Spinach Quiche

Remember last Spring when we were all dreading the thought of working from home for three months?  😬Fortunately, there's a light at the end of this pandemic tunnel.  😷Working from home wasn't a new thing for me - working from home while other people were in my space - took some getting used to.  😅

Yard work is my therapy these days and spending more time at home means that I have more time to work in my yard.   This week, I witnessed the first signs of Spring.  Tulips, daffodils and hyacinth leaves with buds ready to burst into bloom! 🌷

Warm, sunny afternoons inspire me to get outside and work in my yard.  Unfortunately, February brings super erratic weather patterns to Georgia.  A sunny, 70 degree day can easily be followed up by a cloudy and windy day with a high of 30.  The drastic swings in temperature are unpredictable which means that my yard work is also inconsistent.  I guess that explains why I still have piles of dead leaves blanketing my lawn.  💁🏻‍♀️#Iblametheweather 😅

I like to spend warm days outside but cold February days, you'll most likely find me in my kitchen - cooking up something warm and hearty. 🍲One of my favorite things to make when the weather starts to get warmer is quiche.  For reasons that I cannot explain - Spring and quiche go hand in hand in my world. 🤷🏻‍♀️Maybe if I cook my Spring favorites - I can will the beautiful Spring weather into coming to stay.  🌤

There are so many varieties of quiche.  This recipe is very basic and uses the simple flavors of Gruyere and spinach but you can swap those out for your favorite quiche flavors.  I normally like to use up ingredients that I have on hand when I make a quiche but these are my absolute favorite quiche ingredients:
* turkey bacon
* asparagus
* goat cheese
* sun dried tomatoes
​* mushrooms
* spinach

Spinach Quiche
1 deep dish pie crust
2 Tablespoon butter
1/4 cup thinly sliced shallots
4 eggs
1 1/2 cups heavy cream
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup grated Gruyere cheese (or cheese of your choice)
10 ounce package frozen spinach, defrosted and squeezed dry

Thaw pie crust if frozen.  Prick bottom and sides with a fork and bake 10 minutes at 400.  

Melt butter in skillet.  Add shallots and cook until soft.  (8 minutes)

Whisk together eggs, cream, salt and cayenne.  

Spread shallots in bottom of cooked crust.

Sprinkle cheese over shallots.  

Scatter spinach over cheese.  

Pour egg mixture over top.  

Bake 50 - 55 minutes at 325.  

This is your chance to get creative and create something completely new and exciting.  If you've got a secret quiche ingredient that you want to share - I'd love to know what it is.  I'm always looking for new ideas.  

Ciao!

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