Spinach Quiche

pastry dough for 9 in pie shell

4 eggs

1 cup whole milk

1 cup heavy whipping cream

½ tsp salt

⅛ tsp nutmeg

pinch of cayenne pepper

2 oz Gruyere cheese, shredded

1 Tbsp butter

1 cup fresh spinach, lightly packed

¼ cup finely diced onion

Preheat oven to 425° and line a 9 inch pie plate with the pastry dough.

Melt the butter in a pan over medium heat; add the onions and spinach and sauté until the spinach is wilted. Transfer to paper towels and press with additional paper towels to remove liquid.

Combine eggs, milk, cream, salt, nutmeg, and cayenne in a bowl and mix thoroughly. Sprinkle the cheese over the bottom of the pie shell and arrange the vegetables on top of cheese, then ladle in the egg mixture (don't overfill, you may have a bit left over).

Bake for 15 minutes at 425°, then cover the crust with a pie shield and lower the heat to 350°. Bake for 30 minutes more, or until a knife inserted in the center comes out clean.