Recipe by Jennifer Segal

Serves 4 to 6

9" deep dish Pastry Dough 

1 TB Butter

1/2 cup thinly sliced Shallots, I would use the Green Onions

4 large Eggs

1 1/4 cups Heavy Cream

Pinch ground Nutmeg

3/4 tsp Salt

1/8 tsp Cayenne Pepper

1 cup grate Gruyere

12 oz fresh Spinach

Preheat oven to 400 F.  Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes.  If you are using an Eatwell Heirloom Pastry Dough, it is best to thaw in the refrigerator overnight, or take it out early in the morning before you leave for work (also in the refrigerator).  It should be ready for you by evening.  Roll out and put in a 9" deep dish pie plate. Prick bottom and sides all over with a fork.  Bake on center rack until fully cooked and lightly golden, between 10-15 minutes depending on the brand. Keep an eye on it, if it puffs up while cooking, gently prick it with a fork so it deflates.  Set aside and turn oven down to 325 F.  Heat butter in a small saute pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper. Place cooked pie shell on a baking sheet. This makes it easy to move in and out of oven. Spread shallots over bottom of cooked crust, then sprinkle grate Gruyere over top. Scatter spinach evenly over cheese, breaking up clumps as best you can, then pour egg mixture over top. Bake at 325 F for 50 to 55 minutes until custard is set and top is lightly golden.  Serve hot or warm.