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.

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Ingredients

Directions

  • 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.

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  • 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; 8 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 153 mg cholesterol; 265 mg sodium. 210 mg potassium; 17 g carbohydrates; 2 g fiber; 1 g sugar; 11 g protein; 0 g trans fatty acid; 4422 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 2 mg iron;

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