TESTED & PERFECTED RECIPE – This quiche, with heavy cream and Gruyère, is insanely rich and delicious. It’s a perfect choice for brunch. I am not a morning person. As some of you may remember, I made a resolution this year to wake up earlier, so I could be more productive during the day and spend less.

Fluffy Quiche Lorraine

Spinach & Gruyere Quiche. Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who’s an incredible hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. This quiche is her “go- to” brunch dish. The recipe has been in her family for years, though she admits for all she knows, “it could be Betty Crocker’s.” I had it at her house a while back and absolutely loved it. I think what makes it so good is combination of heavy cream and Gruyère, which of course makes it insanely rich.

Hands down, this is the best quiche Ive ever tasted! The family that I cook for call it KizziQuiche. from Allrecipies.com. Ive tried it using low-fat ingredients. These showstopping quiche recipes pack in delicious flavor with creative combinations of delicious flavors. This classic ham and Swiss cheese quiche is made with optional green onions. It's an excellent type of quiche for a lunch or brunch.

There’s also a good bit of spinach, which balances out all that richness and — dare I say — makes it just a little bit good for you. It’s basically a no- fuss recipe. You get to cheat and use a store bought crust (just be sure to put the whole thing in a pretty pie pan before you serve it so it’s not quite so obvious) and the spinach comes frozen right out of a box. To make it, start by pre- baking your crust.

You want it fully cooked and lightly golden before you add the filling, otherwise it will end up soggy. Next, prepare the filling: gently cook your shallots in butter, grate the Gruyère and squeeze as much water as humanly possible out of the spinach. For the custard, whisk together the eggs, heavy cream and seasonings. Finally, layer the fillings over the crust, pour the custard over top, and bake. Be sure your oven isn’t too hot; quiches are always cooked gently at 3. The result is a delicately flavored, silky- smooth custard that simply melts in your mouth. For company, you’d serve this for brunch or lunch but it also makes a delicious and easy weeknight dinner.

Enjoy…and a big thanks to Trish for sharing her family recipe. Spinach & Gruyère Quiche. By Jennifer Segal. Ingredients. 1 9- inch deep dish frozen pie crust. Pinchground nutmeg. Gruyère. 11. 0- ounce package frozen chopped spinach, defrosted and wrung free of water. Instructions. Preheat oven to 4.

Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 1. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked and lightly golden, between 1.

Keep an eye on it.. Set aside and turn oven down to 3. Heat butter in a small saute pan over medium- low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.

In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper. Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top. Scatter spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top.

Bake at 3. 25 degrees for 5. Serve hot or warm.

Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re- squeezing to get all the water out. Be patient.. you need the spinach completely dry, otherwise your quiche will be watery. Nutrition Information. Powered by Per serving (6 servings)Calories: 5.

Fat: 4. 0g. Saturated fat: 2. Carbohydrates: 2. Sugar: 2g. Fiber: 2g.

Protein: 1. 5g Sodium: 6. Cholesterol: 2. 21mg. Oven Fried Chicken Breast. Hungry for ? Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion. Your email address will never be used for any other purpose.

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