For the Casually Inclined

Spinach, Gruyere Quiche with Onions + Shallots


One of my most favorite meals is a really yummy quiche with a nice green salad. It's quick in prep and most of the time you have the ingredients right in your kitchen, which makes it a great go-to for a week night. A Cozy Kitchen's, Silky-Ass Quiche, introduced me to the awesome-ness of Gruyere cheese and I've loved adding it to my recipes ever since. It compliments every other ingredient and also just sounds pretty legit.


1, 9-in frozen pie crust

1 tablespoon of softened butter

1/2 cup chopped shallots

1/2 cup chopped white onion

4 large eggs

1 1/4 cup of heavy cream

3/4 teaspoon of salt

Crushed red pepper to taste

1 cup grated Gruyere cheese

1 1/2 cups fresh spinach


Preheat oven to 350 degrees.

Place and form defrosted pie crust in to your pie pan, add to oven by itself and cook for 5-10 minutes or until hardened. Take out and place aside, increase oven temperature to 400 degrees.

Coat pan with olive oil and heat to medium. Finely chop onions and shallots and add to pan. Stir frequently with a wooden spoon and saute until tender, 3-5 minutes.

Wash spinach, pat dry, and add to pan with onions and shallots. Toss and cook for 3-5 minutes.

Mix and combine eggs, heavy cream, salt, crushed red pepper, Gruyere, and butter.

Add cooked spinach, shallot, and onion to your egg mixture, stir, and add to pie crust.

Cook for 25-30 minutes at 400 degrees.