Sauté the Onions and Garlic: Heat a little oil or butter in a large pan over medium heat. Add the chopped yellow and red onions, and cook for 5-7 minutes until softened and translucent. If you’re using garlic, add the crushed garlic and sauté for an additional 1-2 minutes until fragrant.
Wilt the Spinach: Add the fresh spinach to the pan, stirring until it wilts down (about 2-3 minutes). If the spinach releases a lot of moisture, you can let it cook off for another minute or so. Remove from heat and let it cool slightly.
Prepare the Creamy Mixture: In a large bowl, whisk together the eggs, heavy cream, shredded gruyere cheese, and cubed blue cheese. Season with salt, black pepper, and nutmeg.
Combine Spinach and Cheese Mixture: Add the sautéed spinach and onions to the creamy cheese mixture. Stir well to combine, ensuring everything is evenly distributed.
Assemble and Use: This filling can now be used for quiches, pies, or pastries. For pies or quiches, simply pour it into a prepared crust and bake according to the recipe instructions for your dish.
Serving and Storage Tips:
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