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Spinach Quiche

(7 Votes)
Coming In:
40 Min

If you think quiche is difficult to make, you'd better think again. This throw-together version is best when made ahead and warmed right before serving.

What You'll Need:
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 unbaked 9-inch pie shell
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 eggs
  • 1 cup heavy cream
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
What To Do:
  1. Preheat oven to 350 degree F.
  2. In a medium bowl, combine the cheeses; sprinkle half of the cheese mixture into the pie shell. Sprinkle with spinach then the remaining cheese mixture.
  3. In a small bowl, combine the eggs, cream, onion powder, and pepper; beat until thoroughly blended. Pour over the cheese then sprinkle with nutmeg.
  4. Bake 40 to 45 minutes, or until firm and a wooden toothpick inserted in the center comes out clean. Let cool 5 minutes then slice and serve.
Unlimited Options

Go ahead -- mix and match your favorite cheeses in here. This is even a great recipe for using up bits of different leftover cheeses. And it's also a great make-ahead recipe, since it reheats well just before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I did make this, it was only so-so, if I make this again, I plan to add butter or bacon.

I love quiche, but have always been afraid it was greater than my cooking skills....tried this and my fears are gone IT WAS GREAT!

This is the best spinach quiche I have ever had. So cheesy and delicious. Every time I make it my husband and I eat the whole thing. I highly recommend it.

Delicious, cheesy and does reheat quite well.

I make quiche all the time and use fat free half & half, I've been told that mine is the best quiche they have eaten & wanted to know my secert.the cheese will also add the creamiest texture to it

Depending upon how light you want to make your quiche, you can substitute half-and-half or milk for the heavy cream. The best quiche uses cream because that makes the creamiest finished dish so, unfortunately, the creamier the texture, the higher the calories and fat.

If you don't want to use h eavy cream, what is a good substitute?


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