January 3, 2017
1 hr 15 mins
For the crust: Frozen Pie Crust
For the filling 3 cups of Maas River Farms Chopped Leaf Spinach
1¼ cups extra sharp white cheddar cheese, shredded
Partially bake the pie crust for 8-9 minutes, making sure you weigh the bottom of the crust down with pie weights or dried beans so that it does not puff up as you bake it. Allow to cool slightly.
Defrost the spinach and drain well. Defrost it in the microwave by placing 3 cups of frozen spinach in covered, microwaveable dish. Add 3 tablespoon of water. Microwave on High 4-5 minutes.
Stir and rotate dish halfway through the cooking time. Let stand 1 minute after cooking. Hot, avoid steam. It important to get all of the water out of the spinach. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
After partially baking your pie crust, reduce the oven to 425 degrees.
Place the onion in a small pan and sauté with the butter until the onions are soft and translucent. Cool slightly.
Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust. Sprinkle the shredded cheese on top of the spinach and onions.
In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard over the spinach and cheese.
Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.