Spinach and Gruyère Quiche

I have been doing some recipe testing for a cookbook over the past few months. After  a recent macaroni and cheese cooking extravaganza with my friend Sara, I was left with some extra ingredients. One of those being 1 lb of Gruyère cheese, not the worst thing in the world. I somehow got it into my head that the best possible thing to do/cook, besides french onion soup, would be a quiche. Another reason quiche was on my mind, I had bought a brand Quiche Pan at TJMaxx almost a year ago and it has been taking up space in my cabinet. I decided to make this pretty easy for myself. I used my favorite Pillsbury roll out refrigerated crust. I know it’s cheating, but it takes two seconds and it tastes delicious. If you really really want to make a pie crust check out Jessie’s Lattice pie she made last week.

This recipe from Martha Stewart makes two quiche, so I planned on bringing one into work the next day and eating the smaller one at home. This would be perfect for a brunch at your apartment, or to bring on a picnic. I served it with a side of arugala salad. Of course I made the silly mistake of forgetting to chop up the spinach after wilting and pressing, but it turned out fine (see photos below). This would also be terrific with some crispy bacon or pancetta thrown in. The shallots I used for this recipe made me cry like non other. I seriously had to stop and leave the room for about fifteen minutes before I could continue. Does anybody have a solution to vegetables that make you cry? I’ve even tried wearing swim goggles. Simple, delicious, easy and impressive, readers I present to you… the Quiche!

Quiche in four steps

Spinach and Gruyère Quiche

from Martha Stewart.com

Ingredients

• 1 tablespoon butter
• 3 shallots, minced
• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped. I used a bag from the market
• Coarse salt and ground pepper
• 8 ounces Gruyere cheese, grated (about 2 cups)
• 1 recipe for pie dough, fitted into two 9-inch pie plates, or quiche pans. I used one with a removable bottom.
  
• 8 large eggs
• 3 cups half-and-half
• 1/8 teaspoon ground nutmeg

1. Preheat oven to 350 degrees, 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; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Chop wilted spinach, I forgot this step and it turned out fine. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
3. 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.
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. (Or cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.) Be very careful transferring to the oven and out of the oven. These are hard to balance on the sheets. I had a quiche spill some liquid a few times. I left mine in the oven for an additional 10 minutes because they had trouble setting. I let cool for about 15 minutes and then sliced and enjoyed. I served the quiche at work cold. It was greeted with warm smiles.