simple spinach quiche

classic, french.

classic spinach quiche
makes 2 quiches

2 9-inch deep dish frozen pie crusts
2 tbsp butter
1 cup thinly sliced shallots
7 large eggs
2 cups heavy cream
pinch ground nutmeg
1 1/2 tsp salt
1/4 tsp paprika
2 cups finely shredded Gruyere
1 16 oz package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 mins. Prick the bottom and sides all over with a fork. Bake until fully cooked and lightly golden, 10-15 mins.

Set aside and turn oven down to 350 degrees.

Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 mins. Do not brown. Set aside to cool.

In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and paprika.

Place the cooked pie crusts on a baking sheet. Spread the shallets over the bottom of the crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pout the egg and cream mixture over top.

Bake at 350 degrees for 50-55 mins until the custard is set and top is lightly golden. Serve hot or warm.