Step 1 of 11
Spinach and Cheese Quiche
Preheat the oven to 400°F. Move a rack to the lowest position in the oven.
Step 2 of 11
Spinach and Cheese Quiche
Poke the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet.
PRO TIP "Docking" a pie crust by poking holes in it with a fork allows steam to escape, avoiding bubbles in the crust while baking.
Step 3 of 11
Spinach and Cheese Quiche
Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, 12-14 minutes, or according to package directions. When done, remove from oven and set aside.
Step 4 of 11
Spinach and Cheese Quiche
Reduce the oven temperature to 350°F.
Step 5 of 11
Spinach and Cheese Quiche
Set a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the spinach leaves. Cook, stirring frequently, until the spinach is fully wilted, about 1 minute. Remove the skillet from the heat and set aside.
Step 6 of 11
Spinach and Cheese Quiche
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
Step 7 of 11
Spinach and Cheese Quiche
Add the spinach and cheeses to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.
Step 8 of 11
Spinach and Cheese Quiche
Pour the egg, spinach, and cheese mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.
Step 9 of 11
Spinach and Cheese Quiche
Bake the quiche on bottom rack of oven until the top is firm and golden brown, 45-55 minutes.
Step 10 of 11
Spinach and Cheese Quiche
Check to see that quiche is done. Remove from oven or add time as needed.
Step 11 of 11
Spinach and Cheese Quiche
Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.