Ingredients 1 (1/2 box) 9 in. refrigerated piecrust 6 eggs 1/2 cup heavy whipping cream 1/2 teaspoon salt 3/4 teaspoon ground pepper 2 cups loosley packed baby spinach leaves 1 jar (12 ounces) roasted red peppers, diced 1 -1/4 cups (4 ounces) shredded Swiss cheese dried beans or rice Tools TableServe 9.75 inch Pie Pan Double Roll Parchment Paper Scoop-it Measuring Cups Scoop-it Measuring Spoons Cyclone Whisk large bowl Instructions Click to mark complete - Preheat oven to 400°F. - Gently unroll pie crust and press into bottom and up sides of pie pan. Line crust with parchment paper and fill completely with dried beans or dry rice. Bake 12 minutes; remove weights and bake 5 additional minutes, or until crust is lightly browned. Cool slightly. - Decrease oven temperature to 350°F. In large bowl, whisk eggs, cream, salt and pepper until well combined. Place spinach leaves in bottom of crust. Top with red peppers and cheese. Carefully pour egg mixture over top. - Bake 40-45 minutes, or until center of quiche is firm and top is slightly browned. Cool 10-15 minutes before cutting.
