Ingredients
1 pie crust
5 large eggs
1 cup half and half
1 cup gruyere, shredded
1 cup baby spinach, rinsed and patted dry
kosher salt and fresh ground pepper
Preparation
Preheat oven to 425 degrees F. Using a rolling pin, roll out crust into a 9 inch disc. Gently press and shape into a spring form pan. Weigh down center with pie weights or with parchment filled with dry beans.
Bake crust for 10 minutes. Take crust out from oven and remove weights. Let cool to room temperature.
In a medium bowl, add eggs and half and half. Season salt and pepper. Whisk until combined. Set aside.
Sprinkle crust with ¾ cup of shredded cheese. Place spinach on top of crust in an even layer. Pour egg mixture into the crust and sprinkle with remaining cheese.
Lower oven temperature to 350 degrees F and bake for 40 minutes or until the quiche is golden brown and puffed.
Serve immediately.
