Spinach Gruyere Quiche

I made this yummy quiche the other night (my husband actually
requested it sometime in the future which = a successful
recipe for the family). I don't know if I've
ever used Gruyere before (consciously, anyway) but it was amazing.
I just used frozen pie crusts.... oh, and those egg beater things
that have less cholesterol than real eggs.
Just remember this recipe makes TWO pies.

Serves 10

• 1 tablespoon butter
• 3 shallots, minced
• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
• Coarse salt and ground pepper
• 8 ounces Gruyere cheese, grated (about 2 cups)
• 8 large eggs
• 3 cups half-and-half
• 1/8 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees, 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; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
2. Transfer 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 prepared crusts. Place each crust on a separate rimmed baking sheet.
3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, 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. (Or cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.)