Spinach & Cheese Quiche - Crowd Pleaser!

Most people appreciate a great quiche but don’t know just how easy it is to make! This quiche works great for Breakfast, Lunch, Dinner or Brunch! It’s hearty enough to serve as the main dish and under 10 minutes to prep! I love serving this with a simple salad of mixed greens dressed in lemon vinaigrette. Hope you enjoy as much as my whole family does!

Ingredients:

1 pre-made pie crust thawed, deep dish
1 cup of wilted spinach (equates to one 6 ounce bag of fresh spinach)
6 large eggs beaten
1 cup of half and half (half cream and half milk)
1 – 5.2 oz. container of Boursin brand cheese with garlic and fine herbs
1 cup of packaged low moisture mozzarella cheese
1/2 teaspoon of sea salt

DIRECTIONS:

Step 1

Take one, 6 ounce bag of fresh spinach, open it and put a tablespoon of water in the bag. Microwave bag for 3 minutes or until wilted. It will be HOT so use oven mitts to remove the bag. Place in colander. Drain liquid and set aside. You may have to wait until cooled to squeeze out the liquid.

Step 2

In a large bowl using a mixer, beat eggs until fluffy. Add half and half, Boursin brand cheese, mozzarella cheese and salt and mix until evenly combined. Add spinach and mix using a spoon.

Step 3

Keep pie crust in foil pan. Place pie crust on a baking sheet. Pour mixture into pie pan. The mixture will rise, be careful not to overfill. Bake in a preheated oven at 375 degrees for 45 to 60 minutes or when a knife is inserted it comes out clean. Cooking times vary for different ovens. The quiche might appear puffy but it will sink during cooling. Allow 10-15 minutes to cool before serving.