Spinach & Gruyère Quiche

​By Jennifer Segal
Servings: 4-6

INGREDIENTS

• 1 9-inch deep dish frozen pie crust
• 1 tablespoon butter
• 1/2 cup thinly sliced shallots
• 4 large eggs
• 1-1/4 cups heavy cream
• Pinch ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup grated Gruyère
• 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

​
INSTRUCTIONS

1. Preheat oven to 400°F. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
2. Heat butter in a small saute pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
4. Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top. Scatter spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top.
5. Bake at 325°F degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.
6. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
7. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 2 teaspoons of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
8. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 325°F oven for 35 to 45 minutes, or until hot in the center.
9. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.