Makes 2 quiches, 4 servings each
1 box (10 ounces) frozen chopped spinach
1 package (15 ounces; 2 crusts) refrigerated pie crusts, such as Pillsbury
1 large onion (for about 1 cup chopped)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
6 large eggs
1 tablespoon all-purpose flour
1/3 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Preheat the oven to 350 degrees. Place the spinach on a microwave-safe plate and microwave on high for 2 minutes to thaw. Remove the spinach from the microwave and place in a colander to drain. Press well to remove excess water. Set aside.
Place one crust in each of two deep-dish pie plates, following the directions on the package to form edges. Peel and coarsely chop the onion and divide it between the two crusts. Scatter half of each cheese over the onion in both pie crusts. Set aside.
Break the eggs into a medium-size mixing bowl and whisk until light and foamy. Add the flour and vigorously whisk to blend well. (All of the lumps may not disappear.) Add the half-and-half, Worcestershire sauce, basil, garlic powder, pepper and reserved chopped spinach. Stir well to mix.
Ladle (or spoon) half of the egg mixture into each crust. Bake, uncovered, until set and lightly browned, about 45 to 50 minutes. Let the quiche rest for 10 minutes before slicing and serving.
Do-ahead: Cool to room temperature and cover tightly with foil. Can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen quiches in the refrigerator for 24 hours and reheat, uncovered, in a 325-degree oven for 20 minutes, or until heated through.
Start to finish: 15 minutes preparation, 45 minutes unattended baking time, 10 minutes resting time.
Per serving: 483 calories (59 percent from fat), 32 g fat (16 g saturated), 214 mg cholesterol, 17 g protein, 33 g carbohydrates, 1 g dietary fiber, 429 mg sodium.