Quiche Aux Epinards (Spinach Quiche) - cooking recipe

Ingredients

Spinach
2 tablespoons finely minced shallots or 2 tablespoons green onions
2 tablespoons butter
1 1/4 cups chopped blanched spinach (drained) or 1 1/4 cups frozen spinach (drained)
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch nutmeg
6 -8 slices lean bacon (optional)
Egg Custard
3 eggs
1 1/2 cups whipping cream
1 pinch nutmeg
1/8 teaspoon pepper
1 (8 inch) partially cooked pastry shells (on baking sheet)
1 cup grated swiss cheese
1 tablespoon butter, cut into pea-sized dots

Preparation

Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes.
Remove from oven and allow to cool.
Reduce oven temperature to 375 degrees.
Cook the shallots or onions for a moment in the butter.
Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
Beat the eggs, cream and seasonings in a mixing bowl.
Gradually stir in spinach mixture.
Pour into partially baked pastry shell.
Sprinkle with cheese and dot the top with butter.
Bake at 375 degrees for 25 - 30 minutes.
The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
Note: If adding bacon, press pieces into bottom of the pastry shell before filling.