PIE CRUST – 1 Homemade Pie Crust – Or 1 Store-Bought Pie Crust EGG MIXTURE –– 2 Tablespoons Butter – 5 Ounces Fresh Spinach – 1 ½ Cups Eggs Whites - or 8 egg whites – ½ Cup Milk – 12 Ounces Roasted Red Peppers - chop if needed – 4 Ounces Feta - crumble yourself from a block – ½ Teaspoon Salt – ¼ Teaspoon Freshly Cracked Black Pepper – ¼ t Red Pepper Flakes
For a homemade and store-bought crust - BLIND BAKE: Once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-25 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.