Add 6 cups spinach to the pan, cooking over low heat until spinach wilts. Transfer to a colander and press the water from the spinach. When spinach is cool enough to handles, pick it up and squeeze all the water out of the spinach. Mix it with the bacon and the other vegetables.
Cover the pie crust with parchment or foil and weigh it down with pie weights or beans on top. Blind bake crust for 15 minutes at 425◦
Remove from oven and paint an beaten egg on the bottom of the crust to prevent sogginess. Add leftover egg to custard. Bake for another 5 minutes to set the egg and brown the sides of the crust.
Lower oven temperature to 375◦
Place the pie crust on a jelly roll pan or cookie sheet lined with foil. Sprinkle 3/4 cup of the Jarlsberg cheese on bottom of pie crust, reserving a few tablespoons.
Put the vegetable mixture on top. Pour the custard over it until it’s about 1/2 inch below the top of the crust. Sprinkle remaining cheese on top. Pour custard over vegetables. Sprinkle with reserved Jarlsberg cheese. Cover with a pie shield to protect crust from burning.
Bake for 40 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool before eating.Spinach Quiche with Rainbow Roasted Vegetables and feta You can make this in a pie pan or a tart pan. 6 cups fresh spinach or 1 cup frozen spinach I cup Rainbow Roasted Vegetables, chopped 3 Tb crumbled feta cheese 1/3 cup grated Jarlsberg cheese. (You can substitute Swiss cheese, but I like the nutty taste of Jarlsberg) 1 egg for painting crust Custard: Whisk together until well blended: 1 cup warm milk 2 eggs 1/4 tsp salt a pinch of white pepper Preheat oven to 375◦ Wilt spinach and remove with a slotted spoon, squeezing out liquid, and place in a medium bowl. If using frozen spinach, microwave with a little drizzle of water, then drain in a sieve, squeezing all the liquid out. This is important if you don’t want a waterlogged quiche! Stir in roasted vegetables and crumbled feta cheese. Place parchment paper or foil on top of the crust and cover with ceramic pie weights or beans to prevent the crust from puffing up. Blind bake the crust for 15 minutes at 425. Remove the pie weights and parchment. Paint an egg on the bottom of the crust to prevent sogginess. Add leftover egg to custard. Bake again for 5 minutes to set the egg. Let cool on a rack for a few minutes. Sprinkle most of the Jarlsberg cheese on bottom of pie crust, reserving a few tablespoons.
Add spinach,vegetable and feta mixturePour custard over vegetables.Sprinkle reserved Jarlsberg cheese on top.Cover the edges of the pan with a pie sheld to prevent the edges from getting burned.Bake for 30 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool to room temperature before eating.