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Spinach Quiche

Spinach Quiche I


  • 1 unbaked 9 in. pie crust
  • 2 Tbsp. margarine
  • 2 Tbsp. chopped green onion
  • 2 (10 oz.) packages frozen chopped spinach, cooked
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 3/4 cup grated Parmesan cheese, divided
  • 3/4 cup grated Cheddar cheese
  • 1 1/4 cup whipping cream
  • 4 eggs, beaten


With a fork, prick pie crust and bake at 400 degrees F for 10 minutes or till slightly brown. Melt butter in a small skillet, add onion and saute till tender.

Drain spinach well, in a colander and with using paper towels to push out all liquid. In a large mixing bowl, combine spinach, onion, salt, pepper, nutmeg, all of Cheddar cheese, 1/2 cup Parmesan cheese, stirring well.


In a medium mixing bowl, combine whipped cream and eggs, beating well; add to spinach mixture, stirring well. Spoon mixture into pie crust and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 375 degrees F for 30-40 minutes. Serves: 6-8.

By Terri from NV

Spinach Quiche II


  • 1 pie shell, unbaked (10 inch)
  • 1 egg white, slightly beaten
  • 1 envelope dry onion soup mix
  • 3 Tbsp. flour
  • 1 pkg. frozen chipped spinach, cooked and drained
  • 1/2 lb. boiled ham, cubed or cooked bacon, diced
  • 1/2 lb. swiss cheese, grated
  • 1 whole egg
  • 1 egg yolk
  • 2/3 cup half and half


Brush pie shell with egg white, cover and refrigerate. Preheat oven to 375 degrees F. In large bowl, combine onion soup mix with flour. Add drained spinach, ham and 1 cup cheese. Mix well. In small bowl, beat whole egg yolk and cream until well mixed. Spoon spinach mixture into pastry and top with remaining cheese. Spoon on egg mixture. Bake at 375 degrees F for 45 minutes or until nicely brown and puffy. Let cool slightly to 'set up.' Yield: 6-8 servings.

By Robin from Washington, IA

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