Instructions

• Preheat the oven to 400°F (200°C).
• Fit the 16 oz deep-dish pie shell into a pie pan if needed. Line the crust with parchment paper and fill the parchment-lined shell with dried beans (or pie weights) to weigh it down—do not poke holes in the crust.
• Bake the crust at 400°F for 12–15 minutes, or until the crust is golden brown. Remove from the oven and carefully lift out the parchment and beans/weights. Allow the crust to cool to room temperature.
• Reduce the oven temperature to 350°F (175°C).
• In a medium bowl, make the custard: add 6 large eggs, 1/2 cup heavy cream, 1/2 cup milk, 1/4 tsp salt, and 1/4 tsp ground black pepper. Whisk until fully combined and slightly frothy.
• Roughly chop the 2 cups fresh spinach and spread it in an even layer across the bottom of the cooled pie crust.
• Evenly layer 1 cup diced chicken over the spinach, then sprinkle 1/4 cup diced sun-dried tomatoes and 2 thinly sliced green onions on top.
• Sprinkle 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan over the layered fillings.
• Pour the egg custard evenly over the fillings in the crust, taking care not to overfill. Place the quiche on a baking sheet to catch any spills.
• Bake at 350°F for 45–55 minutes, or until the center is just set (a slight jiggle in the very center is okay).
• Remove the quiche from the oven and let it sit undisturbed for 20 minutes before slicing. Serve warm to room temperature.