Easy French Bistro Spinach Quiche

For the prep:

1. Preheat the oven to 375˚F (190˚C) with a sheet pan placed on the lowest rack of the oven.
2. Remove the pie crust from the refrigerator and let it sit at room temp for 10-15 minutes (this will make it easier to unroll).
3. Spray a 9-inch tart pan with nonstick cooking spray and rub with a paper towel to coat. Add the 1 teaspoon butter to the pan and rub to spread and coat the pan. Set aside.

For the crust:

1. Unroll the refrigerated crust onto a lightly floured work surface. Press it flat with your fingers and pinch together any cracks.
2. Lift the pie crust and center it on top of your prepared tart pan. Gently lift the crust on one side and press it down into the bottom edge of the pan and up the side (there will be a little extra crust at the top - just let it hang over the edge). Work your way around the pan, tucking the crust into the pan. When you’ve gone all the way around, press off any excess dough at the top and discard. (If you notice and crackers or holes in your crust, you can use a bit of this excess to patch things up.)
3. Brush the interior of the crust with the beaten egg.
4. Place the tart pan on a plate and refrigerate while you prepare the spinach and the filling.

For the spinach:

1. Place the spinach in a large microwave-safe bowl. Add the fresh spinach and cover the bowl tightly with plastic wrap or a microwave-safe plate. Microwave on high power for 90-120 seconds until the spinach is nicely wilted.
2. Transfer the wilted spinach to a sieve to drain while you prepare the filling.

For the filling:

1. Combine the chopped onion and the butter in the same microwave-safe bowl. Cover with the plastic wrap (or a plate) and microwave on high power for 1 minute.
2. Add the half and half and stir to combine. Whisk in the eggs, cornstarch and salt.
3. Press on the spinach in the sieve to remove as much of the extra liquid as possible then add the spinach to the egg mixture and stir well to loosen up any spinach that is stuck together.
4. Add the cheese and stir one more time to combine.
5. Pour the filling into the prepared (chilled) crust.
6. Place the tart pan on the heated cookie sheet and return the pan to the bottom rack of the oven. Bake for 35-45 minutes or until the quiche is slightly puffed and no longer sunken in the center. The whole thing might be slightly wiggly but that will firm up as it cools.
7. Allow the quiche to cool for 10 minutes then serve and enjoy!