Prepare

Cup of Yum
1. Preheat oven to 375°F. Set out a rimmed baking sheet.

Blind bake

1. Once oven is preheated, add the thawed pie crust on the rimmed baking sheet, and gently prick the bottom of the crust a few times with a fork.
2. Bake for about 8-10 minutes, or until very lightly golden brown. Remove from the oven and set aside.

Reduce oven temperature

1. Reduce the oven temperature to 350°F.

Whisk together the custard

1. To a mixing bowl, add eggs, heavy cream, salt, pepper, garlic powder, onion powder, and nutmeg. Whisk to combine well.

Assemble quiche

1. Make sure to squeeze the excess liquid out of the thawed spinach. I like to add the spinach to a fine mesh sieve and then press down it with paper towels.
2. Add spinach, ham, cheese, green onions, and cream cheese to the partially baked pie crust.
3. Pour in the custard, giving things a gentle stir to combine.

Bake

1. Place the baking sheet with the assembled quiche back in the oven (remember, it's at 350°F now), and bake for 40-45 minutes, or until the center is set and a toothpick inserted in the center comes out clean.

Rest and serve

1. Let the quiche rest at room temperature for 5-10 minutes after baking.
2. Serve hot and enjoy!