Roasted Shallot & Red Pepper Pie

• 1 pastry shells
• 1 sweet red pepper
• 9 small shallots or 12 white pearl onions
• 1 tablespoon extra virgin olive oil
• 1 13 cups spinach
• 12 cup shredded gruyere (or aged Provolone)
• 2 eggs
• 2 egg yolks
• 1 14 cups heavy cream
• 12 teaspoon salt
• 14 teaspoon white pepper
• 1 pinch nutmeg

1. Fit pastry into a 9-inch quiche pan, leaving the pastry slightly higher than the edge; chill for 20 minutes.
2. Preheat oven to 400F; line pastry shell with foil & fill with pie weights or dried beans.
3. Place pie shell on baking sheet & bake in the bottom third of the oven for about 15 minutes or until golden; let cool before removing weights & foil - if making ahead, cover & store at room temp for up to 8 hours.
4. Peel shallots, leaving pointed ends intact; combine with red pepper & oil in a bowl & toss to coat well.
5. Place on a metal baking dish, very lightly sprayed with Pam & roast for about 10 minutes until shallots are tender but not browned.
6. Remove shallots; turn pepper & continue roasting for about another 10 minutes or until it starts to blister & burn.
7. Cut the shallots in half, peel pepper after it cools, roughly chop & combine with shallots in a small bowl.
8. Blanch spinach in a saucepan of boiling water or the top of a steamer until wilted, about a minute, drain & chill under cold water, drain & squeeze out moisture - I find a ricer works well - roughly chop.
9. Combine the spinach, shallot mixture & cheese; place in the bottom of the pie shell.
10. Combine remaining ingredients in a small bowl & pour into pie shell.
11. Bake at 375F until a knife inserted into center comes out clesn, about 30 minutes.

pastry shells, sweet red pepper, shallots, extra virgin olive oil, spinach, gruyere, eggs, egg yolks, heavy cream, salt, white pepper, nutmeg

Taken from www.food.com/recipe/roasted-shallot-red-pepper-pie-114042 (may not work)