Ingredients: 1 pie crust (optional, can make a crustless quiche); 1 cup mozzarella cheese grated (or vegan cheese of choice); 1/2 cup additional grated flavoured cheese: (experiment with gruyere, swiss, cheddar, feta, tofu or goat cheese for more flavour!); 10 oz fresh spinach, (or frozen – thawed, drained, squeezed in paper towel); 3 large eggs; 1 cup heavy whipping cream (can use lactose free substitute); 1/2 tsp salt adjust to taste. You can also add leek, scallions, garlic, onions for extra flavor, or powdered onion/garlic. Directions: Pre-bake the pie crust for maximum flakiness; Evenly fill the pie plate/crust with spinach and cheese. (You can pre-sauté spinach, leek, mushrooms ahead of time to reduce moisture during cooking for more firm quiche); In a separate dish, whisk together the eggs and heavy whipping cream and seasons. Pour the egg mixture over spinach and cheese. Bake the quiche at 400°F for 20 minutes or until center is fully set. Slice and enjoy! Watch “the jiggle” to gauge doneness.