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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,083.8
  • Total Fat: 54.3 g
  • Cholesterol: 679.7 mg
  • Sodium: 1,263.5 mg
  • Total Carbs: 67.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 86.4 g

View full nutritional breakdown of Spinach Quiche filling calories by ingredient
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Spinach Quiche filling

Submitted by: CRANKYLADY2

Introduction

Originally pieced together from a couple of quiche recipes in Julia Child's cookbook, this has been a staple for me for many years. The recipe has been passed around to numerous friends and colleagues. Originally pieced together from a couple of quiche recipes in Julia Child's cookbook, this has been a staple for me for many years. The recipe has been passed around to numerous friends and colleagues.
Number of Servings: 1

Ingredients

    1/4 cup shallot, chopped
    2 tsp oil combination of olive and butter
    1 10 oz box of frozen chopped spinach
    dash of salt
    1/2 to 1 tsp black pepper
    1/2 to 1 tsp of nutmeg, freshly grated

    3 eggs
    1 1/2 cups milk (or 1 can evaporated skim milk)
    salt, pepper and nutmeg in same amounts
    1 cup shredded swiss cheese

Tips

My favorite dough to use is a cream cheese dough. Unfortunately, that dough is too fatty for my needs at this time. Seems to work without any pastry at all.
You can eliminate the butter dotting on top as well if you are watching fat intake.


Directions

Heat oven to 350 to 375 F. Heat oil in saute pan. Chop shallots; add to pan and cook til no longer opaque. Add the frozen chopped spinach, salt, pepper and grated nutmeg. (I use about a tsp of nutmeg.) Cook spinach until the water evaporates completely. Pan will look quite dry.
Meantime, mix eggs and milk together adding another dash of salt, pepper and nutmeg. Add the slightly cooled spinach mixture and the cheese to the eggs.
Mix to combine all ingredients. Pour into a frozen store bought pie shell. Dot 5 pea sized pieces of butter on top.
Bake in oven for 35-45 minutes. Check center of pie to make certain it has set before removing from oven.

Serving Size: As main course, 1/6 of pie.

Number of Servings: 1

Recipe submitted by SparkPeople user CRANKYLADY2.






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