They say breakfast is the most important meal of the day. So start your weekend with this rich, delicious spinach and gruyère quiche recipe from The Bakery PHX.
1 9-inch Deep pie crust
2 T Butter
2 cloves Garlic finely chopped
4 Large eggs
1 1/4 C Heavy cream
Pinch of ground nutmeg
3/4 tsp. Salt
1/4 tsp. Pepper
1 C Gruyère, grated
4 C Spinach
Preheat oven to 400 degrees. Roll out pie crust, and set in a 9-inch pan. Score bottom and sides with a fork. Bake until fully cooked and lightly golden, about 30 to 35 minutes depending on oven. Set aside and turn oven down to 325 degrees. Heat butter in a small saute pan over medium-low heat. Cook garlic until soft and fragrant, about three minutes. Do not brown. Add spinach, and cook until wilted. Add salt and pepper to taste. Set aside to cool. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and pepper. Place cooked pie shell on a baking sheet. Spread garlic and spinach over bottom of cooked crust, then sprinkle grated cheese over top. Pour egg mixture over top. Bake at 325 degrees for 50 to 55 minutes until custard is set and top is lightly golden. Serve warm.
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