Happy Valentine’s Day!
Hubby had chocolate-covered strawberries delivered to the house yesterday. It’s possible that Shea and I sat on the front porch and enjoyed one or two…enough to spoil dinner some. Oops. I figured Valentine’s Day had come a day early.
When hubby texted that he was going to make dinner after the kids were in bed, I was both surprised and thrilled. He never offers to take the reins on dinner, so I was happy to step out of the kitchen for the night.
When he showed up with flowers, a card, a 5-pound bag of potatoes, and a can of coconut milk, my curiosity was definitely in over-drive. The flowers are absolutely beautiful, the card was sweet and also informed me that I’m the proud recipient of the Tennis Channel for the next year, and the potatoes and coconut milk? Whole30 mashed potatoes…to accompany king crab legs he pulled from the freezer.
While he was committed to a Whole30 dinner, I popped open a bottle of wine (I can’t remember the last time I had a glass of wine – swoon!) and spent time with the girls. It was perfect, especially since I had squeezed in a quick 3 mile run immediately after work. #winning
That little bit of planning meant a lot to me. Thanks, baby.
This weekend, my mom is coming into town and I’m starting to plan just a bit. The weather is supposed to be gorgeous (high 50’s!), I picked up a double strolled off Facebook Marketplace (steal!), and I’m thinking about what we’re going to eat while she’s here. I want to spoil my mom just a bit, especially since she hosted us last…and accommodated our Whole30 requests (no easy feat). But I don’t want to spend our time together slaving away in the kitchen, either.
When my bestie recommended this quiche a few months back, I thought wisely enough to go ahead and make two – one for then and one to freeze, for later. I think later is this weekend, mama. I know you’ll love this. My little bit of planning is paying off!
- 1 (9-inch) deep dish frozen pie crust
- 1 Tbsp butter
- ½ cup shallots, thinly sliced
- 4 large eggs
- 1 cup half and half
- ¼ cup whipping cream
- Pinch ground nutmeg
- ¾ tsp salt
- ⅛ tsp cayenne pepper
- 1 cup (4 oz) Gruyère, grated
- 1 (10 oz) package frozen chopped spinach, defrosted and wrung free of water
- Preheat oven to 400 degrees F.
- Thaw pie crust at room temperature until just soft enough to easily prick with a fork, about 10 minutes. Prick bottom and sides with a fork. Bake on center rack until golden, about 10-15 minutes. Set aside and turn oven down to 325 degrees F.
- Heat butter in a small sauce pan over medium-low heat. Once hot, add shallots and cook until soft and translucent, about 8 minutes; set aside.
- In a medium bowl, whisk together eggs, half and half, heavy cream, nutmeg, salt and cayenne pepper.
- Place cooked pie shell on a baking sheet. Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top. Scatter spinach evenly over cheese, then slowly pour egg mixture over top.
- Bake at 325 degrees for 55-65 minutes until quiche is set and top is lightly golden. Serve hot or warm.