Cheesy Spinach Quiche

Prep: 20 mins

Cook: 1 hour

Difficulty: Intermediate

Servings: 8 Servings

This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.

Ingredients

1 store-bought or homemade pie dough, thawed if frozen
6 ounces sharp cheddar cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, or 2 packed cups fresh baby spinach
3 large eggs
1 1/2 cups whole milk, half-and-half, or heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Roll 1 pie dough out into an 11 1/2-inch round. Transfer the dough onto a 9-inch standard (not deep-dish) pie plate. Press into the pie plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 350°F. Grate 6 ounces sharp cheddar cheese on the largest holes of a box grater (about 1 1/2 cups). Drain and squeeze the excess moisture out of 1 (10-ounce) package thawed frozen chopped spinach, if using.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and parchment. Return to the oven and bake until just starting to brown, about 5 minutes more. Place on a wire rack and let cool slightly.
Place 3 large eggs; 1 1/2 cups whole milk, half-and-half, or heavy cream; 3/4 teaspoon kosher salt; and 1/4 teaspoon black pepper in a medium bowl and whisk until frothy and combined.
Sprinkle half of the cheese into the pie crust. Top with 2 packed cups baby spinach spinach (if using frozen spinach, break up any clumps so it completely covers the cheese underneath), then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Let cool for at least 20 minutes. Serve warm, at room temperature, or cold.