- 9-in frozen pie crust
- 1 T butter
- 1/2 cup thinly sliced shallots
- 4 eggs
- 1.25 cups heavy cream
- Pinch nutmeg
- 3/4 t salt
- 1 cup (4 oz) shredded Gruyere
- 10 oz spinach, wilted and wrung dry
- Preheat oven to 400 F. Thaw crust until able to prick all over with fork (10 mins). Bake 10-15 mins until lightly golden
- If crust cracks, make slurry of 1 T cornstarch and 1 T water; rebake a couple minutes.
- Remove and let rest; turn down to 325.
- Melt butter in pan, cook shallots until soft (8 mins), set aside.
- In medium bowl, whisk eggs, cream, nutmeg, salt, pepper.
- Spread shallots over bottom of crust, then add shredded cheese, then add spinach (break up clumps), then pour in egg mix. Bake at 325 for 50-55 mins until puffed up and golden.