"This savory custard pie, which originated in the Alsace-Lorraine region of northeastern France, is a delightful entree for a brunch. However, served at dinner, while accompanying a grilled salmon fillet garnished with sweet basil tomato concasse, it is simply eggs-stravagant!"

Spinach Quiche
serves 8

8 whole eggs
8 oz. heavy cream
4 oz. grated Swiss cheese
1 10 oz. frozen spinach, thawed
2 Tbsp. butter
2 Tbsp. small diced onions
1 tsp. salt
pinch of white pepper
1/4 tsp. nutmeg

Pie shell:

2 ½ cups unbleached flour
1 tsp. salt
8 Tbsp. cold unsalted butter
8 Tbsp. shortening
6 Tbsp. cold water

In a medium bowl combine the salt and the flour. With a pastry cutter, cut in the butter and the shortening until the mixture resembles coarse crumbs. Add the water and mix until all crumbs are absorbed. Do not over mix. Shape the dough into 2/5 inch disks, wrap them with plastic and refrigerate them for one hour. Flour one of the disks and roll it out into a 11 inch circle, between two pieces of waxed paper or use a floured pastry cloth (you can freeze the other half for later). Transfer the circle to a 9 inch deep dish glass or ceramic pie pan. Line the un-baked shell with foil and fill with beans or pie weights. Pre-bake the shell for 20 minutes at 375 degrees.

Meanwhile, in large mixer using a wire whisk, combine the eggs, cream, salt and nut meg. In a small saute pan, melt the butter and briefly saute the onions until translucent. In a small bowl squeeze the thawed spinach with paper towels until dry.

Remove the pre-baked shell from the oven. Sprinkle the grated cheese on to the bottom of the crust and then distribute the spinach evenly. Scatter the sauteed onions. Fill the shell with the egg mixture and bake the quiche at 375 degrees for 30-35 minutes or until it appears puffed, set in the middle and the crust is golden brown.

Quiche Lorraine: Substitute 8 ounces of bacon, cooked and cut into small pieces for the spinach.

Note: Make individual quiches using circular ring molds, to accompany the salmon!