Serves 6 Crust:
1 1/3 cups flour 1 tsp. salt 1 stick cold, unsalted butter 3 – 4 Tbs water
Filling:
4 large shallots 2 Tbs Olive oil 3 oz Prosciutto One 10 oz package frozen spinach, defrosted 1 ½ cups Gruyere Cheese, grated 3 eggs, beaten 1 ½ cups heavy cream ¼ tsp black pepper Pinch of salt ¼ tsp freshly grated nutmeg
Prepare crust: Preheat oven to 375 degrees. Place flour, salt and butter in food processor and process until crumbly.
With machine running, slowly add water a little at a time until dough forms a ball that cleans the sides of the bowl. Remove dough and place on lightly floured surface.
Roll out into circle large enough to fit your pie dish with plenty of overlap for edges.
Transfer crust to pie dish, fold edges in and crimp. Using a fork, poke holes in crust all over bottom and up sides so steam can escape. Bake for 10 minutes and remove from oven.
For Filling: Heat a large skillet over high heat. Add olive oil and shallots. Sauté the shallots, stirring frequently until deeply browned. Season with salt and pepper.
Meanwhile, place prosciutto on baking sheet and bake in oven for approximately 10 minutes or until crispy. Let cool then crumble.
Place spinach in clean kitchen towel and wring out as much moisture as possible.
Scatter spinach into bottom of crust then top with shallots and prosciutto. Evenly scatter cheese over all.
In a bowl, combine eggs, cream and seasonings. Pour over other ingredients in crust making sure that the custard mixture is evenly distributed. Bake in the oven for 30 – 35 minutes or until custard is set and the top is golden brown. Allow to sit for a few minutes before cutting.
Chef Marla McGee is a classically trained chef formerly of the Five Crowns in corona Del Mar. She has been a resident of Fountain Valley for more than 30 years.