- 3 ounces cream cheese (room temperature)
- 1/3 cup half and half (or milk)
- 3 eggs
- 10 ounces frozen chopped spinach (thawed and drained)
- 1/2 cup grated cheddar (gruyere works well, too)
- 1/4 cup grated parmesan
- 6 green onions (thinly sliced, 1/2 cup finely diced red or white onion or shallots work as well)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
|Calories240Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nikki 2 months ago
It’s very good I used extra sharp it’s good but I would go half on the salt because the sharp is somewhat salty, next time I’ll Make it with feta very quick and filling !
Kay 10 months ago
First time making so I read the reviews before pulling all the ingredients together. Even still I didn’t understand why a previous reviewer used 4 eggs instead of 3. I guess I’ll find out after it finishes baking. I also made a mistake and used an 8oz package of cream cheese. For that reason, I decided to double the ingredients except the spinach to make 2 quiche’s. I also added extra cheese herbs/spices.
Miriam S. 10 months ago
Best quiche! We make this t least one a month. Staple in our home. Delicious!
Ediane D. a year ago
I added spices and garlic and used fresh spinach. It was delicious!
Victoria W. a year ago
One of my favs!!! Mistakenly added pineapple cream cheese once! It was a hit!
Scott C. a year ago
was tasty! added turkey
Crystal Francis a year ago
Delish cooked it for 45 minutes, not 25
Dominique Hartigan a year ago
Delicious and so easy! I didn’t have any cream cheese so I just used about 300ml cream in place of the cream cheese and milk. It was a bit soft straight from the oven but still held together and tasted great. Served with a salad this made a great vegetarian dinner. Will make again and will probably use the pastry recipe for many other things.
patricia miller 2 years ago
Tuned out good but had to add one more egg. Very tasty good to service at a party. Just love your recipes and website.
Emily M. 2 years ago
Love this recipe-would definitely make it again. I base a lot of my quiches off this one. I tend to have to allow it to cook a bit longer though
Famatta F. 2 years ago
easy to follow steps delicious outcome! I added half a pack of dark turkey meat and a little more cheese for more protein! !!!!!!!!!
f2dd33eb-82e5-4cc6-b9df-de86bd2a2052 2 years ago
The filling besides the spinach was not enough by a long shot, I had to add much more milk, cheese etc. I will be making it again but add even more spinach
Joann L. 2 years ago
I made this last night and it was terrific, much more spinach-y than other quiches. I used 16 oz of baby spinach (cooked and water squeezed out) and feta instead of cheddar and Parmesan and seasoned with nutmeg, salt, and pepper. It was delicious. The quantity was just right to fill the pie shell. Super simple, and super good
Trenton Jackson 2 years ago
This recipe shines in its simplicity: it's very easy to whip together for a few breakfasts over the course of the week. I used a frozen crust left over from the holidays and had to follow similar steps to a previous reviewer, lowering the temperature and cooking longer.
David S. 3 years ago
Awesome. I love how much spinach is packed into the filling. I used chèvre instead of cream cheese and that worked out well. Definitely make the crust from scratch; its eons better than a frozen pie shell.
Sara M. 3 years ago
Loved the ingredients. Next time I'll use 4 eggs instead of 3. I also cooked it for 40 and lowered the temp to 350 after the first 25 min. The crust was hard to tame in the temperature.
Sheema A. 3 years ago
This quiche recipe is yummy and hearty and packed with flavourful goodness! The only thing I changed was adding mushrooms to it. I do like my quiches to be fairly cheesy though, and for some reason I just couldn't taste the cheese in this one. So I'll probably use double the amount of cheddar next time. One thing I really like about this recipe is that it yields a very thick, goopy filling - so if you've made a mistake with the pastry crust (which I ALWAYS do!), the mixture won't seep and bleed out in between the gaps and spaces. Love it!!!