Spinach and Cheese Quiche

9 110 347
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 30 min 5
Spinach and Cheese Quiche
Health Highlights


1 crust large Pie crust, unbaked (frozen)
1 1/4 cup Partly skimmed milk, 2% M.F.
1 dash Black pepper
1/2 cup Frozen spinach (defrosted and drained)
2 green onion (stem) Green onion (thinly sliced)
3 medium egg Egg
1/2 tsp Kosher salt
1 clove(s) Garlic (crushed)
1 cup, shredded Cheddar cheese (white old cheddar or mozzarella, swiss or Monterey jack,)


Preheat oven to 375 degrees.

Blind bake the pie shell. Let shell soften while you preheat the oven - 5-10 mins. Prick the bottom with a fork. Line the shell with foil and then ceramic beads (dried beans or rice also work) and bake for 18 minutes. (Pre-made pie shells should have instructions on the box for baking).

While shell is baking in a large bowl whisk eggs, add milk, salt & pepper. Add in spinach, corn, green onions and garlic.

Once shell is baked remove beads and foil. Place the shell on a baking sheet. (2 per baking sheet)

If there are any cracks in the shell sprinkle with cheese to melt in and fill the holes.

Mix in remaining cheese with eggs and vegetables and pour mixture into baked shell.

Bake at 375 for about 45 minutes to 1 hour until golden colour and fork in the middle comes out clean.

Let sit at least 15 minutes before serving. To reheat before dinner or lunch you can bake at 325 for about 15 minutes.

Nutrition Facts

Per Portion

Calories 347
Calories from fat 187
Calories from saturated fat 89
Total Fat 20.8 g
Saturated Fat 9.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 9.0 g
Cholesterol 132 mg
Sodium 645 mg
Potassium 247 mg
Total Carbohydrate 26.5 g
Dietary Fiber 1.7 g
Sugars 5.3 g
Protein 14.3 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.3
Milk 0.2
Milk Alternative 0.5
Vegetables 0.1

Energy sources