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1
Preheat the oven to 375 F (190 C).
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2
Pour the white wine into a very large saucepan, or soup pot. Add the peeled and sliced shallots, salt and pepper, and gently saute until they begin to soften.
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3
Add handfuls of the fresh spinach and keep turning it over as it cooks, you want to gently wilt it and have it reduce to about half it's volume, but NOT to be cooked down to mush. This should only take about 2-3 minutes for all of the spinach.
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4
Pour all of the spinach/shallot mixture into a large mixing bowl, and let cool a little. (You will have some wine left in the bottom of the pan, and yes, it goes into the mixing bowl too).
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5
While the spinach is cooling, beat the five eggs in a seperate bowl.
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6
The add the flour to the spinach mixture and mix it in well, then add the Gouda cheese, milk, the finely diced sundried tomatos, and finially the beaten eggs. Mix well.
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7
Pour the mixture into a shallow quiche dish approx: 11 inches x 1 1/2 inches deep (27 cm x 4 cm deep) that has been sprayed with a small amount of baking spray.
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8
Sprinkle the un-toasted pine nuts on the top of the quiche and bake at 375 F (190 C) for between 45-55 minutes. To test that it is cooked, a wooden skewer should come out clean and the top will be a little puffed up and golden brown.
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9
Serve warm and enjoy the sublety of the wine flavours as they compliment the rest of the spinach quiche.
