SPINACH QUICHE

Spinach Quiche image

Yield 8 people

Number Of Ingredients 12

Homemade pastry dough or frozen 9-inch pie shell
2 tablespoons Kerrygold® salted butter
2 whole shallots, minced
2 cloves garlic, minced
1 (10-ounce) bag frozen spinach, thawed and squeezed to remove excess liquid
2 tablespoons dried oregano
1/2 teaspoon grated nutmeg
4 eggs
1 cup milk
1/2 cup heavy cream
4 1/2 ounces grated Kerrygold® Dubliner cheese, about 1 ½ cups
Salt and pepper

Steps:

If using homemade dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Place from scratch or frozen pie shell in the pie pan. Line with foil and fill with pie weights. Bake until the shell is firm and the edges are just starting to get color, about 20 minutes. Carefully remove the weights and foil, and continue baking until the crust is golden all over, about 15 minutes. Set the crust aside and leave the oven on.
Heat the Kerrygold® salted butter in a large skillet over medium heat. Add the shallots and stir often until caramelized, about 10 minutes. Add the garlic and cook for 1 minute. Add the spinach, oregano, and nutmeg, and cook until the spices are fragrant and the spinach is wilted and its tannic flavor has mellowed, about 5 minutes. Season with salt and pepper and set aside.
Beat the eggs in a large bowl, then whisk in the milk and heavy cream. Fold in 1 cup (3 ounces) of the grated Kerrygold® Dubliner cheese, and the spinach. Pour into the prepared pie shell, and sprinkle the top with the remaining ½ cup cheese. Place on a baking sheet and bake for 45 minutes, or until the center of the quiche is just set and the top is lightly browned.