4 large eggs

9-inch pie crust (here’s my recipe!)

1 1/2 cups heavy cream

5oz spinach, sautéed

2 cups sharp white cheddar cheese, shredded

1/2 cup Parmesan cheese, grated

extra virgin olive oil or ghee, for sautéing

sea salt and black pepper, to taste

1. Preheat the oven to 350°F.

2. Heat a pan over low-medium heat. Add oil, or ghee, to coat and sauté the spinach. As soon as the spinach begins to wilt, promptly remove and set aside to rest.

3. In a bowl, whisk together the eggs and heavy cream, including salt & pepper, as desired. Add 1 3/4 cups sharp cheddar cheese and the Parmesan cheese, then mix to incorporate. Add the spinach and mix again.

4. Sprinkle 1/4 cup sharp cheddar cheese onto the bottom of your pie crust, then pour in the filling. If necessary—use a spoon to shift bits of the filling that may have clumped together.

method

5. Bake at 350°F for 40-45 minutes.

6. Allow the quiche to cool & set for a *minimum* of 30 minutes. Slice and serve warmed or cold.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Serve cold or warmed.

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