2 frozen premade pie crusts
1 16oz bag frozen spinach (I like Trader Joe's organic)
1/2 cup of a combination of chopped onions, shallots, leeks, pearl onions or whatever I have on hand.
4 large eggs
1/3 cup milk
1 cup shredded sharp cheddar cheese
3tbs Parmesan cheese
1 teaspoon garlic powder
Salt & pepper to taste
Preheat over to 375F
Set out pie crusts for 10 minutes then pierce the sides and bottom
with a fork.
Defrost spinach and onions, leeks, etc. if frozen. Squeeze out as
much water as possible. Put drained spinach and onions in a large
bowl. And Parmesan cheese, garlic powder, salt & pepper and mix.
Then add eggs, milk, and cheddar cheese and mix.
Divide the filing mixture evenly between the pie crusts and smooth
out the top a bit for a quiche that bakes evenly. Place the pie
crusts on top of cookie sheets in case it spills because the eggs
will make it puff up quite a bit during cooking.
Place in oven and start checking for doneness at 25-30 minutes as
oven temperatures vary. Mine are usually done at 35-40 minutes when
the pie crust is golden brown and the center of the quiche is set
and no longer liquidy.