spinach quiche with gruyere cheese

You know what makes me weak in the knees? Cheese. Yes, cheese.  I have cut way, way back on my cheese consumption lately (I’ve told you, trying to keep it healthy around here), but that doesn’t mean I don’t crave it daily! Especially gruyere.  Ah, gruyere!

I posted my standard Spinach Quiche here on the blog a while ago (click here) – I make it all the time because it’s easy, cheap, makes a great simple dinner and is the best for leftover breakfast or lunch. But today I share the granddaddy of all Spinach Quiches. Good enough for company and perfect for every occasion. Indulge and Enjoy!

Here’s what you need:

1 pie crust (I highly recommend Pillsbury Brand)

½ T butter

½ C finely minced shallots

4 large eggs

1 ¼ C half and half

1/8 t nutmeg

½ t salt

1/8 t cayenne pepper

1 C grated Gruyere cheese

1 10 ounce package frozen spinach – thawed and wrung totally free of water.

Here’s what you do:

Pre bake the crust in a 400 degree oven for about 10-12 minutes (prick the bottom with a fork and check on it periodically so the edges don’t fall over on themselves). Lower oven to 325 degrees.

Sautee the shallots in the melted butter until soft. Whisk the eggs and half and half together.  

Stir the quiche ingredients together until all the spinach has become unclumped. Use two forks if you need to.

Pour spinach mixture over crust and bake in a 325 degree oven for about 45 minutes. Watch carefully toward the end of the baking time. 

(printable recipe)