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Author Notes: This spectacular quiche is loaded with spinach and gruyere cheese! Perfect for brunch or a light dinner!
—garlic and zest
- 1 9-inch pastry shell
- 1 10-ounce package frozen, chopped spinach, thawed
- 4 eggs
- 1 cup half and half
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups grated gruyere, comte or emmental cheese, divided
- 2 tablespoons grated parmesan
- Preheat the oven to 350°. Arrange the pie pastry in a pie pan, pressing firmly on the bottom and sides of the pan. Fold any overhanging edges of the pastry under itself and using your fingers or the tines of a fork, press the edges to form a decorative rim. Refrigerate until ready to fill and bake.
- Squeeze all the excess moisture from the thawed spinach. Set aside.
- f you have a high-powered professional blender (like a Vitamix) place the eggs, half and half, nutmeg and spinach in the blender and turn on low, gradually increasing the speed until emulsified and bright green. Pour the mixture into a large bowl. Season with the salt and pepper and stir in 1 cup of the cheese. Transfer the spinach mixture to the pastry shell. Sprinkle with the remaining cheeses and bake for 40-45 minutes or until quiche is set. Let cool for 20 minutes before cutting.
- To make the quiche without a blender Finely chop the spinach. Whisk the eggs and half and half in a large bowl until well combined, then stir in the spinach, nutmeg, salt and pepper. Stir until well combined and proceed with the recipe. The processing power of a professional blender is what lends the bright green color to this quiche. Chopping the spinach by hand won't achieve the same look, but the flavor will be delicious.