Easy Spinach Quiche with Store Bought Crust Recipe
A super easy recipe for cheesy spinach quiche with a store bought crust
Ingredients
- 1 9-inch pre-made refrigerated pie crust
- 3 cups fresh chopped spinach
- 1 1/2 cups light cream
- 4 large eggs
- 1 1/4 cups shredded cheddar Jack cheese
Instructions
Blind Bake Pie Crust
- We are going to begin by doing a blind bake (also called par baking) of the pie crust in a 375 degree oven. You can skip ahead and prepare the filling while the pie crust is baking.
- Preheat the oven to 375 degrees.
- On a lightly floured surface, roll out your dough to about 12 inches and then place it in a pie dish. Fold under the excess dough (you may need to trim a little) and then crimp the edges. See Tips & Tricks for how to create a neat crimped edge.
- Chill the crust in the fridge for about 15 minutes.
- Once the dough is chilled, line the crust with a sheet of parchment paper. Leave enough extra paper so that you can lift it up later.
- Fill the covered dough with pie weights or, as I like to do, with dried beans. I used great northern beans here. Push some of the beans up against the side of the crust as well.
- Place the pie crust in the oven and bake for about 15 minutes, or until the edges are a light golden brown and center is set.
- Using the edges of the parchment paper, lift up the paper and dried beans. I pour the beans into a medium bowl until they are cool enough to return to storage.
- Prick the bottom and sides of the crust all over with a fork.
- Because you will be baking the crust further once it has the filling, you are going to return the crust to the oven for only about 8 more minutes until the bottom is set and a light golden brown.
Quiche
- Place the pie pan with the crust on a rimmed baking sheet.
- Chop the spinach and place it into the bottom of the baked crust.
- Sprinkle the grated cheese evenly over the chopped spinach.
- Add the light cream and eggs to a large bowl and whisk together thoroughly. I like to whisk them fairly vigorously.
- Pour the egg mixture over the spinach and cheese.
- Bake the quiche until the center is set, about 45 - 55 minutes. If you feel like the crust is getting too dark, tear a sheet of aluminum foil slightly bigger than the quiche. Cut out a circle in the middle about the size of the quiche filling. This should leave you with foil that covers the crust edges but not the quiche. Carefully place the aluminum foil on the pie crust.
- Let cool about five minutes before serving to allow the quiche to set a little bit.