Spinach & Gruyère Quiche

I enjoy having a quiche in the house - good for an easy lunch or dinner, and certainly great for breakfast leftovers. Couple this with some side potatoes and a salad and you've got a meal that feels healthy and diverse and also filling.

Spinach & Gruyère Quiche
The quiche dough comes from Epicurious, but no longer appears to be available online.
The quiche is based on a recipe from this source, but improved upon: Once Upon a Chef.

Quiche Dough

1 1/2 c flour
pinch salt
8 T unsalted butter, chilled, in small pieces
5-6 T cold water

Put flour, salt and butter in a food process to mix. With processor running, add water until the dough forms one large ball. Remove and roll out on a floured surface.

Quiche

1 T butter
1/2 c shallot, thinly sliced (I didn't have enough shallot so also used scallion)
10 oz spinach, chopped
4 eggs
1 1/4 c heavy cream
pinch nutmeg
3/4 tsp tsalt
1/8 tsp cayenne
1 c gruyere, shredded

Preheat oven to 325.

Make crust

Heat butter in a small saute pan over medium-low heat. Cook shallots about 3 minutes, until softened. Add spinach and wilt, about another 5 minutes.

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

Roll dough out and spread in a prepared quiche or pie pan. Spread shallots and spinach over bottom of crust, then sprinkle Gruyere over top. Pour egg mixture over top.

Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.

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