Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Arrange the
9-inch Pie Crust (1)
in a pie pan, pressing firmly on the bottom and sides of the pan. Fold any overhanging edges of the pastry under itself and using your fingers or the tines of a fork, press the edges to form a decorative rim.
Step 3
Squeeze all the excess moisture from the
Frozen Spinach (285 g)
and set aside.
Step 4
If you have a high-powered professional blender (like a Vitamix) place the
Eggs (4)
,
Half and Half (240 mL)
,
Ground Nutmeg (as needed)
, and spinach in the blender and turn on low, gradually increasing the speed until emulsified and bright green.
Step 5
Without a blender: Finely chop the spinach. Whisk the eggs and half and half in a large bowl until well combined, then stir in the spinach, nutmeg, salt and pepper. Stir until well combined and proceed with the recipe.
Step 6
Pour the mixture into a large bowl. Season with
Kosher Salt (3 g)
and
Ground Black Pepper (as needed)
.
Step 7
Stir in 1 cup of the
Gruyère Cheese (120 g)
.
Step 8
Transfer the spinach mixture to the pastry shell.
Step 9
Sprinkle with the remaining grated
Gruyère Cheese (30 g)
and grated
Parmesan Cheese (10 g)
. Bake for 40-45 minutes or until quiche is set.
Step 10
Let cool for 20 minutes before cutting. Serve and enjoy!
