Spinach and Cheese Quiche


Spinach and Cheese Quiche
Ingredients
- Quiche:
- 1 (9-inch) unbaked deep-dish pie crust
- 1 tablespoon butter
- 1 small shallot, thinly sliced
- 4 large eggs
- 1¼ heavy cream
- ¾ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- pinch ground nutmeg
- ½ cup grated fontina cheese
- ½ cup grated Gruyère cheese
- 1 (10-ounce) package frozen chopped spinach, defrosted and well-drained
- Garnish:
- 1 handful chopped fresh dill
- 1 handful fresh micro herbs of choice
Instructions
- Preheat oven to 400º F. Place frozen pie crust on a baking sheet, prick the bottom and sides all over with a fork. Bake for 10 minutes (if it puffs up while baking, gently prick it with a fork so it will deflate). Remove and allow to cool slightly (keep the crust on the baking sheet.) Reduce the oven temperature to 350ºF.
- Meanwhile, heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 5 minutes. Set aside to cool.
- In a large bowl, whisk the eggs until lightly beaten. Add in the cream, salt+ pepper, and nutmeg. Whisk until smooth.
- Spread the shallots over the bottom of the baked crust (still on the baking sheet), then sprinkle the cheese and spinach evenly over the shallots. Pour cream/egg mixture into the crust and bake on the middle or lower oven rack (not the top one) for 40-45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of the oven.) Let cool for at least 15 minutes.
- Garnish with fresh herbs and serve warm. Enjoy!