Light and Fluffy Spinach Quiche376 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.” - by KRISTINJONI
Original recipe yields 1 - 9 inch quiche
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Amount Per Serving (6 total)
- 291 cal
- 16.6 g
- 18.3 g
Based on a 2,000 calorie diet
Reviews (376)Rate This Recipe
"This recipe is fabulous! I toyed with it a little bit based on what other reviewers had to say, and it came out perfect. I sauteed fresh spinach with the onions, as well as with minced garlic and sund..." See moreried tomatoes in butter, and I used fresh plain yogurt instead of mayonnaise. I also used a combination of cheddar cheese and feta cheese, which was good for the texture of the quiche. And, because everyone seemed to stress this, I used an extra egg. I also definitely used some salt :) Anyway, this is a great recipe, and it even yielded two quiches, which were both gone almost instantaneously! Wonderful."
"Super! I used a deep dish crust and added an extra egg. I filled my quiche with every veggie I had in the fridge: onion, red peppers, chopped broccoli, garlic. Saute over medium heat until nearly soft..." See more. Instead of frozen spinach, I layered fresh on the bottom of my pie shell, spooned sauteed veggies on top, layered with cheese - I added feta as well as cheddar, and top with egg mixture. Bake at 400 degrees for 45 minutes covered with foil, remove foil and bake another 10-15 minutes. Perfect!"
"This was amazing! Based on other reviews I cut the mayo back to 1/3 cup, left the milk at 1/2 cup and added an egg (to total 5). Also added 1/2 tsp of salt to the egg mixture, and layered the spinach ..." See moreas well as some chopped sundried tomatoes with cheddar AND feta cheese. Instead of squeezing the spinach dry, I thawed it in a skillet and sauted it with onions and a few frozen diced green peppers I had on hand. I used a deep dish pie crust and it filled it perfectly. I tried 3 new breakfast recipes for a brunch for 20 and this was by far the best!!!"
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