Spinach Quiche
This rich spinach quiche is a classic French dish made with heavy cream and Gruyère, perfect for any meal.
Equipment
- oven
- small skillet
- medium bowl
- baking sheet
- fine mesh strainer
- Whisk
Ingredients
Crust and Filling
- 1 9-inch frozen pie crust deep dish
- 1 tablespoon butter
- ½ cup thinly sliced shallots
- 4 large eggs
- 1¼ cups heavy cream
- 1 pinch ground nutmeg
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup finely shredded Gruyère packed
- 1 package frozen chopped spinach 10-ounce, defrosted and wrung free of water
Instructions
Preparation
- Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes, then set aside and turn oven down to 325°F.
- Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
- In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
- Place the cooked pie crust on a baking sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyère over top. Scatter the spinach evenly over cheese. Pour the egg and cream mixture over top.
- Bake at 325°F for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
Notes
The quiche can be made ahead of time and refrigerated. To reheat, cover with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes. The cooked quiche can be frozen for up to 3 months.
Nutrition
Serving: 1sliceCalories: 504kcalCarbohydrates: 25gProtein: 14gFat: 39gSaturated Fat: 21gCholesterol: 218mgSodium: 472mgFiber: 2gSugar: 3g
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