• 10 oz. chopped spinach
• 1 refrigerated pie crust
• 5 large eggs
• 3/4 c. milk
• 3/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. Tabasco sauce (optional)
• 1 c. cooked diced ham
• 3/4 c. shredded cheese
• 2 green onions, finely chopped

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1. Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
2. Blind bake the crust by placing the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F.
3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
4. Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
5. Carefully pour the egg mixture over the top.
6. Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.

photo and recipe: wellplated.com