This recipe is made with the frozen 9" pre-made pie crusts. You can always make it with homemade pie dough rolled out and fit into a 9" pie pan. If you’re using frozen spinach that’s been thawed, make sure to squeeze out all the excess water. For pie weights, you can use dried beans. Click here for Blind Baking tutorial:
9-inch(22cm)frozen pre-made pie crust - thawed according to package directions
6large(6large)eggs*see note 1
1/2cup(120ml)Half & Half or whole milk
2(2 )green onions, thinly sliced
1/2cup(56g)shredded cheddar cheese
3slices(3slices)cooked bacon, chopped or 1/2 cup diced ham
Blind bake the pie crust: Line the 9” pie crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights. Place pie crust on a baking sheet. Bake for 15 minutes, carefully remove the foil and weights. Poke the base a few times with a fork, then Bake for an additional 5-10 minutes, or until the the crust is lightly browned.
While crust bakes, make the egg filling: In bowl, whisk eggs, half/half or milk, salt and pepper.
Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham to float on top of the quiche before baking).
When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly distributed throughout the quiche. (Optional ~ top with reserved bacon/ham).
Bake the quiche for about 30-35 minutes or until the top is golden brown and the egg is cooked. Insert a toothpick or a knife in the middle of the quiche and it should come out clean when it’s cooked.
Allow quiche to cool for about 15 minutes before serving or serve at room temperature.
Recipe note #1: If using a homemade dough in a 9” tart pan instead of a pie pan, you’ll need 8 eggs total and will often need to blind bake the crust a little longer, depending on how thick you rolled out the dough.