This is a rich and delicious quiche perfect for Mother’s Day breakfast or brunch! Originally taken from RecipeGirl, we added some spinach for a finishing touch.
- 1/2 cup minced shallots
- 1 cup of spinach (optional)
- 1/2 cup dry white wine
- 6 large eggs, beaten
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 cups heavy whipping cream
- dash of freshly grated nutmeg
- 12 ounces shredded Gruyere cheese
- 1 10-inch pie crust, pre-baked
Preheat oven to 400 degrees F.
In a small saucepan, bring shallots, spinach and wine to a boil. Reduce to simmer and cook for 2 minutes. Remove from heat and cool.
Sprinkle salt and pepper over eggs. Whisk in cream, nutmeg and wine-shallot mixture.
Sprinkle grated cheese evenly over the pre-baked pie crust. Pour in the egg custard mixture.
Bake 25 to 35 minutes, or until golden brown and firm in the centre. Keep an eye on the pie crust. You may want to put a pie crust shield on it if it begins browning too much. Let sit for 5 to 10 minutes before cutting.
By: Lori Lange of RecipeGirl
(Originally from: https://www.recipegirl.com/quiche-with-white-wine-and-shallots/)