Spinach and Shallot Quiche

Spinach and Shallot Quiche

Serving Size: 6


1 deep dish pie crust

1 pound spinach, cleaned and trimmed

4 large shallots, trimmed and thinly sliced

5 organic brown eggs

¼ cup 2 percent milk

1 tablespoon butter

1 cup aged cheddar, grated


In a large pot, boil the spinach until it is tender.

Drain and remove all water from spinach, using the back of a spoon to press the water out through a metal strainer.

In a small pan, saute the shallots in butter, then add in the spinach and combine them.

In a bowl, whisk together the eggs and milk, and then add in the cheese and vegetables and mix until combined.

Place all ingredients in the pie shell.

Bake the quiche in a 350 degree oven for 20 minutes, or until golden brown.