1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups grated Gruyère
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 1/2 cups milk
Salt and pepper
Pinch of ground nutmeg
How to Make It
Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.
Now I am a new cook, so take some of this with that in mind. In all it took me about 2 hours just to be able to get this into the oven. Then I had to cook it some more because it was still very runny inside. The Gruyere cheese was $12/lb so where they came up with the less than $1 per serving was crazy. All in all though it was declicious when it was finally done. Would love another chesse suggestion though.
My mother and I really enjoyed this quiche. I used a few substitutes for it. I used fresh spinach instead of frozen and also added mushrooms. I did not have the kind of cheese they asked for so I used three cheeses, blue, cheddar, and mozzarella, which gave the quiche a really nice flavor. I definitely recommend this recipe.
This was a pretty good recipe but I made the following changes. I used leftover fresh spinach from the day before, and used half milk/half heavy cream and Jarlsburg cheese. I did this because it is what I had on hand and wanted to use up. My crust was homemade...one stick of butter crumbled with one cup of flour and 2 tbl of water. I rolled it, put it in quiche pan and froze it for 30 min. Then pre-baked it for 7 min at 375 before I added the rest of the ingredients. All my ingredients were purchased at Costco. This is a good make ahead recipe with ingredients readily available anywhere in the country at any time of year, or a good recipe to use up some leftovers as I did.
I made 2 9 inch pies - 1 package of jiffy pie crust mix and 1/4 water and 1/2 cup of flour and 1/8th teaspoon of nutmeg for the 2 pie crusts..Rolled out dough and put in dough for both pie plates and used a fork to tap around the crust so no air holes and firmly pressed pie crust into the pie plates. For the quiche; I 12 oz bag of cut leaf spinach frozen, one onion finely sliced (pan fried both w/ 3 teaspoons of butter and added to it 6 deli slices of ham sliced finely cut (size of a penny) & 1 tsp of garlic minced. Put cooked spinach pan aside when onions are soft. Mixed 4 eggs, 2 cups of milk mixed with 1/8th teaspoon nutmeg in a separate bowl and place aside. Split evenly the spinach pan into the 2 pie crusts making sure it is evenly spread. The cheese, I used Walmart Fiesta blend it has monterey jack, Cheddar, queso quesadilla and asadero cheese. I used 1 1/2 cups split between the two pie plates. Then I grabbed the egg mixture and evenly poured.Baked at 375 degrees for 45 minutes
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