Ingredients
Scale
Crust
- 1 cup Doudlah Farms organic stone-ground cornmeal
- ½ cup all-purpose flour
- ½ tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 3 tbsp cold water
Filling
- 1 tbsp butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach, roughly chopped
- 4 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 cup shredded Gruyère or Swiss cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
Instructions
- Preheat oven to 425°F and lightly grease a 9-inch pie dish or cast-iron skillet.
- Mix the cornmeal, flour, and salt together in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time, mixing until the dough just comes together. Press it evenly into the bottom and up the sides of the dish, poke the bottom with a fork, and bake for 12 to 14 minutes. Let cool for 10 minutes, then reduce the oven to 375°F.
- Melt the butter in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 15 to 18 minutes until softened and lightly caramelized. Add the garlic and cook one minute more. Add the spinach and stir until just wilted, about 2 minutes. Season with salt and pepper and remove from heat.
- Whisk together the eggs, milk, cream, salt, pepper, and nutmeg until smooth. Spread the spinach and onion mixture into the par-baked crust, sprinkle the cheese over the top, and slowly pour in the custard.
- Bake at 375°F for 35 to 40 minutes until the center is just set and the top is golden. Rest for 10 to 15 minutes before slicing. Serves 6.
Notes
Frozen spinach works great — just thaw and squeeze it completely dry before using. Cheddar, feta, or Parmesan can stand in for the Gruyère. Leftovers reheat well at 325°F for about 15 minutes.
