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Spinach Quiche with Kid Appeal

Spinach Quiche with Kid Appeal

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SILLYJILLY

My kids love this easy quiche. I serve it with fresh cantaloupe for a light weeknight supper or weekend lunch. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 297 mg
  • 99%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  2. Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  3. Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  4. Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust.
  5. Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.
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Reviews

GodivaGirl
73
1/18/2008

I can only give this recipe 4 stars because of my modifications. I used a deep dish pie pan. added only 6 eggs and a splash more of milk. Next a handful of Cheddar cheese, onion powder instead of onion and I sauted the spinach in garlic and butter. Finally, I added 3 strips of cooked bacon crumbled.

Miko
46
6/5/2008

It was a good recipe, but it had too much egg and herbs for my taste. In the future I will be reducing the eggs to 6, the herbs to 1/2 teaspoon each and adding an additional 1/2 cup of cheese. My boyfriend thought it tasted great the way it was and actually ate over half of it in one night. He said it tasted much better than the pre-made frozen mini-quiches.

ATARR
34
2/11/2008

My two year old, my husband and my mom all loved this recipe. I will definatetly make it again.