Spinach Gruyere Quiche
Made with heavy cream and Gruyere, this classic French dish is perfect for a brunch or a simple dinner.
Ingredients
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1 pie crust - homemade or store-bought
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2 tablespoons of butter
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1/2 cup thinly sliced scallions
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4 large eggs
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1 1/4 cups heavy cream (or milk if you prefer)
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Pinch of ground nutmeg
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1 teaspoon of salt
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1/8 teaspoon cayenne pepper
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1 cup grated Gruyere Cheese
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5 oz fresh spinach (or a 10oz package of frozen spinach, thawed and drained thoroughly
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1/2 cup finely diced crispy bacon bits
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes
Yield: 4-6 servings
Directions
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Preheat oven to 400 degrees.
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Place the pie crust in a pie plate and carefully prick the bottom and sides all over with a fork. Bake at 400 for about 12 minutes, until pie crust is fully cooked and lightly golden. Turn oven down to 325 degrees.
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While pie crust is cooking, melt the butter in a small sauté pan over medium heat. Add the scallions and sauté until soft and translucent, but do not brown the onions or butter. Set aside to cool.
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In the same small sauté pan (which is still coated with the butter mixture) lightly sauté the spinach. Set aside.
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In a medium bowl, whisk eggs, milk, nutmeg, salt and cayenne pepper until fully incorporated.
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Place cooked pie shell on a cookie sheet. Spread half of the fresh spinach over the bottom of cooked crust, sprinkle with the scallions/butter mixture, spreading it as evenly as possible over the fresh spinach, then sprinkle grated Gruyere over the top. Scatter the remaining spinach evenly over cheese, breaking up clumps as best you can, then pour egg mixture over the top of it all. Add bacon bits to the top of the egg mixture.
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Bake at 325 degrees for 50-55 minutes until the quiche is set and top is lightly golden. Serve immediately!