Prepare pie crust, line with parchment paper atop the crust and fill with pie weights to help keep the crust from shrinking or bubbling up. Blind bake or pre-bake at 375 degrees Fahrenheit for about 30 minutes. Gently lift out pie weights by gathering the corners of the parchment paper. Allow crust to cool completely. To keep pie crusts from becoming soggy lightly brush egg white on crust with a pastry brush prior to filling.

In a skillet melt butter and sauté onion over medium heat until softened (about 2 minutes).

In the meantime preheat oven to 325 degrees Fahrenheit.

Add spinach to onions and cover. The spinach will fill the entire pan and that is fine because after a few seconds the spinach will begin to wilt. Stir to combine
and remove from heat.

Place mixture in a small colander over a bowl and allow liquid to drain while preparing the next step. Discard drained liquid.

In a large bowl add eggs, heavy whipping cream, salt, pepper, 3/4 of the cheese and mix with a hand whisk until combined. To avoid a fallen quiche do not whip excessively.

FINAL TIP: To add another bond to the pie crust sprinkle the rest of the Gruyere cheese on bottom of crust before adding liquid mixture. Then add onion and spinach mixture and top of cheese and finally pour egg mixture on top. The egg mixture will rise a little with baking therefore it is recommended to leave a little of the crust edge showing when filling the pie crust.

Place pie pan on a baking sheet and bake at 325 degrees Fahrenheit for about 40 minutes or until quiche begins to slightly brown on top.

Remove quiche from oven and place on a wire rack to cool. Allow to cool completely before cutting.

Most quiche is served at room temperature but can also be served warmed up or served cold.

ENJOY!