Spinach Quiche With Kid Appeal Food

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SPINACH QUICHE



Spinach Quiche image

This classic spinach quiche recipe has a buttery, flaky crust, a generous amount of frozen spinach, onion, peppers, and a rich custard egg filling with cheese.

Categories     Easter     Mother's Day     spring     breakfast     brunch     eggs

Time 2h

Yield 6-8 servings

Number Of Ingredients 14

1 refrigerated pie crust (from a 14-oz. box)
2 tbsp. butter
1 small yellow onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, chopped
4 large eggs
1 1/4 c. half-and-half
1/2 c. sour cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Pinch of ground nutmeg
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 c. shredded sharp cheddar cheese
1/4 c. finely shredded parmesan cheese

Steps:

  • Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
  • Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
  • Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
  • Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

SPINACH QUICHE WITH KID APPEAL [54]



SPINACH QUICHE WITH KID APPEAL [54] image

Yield 6 Servings

Number Of Ingredients 11

(9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated Pecorino Romano cheese
1 cup shredded Mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature. Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside. Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges. Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust. Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

SPINACH QUICHE WITH KID APPEAL



Spinach Quiche with Kid Appeal image

My kids love this easy quiche. I serve it with fresh cantaloupe for a light weeknight supper or weekend lunch. Enjoy!

Provided by SILLYJILLY

Categories     Breakfast Eggs

Time 1h20m

Yield 6

Number Of Ingredients 11

1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated Pecorino Romano cheese
1 cup shredded Mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  • Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  • Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  • Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust.
  • Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 262.6 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 415.6 mg, Sugar 1.5 g

SPINACH QUICHE WITH KID APPEAL



Spinach Quiche with Kid Appeal image

My kids love this easy quiche. I serve it with fresh cantaloupe for a light weeknight supper or weekend lunch. Enjoy!

Provided by SILLYJILLY

Categories     Breakfast Eggs

Time 1h20m

Yield 6

Number Of Ingredients 11

1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated Pecorino Romano cheese
1 cup shredded Mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  • Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  • Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  • Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust.
  • Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 262.6 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 415.6 mg, Sugar 1.5 g

SPINACH QUICHE WITH KID APPEAL



SPINACH QUICHE WITH KID APPEAL image

Categories     Basil     Cheese     Egg     Leafy Green     Thyme     Kid-Friendly

Number Of Ingredients 10

1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs, salt and ground black pepper to taste
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons Pecorino Romano cheese, grated
1 cup Mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  • Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  • Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  • Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper.
  • Pour the spinach mixture into the prepared pie crust.
  • Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

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