Sara's Mom's Spinach Quiche | Midwest Living
More
Close

Sara's Mom's Spinach Quiche

Recipe finder

Sara's Mom's Spinach Quiche

4.5
Login to rate this recipe.
  • Makes: 8 servings
  • Prep 20 mins
  • Bake 30 mins to 35 mins
  • Stand 10 mins

Login to save this recipe

This easy breakfast pie, packed with nutrient-rich spinach, isnt overly eggy like some quiches. The recipe comes from Carol Reimer of Brownsburg, Indiana.

Ingredients

  • 1/2 17.3 - ounce package frozen puff pastry (1 sheet)
  • 1 10 - ounce package frozen chopped spinach, thawed
  • 4 ounces reduced-fat cream cheese (Neufchatel), softened
  • 5 eggs, lightly beaten
  • 3/4 cup shredded Colby-Jack cheese, shredded
  • 2 -3 teaspoons onion powder

Directions

  1. Thaw pastry per directions on the box. On floured counter, roll out pastry sheet to a 12-inch square. Transfer to 9-inch pie plate or quiche dish; press into bottom and up sides. Trim edges, leaving 1/2-inch overhang.
  2. Place spinach in a colander; press out liquid. In large bowl, stir cream cheese until smooth; gradually stir in eggs, shredded cheese and onion powder. Stir in spinach.
  3. Pour filling into pastry-lined pie plate. Bake in a 375 degrees oven for 30 to 35 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.

Nutrition Facts

(Sara's Mom's Spinach Quiche)

Servings Per Recipe 8, vit. C (mg) 2, sodium (mg) 265, vit. A (IU) 4422, cal. (kcal) 302, carb. (g) 17, pro. (g) 11, sat. fat (g) 8, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 153, Fat, total (g) 22, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 1, Folate (µg) 93, fiber (g) 2, iron (mg) 2, Potassium (mg) 210, Polyunsaturated fat (g) 2, Monosaturated fat (g) 9, calcium (mg) 162

Comments (1)

deshane39 wrote:
I really enjoy all your good recipes and could you please make then print in a smaller format. I have to retype them as they are 3 pages long and take up way to much room in my recipe box. Thanks, Glenda DeShane

Add Your Comment