Tomato Spinach Quiche

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 9.7 g
  • Cholesterol: 11.4 mg
  • Sodium: 428.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 12.4 g

View full nutritional breakdown of Tomato Spinach Quiche calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    1 9" ready to bake pie crust
    1 can crushed tomatoes, drained; about 1 cup
    1 package, 10 oz, frozen spinach, drained; about 1 1/4 cups
    1/4 cup red onion, minced
    2 cups of egg substitute (1- 8 oz carton)
    2 cups shredded provolone cheese
    Tabasco sauce (optional)


This is a basic recipe; you can easily substitute the vegetables and / cheese.


Preheat oven to 400 degrees.

Place the pie crust in a 9" pie plate or quiche pan. Using a fork, likely poke the crust making several vent holes. Bake pie shell in preheated oven for 8 minutes.

Drain the tomatoes and spinach removing as much liquid as possible.

When the crust is done, distribute the tomato on the bottom of the crust. Add about half of the cheese. Add the onion and spinach, distributing evenly. Cover with the remaining cheese. Slowly pour the egg substitute into the pie. If desired, sprinkle with about 1 Teaspoon of Tabasco sauce.

Reduce heat to 350 and bake pie for30 - 40 min; until filling is golden brown.

Serving Size: Makes about 8 servings (1/8th of quiche)

Number of Servings: 8

Recipe submitted by SparkPeople user APHRODITE808.

Rate This Recipe