Preheat the oven to 180 and bake crust until fully cooked and lightly golden, 10 to 15 minutes.
Cook the shallots until soft. Do not brown.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded cheese over top. Scatter the spinach evenly over cheese. Pour the egg and cream mixture over top.
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|Serving Size: 1 (48g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (59%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 138mg||5 %|
|Potassium 48mg||1 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 17.2g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
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