Add the parchment and pie weights to the crust then par bake.
Brush the par-baked crust with egg white wash to seal.
Wilt the spinach and squeeze out all liquid.
Whisk together the eggs, milk and heavy cream.
Pour the custard over the quiche fillings.
Top with extra cheese
Bake the quiche until puffy on the edges and slightly jiggly in the center.
Cool for 30 minutes, then slice and serve!
Quiche is great served with a green salad with a lemony vinaigrette.