Recipe by Little This Little That
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.
Top Review by Chef1MOM-Connie
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!
- 2 frozen deep dish pie shell
- 10 -12 eggs
- 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
- 6 -8 ounces fresh spinach
- 2 slices white onions
- 3 -4 cups monterey jack and cheddar cheese blend
- 1 dash salt
- 1 dash pepper
- 1 dash garlic powder