An avalanche of fresh eggs has me scrambling (hehe) for egg recipes. I had the ingredients for a variation of Quiche Florentine so I gave it a try. Other than it getting a bit overdone while I was outside wrangling pigs, it was delicious.
- 1 tablespoon butter
- 2 shallots, minced
- 1 bunches flat-leaf spinach, thick stems removed
- Kosher salt and ground pepper
- 8 ounces white Cheddar cheese, grated (about 2 cups)
- 1 recipe Basic Pie Dough, fitted into a two inch pie plate
- 5 large eggs
- 1 1/2 cups half-and-half
- 1/8 teaspoon ground nutmeg
- Preheat oven to 375 degrees. In a medium skillet, heat butter over medium heat. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
- Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Place spinach in the bottom of the crust. Place crust on a separate rimmed baking sheet.
- In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Fold in the cheese. Pour egg mixture into crust.
- Bake until center of quiche is just set, 55 to 60 minutes. Let quiche stand 15 minutes before serving.