Spinach and Cheese Quiche

    Spinach and Cheese Quiche

    (77)
    17saves
    1hour20min


    81 people made this

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

    Ingredients
    Serves: 6 

    • 1 (23cm) premade pie shell
    • 3 tablespoons (60ml) olive oil
    • 1 small onion, thinly sliced and quartered
    • 1 cup frozen chopped spinach, thawed and drained well
    • 8 eggs
    • 1 clove garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 2 tablespoons grated Pecorino Romano cheese
    • 1 cup (115g) grated Mozzarella cheese
    • 1 pinch salt and ground black pepper to taste

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Bring the pie shell to room temperature.
    2. Heat the olive oil in a frypan over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the frypan; turn off the heat and set aside.
    3. Press the shell to fit into a 23cm pie dish. Trim the edges.
    4. Beat the eggs in a large bowl until light coloured 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 shell.
    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 and Ratings
    Global Ratings:
    (77)

    Reviews in English (77)

    by
    77

    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.  -  18 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    48

    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.  -  05 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    34

    My two year old, my husband and my mom all loved this recipe. I will definatetly make it again.  -  11 Feb 2008  (Review from Allrecipes USA and Canada)

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