Spinach Quiche

Submitted by veggiemom

"I have been making this for years - even my kids love it!! If you don't like spinach - you could substitute broccoli."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 ready-made pie crust (I use Pillsbury)
• 3 tablespoons butter
• 1 small onion, chopped
• 1 cup frozen chopped spinach, thawed & drained
• 1 garlic clove (pressed, using garlic press)
• 6 eggs
• 1 cup milk
• 2 cups shredded colby-monterey jack cheese
• salt & pepper

directions

1. Pre-heat oven to 375 degrees.
2. Press pie crust into 9" pie pan.
3. Pre-bake pie crust for about 10 minutes. Set aside.
4. Sautee onion, garlic & spinach in butter until onion is soft - add salt & pepper to taste - set aside.
5. In medium mixing bowl - whisk together the eggs & milk.
6. Spread shredded cheese in bottom of pie crust.
7. Spread spinach mixture over cheese in pie crust.
8. Pour egg/milk custard over spinach mixture & cheese.
9. Bake at 375 degrees for 35 minutes. If crust starts to get too brown - cover edges with tin-foil.
10. Slice & serve.

Reviews

[Laila T.]

I followed another person's advice on here and only used 3 eggs and 1/2 cup milk. I also made cauliflower crust (see Chef Buck's recipe on YouTube) to replace the pie shell. It's SO much tastier than store-bought pie dough. I followed the rest of the instructions exactly. This spinach quiche became a HUGE hit with my family! Absolutely delicious.

 

[ksayres]

I tried this recipe tonight, tweaking it just a tad. I also added mushrooms & fried 3-4 pieces of bacon that I crumbled into the mixture. Also instead of milk I used whipping cream. It was delicious! Kathy in KY

 

[sjonesthree]

I made this dish this morning but substituted the pie crust with shredded hash browns with a few dollops of butter. I placed that in my pie plate evenly just like you would the crust and prebaked it for about 10 minutes. Then I put in the eggs Etc and baked for 45 minutes. It was delicious and this will do well for people that require gluten free.

 

[peacemaker]

I made this last night and used fresh rather than frozen spinach. As a red-blooded all-american man I can tell you this is a quiche I will eat again!! Very simple easy to follow recipe that left us saying yum. Thank you for making this recipe available.

 

[Steve S.]

I'm very pleased with the way this quiche turned out. I used fresh spinach (chopped) and just eyeballed the measurements. I might have been a little heavy on the cheese. The first time I made this, I used five extra large eggs but had egg left over. This time I kept it to four and filled the pie crust perfectly. I also save some of the shredded cheese and sprinkled it on top. It was absolutely delicious.