1-Getting started with this spinach quiche recipe is simple and rewarding, especially if you’re a beginner in the kitchen. Begin by preheating your oven to 400 degrees Fahrenheit and positioning the rack in the middle for even baking. Thaw the pie crust until it’s soft enough to prick, which takes about 10 minutes, then prick the bottom and sides about 1 inch apart before baking it for 10 to 15 minutes until lightly golden.

2-If the crust puffs up, gently prick it again to deflate it, and if cracks appear, mix a paste from 1½ tablespoons flour and 1 tablespoon softened butter to repair them, baking for another minute to set. Lower the oven temperature to 325 degrees Fahrenheit once the crust is ready. In a pan, sauté the shallots in 1 tablespoon butter over medium-low heat for about 8 minutes until soft and translucent, making sure they don’t brown, then let them cool.

3-Next, in a medium bowl, whisk together the 4 large eggs, 1¼ cups heavy cream, pinch of ground nutmeg, ¾ teaspoon salt, and ⅛ teaspoon cayenne pepper until well combined. Place the baked crust on a baking sheet, spread the cooled shallots evenly over the bottom, sprinkle on the 1 cup (4 oz) finely shredded Gruyère cheese, and add the 1 ten-ounce package of frozen chopped spinach (defrosted and wrung dry) over the cheese, breaking up any clumps. Carefully pour the egg mixture over the filling and bake at 325 degrees Fahrenheit for 50 to 55 minutes until the custard sets and the top is lightly golden. For enhancements, check out this crispy hash browns recipe for a great side dish that pairs wonderfully with quiche.