SPINACH AND GRUYERE QUICHE
Apparently, onions make people fart. I learned this from a family member who demanded I put no onions in my food on our family vacation or she would clear the room. I was shocked. No onions? No delicious thinly cut red onions, or perfect green onions in a slaw? I can’t imagine a world of food without onions! But alas, I yielded to her requests, all the while pondering if perhaps onions have also been my problem all along!
So when it came time to make a quiche, caramelized onions were off the table. So was bacon, to satisfy the vegetarians. I worried that this quiche would be too bland without some more exciting ingredients, but I was wrong. It was easy to make and very delicious, though next time I’ll definitely add onions and bacon if cooking in the shelter of my own home, because everything is always better with onions and bacon.
Note: I used store bought crusts, for the sake of time. If you want to make your own crust, you can try Martha Stewart’s version.
1 tablespoon butter
3 shallots, minced
3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg
2 pie crusts, store bought or homemade
1. Preheat oven to 350 degrees, with racks set in upper and lower thirds.
2. 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; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
3. Transfer 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 prepared crusts. Place each crust on a separate rimmed baking sheet.
4. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
5. 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.