INGREDIENTS
1/2 cup
Shallots
4
Eggs, large
1/8 tsp
Cayenne pepper
1 pinch
Nutmeg, ground
3/4 tsp
Salt
1
9-inch deep dish frozen pie crust
1 tbsp
Butter
1 cup
Gruyere, grated
1 1/4 cups
Heavy cream
1 10 ounce package
Spinach, defrosted and wrung free of water, frozen