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.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
bake:
30 mins
stand:
10 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 22g; cholesterol 153mg; saturated fat 8g; carbohydrates 17g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 1g; protein 11g; vitamin a 4421.7IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 92.7mcg; vitamin b12 0.4mcg; sodium 265mg; potassium 210mg; calcium 161.5mg; iron 2mg.
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