Ingredients

The following ingredients have 4 Servings
  • 1 9- inch pastry shell
  • 1- 10 ounce package frozen spinach (thawed)
  • 4 eggs
  • 1 cup half and half
  • 1/4 teaspoon nutmeg (freshly ground)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 1/4 cups gruyere (comte or emmental cheese,grated, divided)
  • 2 tablespoons parmesan (grated)

Instruction

  • 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.
  • If 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.