Some tips for this recipe: DEFINITELY invest in a pie crust shield so your crust doesn’t burn. I used a silicon shield the entire time it was in the oven and my crust still got a little too brown for my taste. Don’t over beat your eggs. When you add vegetables (or extras) to this quiche, make sure they are completely dry, you don’t want to add a bunch of water to the mixture. Finally, the deep crust pie pans will not work for this recipe, and they’ll make your crust too thin to bake properly. Use the little 9 inch glass pie plates for best results. You would have to make more egg mixture to fill a bigger or deeper dish.
Hope you enjoy this one! Makes a great breakfast, brunch, lunch or dinner!
1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh spinach, chopped
4 extra large eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 store-bought frozen pie crust (or make your own!)
Heat oven to 375° F. In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the spinach and cook, covered, for 2 minutes more. Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
Place the pie crust on a foil-lined baking sheet. Scrape the egg mixture into the pie crust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Recipe courtesy of Real Simple