Spinach and Cheese Quiche
I first made this recipe after trying some mini quiche appetizers and I thought I could do it better. It turned out really well and everyone I have made it for loved it (even my quiche hating father), so I thought I would share it.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 cup milk
- 1 pinch black pepper
- 1 pie crust
- 5 large eggs
- 1 cup baby spinach or 1/2 cup frozen spinach
- 1/2 - 3/4 cup shredded cheese
- Carbohydrate 28.7432735 g
- Cholesterol 1345.347975 mg
- Fat 50.892244625 g
- Fiber 1.06024998021126 g
- Protein 46.76922875 g
- Saturated Fat 19.0531484625 g
- Serving Size 1 1 Serving (406g)
- Sodium 830.1626375 mg
- Sugar 27.6830235197887 g
- Trans Fat 6.75581162499999 g
- Calories 760 calories
Microwave spinach in a small bowl with a few drops of water for 30 seconds. Meanwhile prick pie crust a few times with a fork. Put cooked spinach in a blender. Add eggs, milk and seasonings. Blend until ingredients are all combined, about 1 minute. Pour egg mixture into pie crust. Sprinkle top with cheese. Bake in a 350 degree oven for 50-60 minutes. (Quiche may puff up in the oven but will settle when it cools). Let cool 10 minutes. Cut and serve.
