Spinach and Cheddar Quiche


  • 1 prepared pie crust
  • 1 10-ounce box frozen chopped spinach
  • 1/2 cup onion chopped
  • 1 tablespoon unsalted butter
  • 1 1/4 cups extra sharp white cheddar cheese, shredded
  • 4 eggs
  • 2 cups light cream
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • pinch cayenne pepper


  1. Preheat the oven to 450 and blind bake your crust for about 8 minutes.
  2. Defrost the spinach and drain well.
  3. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
  4. After partially baking your pie crust, reduce the oven to 425 degrees.
  5. Place the onion in a small pan and sauté with the butter until the onions are soft and translucent and cool slightly.
  6. Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust.
  7. Sprinkle the shredded cheese on top of the spinach and onions.
  8. In a bowl, beat the eggs.
  9. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture.
  10. Pour or ladle the custard over the spinach and cheese.
  11. Bake at 425 degrees for 15 minutes.
  12. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
  13. Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

Source:  http://www.afamilyfeast.com/spinach-and-cheddar-quiche/


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