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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
9-inch pastry shell
10-ounce package frozen, chopped spinach, thawed
cup half and half
teaspoon freshly ground nutmeg
teaspoon kosher salt
teaspoon freshly ground black pepper
cups grated gruyere, comte or emmental cheese, divided
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.