Ingredients:

  • 1 9-inch Deep-dish pie crust
  • 1 Large egg white
  • 6 Large eggs
  • 1 cup Half-and-half
  • 4 oz Cream cheese, softened
  • 5 oz Fresh baby spinach, roughly chopped
  • 1.5 cups Sharp Cheddar cheese, shredded
  • 1/4 cup Shallots, finely minced
  • 1/2 tsp Sea salt
  • 1/4 tsp Nutmeg, freshly grated
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Place your pie crust in the dish and prick the bottom with a fork.
  2. Line the crust with parchment and pie weights. Bake for 10 minutes, then remove weights and bake 5 more minutes until the bottom looks dry.
  3. While the crust is hot, brush the bottom and sides with the beaten egg white. Note: This creates a protein barrier against the wet filling.
  4. In a small pan, cook the minced shallots with a tiny bit of oil until soft and fragrant.
  5. Add the chopped spinach to the shallots. Cook for 2 minutes until just wilted and bright green.
  6. Move the spinach mixture to a fine mesh sieve and press out every drop of liquid. Note: Moisture is the enemy of a flaky quiche.
  7. In a large bowl, whisk the 6 eggs, half and half, softened cream cheese, salt, pepper, and nutmeg until smooth and pale.
  8. Spread half of the cheddar cheese on the bottom of the crust, followed by the spinach mixture, then the remaining cheese.
  9. Slowly pour the egg mixture over the fillings. Use a fork to gently poke the ingredients so the custard settles into all the gaps.
  10. Lower the oven to 350°F (180°C). Bake for 35 minutes until the center is set but still wobbles slightly.
  11. Let the quiche sit on a wire rack for at least 10 to 15 minutes before you even think about cutting it. This resting period allows the custard to finish setting through residual heat.