Spinach Quiche
"Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!"
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup butter
- salt and pepper to taste
- 1 cup milk
- 1 small onion chopped
- 4 eggs, beaten
- 3 cloves garlic chopped
- 1 (10 ounce) package frozen chopped spinach thawed and drained
- 1 (8 ounce) package shredded cheddar cheese
- 1 (4.5 ounce) can mushrooms drained
- 1 (6 ounce) package herb and garlic feta crumbled
- 1 (9 inch) unbaked deep dish pie crust
- Carbohydrate 26.1491000092571 g
- Cholesterol 268.025000331223 mg
- Fat 100.044850123896 g
- Fiber 2.18500003814697 g
- Protein 10.8567500077621 g
- Saturated Fat 62.8382300780726 g
- Serving Size 1 1 - 9 inch quiche (479g)
- Sodium 904.071146747503 mg
- Sugar 23.9640999711102 g
- Trans Fat 7.40518000897846 g
- Calories 1024 calories
Directions Preheat oven to 375 degrees F (190 degrees C). In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
