Yes, this is TOTALLY not a crustless quiche. Totally.
An old friend taught me the most important thing about this egg pie, the ratio of eggs and heavy cream. Thank you, Gail.
- 6 eggs – room temperature
- 1 cup heavy cream
- pinch nutmeg
- 8 ounces sharpest cheddar you can find, grated
- 1 shallot, diced fine, sauteed in a tiny bit of butter till browned
- 5 slices bacon, cut in thin strips, sauteed till just slightly crispy
- 1/2 teaspoon caraway seeds
- 1 8 ounce package frozen chopped spinach, thawed and squeezed of all excess water possible.
- Freshly ground pepper to taste
- Freshly grated parmesean
- Paprika for the top
Once you have all your ingredients as I’ve described above, heat the oven to 350. Here were mine this morning:
Crack the eggs into a large bowl, whisk until relatively homogenous, add the cream, nutmeg and pepper.
Add the spinach now to make sure you break it up as much as possible. I usually end of squeezing the heck out of it, so it’s in clumps. A big clump of spinach in this pie is unappetizing.
I never use a whisk at this point because the fun ingredients just get stuck in it.
Add in everything but the cheese, mix well. Add in the cheese, mix. It should look like this:
Grate some Parmesan cheese into the bottom of a glass pan, I’m using my mom’s old pyrex pie plate. Pour the pie mix on top of the cheese slowly, spread it out carefully. Grate a bit more Parmesan on top, sprinkle with paprika and this is what you get:
This should bake for at least 40 minutes, start checking it then. This morning mine baked for 50 minutes. You don’t want it to jiggle when you take it out.