Recipippies: Spinach & Herb Quiche That You Can't Beat With A Schtick

Heat oven to 425 F. Unroll one pie crust from a refrigerated rolled pie crust (in a 15-oz. box).
Fit it into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until lightly golden, 10 to 12 minutes.

In a large bowl, whisk together 4 large eggs, 1 1/2 cups half and half, 1 tsp nutmeg and 1/8 tsp cayenne pepper. Stir in 6 cups baby spinach (about 5 oz.), 6 oz. shredded gruyere cheese (1 1/2 cups), 3/4 cup fresh flat-leaf parsley and 1/3 cup chives.

Lower oven to 375 F. Pour egg mixture into the crust. Bake until set and a knife inserted into the center comes out clean, 40 to 45 minutes. You can refrigerate the quiche for about 2 days. Serves 8, 313 calories per serving.