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!

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