Spinach Quiche

Please note that the timing of this recipe does not reflect the time it takes to make a homemade pie crust. If you are making it homemade, you will want to make the crust the day before.

Roll out the pie crust and put it in a deep 9-inch pie pan. Wrap with plastic wrap and put it in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit.

Take the pie crust out of the refrigerator and take off the plastic wrap. Line the pie crust with parchment paper. On top of the paper, place pie weights (dry rice or dry beans also work well). Spread them so that they start to go up the edges. Bake the pie crust for 15 minutes. Remove the crust and lower the oven temperature to 350 degrees Fahrenheit.

While the crust is baking, start the filling. In a skillet over medium heat, heat the olive oil. Then add the onion and garlic. Cook, sautéing until the onions are translucent, about five minutes. Stir in the spinach until wilted, about two minutes.

In a large bowl, whisk together the eggs, milk, half and half, salt, and pepper until there are no streaks of eggs left. Stir in the cheese and the spinach mixture.

Remove the paper and pie weights from the pie crust. While it is still warm, pour the filling into the pie crust. Place on a baking sheet. I like to cover the crust with a pie shield, but aluminum foil also works. Bake for 55 to 60 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.

Let the quiche set for at least an hour before slicing.