Spinach Quiche filling
- 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
IntroductionOriginally 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.
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
1 1/2 cups milk (or 1 can evaporated skim milk)
salt, pepper and nutmeg in same amounts
1 cup shredded swiss cheese
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.
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.