Spinach Quiche

If you can beat eggs, you can make this quiche. All right, you're going to need to grate a ¼ cup of Swiss cheese too-but really, that's hardly an effort. The beauty of quiche is that the partially baked crust can be made ahead and kept refrigerated as can the egg and cream mixture. Served hot, it is an impressive main course-cold it makes a nice surprise in the lunchbox.

You Will Need:

Single pie crust (I'd stick to a heavier one to accommodate the filling. Don't forget to build the sides up high) for 9 inch pie plate
1 package frozen spinach-cooked, drained and squeezed dry of liquid
2 tablespoons butter
2 tablespoons shallots
Pinch nutmeg
½ teaspoon salt
1/8 teaspoon pepper
3 large eggs
1 ½ cups heavy cream
¼ cup grated Swiss cheese

Bake the piecrust until set (about 10-13 minutes at 400 degrees.) Be sure to weight the inside to prevent it puffing up. A piece of foil with the bottom lightly buttered topped with a handful of dried beans works well).

Lower oven temperature to 375. In a saucepan, melt the butter and sauté the shallots for a couple minutes over moderate heat. Add salt and pepper to taste. Set to higher temperature and add the spinach-cook a few minutes stirring constantly to take off any remaining moisture. Set aside.

In a large bowl mix the eggs, cream, salt, pepper and nutmeg. Stir in the spinach, mixing well. Pour into piecrust and top with cheese. Bake 25-35 minutes or until browned on top and a knife inserted into the centre comes out clean.

See, I told you it was simple.