For the crust, we use this recipe from Bob’s Red Mill.

Ingredients

• 5 large eggs
• 2 cups half-and-half
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup feta
• 10 oz frozen, chopped spinach (thawed and squeezed dry)
• 1 pie dough, pre-baked and still warm

Instructions

• Adjust oven rack to lower-middle position and heat oven to 350˚ F. Whisk eggs, half-and-half, salt and pepper together in a large bowl. Stir in the feta and spinach until well combined.
• Place warm pie shell on rimmed baking sheet and place in oven. Carefully pour egg mixture into warm shell (a warm shell will help the filling bake evenly) until it reaches about half an inch from the top edge of the crust.* You may have extra egg mixture.
• Bake quiche until the top is lightly browned, center is set but soft, and a knife inserted about 1 inch from the edge comes out clean, about 40 to 50 minutes. Let quiche cool for at least an hour.**
• Serve slightly warm or at room temperature.

*Transferring the filling to a 4-cup liquid measurer will make it easier to pour into the crust.

**To make ahead, let quiche cool completely then cover with plastic wrap and refrigerate for up to six hours. You can serve it slightly chilled, at room temperature, or warm (reheat at 350˚ F for 10 to 15 minutes).

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