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Quiche prepared with Caramelized Shallot, Fresh Spinach & Swiss Gruyère ..

This delicious quiche is ideal for lunch served with a simple salad and a glass of Rosé, Blush or White wine.

The Filling:  

2 tblsps of Evoo (extra virgin olive oil - Spanish or French )
250 grams of onion of choice 
1 teaspoon of sugar in the raw (natural - unbleached ) however, if you prefer, one can use white sugar ..
60 ml. white wine 
50 grams of butter (NOT margarine)
250 grams of spinach leaves trimmed without stems
a shaved pinch of nutmeg
100 grams of  Non sweetened Cream 
4 beaten large eggs of choice
200 grams of Gruyère or Emmenthal or blue cheese 

The Pastry Shell

200 grams of unbleached flour (wheat ) gluten free or with gluten
1 tsp of salt
100 grams of butter - cut in tiny squares or knobs
1 egg lightly beaten 

Or you can use a pre-made frozen Pastry Shell .. that is ready and dethawed.

1)  Pre heat oven to 180 Centig degrees.  Now, heat the pastry shell for 5 to 7 minutes. 

2)  In a sartén (skillet) heat the Evoo and sauté the onion finely sliced until transparent - approx. 6 to 8 minutes.

3)  Add the sugar and with a wooden spatula, gently combine and heat until caramelised.

4)  Now melt the butter, and add the spinach leaves finely sliced. Season with salt and freshly grinded black pepper. Might have to drain the spinach as it produces water when cooked.

5)  Add the wine very slowly and when the liquid evaporates, re-season and remove from the flame / stove top.

6)  Now drain the liquids and add the nutmeg, salt and freshly ground black pepper. 

7)  In a small saute pan, heat up the cheese sliced in very fine tiny squares with the Cream. Let simmer but do NOT boil.

8)   Let the concoctions cool and then place in pastry shell and place all the ingredients that have been sautéed and the well beaten eggs.


9)  160 Centig degree pre heated overn - 20 minutes and serve hot with a beautiful salad of choice.