Ingredients
- 1 9-inch deep-dish frozen pie crust
- 1 tablespoon unsalted butter
- 1/2 cup shallots thinly sliced
- 4 large eggs
- 1 1/4 cups heavy cream
- pinch ground nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup Gruyère cheese finely shredded
- 1 10-ounce package frozen chopped spinach defrosted and thoroughly drained
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Thaw the pie crust slightly and prick it with a fork. Blind-bake the pie crust until golden, around 15 minutes.
- Melt butter in a skillet and cook shallots until soft, then let cool.
- Whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper in a bowl.
- Layer the shallots, Gruyère, and spinach in the pie crust, then pour the egg mixture over.
- Bake at 325 degrees Fahrenheit for 50-55 minutes. Let the quiche cool slightly before serving.