Note: This recipe originally appeared in the "8 & 20" wine and food matchmaking feature on WineSpectator.com.
• 1 bunch spinach, washed and chopped
• 4 shallots, thinly sliced
• 4 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 seed nutmeg, grated
• 1/4 cup comté cheese, grated
• 1 piecrust (store-bought or homemade)
1. Preheat the oven to 325° F. Bring a small pot of salted water to a boil. Add the spinach and cook until soft, around 2 minutes. Drain, then squeeze the excess water out of the spinach.
2. In a medium saucepan, heat a tablespoon of cooking oil over medium-high heat. Sauté the sliced shallots until soft and just caramelized, around 5 minutes.
3. In a large bowl, mix 3 of the eggs with the heavy cream, milk, grated nutmeg and 1/2 teaspoon of salt.
4. Coat a 10-inch pie pan with butter. Roll or unfold the piecrust and line the pan with the dough, trimming the edges. Spread the cooked spinach over the dough then cover with the grated comté. Pour the egg mixture slowly over the spinach and cheese. Beat the last remaining egg in a small bowl with a fork. Using a pastry brush, baste the exposed crust with the egg wash. Bake the quiche in the oven for 30 minutes, or until the custard has set and the crust has browned. Serves 4 to 6.
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