Thanks to the pandemic, I had to quarantine recently. Although I started out a well-stocked fridge, freezer, and pantry, towards the end of the quarantine period, I began running low on dinner options. But I did have a frozen pie crust, half a bag of frozen spinach, and some grated cheese left, along with a few eggs. The result was a rather tasty quiche.
9-inch frozen pie crust
1 tablespoon butter
1/4 cup dehydrated minced onions
1 tsp. dehydrated minced garlic
1 tsp. Herbes de Provence
4 large eggs
1 cup milk
1/2 teaspoon salt
1/2 cup shredded mozzarella, packed
1/2 cup shredded taco cheese, packed
1 cup chopped frozen spinach, defrosted and wrung free of water, packed
Preheat the oven to 400°F. Thaw frozen pie crust about 10 minutes. Prick bottoms and sides about an inch apart with a fork.
Place the pie pan on a cookie sheet. Bake on middle rack of oven until lightly golden, about 10 to 15 minutes. If crust puffs up while baking, make additional pricks to deflate.
Set baked crust aside. Lower oven to 325 degrees F.
In a small skillet, heat the butter over medium to low heat. Briefly sauté the onions, garlic, and Herbes de Provence in the butter just until onion is translucent. Allow to cool.
In a stand mixer, whisk together eggs, milk, and salt.
Spread the sautéed onions and garlic over the bottom of the pie crust. Next, sprinkle the cheeses evenly over onions and garlic, then spread the spinach evenly over the cheese. Pour the egg and milk mixture over the spinach.
Bake 50-55 minutes at 325 degrees F until the quiche sets and top is lightly golden. Remove from oven and allow quiche to continue setting for 10 minutes before serving.