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Anyone have a good spinach quiche recipe?

Specifically one you've made before and know it turns out? Just found out this morning that my favorite place to get it for lunch has shut its doors. Tried the frozen kind before - that was like eating an Ocello sponge *shudder*

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NotPanicking

Asked by NotPanicking at 3:34 PM on Jun. 25, 2010 in Food & Drink

Level 51 (421,172 Credits)
Answers (5)
  • Are you making the pie crust yourself or will you have a pre-made one?

    For the filling:

    2 tablespoons butter
    2 tablespoons green onions, finely chopped
    2 packages frozen spinach, cooked, drained ,chopped
    1/2 teaspoon salt
    1/4 teaspoon nutmeg
    1/4 teaspoon black pepper
    3/4 cup grated Parmesan cheese
    1 1/4 cup heavy cream
    4 eggs, lightly beaten

    Saute the onions in the butter until they're tender.(unless you like them on the crunchy side)
    Mix everything else together but only with half of the parmesan. Pour it into the pie shell and then sprinkle the rest of the cheese on top.
    Bake at 375F for 30 minutes.
    Laila-May

    Answer by Laila-May at 3:47 PM on Jun. 25, 2010

  • I have a generic crust recipe I can use, but if you have a good one feel free to add it :)
    NotPanicking

    Comment by NotPanicking (original poster) at 3:55 PM on Jun. 25, 2010

  • I got this recipe from a friend. It's awesome and easy.

    Pie shell (I use the refrigerated Pillsbury shell that you just roll out)
    1 package Stouffer spinach souffle (thawed)
    6-8 oz grated Swiss cheese
    2 eggs
    3/4 cup milk
    Pinch salt, pepper and dry mustard

    Put thawed spinach souffle in unbaked pie shell. Cover with cheese. Mix rest together and pour on top. Bake 450 degrees for first 10 minutes and then 350 degrees for 20 minutes.

    It's delicious.

    Good luck,
    Pat
    Amigram.com Life’s Happy Announcements
    Amigram

    Answer by Amigram at 9:18 PM on Jun. 25, 2010

  • Spinach and Feta Quiche with a Potato Crust

    3/4 cup chopped frozen spinach
    2 Idaho potatoes (I use yukon golds)
    3/4 cup egg substitute (I use real eggs)
    1 1/2 cup skim milk
    1/4 teaspoon ground nutmeg
    salt to taste
    freshly ground black pepper
    3/4 cup chopped artichoke hearts (I sub chopped broccoli and onion)
    1/2 cup feta cheese
    1 teaspoon olive oil
    1. Preheat the oven to 325ºF.
    2. Place the spinach in a fine mesh strainer and drain off as much
    liquid as possible. Set aside.
    3. In a medium mixing bowl, whisk the egg substitute, milk, nutmeg, salt
    and pepper together. Set aside

    cont
    rkoloms

    Answer by rkoloms at 9:05 AM on Jun. 26, 2010

  • Heat the olive oil in a large, ovenproof, nonstick skillet over
    medium heat. Arrange the potato slices in overlapping concentric circles
    on the bottom and sides of the pan. Fill in any holes with slices of
    potato and sprinkle with salt and pepper. Cook, without turning the
    potatoes, until they begin to turn golden brown on the edges, about 8 to
    10 minutes. Remove from heat.
    5. Spread the drained spinach over the potatoes in the pan. Sprinkle the
    artichokes and feta cheese over the spinach. Carefully pour the egg
    mixture over the vegetables and cheese.
    6. Bake for 45 minutes or until a paring knife inserted in the center
    comes out clean. Remove from oven and allow to stand for at least 10
    minutes before slicing.
    rkoloms

    Answer by rkoloms at 9:05 AM on Jun. 26, 2010

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