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




  • 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.

  • 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.

  • Pour filling into pastry-lined pie plate. Bake in a 375° 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

302 calories; 22 g total fat; 153 mg cholesterol; 265 mg sodium. 17 g carbohydrates; 11 g protein;