This spinach quiche is a “go-to” brunch dish. The combination of heavy cream and Gruyère makes it rich and flavorful. There’s also a good bit of spinach, which balances out all that richness and makes it just a little bit healthier.
Ingredients Serves 4to6
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1 9-inch deep dish frozen pie crust
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1 tablespoon butter
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1/2 cup thinly chopped shallots
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4 large eggs
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1-1/4 cups heavy cream
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pinch of ground nutmeg
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3/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 cup grated Gruyere
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1 10oz package frozen chopped spinach, defrosted and wrung free of water
Directions
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Prick the bottom and sides of the crust all over with a fork.
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Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes.
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Set the crust aside and turn the oven down to 325°F. Sauté the shallots in a bit of butter over medium-low heat until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
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In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper. Whisk to combine.
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Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust. Sprinkle the shredded cheese over top.
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Scatter spinach evenly over cheese (breaking up clumps as best you can). Then pour the egg mixture carefully over top.
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​Bake at 325°F degrees for 50 to 55 minutes until custard is set and top is lightly golden. Serve hot or warm.