Spinach-and-Turkey Quiche

Ingredients

• 1 tablespoon butter 
• 3  eggs lightly beaten
• 1 large garlic clove minced
• 0.5 cup half and half 
• 0.3 cup onion chopped
• 0.3 teaspoon pepper 
• 15 oz pie crust dough refrigerated
• 0.8 cup roasted peppers red jarred
• 4 oz cheddar cheese shredded
• 12 oz spinach frozen thawed
• 0.8 cup turkey cooked chopped

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• aluminum foil

Directions

1. Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Line piecrust with parchment paper or aluminum foil; fill with pie weights or dried beans.
3. Bake at 400 for 10 minutes.
4. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 35
5. Melt butter in a skillet over medium heat; add onion, and cook 3 to 4 minutes or until tender.
6. Add garlic; cook 1 minute.
7. Remove from heat; stir in spinach souffl.
8. Whisk together eggs and half-and-half in a medium-size bowl. Stir in spinach mixture, cheese, and next 3 ingredients.
9. Pour mixture into prepared piecrust.
10. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
11. Let stand 10 minutes before serving.
12. Note: For testing purposes only, we used Stouffer's Spinach Souffl, found in the frozen food section of the supermarket.