Spinach and Gruyere Quiches

Name: Spinach and Gruyere Quiches
Prep time: 20 min
Total time: 1 min
Ingredients: 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); 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates; 8 large eggs; 3 cups half-and-half; 1/8 teaspoon ground nutmeg

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Prep Time: 20 minutes

Total: 1 hours, 30 minutes

Author : Martha Stewart

Ingredients

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1 tablespoon butter3 shallots, minced3 bunches flat-leaf spinach, thick stems removed and leaves roughly choppedCoarse salt and ground pepper8 ounces Gruyere cheese, grated (about 2 cups)1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates8 large eggs3 cups half-and-half1/8 teaspoon ground nutmeg

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Instructions

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Step 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.

Step 2

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.

Step 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.

Step 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.