Spinach Quiche #vegetarian #breakfast

Of all the spinach quiches I've attempted throughout the years, this great French rendition is my top pick. The formula originates from my cherished companion Trish, who isn't just perhaps the most interesting individuals I know, yet additionally a staggering entertainer. When Trish engages, she goes hard and fast – lovely table settings, regular mixed drinks, remarkable nourishment, and (best of all) funny gathering games. She once made a whole round of Jeopardy! for our old secondary school pack, total with classifications like Prom Dates, '80s Pop Stars, and Senior Superlatives.

This spinach quiche is Trish's "go-to" early lunch dish. The blend of overwhelming cream and Gruyère makes it rich and tasty. There's likewise a decent piece of spinach, which adjust all that extravagance and makes it only somewhat more advantageous.

This spinach quiche freezes delightfully for as long as a quarter of a year. In the wake of cooling the quiche, enclose it by a layer of saran wrap and afterward a layer of aluminum foil. Expel the quiche from the cooler around 24 hours before eating. Evacuate the saran wrap and warm it, secured with foil, in a 300°F broiler until hot in the middle.

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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 (4 oz) finely shredded Gruyère, packed
• 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

INSTRUCTIONS

1. 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. (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 my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
2. 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.
3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
4. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
5. Bake at 325°F degrees for 50 to 55 minutes until the 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 1 tablespoon 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.

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