Spinach Quiche / can do ahead
Uses 4 pricey eggs to feed 6.
Ing 14 oz box refrigerated pie crust 2 Tbl butter 1 ea small yellow onion, red bell pepper, both chp 2 chp gar/cloves, 4 lge eggs 1 1/4 c half-n-half 1/2 c sour cream salt/pepper Pinch nutmeg 10-oz pkg frozen chp spinach, thawed/squeezed dry 1 cup shredded sharp cheddar 1/4 cup fine-shredded parm
Filling: Cook/Stir/soften on med, melted butter, onion, pepper 10 min. Add garlic, cook/stir 2 min til fragrant. Set offheat. Whisk eggs, half-n-half, sour cream, s/p, nutmeg. Stir in squeezed dry spinach, cheddar, parm, onions/peppers. Pour into crust.
Place on preheated baking sheet; bake til puffed in center, just set, crust is golden, 40-50 min. Transfer to wire rack to cool. Serve warm or at room temp.......or fridge and serve next day.