INSTRUCTIONS
Bake the pie shell at 375°F for 10-15 minutes or until it's slightly golden in color. You may want to fill the shell with dried beans to maintain the shape and prevent bubbling. Let the shell cool. Mix the eggs and half-and-half well in a stainless steel bowl. Fold in the Boston Market Creamed Spinach. Place the pie shell onto a baking sheet, fill it with 3 cups (roughly half) of the custard mixture. Put the quiche (on the baking sheet) in the oven and bake for 45 minutes to an hour. Test to see if the quiche is done by putting a toothpick into the center. It should come out clean. To dress it up, try adding: 1/2 cup feta or blue cheese per quiche, 1/4 cup 1/8-inch diced and sauteed red and yellow bell peppers, 1/4 cup water chestnuts and artichokes, drained and chopped. More ideas: 1/2 cup sliced and sauteed mushrooms, 3/4 cup shredded crabmeat, 1 cup grilled, sliced chicken breast.