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.
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees F.
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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.
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Sprinkle salt and pepper over eggs. Whisk in cream, nutmeg and wine-shallot mixture.
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Sprinkle grated cheese evenly over the pre-baked pie crust. Pour in the egg custard mixture.
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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/)