Preheat your oven to 375° and place a rack in the middle.

Dock the pie crust, then line it with parchment paper, and fill with baking weights, dry beans, or rice.  Bake for 20-25 minutes, or until the crust is set.  When it’s done, remove the weights and parchment.

While the pie crust is having it’s blind bake, beat together the eggs, milk, whipping cream, salt, and pepper in a medium bowl.  Gently stir in the sun dried tomatoes, gouda cheese, and spinach.  Carefully pour the entire mixture into the crust, and return it to the oven.

Bake for 40-50 minutes, or until the eggs are mostly set (there should be a tiny bit of jiggle still when you give the pie plate a gentle shake) and the edges of the pastry are a deep golden brown.  Remove from the oven and let sit for 5-10 minutes before serving.  Enjoy!

It will keep for about 3-4 days in the refrigerator, or can be frozen for about 6 weeks.  Simply allow it to thaw in the refrigerator, then put in the oven at 350° for 10-15 minutes, or until warmed through.