Spinach Quiche
Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork. Bake until fully cooked and lightly golden, 10 to 15 minutes. Set aside and turn oven down to 325°F.

Heat the butter in a small skillet over medium-low heat. Cook the 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 the cooked pie crust on a baking sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.

Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden.

Serve hot or warm.

Serves: 8    |     Prep: 5 min     |     Cook: 45 min     |     Ready: 50 min

Quiche Lorraine
Preheat the oven to 400 degrees.

Line a nine-inch pie plate with the pastry. Build a rim with the pastry, flute it and piece bottom with a fork.

Bake 10 minutes and remove. Reduce the oven heat to 375 degrees.

Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

Combine the eggs, cream, nutmeg, salt, pepper and cayenne pepper to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.