Fancy Spinach and Gruyere Quiche
Serving Size / Yield
- 1 (9 in.) deep dish frozen pie crust
- 1 Tbs. butter
- 1/2 C. shallots, sliced thin
- 4 large eggs
- 1 1/4 C. heavy cream
- pinch ground nutmeg
- 3/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1 C. grated Gruyere
- 1 (10 oz.) pkg. frozen chopped spinach, defrosted and dried
Heat the oven to 400 degrees. Thaw the pie crust until its just soft enough to prick with a fork, approximately 10 minutes. Prick the bottoms and sides all over with a fork and bake for 10 to 15 minutes. If it puffs up, prick it so it deflates. Set it aside and turn down the oven to 325 degrees.
In a skillet, heat the butter and cook the shallots for 8 minutes, or until they are soft and translucent. Do not brown them. Set aside and let cool. In a bowl, whisk together the eggs, cream, nutmeg, salt, and cayenne pepper.
Put the cooked pie shell on a baking sheet and spread the shallots over the bottom of the crust and sprinkle with the cheese. Scatter the spinach evenly over the cheese. Break up the clumps of spinach as best as possible. Pour the egg mixture over the top. Bake for 50 to 55 minutes, or unti lthe custard is set and the top is slightly golden.