Friday, April 17, 2009

Spinach and Gruyere Quiche

From Sexy Lexi Majoue

1 tablespoon butter
3 shaloots, minced
3 bunches flat-leaf spinach, thick stems and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg

1.) Preheat oven to 350 with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots and cook, stirring occasionally until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit, toss adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

2.) Tranfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between crustss. Place each crust on a seperate rimmed baking sheet.

3.) In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Divinding everly, pour egg mixture into crusts.

4.) Arrange baking sheets on racks and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving (pr cool to room temperature, cover and refridgerate up to one day. Reheat at 350 until warm in the center, 30 to 40 minutes).

Note to self: Add ham to make a complete meal and serve with fresh spinach salad.

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