Spinach and Gruyere Quiches

1 tablespoon butter
3 shaloots, minced
3 bunches flat-leaf spinach, thick stems and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough (below) fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg

1.) Preheat oven to 350 with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots and cook, stirring occasionally until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit, toss adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

2.) Tranfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between crustss. Place each crust on a seperate rimmed baking sheet.

3.) In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Divinding everly, pour egg mixture into crusts.

4.) Arrange baking sheets on racks and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving (pr cool to room temperature, cover and refridgerate up to one day. Reheat at 350 until warm in the center, 30 to 40 minutes).

Basic Pie Dough
2 1/2 cups all-purpose flour (spooned and leveled) plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter cut into pieces

1.) In a food processor, combine flour, salt, sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea size pieces remaining.

2.) Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 teaspoon at a time). Do not overmix.

3.) Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick. Refridgerate until firm, at least 1 hour (and up to three days). Repeat with remaming dough.

4.) Place one disk of dough on a lightly floured piece of waxed pape. Rolling from the center outward, form into a 14 inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.

5.) Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.

Note to self: Add ham to make a complete meal and serve with fresh spinach salad.