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Spinach and Carrot Quiche

Spinach and Carrot Quiche

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
CRISTEN1

CRISTEN1

A dense spinach quiche that's good for breakfast, lunch, or dinner!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in the garlic, spinach, and carrots, and cook until the spinach liquid has evaporated. Remove skillet from heat, and mix in cheese and eggs. Season with red pepper, nutmeg, salt, and pepper. Pour 1/2 the mixture into each pie shell.
  3. Bake 30 minutes in the preheated oven, until a toothpick inserted in the center of a quiche comes out clean.
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Reviews

CRISTEN1
29

CRISTEN1

7/14/2005

Hi! This is my recipe- it actually should say 2 pie crusts, as this recipes fills two shells. Thanks and enjoy!

Lotrgal922
26

Lotrgal922

2/21/2007

This was a great change from the normal. It looked beautiful. Next time I will add more carrots and fewer onions. Other than that it was great.

Nicole
22

Nicole

7/18/2007

This was excellent! Even my 4 year old loves it. I made it for the first time tonight. I did only make 1 pie. Instead of only using 3 eggs I threw in 4. I also added some extra spinach. I used a combination of montery jack and pepper jack cheeses to give it a little more kick, and I also put some thinly sliced tomato on top to make it look pretty, tasted good too!! I will definitely be making this again!!

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