Do I need to squeeze the spinach?
Yes. Water is the enemy of crisp crust and set custard. If using frozen spinach, squeeze it like you mean it. If using fresh, cook it down and press out excess moisture before adding.
Can I use milk instead of half-and-half?
You can, but the custard will be a little less rich and can be more prone to weeping depending on how it bakes. If using whole milk, consider swapping 1/4 cup of the milk for heavy cream or adding an extra tablespoon of cheese for insurance.
What makes it “spiced and aromatic” without being spicy?
Nutmeg and smoked paprika bring warmth, not heat. If you want actual heat, add a pinch of cayenne or red pepper flakes.
How do I know the quiche is done?
The center should be just set with a slight wobble, like set Jell-O. If it looks liquidy in the middle, keep baking. For a temperature check, an instant-read thermometer in the center should read about 165°F to 175°F, depending on how firm you like it.
Bonus cue: a knife inserted about 1 inch from the center should come out mostly clean (the very center can still look a little custardy while it finishes setting as it rests).
How do I keep the crust from shrinking or slumping?
Chill the shaped crust before baking, use parchment plus plenty of weights, and make sure the weights go all the way up the sides. If your crust tends to slump, chill it a bit longer (20 to 30 minutes) or pop it in the freezer for 10 minutes before blind-baking.
Can I make it crustless?
Yes. Grease a 9-inch pie dish well and bake at 350°F. Start checking around 35 minutes. It will slice a bit softer but still delicious.
Do I need to adjust seasoning because of the cheese?
Maybe. Gruyère and Parmesan bring salt, so start with the listed amount, then taste the spinach mixture before it goes into the crust and adjust if needed.
