry and chill it. Wash the spinach thoroughly and discard all thick stems. Plunge the spinach into boiling water for about 1 minute, drain it well and pat it dry with paper towels. Chop the spinach fine, add the chopped scallions, and cook the greens in the 2 tablespoons butter for several minutes, or until all liquid has evaporated. In a bowl combine the eggs, lightly beaten, with the cream and salt, pepper, and nutmeg. Add the spinach and pour into the pastry shell. Sprinkle the top with the grated cheese and dot it with 1 tablespoon of butter cut in bits. Bake the quiche in a moderate oven (375 degrees F) for 25-30 minutes until set. Serve hot.

Mushroom Quiche


Serves 6

Reader Comments

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Spinich pie

Can it be frozed?

freezing spinach pie

The Editors's picture

Hi, Becky. With such a large amount of fresh spinach added to eggs, we would not recommend freezing.