This quiche recipe showcases the beautiful Araucana egg variety. The rich, creamy filling is studded with baby spinach, cherry tomatoes and Gruyere cheese.
1½ tablespoons butter
⅔ cup chopped shallots (about 3 medium)
1½ cups chopped fresh baby spinach, packed
Coarse salt and ground white pepper, to taste
6 large farm-fresh eggs, beaten, such as Araucana
½ cup heavy cream
1 cup whole milk
⅛ teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh thyme, plus thyme sprigs for garnish
1 (9-inch) refrigerated prepared whole-wheat piecrust
1½ cups shredded Gruyere cheese, divided
8 cherry tomatoes, halved
- Preheat oven to 375°.
- Melt butter in a large skillet over medium-low heat. Add shallots and sauté until tender, approximately 3 to 4 minutes. Add spinach and cook until just wilted, about 2 to 3 minutes. Adjust seasonings with salt and pepper. When cool enough to handle, transfer spinach to a paper towel and squeeze out any excess water. Set aside. Whisk together eggs, cream, milk, nutmeg, thyme, and salt and pepper to taste.
- Spread spinach mixture evenly over bottom of piecrust. Sprinkle 1 cup of cheese on top of spinach and carefully pour egg mixture over cheese. Sprinkle with remaining cheese and arrange tomatoes over filling. Bake until egg mixture is still slightly wiggly in center, approximately 40 minutes. Remove from oven and allow to cool for 15 minutes before serving.
- Cut into wedges and serve garnished with thyme sprigs.