Any time of the year, you can enjoy delicious quiche with fresh or quick-frozen chopped spinach. This tastes so good and is so good for you. Great for breakfast, brunch, or lunch!
Spinach Quiche - Simple & Satisfying
Prep time
Cook time
Total time
This tastes so good and is so good for you.
Author: Linda Davis
Recipe type: Baked goods
Cuisine: Californian
Serves:: 8
Ingredients:
- 1 Frozen pie crust for 9” pie
- 1 ½ C Fresh chopped or frozen defrosted Spinach
- 1 T Extra Virgin Olive Oil
- 3 Cloves Garlic, finely minced
- ½ C Monterey Jack Cheese, grated
- Salt & pepper, to taste
- 1 C 2% Skim Milk
- 3 Eggs, large
Directions:
- Pre-heat oven to 375 degrees.
- Warm Olive oil in a medium skillet, saute garlic for 1 minute, then, sauté spinach, add seasoning and spices, cooking until somewhat soft, about 2-3 minutes.
- Set aside spinach mixture.
- Combine eggs, milk and cream, season to taste and mix together well.
- Remove pastry crust from freezer.
- In bottom of tart, add half of zucchini mixture, add half of cheese mixture, and repeat while spreading evenly in bottom of tart.
- Pour over egg mixture until about ⅓” from top of tart pan edge.
- Cook in oven for 40-45 minutes on bottom rack of oven.
- When crust is browned and mixture only slightly shakes in middle 2” of tart, when rack is shaken gently, it is time to remove from oven.
- Tart will continue to cook a little out of the oven.
- Remove from oven.
- If further browning is desired; set oven to broil, when heated, place tart under broiler for a few seconds to brown nicely.
- Remove from oven, let quiche cool to firm.
- Serve while slightly warm, or refrigerate.
- Good overnight for serving cold the next day.
