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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - 8-inch baked pie shell
  • 10 ounces - fresh spinach
  • 2 tablespoons - butter
  • 2 tablespoons - minced scallions
  • - salt, pepper and nutmeg
  • 3 - large eggs, beaten
  • 1 1/4 cups - milk (or enough to make 1-1/2 cups when mixed with eggs)
  • 1/4 cups - grated Swiss cheese
  • Directions:

    Preheat oven to 375 degrees F. Stem and wash the spinach; drop it into a large kettle of boiling salted water for 2 minutes. Drain, refresh in cold water, squeeze dry and chop.

    Saute slowly in the butter and scallions for several minutes until tender. Season nicely to taste and let cool briefly; then blend into custard.

    Custard: mix beaten eggs with enough milk to make 1-1/2 cups in all.

    Sprinkle the cheese in the pie shell. Pour in the spinach mixture to within 1/8 inch of rim. Bake in the upper middle level of the oven for 30 to 35 minutes or until quiche has puffed and top has browned lightly.

    Brief Description

    A pre-baked store-bought shell makes this fresh spinach quiche fairly quick and easy.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 55 min


    Parade Magazine, July 1984

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    Posted On:

    November 15, 2018

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