Breakfast - Spinach and Herb Quiche

Spinach and Herb Quiche

Ingredients

• 1 (9-in.) refrigerated rolled pie crust (from a 15-oz box)
• 4 large eggs
• 1½ c. half-and-half
• 1 tsp. ground nutmeg
• .13 tsp. cayenne pepper
• 6 c. baby spinach
• 6 oz. Gruyère cheese
• ¾ c. fresh flat-leaf parsley
• ¼ c. Chopped chives
• Salad, for serving

Directions

1. Heat oven to 425ºF. Unroll pie crust and fit into bottom and up the sides of a 9-in. tart pan with a removable bottom; fold excess into and around sides of pan. Bake until lightly golden, 10 to 12 minutes.
2. Meanwhile, in a large bowl, whisk together eggs, half-and-half, nutmeg and cayenne. Stir in spinach, cheese, parsley and chives.
3. Lower oven to 375ºF. Pour egg mixture into the crust. Bake until set and a knife inserted into the center comes out clean, 40 to 45 minutes. Serve warm or at room temperature with the salad.