1 (10oz) package frozen spinach, thawed and squeezed dry
Salt and pepper to taste
Pinch of nutmeg
6 ounces strong blue cheese ( Roquefort or Stilton)
¾ cup heavy cream
4 large eggs, beaten
1 pie crust
Pre-bake pie crust the day before on 350’ for 15 minutes ( light brown)
Please prep for the morning cook. Heat oil in a skillet over medium-low heat. Add onions and cook gently for 8-10 minutes, or until translucent. Raise heat to medium, add sugar and cook for 5-10 minutes longer, until onions are golden brown and sweet. Add wine and cook until onions are soft and liquid has evaporated. Season with salt and pepper. Remove from skillet; place in bowl covered partially with plastic wrap. Place in fridge for morning.
In same skillet, melt butter over medium-high heat. Add spinach and cook, stirring constantly, until spinach is dry when pressed with the back of a spoon. Season with salt, pepper and nutmeg. Remove from skillet; place in bowl covered partially with plastic wrap. Place in fridge for morning.
Combine blue cheese and cream in a small saucepan over low heat. Cook, stirring until cheese is melted and combined (DO NOT BOIL). Put saucepan directly in refrigerator for morning.
In the morning: Add eggs to the cream blue cheese mixture, and mix well. Put onions then spinach in crust; smooth surface, but do not pack down. Pour cream egg mixture over ingredients in crust. Bake for 45-60 minutes, until center is set.