1 refrigerated pie crust (from a 15-ounce package)
5 large eggs
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry (1/2 cup)
4 ounces Swiss cheese, shredded (1 cup)
Heat oven to 375 degrees F. Fit pie crust into a 9-inch pie plate, crimping edge.
Transfer quiche to 375 degrees F oven and bake 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes, until puffed and crust is browned (cover with foil if browning too quickly). Let stand 5 minutes before slicing and serving.