Suzzie Vehrs is a Birth Arts International Certified Birth Doula passionate about helping moms create healthy, happy birth experiences + have a full recovery afterwards.

Why We Love Caramelized Shallot And Swiss Quiche For Pregnancy And Postpartum

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Here’s why we love this Caramelized Shallot and Swiss Quiche:

Eggs Are One Of The Best Superfoods For Pregnancy And Postpartum: Eggs are packed with essential nutrients to support mom and baby. Don’t believe me? Check out our favorite registered dietician Lily Nichols take on eggs. Not only do they have a healthy amount of protein, but the choline in the yolk is essential for baby’s brain development. In fact, eggs are so packed with nutrients, that the Brewers Diet, a diet specifically aimed at nurturing pregnant mamas, recommends two eggs every day in pregnancy.

Spinach And Shallots Are Rich In Folate: Did you know that nutritional depletion affects almost every mother? Our favorite prenatal company, Needed, has a great article on how to spot nutritional depletion in yourself before it escalates to an acute problem that could cause issues for you or your little one. Folate specifically, found in both spinach and shallots helps with cell division and DNA synthesis, preventing neural tube defects and creating red blood cells. Giving you another reason to smile when you eat this recipe.
Full Fat Dairy: Cream is such an indulgence. In this recipe, the cream creates a delicious custardy texture that is beyond craveworthy. Though cream should be used in moderation, full fat dairy like cream contains vitamins A, D, E, and K, which are important for fetal development and maternal health. One really cool attribute of vitamin A is that it helps your body use iron effectively, which can reduce fatigue and help prevent anemia!

When it comes to eating for a healthy pregnancy, we could not be more obsessed with the impact of healthy, whole foods. When we consider a balanced plate, half the plate vegetables, 1/4 carbs and 1/4 protein and fat. This meal definitely has almost half the plate vegetables, but is a bit high on the protein/fat content, specifically the fat content. However, overall, it is a well rounded and delicious meal for pregnancy and postpartum!

Do you need one on help to improve your diet throughout pregnancy? Then connect with a licensed dietician through Nourish. Having one-on-one support from a dietitian ensures you’re getting the right nutrients to build a healthy baby and body, boost energy, and feel your best + most insurances cover your visits completely!

How To Make Caramelized Shallot And Swiss Quiche

This caramelized shallot and swiss quiche could not be easier to make:

First, prepare the vegetables. Thinly slice the shallots. Add them to a medium saucepan with 1 Tablespoon of butter and minced garlic. Cook shallots until they begin to brown evenly (3-5 minutes), then turn heat down to low and continue to cook until very soft, about 10 minutes. Next, add spinach to the pan and cook on low until the spinach has wilted and most of the water has cooked out. (about 5-10 minutes)
Next, prepare the filling by mixing the eggs, cream, spices together.To get that silky, custardy quiche filling, you only need to whisk the eggs and cream together for about 30 seconds to 1 minute—just until the mixture is fully combined and smooth. Don’t overmix. Use room temperature eggs and cream if possible.
Last, layer the quiche and bake. Add the vegetables, then the cheese to your quiche crust. Make sure to not overfill. Once it is assembled, bake and you are done. I like to bake my quiche on a cookie sheet just in case the egg mixture spills over at any time.

Once it comes out of the oven, let your quiche cool for a few minutes and your caramelized shallot and swiss quiche is ready to devous, slice by slice.

Caramelized Shallot And Swiss Quiche

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Recipe by Suzzie Vehrs Course: UncategorizedDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Crust
1 1 Store Bought Pie Crust
Vegetables
1 T 1 Butter
1 Clove 1 Garlic
2 2 Shallots Thinly Sliced (About 1 cup)
5 Ounces 5 Spinach (About 2 packed cups)
Egg Mixture
5 5 Large Eggs
1 T 1 Butter
1 Cup 1 Heavy Cream
1/2 tsp 1/2 Salt
1/2 tsp 1/2 Pepper
1/2 tsp 1/2 Nutmeg
1/2 tsp 1/2 Cayenne Pepper
Other Ingredients
1 Cup 1 Swiss or Gruyere Cheese

Directions

Prepare The Vegetables
Thinly slice the shallots and add them to a medium saucepan with 1 Tablespoon of butter and minced garlic. Cook shallots until they begin to brown evenly (3-5 minutes) then turn heat down to low and continue to cook until very soft, about 10 minutes.
Add spinach to the pan and cook on low until the spinach has wilted and most of the water has cooked out. (about 5-10 minutes)
Prepare The Filling
In a large bowl, whisk together the eggs, cream, salt, pepper, nutmeg and cayenne pepper for about one minute, until just combined. Use room temperature eggs and cream if possible.
Layer And Bake
Layer half the cheese in the bottom of the crust. Add the spinach and shallot mixture on top. Then add the rest of the cheese.
Slowly pour the egg mixture on top of the cheese and vegetables. Make sure to not overfill so it does not spill as it will expand a bit as it cooks.
Bake The Quiche
Bake for 45 minutes at 350 F. I like to bake my quiche on top of a cookie pan so that if anything spills it’s easy to clean. Since every oven cooks a bit differently check at 40 minutes. If it isn’t cooked through

Give it a gentle jiggle—the edges should be firm, but the very center can have a slight wobble (like Jell-O). It will finish setting as it cools.

Let it rest for at least 10–15 minutes before slicing so the custard fully sets and you get those clean, dreamy slices.

Sprinkle a bit more pepper on top for an extra beautiful styling of your quiche.

Equipment

Le Creuset Stoneware 9u0022 Heritage Pie Dish, WhiteCheck Price On Amazon
365 By Whole Foods Market, Frozen Pie Dough, 19.7 Ounce
Check Price On Amazon
Wholly Wholesome, Pie Shells, Traditional, 2 Count , 14 oz (Frozen)Check Price On Amazon

Notes

For this imagery I used the type of pie crust you can roll out and put in your own pretty pie crust. However, most of the time, I simply use a store bought crust that is already in the disposable pan as they taste delicious and cut a significant time off of the preparation and cleaning time.

Make Ahead And Meal Prep This Recipe

Quiche is an excellent meal to meal prep so you have breakfast for a week or meals for the weeks after a baby is born when you don’t have the time or energy to cook. Leftovers store well in the fridge for 4 days.

However if you are planning on preparing quiche to have after having your baby, it also stores well in the freezer where they will store safely for 2-3 months. Simply wrap individual slices in aluminum foil or plastic wrap. Move to the fridge the day before you are ready to eat.

The best way to heat up quiche slices is in the air frier. I usually put the quiche, still wrapped in the aluminum foil in the air frier for 12-15 minutes at 325 degrees. You can also microwave for 2 minutes without the aluminum foil of course.

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