Spinach & Cheese Quiche

Home made quiche is always a hit! Whether it is breakfast, brunch, or a light dinner… quiche is a great choice! Flaky crust and fluffy egg covered in melted cheese come together to make a comforting dish that will have everyone coming back for more.

I use homemade pie crust, as the crust is one of my favorite parts of the quiche but you can use a store bought crust for convenience. This recipe makes 2 quiche.

You will need:

• Prepared pie crust (home made or store bought)
• Baby Spinach (washed and dried)
• 1 dozen Eggs
• 3/4 cup Heavy Whipping Cream
• 3/4 Milk
• 1 Teaspoon of both Salt & Pepper
• 1 cup shredded Parmesan
• 1 cup shredded Cheddar (or your favorite cheese)

Preheat oven to 375F.

Roll pie dough on a floured surface until roughly 14 inches in diameter and even thickness. Then wrap one edge of the dough around the rolling pin and transfer into a greased pie pan. Gently press dough into the bottom of the pan, and up the sides. Trim off excess crust that hangs over the edge and then use fingers to crimp edges. Do this for 2 pie crusts.

Poke holes all over the dough using a fork, then place pie weights onto the crust to prevent bubbling during the baking process. Place in preheated oven and bake for 20 minutes.

While crust is pre-baking work on creating the filling.

Whip eggs, cream, milk, salt and pepper until completely mixed. I like to use my immersion blender for this. Once the crust is baked, layer baby spinach directly onto the crust and then pour the filling mixture over it- leaving about 1/2″ of space below the edge of the crust. Cover with a layer of cheese and place in oven.

Bake at 375F for 30-40 minutes until the filling is set.

Let cool on a wire rack until cool enough to serve warm. Enjoy!