You can serve these petite any time of day.
The day I write these recipe for my instagram and facebook, I also ate them for my dinner. Then I made it for my vegetarian friends... breakfast. He loved it!! Tasty and fluffy! (Just put the whole thing in a pretty pie pan before you serve it so it’s not quite so obvious that you use a store bought crust) You get to cheat a bit haha
Ingredients:
1 9-inch deep dish frozen pie crust
1 tablespoon butter
4 nos shallots sliced
4 large eggs
300 ml heavy cream
1 teaspoon cayenne pepper
Pinch ground nutmeg
1 cup grated Gruyère
1 cup spinach chopped
Methods:
Step 1. Prick bottom and sides all over the pie crust with a fork. Bake until lightly golden. (Gently prick it with a fork if it puffs up) Set aside.
Step 2. Heat butter in a small pan over a medium-low heat. Cook shallots until soft. Do not brown. Set aside to cool.
Step 3. In a bowl, whisk together eggs, heavy cream, nutmeg and cayenne pepper just for a few minutes.
Step 4. Spread shallots (step1) over bottom of cooked crust, then sprinkle with grated Gruyere.
Step 5. Scatter spinach evenly over cheese, pour egg mixture (step3) over top.
Step 6. Bake at 200 degrees for 30-40 minutes until cooked and set, and top is lightly golden. Serve warm.
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