Recipes - print - Spinach and Cheese Quiche

Spinach and Cheese Quiche - Recipe

An enjoyable brunch or light dinner entrée that also serves as a great recipe for using up leftovers.
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Spinach and Cheese Quiche Recipe
  • Preheat oven to 400°F.
  • Place the piecrust into the pan and pre-bake for 10 minutes. Set aside when finished.
  • Thaw frozen cut spinach leaves and remove all excess moisture.
  • Grate the cheddar cheese, dice the onion, and dice the ham.
  • In a mixing bowl, combine the milk, eggs, mustard, salt, and pepper.
  • In the partially baked crust, layer the ham, spinach, onions, and cheese; pour the milk mixture evenly over the cheese and meat mixture; then crumble the feta cheese on top, or use additional cheddar cheese and omit the feta.
  • Reduce the heat of the oven to 350°. Place the quiche in the oven and bake for 55 to 60 minutes.
  • To test for doneness, insert a knife in the center of the quiche. If the knife comes out clean, the quiche is done.
  • Remove the quiche from the oven when done and let it stand 10 minutes before serving. Garnish with salsa.
Note: a combination of cheeses may be substituted, as well as different vegetables and meat.
Prep Time: 15 minutes
Cook Time: 1 hour
Container: 10
Servings: 6
Serving Size: 1 piece
-1 pastry for a 1 crust pie, refrigerated or homemade
-10 ounces frozen cut leaf spinach, thawed and drained
-1 1/2 cups cheddar cheese, grated
-1/2 cup onion, diced or minced
-1 1/2 cups ham, diced (use more if desired)
-4 eggs
-1 cup milk
-1 tablespoon prepared yellow mustard
-1 teaspoon salt
-3/4 teaspoon freshly ground black pepper
- Optional: 1/2 cup feta cheese, crumbled