Homemade Spinach Gruyere Quiche

Preheat the oven to 350 degrees F (180 degrees C).

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.

Squeeze all the excess moisture from the Frozen Spinach (2 cups) and set aside.

If you have a high-powered professional blender (like a Vitamix) place the Eggland's Best Classic Eggs (4), Kemps Half & Half (1 cup), Ground Nutmeg (1/4 tsp), and spinach in the blender and turn on low, gradually increasing the speed until emulsified and bright green.

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.

Pour the mixture into a large bowl. Season with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).

Stir in 1 cup of the Gruyère Cheese (1 cup).

Transfer the spinach mixture to the pastry shell.

Sprinkle with the remaining grated Gruyère Cheese (4 Tbsp) and grated Parmesan Cheese (2 Tbsp). Bake for 40-45 minutes or until quiche is set.

Let cool for 20 minutes before cutting. Serve and enjoy!