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Prep 10 mins
Cook 45 mins
I got this recipe from my sister-in-law. A nice quick meal for a day when you don't have a lot of time for prep. Added bonus: the kids LOVE it. Don't know why, but my kids devour this! Enjoy! *NOTE: I use 10 eggs and enough spinach to loosely fill the pie crust; the recipe serving size is one slice, 6-8 slices per pan, but you'll probably be wanting more than one! Oh, and I usually freeze the extra quiche.
- Beat the eggs and soup until well-blended.
- Add spices and mix well.
- Place the spinach in the pie shells, then the onions.
- Sprinkle cheese over the top.
- Pour liquid over pile.
- Bake at 375 for 45-50 minute.
Made for PAC 2010. I really enjoyed this quiche as did the neighbors. I used homemade pie shells (already hadin freezer) 8 eggs and 4 egg whites, fresh garlic and reduced fat mushroom soup. What a rich tasting quiche and it resulted in a healtheier version with substitutes of low fat or egg whites. I had planned to freeze the 2nd one and take pictures before freezer but when neighbors stopped in, just put on table and did not ask them to wait until pics are taken like I do my family . I will make this again as it is easy and delicious, HEALTHY too. Thank you!
This was easy and delicious! I will definitely make this again. Based on the recipe I wasn't completely sure how much onion to use. I used one large white onion and that was a good amount.
Did make this entire recipe, taking your tip & freezing one of the quiches for later use! I also substituted some recently homemade cream of celery soup for the mushroom kind & thought that wored out just fine! Went over well at breakfast & topped with a little (also homemade) salsa! Thanks for a nice keeper recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]