Ingredients:

  • 3 Large Eggs
  • 1 cup Heavy Cream or Whole Milk (adjusted to reach 1.5 cups total liquid volume)
  • 0.5 tsp Kosher Salt
  • 1 pinch Nutmeg, freshly grated
  • 1 pinch White Pepper
  • 1 tbsp Unsalted Butter
  • 150 g Fresh Baby Spinach, roughly chopped
  • 1 small Shallot, minced
  • 100 g Gruyère cheese, shredded
  • 1 9-inch Pre-baked deep-dish pie shell

Instructions:

  1. Crack 3 large eggs directly into a 2-cup glass liquid measuring pitcher. Add enough heavy cream or whole milk until the total liquid volume reaches exactly the 1.5-cup (355ml) mark.
  2. Whisk the egg and dairy mixture with kosher salt, nutmeg, and white pepper until the consistency is uniform and pale yellow.
  3. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Sauté the minced shallot until translucent, then add the chopped spinach. Cook until the spinach is fully wilted and all released moisture has evaporated from the pan.
  4. Distribute the sautéed spinach mixture and shredded Gruyère cheese evenly across the bottom of the pre-baked 9-inch pie shell.
  5. Slowly pour the 'Magic Ratio' custard over the spinach and cheese. Bake at 375°F (190°C) for approximately 35 minutes until the top is golden-brown and the center is just set but still has a slight jiggle.