10 - 16 ounces of Spinach
1/2 Large Yellow Onion
8 Oz Plain Greek Yogurt
2 Cups Cheese (shown with Colby Jack)
2 - 3 Cloves of Garlic
Premade Pie Crust
Olive Oil, salt, pepper
About 30 minutes prior to starting, take a single pre-made pie crust out of the fridge and place on the counter. Allow to thaw so it doesn’t break apart on you while unrolling.
Preheat the oven to 425 degrees. While the oven is preheating, dice your onion, dice your garlic. Bring a sauté pan to medium high heat. Once hot, add olive oil. Reduce the heat down to medium as you add your onions and garlic. Sauté gently.
If you are using fresh spinach, wash and shake somewhat dry. Tail the ends, though you can leave a fair bit of that stem on for added texture and flavor. Chop the spinach, and add it to your sauté pan. Stir occasionally as the spinach begins to wilt. Continue to cook until most of the water has evaporated.
Depending on the water content of the spinach, you may need to strain the veg through a colander to remove any excess moisture.
Unroll the crust into a pie dish, and place into the oven for 5 minutes of baking.
In a bowl, combine yogurt, eggs, 1 cup of cheese. Fold in the spinach mix, adding another 1/2 cup of cheese to the mix. Salt and Pepper to taste.
Remove the crust from the oven, and pour/scrape/encourage the quiche mix into the crust. Sprinkle the last 1/2 cup of cheese over the top, and place back into the oven.
Bake @ 425 degrees for 12 minutes, allowing the cheese to melt into a golden blanket.
Reduce the heat of the oven to 350 degrees, and bake for an additional 30–35 minutes. A knife inserted into the center of the quiche should come out clean around the 30 minute mark of 350°.
Remove, cool a bit before slicing, and serve. Enjoy!