- 1 frozen pie crust (9-inch deep dish)
- 1 tablespoon butter
- 1/2 cup sliced shallots (thinly)
- 4 large eggs
- 1 1/4 cups heavy cream
- 1 pinch ground nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup grated Gruyère
- 10 ounces frozen chopped spinach (defrosted and wrung free of water)
PER SERVING *
|Calories430Calories from Fat360|
|% DAILY VALUE*|
|Calories from Fat360|
|% DAILY VALUE*|
Annalise B. 7 days ago
delicious! always a favorite qt our house
Cleveland 2 Jul
It turnout great and good. Will do it again soon.
Corrina B. 27 Jun
Absolutely perfect. I made this for a brunch and it was the hit of the party, I also added shiitakes and Parmesan
Alissa 27 Jun
AMAZING! I made this for a birthday brunch...not even crumbs left behind!
Alex 15 Apr
Made this and it turned out wonderfully. Replaced the scallions with carmelized onion and made a sweet potato Parmesan crust. Having it for breakfast today. Irresistible.
Jenn S. 20 Mar
Always perfect! I've modified it various ways, depending on what I have on hand. I've added meat, changed the cheese, used fresh spinach. It always turns out great.
Yvonne S. 26 Feb
Best quiche I have ever had!
Jacoba Sparling 3 Jan
Really liked the cayanne and nutmeg flavour!
Lisa Kiu 29 Dec 2017
Used Parmesan and turned out great
Wendy S 23 Dec 2017
Delicious following recipe as is; teenagers enjoyed too & agreed worthy of making again
Jen Serra Shean 14 Sep 2017
Loved it. Used parmesan instead, but great.
Kelly 27 Aug 2017
Delicious!! I added arugula as well, such a simple recipe!
Jinny 30 Nov 2016
Amazing! Made it multiple times. My friends love it. Make sure that the quiche is cooked through. Pair with potatoes and mimosas.
Cari J. 9 May 2016
Turned out great. We did go the extra step and dried the spinach to make sure it wouldn't be runny (yes, we used a blow dryer). The quiche looked picture prefect and tasted amazing. We highly recommend this recipe.
Alexandra L. 6 Dec 2015
This is an excellent, simple dish. I did not modify the recipe at all. I served it for a simple dinner with a green salad and the entire quiche was devoured between four people...enough said...no? The recipe calls for a deep dish pie crust, which I did...when I make it again (and I will) I will use a shallow french tart pan. It will look more authentic. My daughter liked it so much that she is going to make it for her Christmas brunch. Thank you Yummly!