• Place an oven rack in the center position. Heat the oven to 350℉.
• Line a pie dish with the pie crust. Crimp the edges. Lightly prick the bottom and sides of the crust with a fork.
  1 9" pie crust

Blind bake the pie crust

• Crumple up then re-flatten a piece of parchment paper that's about 18" long. Place the parchment paper on top of the pie crust. Pour about 4 cups of dry rice into the pie dish to act as pie weights.
• Bake the crust for 10 minutes in the heated oven.
• Using the parchment paper, lift the pie weights out of the pie dish. Place the crust back into the oven and bake for an additional 5 minutes.
• Remove the baked crust out of the oven and set aside to cool.

Prepare the filling

• Heat a pan over medium heat. Melt the butter in the pan, swirling to coat the bottom.
  1 TBS butter
• Add the diced onion to the pan. Sauté until softened, about 5 minutes.
  1 cup diced onion
• Next, add the chopped spinach to the pan. Cook for 3 more minutes, until the spinach is well wilted. Remove the pan from the heat to cool slightly.
  2 handfuls spinach, roughly chopped
• In a large mixing bowl, whisk the eggs, salt, and pepper together well.
  6 eggs, ½ tsp kosher salt, ¼ tsp black pepper
• Stir in the sautéd onions and spinach. Next, fold in the cheese (reserve about a ¼ cup to sprinkle on top of the quiche).
  1 cup grated cheddar cheese
• Pour the filling into the prepared crust. Sprinkle the reserved ¼ cup of cheese over the top.
• Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
• Let the quiche cool for at least 10 minutes before slicing. This allows the filling to set and makes it easier to serve. Enjoy your spinach and cheddar quiche warm, or refrigerate it to eat throughout the week.