Wednesday, February 22, 2012

Spinach and Gruyere Quiche

Seymour St. John Chapel on the campus of Choate Rosemary Hall in Wallingford, CT - Photo by Michelle Judd, CRH '98
Seymour St. John Chapel
at Choate Rosemary Hall in Wallingford, CT

You're going to have to forgive me, but I've got weddings on the brain. In the very near future, I will be attending two weddings, one in Pennsylvania and one in New York. And, last Saturday kicked off the six-month countdown to my own nuptials in Connecticut. Emails about scheduling my bridal shower and bachelorette party are now flying back and forth and I can't help but get excited. When I'm not worrying about all of the outstanding items on my wedding to-do list that is...



Spinach and Gruyere Quiche - Photo by Michelle Judd of Taste As You Go
Spinach and Gruyere Quiche

Speaking of bridal showers... Years ago, I attended one with a cooking theme. Guests were asked to provide the bride-to-be with a recipe and a kitchen gadget or utensil that she'd need in order to prepare it. I thought that was a brilliant idea, and was thrilled that I'd get a chance to help her build her collection of recipes and fill her kitchen with all sorts of fun doodads.

Spinach and Gruyere Quiche - Photo by Michelle Judd of Taste As You Go
Spinach and Gruyere Quiche

I shared my mother's Spinach and Gruyere Quiche recipe. Simple enough to prepare for a quick weeknight supper or weekend brunch and elegant enough to serve to guests, especially with a mixed greens salad on the side. And the gadget? A nutmeg grater... Because freshly grated nutmeg was my mother's secret ingredient!

What recipe/gadget would you share with the bride-to-be?

Spinach and Gruyere Quiche

INGREDIENTS
  • 1 9-inch pie crust
  • 3 eggs, slightly beaten
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • Pinch cayenne pepper
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 pounds Gruyere, grated
  • 1 10-ounce package frozen spinach, thawed and squeezed of all its liquid

INSTRUCTIONS
  1. Preheat oven according to directions on pie crust package.

  2. With a fork, prick the pie crust several times. These holes will prevent the crust from swelling while in the oven.

  3. Place the pie crust on a baking sheet and bake for 5 minutes.

  4. Remove pie crust from the oven. Adjust the temperature to 450°F if not already set there.

  5. In a large bowl, combine the eggs, cream, salt, cayenne, and nutmeg.

  6. Add the Gruyere to the egg mixture and combine gently.

  7. Place the thawed and drained spinach in the bottom of the pie crust. Pour the egg and cheese mixture over the spinach.

  8. Bake for 10 minutes.

  9. Reduce heat to 325°F and bake until firm, about 20-25 minutes.

  10. Remove from the oven and allow to sit for 5 minutes before slicing. Serve warm or at room temperature.

ETA 5-5-13: I prepared my mother's quiche recipe for dinner tonight and made some changes in terms of the preparation. Instead of placing the spinach on the bottom of the pie crust and pouring the egg and cheese mixture over it, I combined the spinach with the egg and cheese mixture. This created a more uniform-looking quiche.

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