• Preheat oven to 375F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.
• Meanwhile, make spinach filling. Melt the butter in a non stick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and ¼ tsp salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.
• Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.
• In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.
• Bake for 30 minutes in a 375F oven until quiche is golden brown and still slightly jiggly.

Freezing instructions:

• After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer. When ready to bake, unwrap and bake in a 375F oven for about 50-60 minutes.