Cheddar Crust Spinach Quiche


  • 1 cup grated cheddar cheese
  • 3/4 cup flour
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4-1/2 cup melted butter or margarine
  • Ad
  • milk*

Spinach Filling:

  • 4 eggs, beaten
  • 1 1/2 cup sour cream
  • 1 pkg. chopped frozen spinach, thawed and squeezed dry (10oz.)
  • 1/3 cup green onions, chopped
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1 1/2 cup grated Swiss cheese


For Cheddar crust: Mix cheese, flour, dry mustard, salt and milk with butter. Spray non-stick pie dish with non-stick cooking spray and press mixture into dish. Partially bake crust at 400 degrees F for 8 minutes.

For filling: Mix the beaten eggs and sour cream until smooth. Add spinach, green onions, salt & Worcestershire sauce. Fold in the Swiss cheese. Pour into partially baked pie shell. Bake 45-50 minutes at 375 degrees F or until knife inserted in center comes our clean. Let stand 5 minutes before cutting. Serves 6-8.

By Robin from Washington, IA

*Editor's Note: We are not sure how much milk this recipe calls for. Please feel free to leave your suggestions or experiences in the feedback.


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