Spinach and Gruyere Quiche
  • 1 tablespoon olive oil
  • 2 medium yellow onions, diced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup fresh spinach, chopped
  • 4 extra large eggs
  • ¾ cup half-and-half
  • 8 ounces Gruyère, grated
  • ⅛ teaspoon ground nutmeg
  • 1 store-bought frozen pie crust (or make your own!)
  1. Heat oven to 375° F.
  2. In a large skillet, over medium-low heat, heat the oil.
  3. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
  4. Cover and cook until the onions are softened, 5 to 7 minutes.
  5. Add the spinach and cook, covered, for 2 minutes more.
  6. Meanwhile, whisk together the eggs and half-and-half.
  7. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
  8. Place the pie crust on a foil-lined baking sheet.
  9. Scrape the egg mixture into the pie crust; it will be very full.
  10. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes.
  11. Let rest for 5 minutes.
  12. Cut into wedges and serve.
Recipe by Lemon Sugar at http://lemon-sugar.com/2015/06/summer-sauvignon-blanc-white-wine-party.html/