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Preheat the oven to 350 degrees F (180 degrees C).
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
Half and 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)
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 (1/4 cup)
Parmesan Cheese (2 Tbsp)
. Bake for 40-45 minutes or until quiche is set.
Let cool for 20 minutes before cutting. Serve and enjoy!
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