Press into the base and up the sides of your quiche dish.
Bake for 12-15 minutes. The crust may puff up when cooking, it will settle back down as it cools. Set aside while preparing the filling.
Place a large frying pan over high heat and add the oil.
1 tablespoon Olive Oil
Saute the garlic and spinach with a pinch of salt for 5-8 minutes, until cooked through. Sit the cooked spinach in a colander over the sink or a bowl to drain any excess liquid, leave for 10 minutes.
2 cloves Garlic, 10 ounces Spinach
Spread the spinach evenly over the baked crust and sprinkle the cheese over the spinach.
4 ounces Jarlsberg Cheese
In a large bowl, add the eggs, cream, salt, and pepper. Mix well.
4 large Eggs, 1 cup Heavy Cream, 1 teaspoon Salt, ½ teaspoon Pepper
Gently pour over the spinach.
Bake for 25-35 minutes until the center doesn’t jiggle when moved.
Cut into 10 slices and serve immediately.
Notes
STORING: Store quiche in the fridge for up to 4 days, or freeze for up to 3 months.