Spinach and Gruyère quiche

Ingredients

• 1 all-butter pie crust, refrigerated or frozen
• 1 tbsp butter
• 1 small yellow onion, finely chopped
• 5 oz baby spinach
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 tsp ground nutmeg
• 4 oz Gruyère, grated
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 5 oz mixed salad greens
• Salt and black pepper

Steps

1. Heat the oven to 375 °F.
2. Press the crust into a 9-inch pie dish. Prick the bottom all over with a fork and bake for 10 minutes.
3. Melt the butter in a skillet over medium heat. Cook the onion for 5 minutes, then add the spinach and stir until it wilts.
4. Let the spinach cool a little and squeeze out the liquid.
5. Whisk together the eggs, milk, cream, nutmeg, 1/2 tsp salt and some pepper.
6. Scatter the spinach and Gruyère in the crust and pour in the egg mixture.
7. Bake for 35 to 40 minutes, until the center is set and a knife inserted near the center comes out clean (160 °F).
8. Let the quiche rest for 10 minutes.
9. Whisk together the mustard, vinegar and oil, toss with the greens and serve with the quiche.