You Will Need:
♥ 1 Frozen pie crust
♥ 3 ounces of cream cheese (room temperature)
♥ 1/3 cup of milk
♥ 3 eggs
♥ 1 10-ounce package of frozen chopped spinach, thawed and drained // or about 1 lb. fresh cooked spinach, drained
♥ 1/2 cup shredded mild cheddar cheese
♥ 1/4 cup Parmesan
♥ 1/4 teaspoon of onion powder
♥ 1/4 teaspoon of salt
♥ 1/4 teaspoon of pepper
Start by preheating your oven to 425° and set out your frozen pie crust. Thaw or cook your spinach – I’ve used frozen and fresh – both are yummy! Beat cream cheese in a medium bowl until smooth. Add in milk and eggs and mix well. Add the rest of the ingredients and mix well. Pour mixture into pie crust. Bake for between 25-30 minutes. It usually takes closer to 30 minutes in my oven.
♥ Drain spinach easily by placing thawed/cooked spinach into a bowl and setting another bowl on top/inside of that bowl. Squeeze the bowls together over the sink to drain out the excess liquid.
♥ If your pie crusts usually get a little overdone and dry – before baking set the pie crust on a sheet of tinfoil and fold tinfoil over the edges of the crust. About 5 minutes before the quiche is done cooking, carefully peel back the tinfoil and expose the crust for the remaining cook time.
♥ If you love cheese – sprinkle a little bit extra on the very top of the quiche before baking. MMMM… cheese!